We had an awesome Thanksgiving weekend.  It was busy, filled with family and great food.  Erik’s family stayed with us all weekend and my family came over on Thanksgiving.  Our house was filled to the brim with all the people I love, this makes me very happy.

The beautiful callas are from Flower Muse, they sent me 50 to arrange for my Thanksgiving table.  Flower Muse is an eco-friendly, farm-to-table floral e-tailer.  I put the flowers in a variety of vases and they created a gorgeous tablescape for the Thanksgiving meal.
Erik and I were up bright and early to prep the turkey.  Each year we do the same recipe, a parmesan sage turkey.  Some years we roast it without an oven bag and some years we use one.  We decided to use one this year (it’s easier and there is no basting, and usually a very moist turkey).  Each year there seems to be something that isn’t perfect about the turkey, and I have a minor turkey meltdown.  I am happy to report that there was no turkey meltdown this year. We had a very tasty turkey.
We add a lot more butter than the recipes calls for. All dressed up, bagged up and ready for the oven.  My family is big on appetizers, on Thanksgiving and basically any normal day of the year.  We had caprese skewers, roasted red pepper pesto crostini, smoked oysters on crackers and mixed nuts.

Roasted red pepper pesto crostini (via Annie Eats blog)

Ingredients

baguette, cut into ¼”-thick slices

extra-virgin olive oil for brushing, plus 1 tsp.
2 cloves garlic, peeled
1 red bell pepper, roasted, peeled, seeded and coarsely chopped
1 tbsp. pine nuts
1 ½ tbsp. Parmesan cheese
1 tbsp. finely chopped parsley
1 tbsp. finely chopped basil
½ tsp. fresh lemon juice
pinch of cayenne pepper
salt and freshly ground pepper, to taste
goat cheese
Directions

Preheat the oven to 350°.  Arrange the baguette slices on a baking sheet.  Brush lightly with olive oil.  Bake until lightly browned and crispy.  Cut one clove of garlic in half and rub the cut side on the baguette slices while still warm.  Sprinkle with salt and pepper to taste. Spread each baguette slice with a thin layer of goat cheese. 
In the bowl of a food processor, combine one clove of garlic, the red pepper, pine nuts, Parmesan, parsley, basil, lemon juice and cayenne pepper.  Pulse until a coarse puree forms. Add salt and pepper to taste.  Spread a spoonful of the red pepper pesto onto each baguette slice.

We have the smoked oyster appetizer each year.  They are Erik’s favorite.  He grew up eating them.  I eat one to make Erik happy, but usually not more than that.  More for him then.  And my dad, he likes them, too.   While Erik was extremely helpful prepping the turkey, after that he made a home on this chair and watched hours of football.  There was way too much football going on this weekend, would you agree? My cutie girl and her sassy shoes.  These stayed on for about 2 minutes.
Juliet and Uncle Steve.  Our new foyer table and more pretty callas from Flower Muse.
We just bought a formal dining room table (a very generous gift from Erik’s mom) and will be receiving  it this week.  For Thanksgiving we used 3 folding tables and a white linen and the pretty callas to dress it up.   My brother Joel and his girlfriend Katie.  Juliet and Grandma Connie.  Juliet was such a happy girl on Thanksgiving.  She loves having lots of people around and all the attention she gets.   I made homemade cranberry sauce for the first time.  It was another recipe from Annie Eats blog and it was surprisingly easy.  The sauce was delicious and received a lot of compliments.
Erik cut the turkey and I kept asking him to cut thinner slices. Seriously.  I hate to hover while others do their thing but thick turkey slices is not cool.   Erik’s mom made a tasty noodle ring salad.   My aunt makes her delicious stuffing every year.  My plate drowned in gravy.  I am a big fan of a lot of gravy. And of course pumpkin pie for dessert.  We picked these up from Bakers Square to keep it easy.  We also got a real tree this weekend and decorated it.  Juliet loved the pretty lights and ornaments.  Isn’t this the cutest photo of Juliet and her daddy?

Thankful.