Living in a 600 square foot apartment for years, nobody expected, let alone asked if I would like to host any sort of holiday gathering. There simply was not enough room...unless of course, we removed ALL the furniture.
After moving several weeks ago, I blurted to my mom (without thinking first), "We could host Thanksgiving here this year."
I blame my outburst on the excitement of moving, and the realization that we now live in a home where we don't always have to be in the same room! However, although our house is larger, we still only have the furniture from our apartment, presenting the issue of were to seat guests.
A big fan of mingling (and not a fan of sitting for hours while stuffing my face), I suggested having a sort of, "Thanksgiving buffet" where people could pile their plates and then chat. Sounds like a great idea- lots of people meandering around with full plates accross our brand-new carpet....
Anyhow, to prepare for the first-ever Turkey Day buffet, I am heading out today to purchase a 15 lb turkey. Perhaps I will buy one of those Butterballs. Did I mention I have never in my life cooked a turkey? The turkey I "cook" typically comes pre-sliced at the deli.
Armed with a copy of my mom's Betty Crocker Cookbook (circa 1960's), I am determined to whip out a turkey, stuffing balls (a family fav), and some delish mashed potaotes. The one smart idea I had was to delegate the other food items to others.
We will see how this venture turns out on Thursday. And hey, if the food is not edible, I can always serve enough alcohol prior to feasting, that nobody notices (or cares) about the quality. Right?
Recipe for "stuffing balls" from the Betty Crocker Cookbook (1960)
12 cups bread, cubes 1 cup unsalted butter
3/4 cup minced onions
1 1/2 cups chopped celery, stalks and leaves
1 cup chopped mushrooms (optional)
2 tablespoons salt
1 teaspoon pepper
1 tablespoon ground sage
no-salt-added chicken broth (optional)
3/4 cup minced onions
1 1/2 cups chopped celery, stalks and leaves
1 cup chopped mushrooms (optional)
2 tablespoons salt
1 teaspoon pepper
1 tablespoon ground sage
no-salt-added chicken broth (optional)
Heat oven to 375, roll stuffing into balls. Place on a tray or in a baking dish. Cook for about 20 minutes!
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