As we head into Thanksgiving week, may we all pause and be grateful for what we have.
That’s not a question, I mean it more as a statement. Take a moment, take a breath, take your time, and pause amid the meal-planning, housecleaning, pre-4-day-weekend work frenzy and Thanksgiving anticipation to simply give thanks for what you have.
You’ll know the best way to do that, for yourself.
For me, it will mean reflecting on all the family and relationships I have been lucky enough to have, including my mother, whose excellent cooking has ultimately inspired me, my husband and kids, who are enthusiastic diners at the table, and the rest of my family and in-law family, who are game to try anything I come up with.
Even more than the turkey, when I think back to Thanksgivings of my childhood, the dish I always looked forward to was the stuffing. Back then I didn’t even care about the mashed potatoes (can you imagine? My now-beloved spuds, rejected?)…just give me double the stuffing and call it a meal. I would even eat stuffing for breakfast the next morning. Cold.
So I’ve made many a stuffing myself, in my adult life, trying to tame the beast within. I’ve done it in the Crock-Pot, the oven, the bird. My most famous stuffing — Dorothy’s Southwest Stuffing — won 1st prize in a magazine contest a few years ago. The checker at my local market, who saw the article about it, now asks me every November, “Are you making your stuffing this year?”
These days, I’m partial to greens, so I like to chock my stuffing full of not only greens, but fresh green herbs. It’s almost like a salad met a loaf of bread and got married. The herbs really enliven it, and the greens provide not only a nutritious boost, but make it pretty.
My mom approves. Add that to the gratitude list.
Let’s raise our glasses today to all that we have. Gallo Family Vineyards has two Pinots that work well with turkey and all the trimmings, and are both people-pleasing wines. Fill your glass, and join me in my father’s classic, to-the-point toast:
“Good bread, good meat, good God, let’s eat!”
This week our #SundaySupper tastemakers are celebrating holiday traditions and giving thanks, sponsored by Gallo Family Vineyards. We’re pairing our dishes with Gallo wines this week, as we head into the season of gratitude.
For my Rustic Herbed Stuffing with Greens, I recommend serving with Gallo’s Pinot Grigio (refreshing, crisp flavors of green apple, white peach and citrus), whose bright citrus notes are a counterpoint to the verdant stuffing. If you prefer a red, Gallo’s Pinot Noir (a hint of cherry, ripe berry and sweet fruit) is a medium-bodied dry wine whose earthy flavors stand up to the variety on the Thanksgiving plate. You can find Gallo wines widely available in your grocery store, or use their store locator here.
Speaking of gratitude, my family is committed to helping Meals on Wheels America improve the health and quality of life for the seniors they serve. For the sixth year, Gallo Family Vineyards invites Americans to help end senior hunger and isolation with their annual Every Cork Counts™ program. They will donate $1 for every cork submitted through their website (by photo) or snail mail (actual corks). All Gallo Family fans have to do is snap a picture, or send their corks!
Meanwhile, check out our collection of 20 recipes we have lined up for you today from the talented Sunday Supper tastemakers. Try my Rustic Herbed Stuffing with Greens, or choose another recipe from the menu below to offer at your meal. I will be sampling the Blue Cheese, Fig and Caramelized Onion Palmiers, the Chopped Harvest Salad, and just try to keep me away from the Gingerbread Brownies and the Pumpkin Angel Pie. Oh heck, who am I kidding? I’ll be eating EVERYTHING! Of course I’ll be wearing my stretchy pants.
Today’s Sunday Supper recipes
Appetizers and Bread:
- Antipasto by Cindy’s Recipes and Writings
- Blue Cheese, Fig, and Caramelized Onion Palmiers by A Kitchen Hoor’s Adventures
- Crusty Artisan Style Bread by Life Tastes Good
- Grandma’s Oyster Stew by Bobbi’s Kozy Kitchen
- Turkey Croquets with Mushroom Sauce by Basic N Delicious
Salads and Sides:
- Autumn Crunch Salad by Magnolia Days
- Harvest Chopped Salad by Hezzi-D’s Books and Cooks
- Cranberry Pecan Turkey Salad by Family Foodie
- Kicked Up Oven Roasted Red Potatoes by Recipe for Perfection
- Roasted Squash and Wild Rice Salad by Ruffles and Truffles
- Rustic Herbed Stuffing with Greens by Shockingly Delicious
- Fig Basted Roast Butternut Squash Stuffed with Quinoa, Apple and Fig Stuffing by The Wimpy Vegetarian
- Paella by That Skinny Chick Can Bake
- Slow Cooker Cranberry Balsamic Beef by Cupcakes & Kale Chips
Desserts and Sweets:
- Chocolate Gingerbread Blondies by Food Done Light
- Cinnamon Spice Coffee Cake by Cosmopolitan Cornbread
- Cranberry Orange Coffeecake With Brown Sugar Crumb by Serena Bakes Simply From Scratch
- Dark Chocolate Caramel Bark by Take a Bite Out of Boca
- Pumpkin Angel Pie by Desserts Required
- Pumpkin Chocolate Chip Bundt Cake by Alida’s Kitchen
Plus 10 Ways to Give Thanks by Sunday Supper Movement
Join us around the family table for #SundaySupper
- Twitter how-to: Follow the #SundaySupper hashtag throughout the day on Twitter to see our recipes. To join the conversation anytime, simply use the #SundaySupper hashtag to share your favorite tips and recipes.
- Pinterest: Check out our #SundaySupper Pinterest board for more recipes and photos.
- Join: To join the Sunday Supper Movement, sign up by clicking here → Sunday Supper Movement.
Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed here are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards. Gallo would love it if you connected with them on Facebook | Twitter | Instagram | YouTube. I enjoy chatting with them on their social media about wine pairings with my recipes; they’re good with an answer if you are waffling on what wine variety goes with what you are serving.