The week leading up to our early Canadian Thanksgiving celebration incorporated the usual preparations. I always wonder why I’m tired the day after the dinner. (Hmmmm—why might that be?)
- Monday: track down fresh turkey. Learn that none are to be had locally, and a trip to Toronto will be necessary. Grit teeth.
- Tuesday: Grocery shop for root vegetables and ingredients for chutney, stuffing and baked goods
- Wednesday: Make Cranberry Chutney (put in fridge) and Sausage Stuffing (put in freezer)
- Thursday: Make Pumpkin Cupcakes (put in freezer)
- Friday:Â Drive three hours to procure cheeses and fresh turkey; make Pumpkin Pie with No-Roll Crust
- Saturday: Set the table, frost the cupcakes, prepare the vegetables, prepare the turkey, roast said turkey, roast heirloom carrots and Brussels sprouts with pancetta; boil potatoes; steam cauliflower and green beans; make cheese sauce and gravy. Serve and enjoy!
My most disliked aspect of the prep is undoubtedly the turkey: remove the neck and gizzards, rinse, dry, and salt, and fill the cavities with chopped fresh onion, carrots, and celery before bringing the whole shebang to room temperature to roast. Sounds perfectly straightforward, doesn’t it? But there is just something about wrestling the cold, wobbly, wet, ungainly bird, which slips and slides all over the place, that I find deeply distasteful. I’m always thankful when it’s plopped into the rack in the roasting pan and finally makes its way into the oven.
My favourite part of the whole preparation? No surprise to anyone, I’m sure; it’s definitely planning and setting the table!
This year, we were twelve for dinner. When I began gathering items to set the table, I discovered I had only ten salad plates and eleven dinner plates in the Gien Solonge pattern. So I set the table for ten to take the photographs and then added two more place settings, supplementing with Mason’s Game Birds Brown Multicolored (table featured in Entertablement Autumn Seasonal Quarterly).
Gien Sologne is a lovely pattern, which I used before for our 2017 Thanksgiving dinner here.
This time, I employed the same tablecloth I used for the Robert Burns Scotch Tasting Dinner.
I employed my oft-used motley collection of stemmed amber Depression glasses and paired them with Pier One tortoiseshell water tumblers.
I filled the centre of the table with faux pumpkins in various textures and finishes: painted, gilded, wooden and stuffed velvet. Bundles of wheat added some height. I tucked the occasional autumn figurine in as well.
Tree slice chargers are fairly compact and allow for a good number of place settings side by side. We were able to add one more on each side after the photos were taken. It was a bit tight, but no one seemed to mind.
There are many different salad/dessert plates in the pattern. These are the six I purchased initially.
Then, they added four more when they came out a few years later
That explained the ten, I realized.
The dinner plates are all the same. I like how the soft brown and grey leaves surround the rim.
I remember getting just one from Replacements to see how much I liked it “in person” and then adding another ten as I accumulated the salad/dessert plates.
Gien has since brought out four more salad/dessert plates—pairs of animal babies. They might make a very lovely Christmas gift (hint, hint). That would take us up to fourteen!
It’s better to be adding place settings to a family table than taking them away, no?
We managed to get the family photo in good light this year. It was a bit cloudy, so perfect.
It proved beyond my patience to try and incorporate all five dogs—our three golden retrievers, daughter Lauren’s German Shepherd and daughter Kirsten’s Shepherd mix—into the family photo. So Kirsten and Lauren coaxed them into posing for their own shot; from left to right: Marigold, Bailey, Spencer, Churchill and Rabbit.
Coralling the granddaughters was much more straightforward—no bribing with treats required.
Things have changed a little in six years.
And even more in nine and a half! I know it’s a clichĂ©, but where does the time go?
One last look at the Thanksgiving 2023 table:
Have a lovely weekend, all.
Such a lovely table, and family too. Love the tortoise glasses.
Thanks, Lauren!
Truly beautiful, Helen! For Autumn, this china pattern is my 100% all-time favorite and you make it extra special in the details on the table. Love it all
Thank you so much. I dithered about buying it for a long time, but am very glad it made its way home. 🙂
Wow, sounds like a lot of work but I’m sure it’s worth the effort to get the family together for such a special holiday. The family picture is so beautiful and fun to see how much the girls have gown and the dogs as well! You’re an amazing hostess with the mostest. You need a vacation on Cape cod. See you soon.
Thanks Maura! Good thing that Cape Cod is coming up soon!
Beautiful table Helen! the gien solange is lovely (so is the Mason’s game birds) and the tablecloth is perfect. That’s a great family photo and oh my, those grands have certainly grown. Amazing photo of all the pups. Happy Thanksgiving to you!
And Happy Thanksgiving to you, too, Kim! I’m glad to be sharing photo taking with the girls. I was back in the kitchen and didn’t realize they were taking the picture of the dogs. Loved it. I can see it being added to the annual lineup.
How wonderful to see your beautiful family and the table looks incredible.
Enjoy! Miss you but sending lots of hugs.
Thanks so much, Carolyn! We miss you, too. Wish you were closer. Hope all is well.
Dear Helen, My favourite is the pheasant, followed closely by the peccaries. Amber stems add so much to a harvest dinner. (Did you see the super moon last night?). I always dry and fridge any fresh poultry until a pellicle forms, aided by a dusting of salt with a pinch (10%) of baking powder and a 24-hour naked chill Then it’s not such a slimy wrestling match when it comes to stuffing it. Makes the skin crackle, too, because the powder forms micro bubbles. The girls are growing more attractive each year and will benefit greatly from your example of stylish and gracious entertaining. We’ll spend Thanksgiving in France after a quick visit to Cascais… Happy Thanksgiving to you and yours!
I love the pheasant and peccaries, also!
What great suggestions regarding the turkey prep, Beatrice. Molly Stevens mentioned that process in All About Roasting and I had forgotten all about it.
We are very lucky to have four of the girls so close and are able to spend quite a bit of time with them. They all get on well.
Enjoy your time in Cascais and France!
Lovely table! Happy Thanksgiving to you and your family.
Thanks, Joy!