Happy Thanksgiving

It’s that time again, Thanksgiving.

For those who have followed these musings you may remember tales of Thanksgivings past. There was the year of the septic system back up along with related complications, a story about pies that nearly didn’t get baked for a major hotels Thanksgiving Buffet, reminiscences of KDKB’s annual playing of Arlo Guthrie and Alice’s Restaurant. 

This year we dive into dressing, or stuffing, depending on how it is prepared. Stuffing is in the bird, dressing is baked separate. I’m sure that in the past it was mostly stuffing, until our over  sensitive modern times thought that you could get deathly ill from stuffing, which is possible, if you don’t cook it long enough. Simple fix, however I digress.

Dressing in the McVeigh household was always prepared by the men of the family. This recipe, which is written down and locked tightly away was originated by my Grandmother. I’m pretty sure the roots of it were based on an Old Country Recipe. The Old Country being Carnlough, Ireland, where my grandparents hailed from.

Even as a kid my father, brother and I would work on the dressing, it was a ritual that started a few days ahead of the actual day. Bread would be purchased and laid out to dry. Mysterious spices rarely used would appear. Mom would assemble the various meats and vegetables required. But, early Thanksgiving morning the task would be turned over to the men.

We would assemble in the kitchen in the dark, cold, early hours of Thanksgiving morn. Each of us had an assigned duty, Dad  the conductor of the operation, brother and I diving into our individual tasks. It was like a symphony, individual components coming together to create a masterpiece, every year.

In the day’s of old it was stuffing that we made, literally stuffing the bird with Grandma McVeigh’s secret recipe. On completion of this Mom and Grandma would put the turkey in the oven to bake to perfection. 

A few hours later, depending on the size of the stuffed turkey, 18 – 20 pounds was normal in those days, the turkey would come out of the oven, stuffing dished out, mashed potatoes, giblet gravy, green bean casserole, cranberry sauce, pickles and black olives would all grace the table for the yearly feast.

With the passing of years Mom, Dad, Grandma, Grandpa and so many of them are gone. Left behind are warm memories of Thanksgiving.

But it isn’t all about memories. My wife and I enjoy a simple Thanksgiving Dinner with each other every year. I still make the same dressing each year, accompanied by the past, while her and I create fresh moments each year.

Happy Thanksgiving.

Next year we’ll discuss WKRP and the infamous Turkey Drop.