Happy Slapsgiving: Recipes Include

6:34 PM

All you ladies out there who worked hard to give your family a tasty delicious dinner, give yourself a nice big slap on the back or butt :)  -- you deserve more than just a pat. We did our Thanksgiving late (on saturday) and had 3 other families over to partake in the goodness. In hawaii, we didn't have too many large get togethers.... and when we did, they weren't very fancy. Hawaii is too laid back to be fancy. I was so proud of me and JR. I think this year we put on a heck of a thanksgiving.




Don't pay attention to the fact that we have Christmas decorations up at thanksgiving. We put them up the day after thanksgiving (like we always to)


When I was growing up, we always went over to my grandmother's for thanksgiving. My grandma did it up right. We used the nice china, wine glasses, cloth napkins and she had fancy serving platter, decorations, coordinating table runner. She even had this plate that was red and said "I am special" and all the kids used to fight over who got to use it.  My mom would send me over in the morning to help my grandma cook (I think she's the one that really started my love of cooking). I just aspire to throw the kind of holidays that she does. And I think this year is the closest we have ever come to that bar. 


It's kind of hard to capture the vibe on camera, but it was great.

 We had appetizers and chatted at the neighbors, then came over to our house for the dinner and dessert. I provided the Turkey, dressing, and homemade rolls. The guests brought peas, mashed potatoes, sweet potato casserole (that will make you slap your grandma), pecan pie, and caramel pecan cheesecake. O My Word!!!! It was great. 


I was too busy enjoying myself that I forgot to take photos. Luckily, Sue snapped some shots on her iphone and emailed them to me. 


This little girl was born 2 days before Milo!

This is us...Sue, Me, and Suzanne. 


Milo loves Thanksgiving food. She also has started trying to use a spoon. I load it up for her and she eats it. It just happened overnight.

So, I know you all just made thanksgiving food, but believe me--this is so good that I sometimes make it for Christmas too. I usually make a big batch and freeze some to have at random times during the year. Its delish. So the turkey is super simple. 

Thanksgiving Turkey: 


  • Remove giblets, lay on a roasting pan. 
  • In a small bowl mix together 1/4 cup olive oil with 1tsp each of salt, pepper, and other herbs of your choice (I usually use sage and or thyme). 
  • Rub the oil mix inside cavity. Place 1 Tbsp of salt inside the cavity. This year I got a little crazy and added an onion quartered, smashed garlic cloves, and a quarter of a lemon. Apples would have been nice, but I didn't have any. You can just do the salt though if you want
  • Rub the rest of the oil mixture all over the turkey. Don't forget underneath. 
  • Cook in oven at 350 for 1 hour. 
  • Turn oven down to 180 then bake one hour for each pound the turkey weighs. So, I had a 13lb turkey. I baked at 350 for 1 hour then 180 for 13 hours for a total of 14 hours!!!
  • Save the drippings for the dressing. 
  • Enjoy!
Cooking it that long may seem daunting, but its always juicy and delicious. 


This is the exact email from my grandma:

Dressing 
  • Prepare 1 recipe of cornbread from Martha White Cornmeal Mix according to package directions
  • 5 or 6 slices white bread, torn into 1” pieces
  • 1 cup fresh celery, chopped finely
  • 1 cup finely chopped onion
  • (sauté celery and onion in 1 stick butter or margarine)
  • 1 large can Swansons Chicken Broth – or more
  • Turkey Drippings
  • McCormic Rubbed Sage to taste
  • Salt and pepper to taste
  • Crumble cornbread into large baking pan (disposable aluminum pans work well)
  • Add white bread, celery and onion mixture, chicken broth, drippings, salt and pepper
  • Add sage.  I usually start with 1 Tablespoons. 
  • (The secret is that Sage will intensify in flavor, so add enough to almost be the flavor intensity you want.  I buy a new bottle every year and discard what I don’t use, because sage gets an old taste really fast.)
  • Dressing should be soupy
  • Bake in 350 oven about an hour until top is brown and dressing is “set”
The only things that I do differently are using Jiffy cornbread mix and I always have to use more Chicken broth. If you are concerned with calories you can use less butter--I did this year and it was still yummy. So, if you are feeling a little festive and want to have your own thanksgiving meal sometime other than thanksgiving, give these a try.  And watch How I Met Your Mother while you are at it. Their slapsgiving episode is one of my favorites. 




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