Thanksgiving at the bakery was amazing! We worked our zesty little butts off to make sure all our orders went out and then did our best to make extras to sell the days leading up to Thanksgiving.
After we finished all the baking, drank the last of our spiked egg nogs (random sidenote: in Mexico, they call a similar drink rompope!), and distributed turkeys (and homemade cards) to our employees, Patrick and I left the comfort of our bakery kitchen, jammed two loaves of multi-grain bread, and two bags of our gluten-free flour blend in our luggage, and caught a very late evening flight up to Seattle to spend the holiday with his family.
Seattle is amazingly gorgeous. Pops of yellow and orange-leaved trees stand out against the rolling green and white hills while the ever present threat of rain keeps the landscape lush. The cool, crisp air begs to be inhaled deeply and often.
Luckily there were plenty of warm drinks to consume and meals to prepare that kept us, full, warm, and happy. This year our Thanksgiving menu had all the traditional fixings:
For the main attraction we had an herb and butter rubbed turkey.
Sides included, gluten-free stuffing with thyme and sage made from our multigrain bread (recipe follows), baked yams with golden brown marshmallows, green bean casserole, mashed potatoes, and the pink stuff (a cranberry, jello, and sour cream creation with walnuts).
And last, but certainly not least, we enjoyed on of our gluten-free bourbon pecan pies.
While the entire meal was delicious, the stuffing is definitely my favorite and is an old family recipe. What was your favorite part of Thanksgiving this year?
gluten-free stuffing with thyme and sage