Like any other meal you might prepare, before you even think about preparation, you must start with the very best ingredients if you want it to taste good. Most of us remember our mothers getting out of bed at 5 am Thanksgiving Day to get that bird into the oven for some ungodly number of hours. It’s big and hard to cook and almost always has been frozen. Your sides might vary slightly, but the main course is always turkey. Downright un-American to forgo that big roasted (often dry) bird. It wouldn’t be Thanksgiving without a turkey. My mother in law always makes a Jell-O mold for every holiday (that no one eats but she never seems to notice).Īs I said, we all have our family recipes and traditions that seem to be unique and different to each family. Some families do goose at Christmas or leg of lamb at Easter. We eat crab because it’s locally sourced here at the Sonoma Coast (and crab season always starts in December) and we make gnocchi because we’re Italian and gnocchi has always been reserved for celebrations (store bought dry spaghetti is just fine for day to day dining!). For my family, a few include cracked Dungeness crab on Christmas Eve and gnocchi with my great-grandmothers bolognese on Thanksgiving. It’s funny when you think about holiday menus, every family has those family recipes and traditions that really define that holiday – often culturally or locally influenced.
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