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Beyond Bacon by Stacy Toth and Matthew McCarry
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Besides Christmas, Thanksgiving is my favorite holiday. Growing up we always had Thanksgiving at my house and I loved being in the kitchen helping my mom make the most delicious meal. I don’t know why but we would always bust out the fancy Christmas dishes for Thanksgiving dinner which made setting the table that much more fun. When I was in college I was fortunate enough to get a week off for Thanksgiving so I was always able to go home to spend the week with my family. Once I married my husband who had just joined the army, however, things changed.
There are lots of different ways to do stuffing for Thanksgiving dinner. You can use white bread, some kind of fancy bread (like challah or brioche), cornbread, or skip the bread all together and do a sausage based stuffing. You can make it fancy by adding nuts like pecans or chestnuts, or by adding fruit like apples or cranberries. You can add mushrooms or water chestnuts or just keep it simple with onions and celery. You can do the traditional herbs with sage and thyme or jazz it up with a little spice.
Some of my favorite memories from my childhood are of making pumpkin pie with my mama for Thanksgiving. Every year the Tuesday before Thanksgiving we would make two pumpkin pies, you know because you have to have lots of leftovers. And we always made it from scratch, including the crust. Well except for the pumpkin puree. We would used canned pumpkin, but I still say that’s pretty darn close to from scratch! In fact I had never even tried the roll out Pillsbury crust until I was at least 17 or 18. (I don’t feel like I missed out at all on that one).