Cheers to Another Awkward Thanksgiving Dinner

By |2017-11-15T08:33:11+00:00November 15th, 2017|Val’s|1 Comment

“Val, would you like some yams?”

“Oh no thanks.” I replied, as I passed them along to the person to the right of me.

I was having my first Thanksgiving with with my new boyfriend’s family. (Big Ryno’s)

“What?! You don’t like yams?!” his mom asked “Why not?”

“Ummm I don’t really get putting marshmallows on your meat… kinda freaks me out.”

*SILENCE*

The silence was then followed by roaring laughter.

Long story short, it had to explained to me that a yam was not a meat, but in fact a fucken sweet potato. Which is why putting marshmallows on top of it, isn’t repulsive.

I guess I was thinking of a Yak all these years? Go me, and my genius IQ.

Whatever, my family wasn’t into cooking, so I didn’t know much about food beyond frozen Tina’s burritos and Celeste pizza. Thanksgiving was never my jam, so I still stand by that comment, not embarrassed.

That was like 15 years ago, and high school Val has now matured into Betty F’N Crocker. Thanksgiving is now one of my favorite holidays, and I’m already dreaming about the day before where I get to be in my kitchen and cook my little heart out (while drinking festive cocktails, obviously). I LOVE EVERYTHING about Turkey day.

My sister in law suggested I share my stuffing recipe with everyone, so here I go, and with plenty of time for you to test it out before the big day. It’s nothing fancy, so lower your standards, but I promise you, it’s delish!


Cube and dry out french loaf bread, 1-2 days before making your stuffing.

After it’s dried out, chop up celery and onion

Sauté celery and onion in butter with salt + pepper

In a large bowl put the bread, and sautéed celery and onion, and dump some chicken stock over it too.

Now start chopping up: parsley, sage, thyme and rosemary. Remember to get rid of the sticks, no one wants to gnaw on one of those on Thanksgiving. It’s a real mood killer.

Dump those fresh herbs into the bowl and add poultry seasoning.

Put it all in a sealed container and soak overnight in the fridge.

The next day, dump it all into a buttered pan and add a whisked egg to it

Cover with foil, bake at 350* for 45 mins

I like mine a little more toasted so you can remove the foil at this time, and bake uncovered for another 15 minutes

Serve and enjoy. While trying not to embarrass your new boyfriend in front of his family that he *might* have brought the dumbest girl home for the holidays.


I ended up making cauliflower gratin and an herb crusted beef roast with red wine gravy to go with the stuffing, since its obviously not Thanksgiving today. Like I said, Betty F’N Crocker!

What are some of your fav Turkey Day recipes? Please share them, I am always looking for new ones to add to my go-to’s! Unless its a yam one, you can keep that shit to yourself, because as it turns out, they still kinda freak me out. I’m texture weird and I swear those have some sort of a fur on them. #Notafan.

Happy Wednesday guys!

Val

One Comment

  1. Amie November 15, 2017 at 8:57 pm - Reply

    Love that stuffing!!! And I just died laughing. I’d never heard that one. Love you

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