Thanksgiving has always been my favorite holiday. Thinking back on my childhood, I can’t recall a single Thanksgiving that we spent with just our small family of five. It seemed we always spent the day with someone, whether they were blood relatives, or friends. The company of others was always more important than the menu. The more, the merrier was the philosophy we lived.
We had our traditions, of course. Growing up, Thanksgiving morning began on the couch, in front of the Macy’s Thanksgiving Day Parade playing on the T.V. The rest of the day was spent nearly entirely in the kitchen, turning from one culinary masterpiece to another, and another, until the final moment when we’d sit down at last, to enjoy the fruit of our labors.
The menu in my family has always been pretty static–turkey, green bean casserole, sweet potato casserole, my great grandmother’s stuffing recipe, rolls, gravy, pumpkin pie and the much beloved, and often fought over–chocolate cream pie.
But as an adult, even though I have carried on many of the same menu items that we have always loved, I often try to add to our usual favorites with something new. A little Thanksgiving experimentation, if you will. A few years ago, I served Kristin Schell’s Cranberry Jalepeno salsa, instead of the more traditional jellied cranberries, and plan to make it again this year. Last year, I made these Maple-Burbon Glazed Brussels Sprouts, which didn’t last more than 10 minutes. Another year, I made this simple Whole Orange Cake, which even though it sounds rich, sits delightfully easy on a full stomach.
In a couple of days, my home will be filled to capacity. With nearly 30 people attending our Thanksgiving dinner, I am elbow-deep in preparation of both my home and my heart. Thanksgiving this year, also happens to be my husband’s birthday. We have much to celebrate.
Whatever you’re making, or ordering in, we here at GraceTable wish you and yours a very Happy Thanksgiving!
A Thanksgiving Blessing
We pray that your tables are full this year, not only with the beautiful bounty of a good meal, but also with the presence of those whom you love. We pray that as you open your doors this week to family, friends, and guests, your hearts are full of the hope and peace of Christ. May your thanksgiving transform your life into a steady refrain of gratitude for all that God has done, for all that He continues to do in your life, and the lives of those with whom you break bread. We pray that for those of you for whom this day is difficult, grace and peace would surround you. We pray that for those of you whose tables have been splintered this year with struggle and sorrow, your hearts would be full of hope and comfort. In joy and in sadness, in grief and in celebration, in trials and in victory, we remember the Lord, who gives us always of Himself. It is for His mercy and forever presence, that we give thanks this day.
- 1 cup unsalted butter, softened
- 1 1/4 cups sugar
- 3 large eggs
- 2-3 oranges, cut into quarter sized chunks
- 2 1/2 cups flour
- 1/4 teaspoon each of salt and baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups powdered sugar
- 2 Tablespoons orange juice plus 1 teaspoon
- Preheat oven to 325 degrees and lightly grease a bundt pan with cooking spray.
- Trim the ends from the oranges and slice into wedges (do not peel)
- In a food processor, pulse the orange wedges until mostly smooth, with some chunks (do not completely puree)
- Set aside.
- Cream together butter and sugar on medium speed until smooth and fluffy. Beat in the eggs one at a time until combined. Add 1 1/2 cups of the orange mixture to the butter mixture and beat until smooth. Add in the flour, salt, baking soda, and baking powder and mix until combined.
- Spread the batter evenly into the prepared bundt pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes then invert onto serving dish.
- In a small bowl, whisk together the powdered sugar and orange juice. Drizzle over cooled cake and enjoy.
- *To preserve freshness, this cake is best stored in the refrigerator, however, if you plan to eat it within a couple of days, it can be safely kept at room temperature in an airtight container or on a covered cake stand.
Recipe Recommendations From Some Of The GraceTable Team
Kamille Scellick makes these Pumpkin-Pecan Scones.
Bri McKoy’s Baked Fontina appetizer is sure to please.
Melissa Blair recommends Soul Sweet Potatoes , via The Pioneer Woman.
Kimberly Coyle recommends this Smoky Bacon Biscuit Dressing from William Sonoma.
Christie Purifoy’s Bundt Pan Thanksgiving Stuffing is a delightful version of an old classic.
What are your Thanksgiving Favorites? Leave a comment below with the link to your favorite recipe or Thanksgiving Pinterest board.