On the Acre Thanksgiving
This year's garden and menu for a bountiful Thanksgiving
Oh how I love Thanksgiving. From the big floats during the parade, to the rich smell of roasting turkey, to the gravy generously drizzled over every dish. It’s by far my favorite day. Last year I had the honor of hosting my parents for the first time and it was hard work and such a joy. I learned a lot from my first go, and want to share my approach to this year, starting back at the planting of the garden beds.
A Thanksgiving Garden
This year I decided to plant a pumpkin arch. I planted two butternut squash plants, a Moranga pumpkin plant and a pie pumpkin plant. As soon as the pie pumpkin plant was tucked into the soil, I knew I wanted one of those sweet pumpkins to the make the pie for our Thanksgiving table. Turns out my plant only produced one, and that perfectly cute pumpkin will become exactly that.
As the Moranga pumpkins grew, I knew I wanted them for decor, as their shape and color is stunning. Deep ridges, vibrant orange, smaller size and more flat appearance makes them perfect for table decor. After bringing them in to adorn our table, I remembered a stuffing filled mini pumpkin I enjoyed one Thanksgiving. It was delicious, and I couldn’t wait to plan my own approach for filling this beauty.
 I also grow an abundance of herbs, wanting to keep my sage and thyme alive until Thanksgiving day. I keep a bag in the fridge wrapped in paper towels of each as well as the plants in the garden. I will cover them if snow or hard frost is in the forecast, to stretch their tender leaves if needed.
A Year-Long Stuffing
My dear friend Leslie and I share this same deep joy in the process of saving bread for stuffing. We love to save bits of loaves across the year that will all become a part of Thanksgiving stuffing. An end of a sourdough loaf from a Sunday breakfast, a half of baguette from an evening with friends, a leftover slice or two from toast and cocoa. Each leftover tells a story, shares a memory, that shows the plenty we enjoyed from the year, coming together in this celebration of abundance. It makes my heart full to pull out the bits and bobs of bread and dice them into one dish. I am so excited at the prospect of filling my homegrown pumpkin with this stuffing - I will have to share my process and results! It will be a bit of an experiment.
The Menu
Without further ado, here are the dishes I am planning on making for Thanksgiving.
Stock
Alexis Deboschnek’s Turkey Stock
Turkey
Salt brined white meat (I salt the meat with Diamond Crystal salt and let it sit in the fridge for 1-2 days before roasting. Then I season and bake the turkey breasts at 450 for 30 minutes, then bake at 300 for 1 1/2-2 hours until breast registers 160.)
Sides
Candied Sweet Potatoes with Pistachios
Grandma’s Mashed Potatoes
Gravy
Sweet corn
Stuffing Filled Pumpkin using Alison Roman’s Stuffing
Radicchio and red cabbage salad
Dessert
Pumpkin Pie (Will use the Libby’s can recipe, just swapping in roasted pumpkin instead of canned)
This menu has a few must haves for our table and new items for this year. I made turkey confit for the first time last year, and it is a must. The turkey is incredibly flavorful and tender, and is as good the day of as it is as leftovers. I cut up two turkeys, keeping the dark meat for confit, and salt brining the white meat to roast. I love a simple roast turkey for sandwiches the next day - there is nothing better.
I do a very simple candied sweet potatoes - toss diced potatoes, brown sugar, maple syrup, butter and salt in and baking dish, cover and bake until very tender. Uncover the day of and heat through, broil just to brown if desired. I top with chopped lightly salted and roasted pistachios for a salty contrast to the rich potatoes. This recipe needs me to put pen to paper to move it out of my head, hope to share it one day.
My grandma’s mashed potatoes are a classic and must have - a combination of butter and cream cheese makes them rich and irresistible with gravy.
The sweet corn comes from my parents - they live in Illinois, which is known for its super sweet corn. They put up enough quarts to get us through the winter, and one quart makes it on the thanksgiving table. Simply dressed in a bit of butter and salt, it’s the perfect side. I love it on my mashed potatoes with gravy.
This year I am giving Alison Roman’s stuffing a go inside the roasted pumpkin - I am so nervous but excited to give this experiment a go. I am thinking I will par-bake the pumpkin, fill it, and finish baking the stuffing until cooked through. May add some fontina cheese to the base to add texture and keep the stuffing from getting soggy from the pumpkin. We will see…
The green bean casserole is a must, but I want to a homemade sauce. I love a canned French’s, but the sauce has to be from scratch. I hope to one day grow enough beans to save some from Thanksgiving, but we end up eating through them all every year.
I try and add a fresh salad to my spread, adding acidity and color. This year I am going with a new Bonapetit salad to add a pop of warm colors and vibrant, acidic and bitter flavors. Excited for the contrast this beautiful salad will bring.
I did not grow up loving rolls on the table, I didn’t really see the point. Last year I made sourdough rolls and it was a game changer. The perfect little roll for the dinner plate or leftover sandwiches.
I love a simple cranberry sauce, I will be very light with the orange to keep it as pure a sauce as possible.
Last but not least comes the pies. I make a cherry and pumpkin pie after my mother in law. She makes both every year and I love to combo - A tiny sliver of each after a post Thanksgiving walk is so delicious, with a generous dollop of cool whip.
The Next Day
Beyond a bowl of leftovers on repeat, I also love a post-Thanksgiving turkey sandwich. Not just any turkey sandwich though - it has to be the Hardacre Family Turkey Sandwich. Pumpernickel bread, yellow mustard, mayo, turkey breast, cheddar cheese and iceberg lettuce. OHHH it’s so good.
Decorating the Christmas Table
I started the tradition last year of garnishing my turkey with citrus that I then sliced and dried and used them as Christmas decor down my dinner table. I love the idea of flowing from one family gathering to another, using every last bit to celebrate the next season.
I hope this menu inspires your own table as you plan for your Thanksgiving Day. I plan to post my leading up to and day of schedule as a separate post to help you plan out your day as well. Happy Thanksgiving friends.
So beautiful in every way, Rachel!! ✨