With tomorrow being Thanksgiving, today I find myself reflecting on past Thanksgivings and the one we’re about to celebrate. It’s funny how certain smells, flavors, and moments can take you right back to childhood — and for me, Thanksgiving always brings me back to my Southern Grandma from Texas.
When I was a kid, Grandma put out a spread that could make a grown man cry. Of course, it always started with the turkey. Nothing fancy back then — butter the bird, season it, and put it in the oven for a long ass time. And don’t forget to remove the giblets. Seriously… don’t forget. (I have forgotten a time or two, and I’m pretty sure Grandma would’ve wagged that finger at me.)
While the turkey roasted, Grandma got started on the sides. And let me tell you — her candied yams were a masterpiece all on their own. Forget those marshmallow-covered ones; these were the real deal. Yams, a syrup mixture of Karo syrup, brown sugar, a dash of vanilla, and just a pinch of nutmeg. Into the oven they’d go, and she’d baste them forever. (As a kid, everything felt like it took forever — but those moments watching her are why I enjoy cooking so much today.)
Then came the topping. Pecans crushed in a ziplock bag with a rolling pin, mixed with butter, brown sugar, and cinnamon. Baked until golden brown perfection.
We’d move on to green bean casserole, mashed potatoes, and then the ultimate Southern flex — giblet gravy. Add in Grandma’s homemade stuffing made with dried bread from the bread store, chicken broth, and celery, plus a ham and some bread, and we were set. Back then, these meals weren’t just food. They were love letters. They were pride. They were how cooks showed their family just how much they cared.
And oh, how I miss those days. But I’m thankful I learned from the best.
Modern Turkey Adventures (And Misadventures)
Over the years, I’ve experimented with my own turkeys. I’ve slow-roasted them (great flavor, horrible cleanup). I once used bourbon because a guy at work swore by it. It tasted good — but my house smelled like a full-blown distillery. Nothing says holidays like Eau de Jim Beam.
These days, I smoke the turkey. The cleanup is easier, the bird stays super moist, and the kids will actually eat it because it tastes more like chicken than turkey. A win in my book.
My wife’s family introduced me to scalloped pineapple — and let me just say, not all heroes wear capes. That dish is amazing.
Quick funny story:
One year, I prepped everything the night before like I always do. We were at church, and my son headed home early. My wife asked him to throw the scalloped pineapple in the oven so it’d be ready for Grandma’s. He said “sure.”
We walked in later… and found a whole pineapple in the oven. Just a full, uncut pineapple baking away. We weren’t laughing in the moment, but we sure do now.
This Year’s Thanksgiving Lineup
Tonight, I’m prepping again — and here’s what’s on deck:
- Candied yams (with marshmallows this time because this family insists)
- Homemade cranberry sauce (none of that can-shaped jiggle)
- Seven-layer salad (or, let’s be honest, my wife will probably make that)
- Mashed potatoes
- Ham
- Green bean casserole
- Store-bought pies, because I know my limits
Tomorrow we’ve got brunch with family, and for those craving traditional dinner later, I’ve got that covered too. Everyone deserves their “taste of home.”
Giving Thanks — Truly
At the end of the day, Thanksgiving isn’t just about tables full of food. It’s about being thankful for the blessings we do have. Life throws tough moments at all of us. Some people are missing family and friends this year — and I know how hard that is.
So find your people. Be around the ones who make you feel like you. I don’t care how “peopley” you are or aren’t — everyone needs a circle that makes them feel at home.
Have a wonderful Thanksgiving. Be safe, be blessed, and may your turkey be moist, your sides be delicious, and your pineapple stay out of the oven — unless you intended it to be there.
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