I woke up Thanksgiving morning grateful. Grateful that it only felt like I had been hit by a bus and not a train. Too much merriment on Wednesday evening had led to not enough sleep and dehydration on Thursday morning. Thank God I had already bought/picked/prepped most everything for my contributions to dinner. All I had to do now was put it all together.
I saw this stuffing recipe (I used vegetable stock) and thought it looked tasty and a little different. I mean, canned peaches in heavy syrup? I had never bought a can of peaches in my life. The other recipe for smashed root vegetables and leeks seemed like a nice alternative to plain mashed potatoes. I must admit, however, that my mashed potatoes are almost always 1/3 parsnips already.
The best part? They both made enough for leftovers!
|Get your saute on! Celery, onions, garlic.|
|I had frozen parsley on hand, but the sage and thyme came fresh from the garden. I actually could have picked enough still green parsley, but I need to use what I've frozen.|
|Herbing things up!|
|Bread went into the oven, since I had no foresight for cutting it up beforehand.|
|I didn't chop any of the peaches up, just mixed them right in as they were.|
|Ready for the oven!|
|Once the stuffing was in the oven, I started the root vegetables boiling and began sauteing the leeks. There really was a lot of butter used, but hey, everything is fine if you eat in moderation! Right?|
|Didn't even need to use the potato masher, everything was so tender stirring with the wooden spoon was all that I needed to do.|
|So wonderful and sweet and creamy and mashy. A few people had several helpings and had no idea there were turnips and parsnips in their potatoes! A perfect side for any dinner!|