From left to right: our golden brown deep-fried turkey; my sister assembling her oyster cornbread stuffing; and my favorite green bean casserole, courtesy Martha
I noticed that Thanksgiving for us gets more loud and boisterous for us every year, and the amount of food increases exponentially with the noise. Back in the early 2000s, we had a dip in both attendance and only adult “kids” around, which made them quieter affairs. Now, Thanksgiving starts the Monday before and ends the Friday after, and we have built-in theme nights that revolve around Thanksgiving, like Fondue and Chinese Hot Pot Night and Roast Duck with Sticky Rice Night (no, I didn’t get photos this year; I was too busy chowing for two!).
My sister Amy’s sweet potatoes involve pushing the potatoes through a ricer for an extra-creamy, fluffy flavor and incorporating her in-laws’ homemade apple butter
This year, my sister Angel added a new twist on our stuffing by whipping up Edward Lee’s cornbread oyster stuffing. I took her to a local seafood supplier to pick up a bucket of the area’s freshest. Everyone agreed that the addition of oysters took our love of stuffing to a whole new level.
After frying the turkey, my dad used the still-hot oil to make 60 egg rolls, which had all disappeared by the following morning (yes, egg rolls + toaster oven = breakfast)
By the way, if you’re looking for a variation on the traditional, gloopy canned-mushroom soup based green bean casserole, this one by Martha using a bechamel base has been my favorite for years. Its festive incorporation of red bell peppers means it’s Christmas-friendly, too, right?