Thanksgiving

This was another year of just our little brood.  I guess some people consider a family of 5 to be big, but with families of 8, (Wendy,) and 10, (Mitchell,) our perspective is a little different.

I cut back on the food quite a bit this year.  No pie from scratch, no hors d'oeuvres, not mash potatoes from scratch, actually no mash potatoes at all.  Despite the smaller menu, we had a great meal and we have plenty of leftovers.  Here is what we had.

Brined Turkey Breast

Sourdough stuffing with apples and ham

Green Beans with Glazed Shallots and Lemon

Yam Souffle

Yam Souffle’

Filling:

3+ C cooked mashed yams

1 C granulated sugar

½ C evaporated milk

3 eggs

Topping:

2 T Flour

½ C butter (room temp not too soft)

1 tsp vanilla

2/3 – ¾ C brown sugar

1+ C chopped pecans

Mix the yams, sugar, evaporated milk and eggs well and pour into a buttered dish.   Combine the topping ingredients until crumbly and sprinkle over top of yam mixture(it is more goopy than crumbly)

Bake at 350 degrees for 45-60 minutes or until a knife inserted comes out clean

Cinnamon-Chocolate Fudge

*click the names for the link to each recipe.