It's hard to believe that Thanksgiving 2020 is only ONE WEEK FROM TODAY!
Yes, 2020 has been...interesting...but, we are still so thankful for so much here at TCC this year!
In this blog post, TCC staff members Emily Kenniston (me!), Courtney Lynch, and Tori O'Donnell share some of their favorite Thanksgiving memories/recipes from years past.
- 2 packages (8 ounces each) refrigerated crescent rolls
- 1/2 cup mayonnaise
- 2 tablespoons honey Dijon mustard
- 1/2 teaspoon coarsely ground black pepper
- 2 cups (12 ounces) chopped cooked turkey
- 1/2 cup sliced celery
- 3 tablespoons snipped fresh parsley
- 1/2 cup sweetened dried cranberries
- 1 cup (4 ounces) shredded Swiss cheese
- 1/4 cup walnuts, coarsely chopped (we leave these out)
- 1 egg
Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on a pizza stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Points will overlap in center; do not seal.)
Place mayonnaise, mustard and black pepper in a bowl. Chop turkey. Slice celery. Snip parsley. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl. Mix filling. Scoop filling over seams of dough, forming a circle.
Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.
Separate egg (Discard yolk or set aside for another use.) Lightly beat egg white; brush over dough. Bake 25-30 minutes or until golden brown.
Makes approximately 10 servings. Recipe is by Pampered Chef, but it’s now “mine” after insisting on making it so many times "
What I'm thankful for in 2020:
"I'm thankful for how much time I got to spend with my family and friends this year. As crazy as this pandemic was, it gave me a chance to just settle down from the hustle of work for a little bit and appreciate the amazing people around me."
Photographer: Lindsey Hart Photography
MUA: Patrice Williams
Location: The Reading Public Museum
"When I was a kid, we always spent Thanksgiving at my Grandma's house in Grand Rapids, Michigan, where my mom grew up. Going to Grandma's house for the holidays is a memory that I will always treasure in many ways, especially now since we lost Grandma this year. I'm very weird in that I actually don't enjoy traditional Thanksgiving food at all, however, my Grandpa always used to make this incredibly thick chicken soup with homemade egg noodles. I have amazing memories of Grandpa covering the entire kitchen table with noodle dough and painstakingly cutting them out by hand for his incomparable soup. To me, it was the best part of Thanksgiving, hands-down.
When I became a young adult, I started spending the Thanksgiving holiday with my then-boyfriend, now-husband's family. Thanksgiving is "the big one" for my in-laws, and family members typically gather from all over the East Coast to share a meal (obviously this year is going to be wildly different). My Father-in-Law changed my whole perspective on turkey, which I've never really cared for, by smoking it in his amazing smoker...let me tell you, smoked turkey is the most amazing thing ever."
What I'm Thankful for in 2020:
"While this year has indeed been insane, God has done some truly beautiful things. The facts that my daughter's speech has improved drastically, and my husband and I finally became home owners definitely top my list of things I'm grateful for this year! I'm also incredible grateful that, despite the pandemic, this has been a year of incredible dream fulfillment for me. God has been so good--I got a job as a reporter (and discovered that apparently I should have majored in journalism 10+ years ago), competed in my first pageant, and am all set to compete next year for the title of Mrs. Pennsylvania International again!"