Thanksgiving 2020 for us, as I’m sure for most, was quite different than past years.
With the ongoing pandemic we’ve all had to make changes, and yet we are among the fortunate ones with much for which we are grateful.
Our hearts go out to those less fortunate who have endured so much suffering and loss during these past eight months. The likelihood of a vaccine available in the near future gives us all a reason to be hopeful for a better year ahead.
We were fortunate our son and daughter-in-law from LA were able to be with us safely for the holiday.
Out of safety concerns for our healthy 4 month old grandson, it was not feasible for our other son and daughter-in-law to be with us this year.
Our grandson’s arrival in early August has brightened our lives and those of our extended family at a time when we all could use a little more light in our lives. He is the main attraction at our family zoom sessions!
So this year it was a table for four as you can see in the photo above. My husband and I at one end of our dining table with the leaf in, and our son and daughter-in-law at the opposite end, observing the mandatory 6 feet apart!
We had our appetizers outside, socially distancing and opened windows indoors .
We enjoyed the traditional shrimp with cocktail sauce and celery sticks, and a nice cheeseboard along with a glass of wine on the deck…
Our traditional meal has not changed much, other than the turkey was 16 pounds rather than the 22 to 24 pound turkey I usually get.
I discovered it is a lot easier to prep a 16 pound bird than a 24 pound one…
I followed Ina Garten’s method of dry-brining the bird and prepping it for roasting this year… I also made her gravy recipe included in the link below. However, we did not carve it ahead, my husband did the carving at dinner. It was so moist and delicious!
https://barefootcontessa.com/recipes/make-ahead-roast-turkey
The Brussels Sprouts with Sherry Vinaigrette and Prosciutto Bread Crumbs was a new addition to this year’s menu…
This side dish can be served warm or room temperature which is one less thing to worry about when you’re trying to get all the food out hot. Even those who think they don’t like Brussels sprouts will like these!
I think the rest of our menu will look pretty familiar, especially if you’ve been following my blog the past years… but here’s a glimpse anyway…
Mom’s Mashed Potatoes
Ina Garten’s Make -Ahead Gravy with Onions and Sage
Cranberry Fruit Mold
Ina Garten’s Dry-Brined Turkey
Mom’s Challah Stuffing
My Autumn Salad… (with a Champagne vinaigrette)
DECOR and DESSERTS
Love this autumn table cloth!
A natural dried floral display in my treasured vase!
The Dessert Buffet
Banana Cream Pie (becoming a new tradition)
Spiced Apple Pie (an old tradition)
Before the day ended we had a zoom session with the rest of the family in Chicago, New York, Pennsylvania and our son, daughter-in-law and grandson in the San Francisco area. It was a very good day. Hope yours was as well.
And plenty of left-overs for all!