Although my husband and I are thoroughly British, we’ve been celebrating Thanksgiving in our household for the past three years.
But I have to admit, we don’t pay a lot of attention to the American significance of this holiday.
Instead we see it as an opportunity to celebrate the autumn season, express our gratitude and of course the chance to share a delicious, home-cooked meal with friends and family.
I love to decorate our dining table with wonderfully autumnal natural decor such as fallen leaves and a variety of pumpkins picked from our local farm. The trees outside are dressed in varying shades of orange and red, while the ground is covered in a blanket of crunchy leaves. It feels as though the season is giving us one last hurrah before everything turns cold and grey, and Thanksgiving is our opportunity to celebrate alongside nature.
This year, my table turned out better than ever. I had purchased a range of items ahead of our wedding earlier this month including napkins, rustic charger plates and the daintiest gold cutlery, and these were able to be repurposed for my Thanksgiving dinner table. I couldn’t have been happier with the results!
These pumpkins make the perfect centrepiece nestled against my wooden stand, which has quite literally been sliced right out of a tree trunk. I added a spring of berries and a few pinecones that I foraged from the Suffolk countryside for a natural and festive display.
Now that the table is set, it’s time to eat!
A Warming and Seasonal Starter
It’s become a tradition to start our Thanksgiving feast with the most delicious, creamy kabocha soup accompanied by homemade bread rolls. I make sure to stock up on kabocha at Hewitt’s Farm every year, and this recipe by Yuki’s Kitchen turns this unassuming little squash into a vibrant and flavourful soup.
The bread rolls take a little preparation, but really they couldn’t be easier. I use my trusty bread machine along with Happy Healthy Mama‘s recipe, and this combination turns out so many soft rolls that can be spread with salty butter and dipped into the soup. Served in the most adorable mini Le Creuset pots, I can’t think of a better way to start our Thanksgiving meal!
A Hearty and Nourishing Meal
I’d never roasted a turkey before, so this Thanksgiving I decided to hone my skills in time for Christmas next month.
I was a little nervous to prepare and cook such a large piece of meat so I was overjoyed when it came out plump and juicy, with a deliciously crispy skin. Alongside the main event I served up buttery mashed potatoes, roasted seasonal vegetables, balsamic and honey-roasted sprouts along with homemade cranberry sauce and gravy. Mmmm.
I used the turkey carcass as a base to a delicious turkey and vegetable soup the next day, reducing waste and providing a nourishing meal out of nothing but scraps!
A Sweet and Decadent Dessert
If you’ve read my latest blog post, you’ll know that I’ve fallen in love with these homemade fudgy sweet potato brownies. In keeping with the seasonal theme I decided to whip up a fresh batch especially for Thanksgiving, pairing them with vanilla ice cream and salted caramel sauce.
Everyone is always stuffed full with roast turkey and mashed potatoes, but they somehow manage to find room for such a delicious and moreish dessert. It’s the perfect end to one of the most anticipated and delicious meals of the year!
I had big plans to photograph each dish for this blog post, but if you’ve ever hosted a dinner party before then you’ll know how chaotic and rushed it can be to serve everything up while it’s still hot!
As a result there was no time for photos, but please enjoy the above snaps of my wonderfully autumnal table settings.
As always, Thanksgiving was the perfect way to bid farewell to my favourite season. Now that December is here my thoughts are already turning to cosy and festive plans, and I’m writing this after spending the day decorating our apartment for Christmas.
How do you celebrate the changing seasons?