I hope all of my Canadian blog readers had a happy & delicious Thanksgiving this past weekend. I know we certainly did. This year was our year to celebrate with my husband’s side of the family and we hosted, so we had a big crowd gathered at our house this past Sunday. We had 19 people in all – 10 adults, 9 children.
In past years where we have hosted, we’ve typically had an adult’s table in the kitchen and a kid’s table in the front hall since our kitchen can’t seat more than about 10 comfortably. This year though we decided to try something different since I really wanted everyone to sit together at one big table.
We ended up clearing out our family room – we removed the area rug and pushed all the couches back against the walls. That left us with enough space that we were able to set up a T-shaped table – our main kitchen table and then a folding table at the end. Everyone just fit. The added bonus was that once dinner was over and we were relaxing at the table with drinks, we put on the football and then the hockey games. A win-win situation for all LOL.
I made a 20 lb turkey seasoned the way my grandmother always did along with my own added touches. I also made some stuffing, gravy, a pumpkin pie and an apple pie. I have to say, I was really pleased with how everything turned out. My two older boys were thrilled with the pies in particular because they have nut allergies and can’t eat store-bought pies. And, it’s been over 10 years since I’ve tackled home-made pie – so it was extra special for them.
Now in case you’re wondering how it is that I put together recipes that have nuts (like the recipe I’m sharing today) when I have two boys with nut allergies, all I can say is thankfully their nut allergies only kick in if they actually eat nuts. My boys don’t react to the mere presence of nuts, which is why as long as I take certain precautions, I can still cook and bake a few special things with nuts for my husband and I.