What’s for (Thanksgiving) Dinner?

Thanksgiving is my favorite food holiday–both as a reminder of how much there is to be thankful for each and every day–as well as for the feast itself. I’m thankful for my family–the ones who chose to take me with them so many years ago from South Korea and raise me as their own.  I’m grateful for friendships that somehow never fade even after years of being apart. For daily bread and the gift of language and beauty, the possibility of travel and the idea of home.   I, too, am grateful for the woman who gave birth to me and chose, probably with much sadness yet love, to let me go.  Below is a photo of me when I was first adopted and that was probably my first gingerbread house; a gift of sweetness of all the good things I would enjoy in life.  And on a lighter note, I’m thankful that my hair has grown out and no longer looks like it does in this photo here.



As for Thanksgiving and food, I love planning the various menu possibilities. Yesterday, my friend Maya, the brilliant cook and voice behind Alaska from Scratch and I sent ideas back and forth about our dream dinner.  What I love is that landscapes vary and each time I am someplace new, the flavors change depending on location and guests. This year, guests from Kentucky, Alaska, Georgia, Utah, New York, and more will be coming to celebrate and give thanks.

Aside from an organic roast turkey and gravy, we will be serving a prime rib roast, inspired from the cover of this month’s Food and Wine.  Keri, from Simply Incredible is making her famous smoked salmon dip.  We’ll also have Poppy’s oyster dressing, gratin of collard greens, a spoon bread of some kind, wild rice with roasted grapes, salad of Brussels sprouts with kale and pomegranate, yeast rolls and Sue’s Breakthrough Buttermilk Biscuits, my friend Allison’s cranberry fluff, cranberry-tangerine-ginger compote, a gratin of potatoes in cream with chanterelle mushrooms, a green bean casserole…not sure yet if it’s worth updating or just going old-school for guests who want that childhood memory of creamy mushroom sauce and fried onions.  Desserts: I’m thinking a cream cheese flan from a Southern Living recipe contest winner; pumpkin mascarpone pie, chocolate cream pie, and some kind of pecan something.  I’m open to suggestions.

More than anything, I’d love to know: What is on your Thanksgiving menu? And what are you thankful for?

5 comments... read them below or add one


  1. November 26, 2013 12:21 pm by Maya Reply

    I loved this post even before I saw the mention… the photo is fantastic and the list of things for which you are thankful brought tears to my eyes. And, thank you for including me. I am honored by your words and friendship. So very thankful for you. One of these years we ought to celebrate Thanksgiving at the same table.
    Some highlights from our simple menu this year are turkey with cranberry chutney (I made a batch this morning), sage sausage and apple stuffing, green beans with bacon & pecans with maple dijon vinaigrette, corn spoon bread, and a pumpkin pie with salted pecan brittle (a special request from my mother-in-law).
    Happy Thanksgiving!

    • November 26, 2013 12:34 pm by kim Reply

      Yes, Thanksgiving together is definitely on the list. I would love the recipe for your pumpkin pie with salted pecan brittle. The pear and cranberry crisp on your Web site is gorgeous as well.

      Thankful for you!

  2. November 26, 2013 2:05 pm by marina Reply

    I’m thankful that our youngest son will be home from USMC training for 4 days beginning Thanksgiving Eve! We will join my parents-in-law at their home in the mountains — that means snow — and my mother-in-law will make her famous Thanksgiving Feast. I’m bringing a homemade cherry cheesecake, apple butterscotch blondies and a Costco-bought pumpkin pie. On Friday I plan to make a big pot of chili to serve with homemade tortilla chips. Saturday I will make fried rice and crab wontons. Sunday we will drive our son back to training. I’m thinking we will snack on fruit-flavored Tums :-)

    • November 26, 2013 4:11 pm by kim Reply

      Homemade cherry cheesecake sounds so delicious; do you put cherries on the top or as a sauce on the side? Enjoy your feast! And thanks for reminding me about the Tums….Happy Holidays to you.

  3. November 8, 2015 7:58 pm by Jenny Reply

    What is cranberry fluff? Sounds yummy!!

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