Gratitude and Gravy
November 2006
Today I was in the Christmas Tree Shop looking for a lamp and was met with what felt and looked--with all the Christmas paraphernalia on display---like the Christmas rush. But it was Monday, November 6th not December 6th! What happened to Thanksgiving and the display of turkey platters and gravy boats? Does the retail industry's need to make it during the Christmas season make it also necessary to eclipse this beautiful holiday of giving thanks? Isn't the reason we love Thanksgiving so much because it has none of the frenzy of Christmas and all of the ingredients for making meaningful bonding with those we love and giving thanks so simple?
This uniquely American holiday even captured the heart of my Italian grandmother, many years ago when she visited us from Italy. She was so captivated by the idea that we had a national holiday that centered on giving thanks for the harvest and bounty of a table laden with good food. Though in Italy this is an every day occurrence, it's our national thankfulness that makes this day a cause for celebration. They say that gratitude is the highest form of prayer---a prayer that brings more of which to be grateful for. So let's be conscious of the fact that on this day most Americans, of all economic levels, political persuasions, and religious backgrounds will be praying in the same way. Now, that's powerful.
And as usual, most of us will be conducting this ceremony while gathered around the dining table, sharing what is probably the most delicious meal of the year. Even I, who can't seem to stick to the traditional way of making almost anything, have no desire to mess with this perfect meal. However, I do have some tips for making what's already great even better.
In my family, Thanksgiving is a holiday that my children insist on spending at home. Even when grandma was around--she had to come to our house. They tell me it's because no one makes stuffing like I do. I, however, think it's because they want the leftovers in our refrigerator. And this year is indeed special for us since we'll be celebrating our first Thanksgiving in our new home. So I'm planning on making all the trimmings for a “traditional” Thanksgiving, but with just a bit of an Italian twist, along with the all-American apple pie, using my former pastry chef, Diane's unbeatable recipe.
So what's so great about my stuffing? It's the addition of sweet Italian sausage to the cornbread, along with some sautéed fresh fennel and lots of flat leaf Italian parsley. Oh, and then there's my gravy, made from the turkey drippings using a technique that assures a creamy, lump free texture (see archived recipe). So check out these simple recipes. Add them to your table if you like….but mostly, I join with you in our national prayer of giving thanks and am grateful that in spite of the retail madness, Thanksgiving is still a favorite day in our homes and hearts.
Oh, the extra things we get from being grateful---that's the gravy.
Blessings,
Chef Silvia
Come see Chef Silvia cook up health holiday dishes at the
Ridgefield Playhouse on December 13th!!
Click
here for details.
Click on
recipes to learn how to make my delicious
stuffing, all American
Apple Pie,
and peak in the archives for an authentic
turkey
gravy recipe that's sure to please.
Also, if any of you are interested in organizing you own style of cooking
class/dinner party, check out my cooking classes page for more information.
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