It’s Thanksgiving weekend here in Canada – Happy Thanksgiving to all my fellow Canadians! This year we’re heading over to my sister Dawn’s new place, to join her and her boys, my mom, my uncle and my cousin for s scrumptious non-traditional Thanksgiving feast.
A few years ago we all discussed the whole turkey thing and realized none of us really enjoyed turkey all that much. And as a result, our Thanksgiving feasts have been getting more and more non-traditional with each passing year.
This is what my sister’s planned for the menu (I took this directly from the group email she sent out – we started planning our family get-togethers via email and it works wonderfully):
- Ribolita – twice cooked greens and white bean soup (starter) (V)
- Tofu marinated in poultry seasoning dust and fine sea salt. Pan roasted and glazed with a vegetable jus reduction infused with sage. (V)
- Braised bone-in chicken pieces with 40 cloves of garlic, herbs and lemon
- Stuffing (with giblets and chicken stock) with chicken gravy
- Vegan stuffing (V)
- Mashed sweet potatoes (V)
- Kos salad with scallions (V)
“(V)” means the dish is vegan. Ward’s making the vegan stuffing, and last night he also made two pumpkin pies, one vegan and one non-vegan.
Dawn recently found the braised chicken recipe and tells me her two boys told her it was the best chicken ever when she cooked it on a test run a few weeks go.
I’m really looking forward to dinner tonight. My sister doesn’t have a table big enough for all of us, so we’ll get to sit on the sofa and armchairs – wonderfully informal. I envision a lot of talking and a lot of eating. My family doesn’t have very many expectations when it comes to our family get-togethers – as long as the food’s good, we’re all quite happy.
Feasting with family, great conversations, lots of laughing – to me, that’s the best kind of Thanksgiving dinner!
This post is my contribution to this week’s Weekend Cooking at Beth Fish Reads. For more delicious posts from bloggers, head on over and check out all the links!