Well, we’re back in the hot seat again this year, in a good way: hosting Thanksgiving for our local friends. Last year was very laid-back, with just me, Southern Honey, and a brace of Cornish hens. This year, on the other hand, we’re going back to the whole turkey, ham, tons of sides, and possibly enough desserts to sink a battleship. It’s going to be splendid.
My favorite part? I’m not responsible for cooking it all. Don’t get me wrong; I love cooking (obviously!), but swinging a whole T-Day is tricky logistically. One of our friends is splitting cooking duties with me, so that neither of us is doing all the heavy lifting, and there’s no telling what everyone else will end up bringing.
Courtesy of my recent “ick, dairy!” discovery, I’m skipping the broccoli casserole this year. That leaves me in need of a veggie side to substitute. We’re already having corn, green beans, and butternut squash (plus mashed potatoes, but those are really a starch — so’s the corn, I know… details, details), so I’m open to suggestions.
And if anyone knows of a good cranberry sauce recipe, I’m willing to give it a go if I have the time.