20 Nov Our favorite thanksgiving traditions! (Recipes included)!
Here at Newport Ave. Market, we all have our own Thanksgiving traditions, from the standard to the just downright wacky. But one thing is for sure, it’s all about family!
So, from ours to yours, here are a few of our traditions, recipes, and stories.
Thanksgiving at the Yochums isn’t the average, but it sure sounds cool! Here’s what Randy has to say about his family’s Thanksgiving:
“About 10 years ago, I made a wild suggestion to my children to deviate from the traditional Thanksgiving meal and do something different. My question to disturb and disrupt tradition was met with a slight skepticism until the question rolled back to me…”what are you thinking Dad”?
Skepticism instantly subsided to a loud excited “great idea”, “I love it”, “perfect”, “can we start Thanksgiving early”?, etc.
So began the Yochum family traditional Thanksgiving day meal.
We’ve simply decided as a family, that if the pilgrims had room for cattle within the hold of the Mayflower, and on their journey to their new homeland…we’d all be eating Prime Rib for Thanksgiving! (we happily settle for delicious Oregon Country Beef Skirt steaks).
This meal has developed it’s own traditional starters and sides, a nice big charcuterie plate consisting of 3-4 different Italian dry salami’s & prosciutto, 3-4 different cheese’s to go with our new favorite cracker of the year. Soft polenta and roasted mixed veggies are our staple sides, plus we always have new additions rotating in and out year after year. Things like eggplant Parmesan or butternut squash curry soup.
Dessert? Can’t break away too far there, but it could be marionberry crostata, pumpkin or custard pie! and on really good years, we’re lucky enough to have friends Rich & Linda over, and their visit is always accompanied by Linda’s wonderful Tiramisu.”[/vc_column_text][/vc_column][/vc_row]
When you love what you have, you have everything you need.
Kristen, a chef in our fabulous Deli, has a wonderful tradition that revolves around her family, “We all make our favorite dishes the day of, all working in the kitchen together, everyone helps.”
Brian, manager of our produce department, says he just can’t do without mashed potatoes, made with only Yukon Gold potatoes and a touch of cream cheese.
Celeste over in our bakery goes wild for her mom’s Green Bean Casserole “it’s the best”, made with fresh green beans. “So Fresh and Crunchy!”
One thing Kim (our head checker) and her family can’t do without is dessert! Check out her recipe for a soft and yummy carrot cake and for her famous Pecan Pie!
It wouldn’t be Thanksgiving without Stuffing!
Jess’s Herb Stuffing
3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1” pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4” slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs
Preheat oven 250 degrees. Butter a 13X9X2 baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350 degrees. Whisk 1 1/4 cups brother and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into a center of dressing registers 160 degrees, about 40 minutes. DO AHEAD: dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Bake dressing uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).