Thanksgiving Week

Life can  become so hectic this time of year.Last weekend  as  chairman of the Benevolent Committee at church  I was  privileged to be able to  provide Thanksgiving   food bags and turkeys  with  all the trimmings  to  61  needy families in our community.

  ON  other   days and evenings  Lynn and I have been practicing for this up coming weekend's  Christmas musical, entitled Behold the Savior!  Lynn is singing tenor and  I am first soprano.  we  both are   honored to get to  sing in  an ensemble  of the title song.

Somehow in between all of this   we  hosted a lovely  Thanksgiving dinner for our  dearest friends, Dottie, Bill, Sandy, and Wes!

The day before Thankgiving, it snowed, making a great day for prep work.  I made the most  delectable  turkey stock  and  prepared the  appetizers.  Then put the  finishing touches on the setting.

We enjoyed using Lynn's  mother's  Sunday china.. 

After  we prepared   the house, and the food,  we prepared our hearts for   pure thanksgiving before our Lord!  We all have so much for which to be thankful.

 The cooler weather  set a  great  tone for  mulled cider  in pewter.

 And dinner  was  not only a vision  for the eyes, but  a  triumph  of  God's bounty....   and it  goes  so much better  when everyone pitches in  and helps   by bringing their favorite  dish of food.  I   got to make the turkey and   my mom's  delicious dressing/ gravy/ and mashed potatoes...

I used  Daphne Oz's  mashed potato  recipe from The Chew!
I didnt  make them ahead  so I didnt bake them.

ingredients

 

s

tep-by-step directions

CREAMY MAKE-AHEAD MASHED POTATOES

• 5 pounds Yukon Gold Potatoes
• 2 cups half and half
• 4 garlic cloves, peeled and smashed
• 1 cup sour cream
• 2 Sticks room temperature butter, plus more
• 1/4 cup scallions, thinly sliced, plus more
• 1 1/2 cups panko bread crumbs
• 1/2 cup Parmigiano-Reggiano, grated
• salt and freshly ground black pepper

• Add the potatoes to a large pot and cover with cold, salted water. Place on the stove top and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender (about 15 minutes). Drain potatoes and set aside until cool enough to handle. Using a kitchen towel or a paring knife, peel the potatoes. Then pass the potatoes through a potato ricer and add to a large bowl. Add 2 sticks of softened butter to the potatoes and stir just to combine.
• Meanwhile, combine the half-and-half and garlic in a medium saucepan over medium heat. Bring up to a gentle simmer and remove from heat. Discard the garlic cloves. Add the sour cream to the half-and-half and stir to combine. Then add the creamy mixture and scallions to the potatoes and stir just to combine. Season with salt and pepper to taste. Garnish with more scallions and serve.
• For Make-Ahead the Day Before:
• Repeat process above. Place the mashed potatoes into a baking dish. Cover the baking dish with tin foil and place in the fridge the night before. The next day, remove baking dish from the fridge and let come to room temperature. In a separate bowl, mix together the bread crumbs and Parmigiano-Reggiano, and top the potatoes in an even layer. Dot with more butter on top. Place in an oven preheated at 375 degrees F and bake until golden brown on top, about 15 minutes. Garnish with more scallions and serve.
  
  Tips
  - Be sure not to over-mix your potatoes or they will become gummy!

Make it Pretty 
A Return to Loveliness@ A Delightsome Life

Cottage Style Party@ 

The Charm of Home

Thursday Favorite Things