Thanksgiving is a wonderful American holiday created to acknowledge the many blessings that the Pilgrims and Native Americans shared many years ago. In 1863, President Abraham Lincoln declared it a national holiday, to be held the fourth Thursday of November. Nearly 150 years later, families still celebrate Thanksgiving much the same way as the Pilgrims and Native Americans celebrated their harvest feast in the year 1621: with family, friends and grateful hearts.
Our family, like many, continues to prepare and share the same recipes year after year. Turkey, dressing, cranberries, pumpkin pie and sweet potato souffle are all a huge part of our large, delicious dinner.
Traditions are not limited to food. My mother-in-law always provides a basket with blank cards, which is passed around when we arrive for dinner. Each person in attendance must write down a special Thanksgiving blessing. She collects all the cards and reads them at the end of the meal. We have a good time trying to guess who wrote each one. It is a special tradition that we have all come to treasure.
I enjoy the many preparations that go into our Thanksgiving meal. It is particularly exciting to set my table, and I begin days in advance. This year I will be making a special favor for each guest. “Perfectly Proper Pinecone Turkeys” will really dress up each place setting. They are inexpensive and easy to make.
Perfectly Proper Pinecone Turkeys
You will need:
8 perfectly proportioned pinecones
40 to 50 small feathers in your favorite colors
8 brown pipe cleaners
1. Stagger the feathers by size and color in the back of the pinecone to create the turkey’s tail feathers. When you are pleased with your selections, simply use the glue gun to secure them in place.
2. Use the brown pipe cleaners to make the turkey’s head and neck. You can be creative and shape it like he has a wattle. Secure the pipe cleaner by twisting it around one of the pinecone pods.
3. Place each turkey in the middle of your place setting to greet your hungry and happy guests.
My Grandmother Bradley is one of the best cooks to ever come out of Evans County, Georgia. Her sweet potato soufflé is the perfect blend of sweet potatoes, butter and sugar. I hope that you enjoy this favorite that has been around for many years.
Sweet Potato Souffle
3 cups sweet potatoes, cooked and mashed
1 cup sugar
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/4 cup butter, softened
1 teaspoon vanilla
1/2 cup marshmallows, optional
1/2 cup raisins, optional
1 cup brown sugar
1/3 cup all-purpose flour
1 cup pecans, chopped
1/2 cup butter, melted
Mix sweet potatoes, sugar, eggs, milk, salt, butter and vanilla with a mixer. If using, add marshmallows and raisins and mix by hand. Pour into buttered dish. Mix all topping ingredients together and spread over sweet potato mixture. Bake at 350 degrees for 30 to 35 minutes.
It is never too late to start your own family traditions. Whether it is a favorite recipe or a game that you play every year around the table, traditions have a way of uniting us. I wish you and your family a very blessed Thanksgiving holiday. May it be filled with love and gratitude for family and friends.
As always, thanks for reading.
love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm
I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm
I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am