Classic clam recipe. Good on you!
What a privilege and pleasure to dig ‘em in good company, and then catch breath while the diggers’ veterans fry 'em for everyone, us newbies included.
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Has anyone made the NYT Sweet Potato Gratin with Gruyere? It’s got a paywall- I’ll post something similar
……
Other sweet potato ideas
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I grew up with, and have often myself done, simple baked sweet potatoes served as-is with butter for Thanksgiving. However, several years ago I discovered these roasted sweet potatoes with orange marmalade and bitters from the Gourmet Today cookbook. The OJ, marmalade, and bitters reduce down to a sophisticated, bittersweet glaze as the potatoes roast.
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We had turkey, stuffing, gravy, cranberry sauce, sweet potatoes with apples, dried cherries, pecans & maple, mixed greens and goat cheese frittata (in place of spanakopita), and apple pie.
Turkey wing for breakfast, stuffing for lunch.
Leftovers for dinner, with purchased pumpkin pie tonight.
I might make the Tom Kha Turkey soup tomorrow. We really liked it last year.
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Just picked up a copy of this book and was looking at this recipe, wandering if it would be good.
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Here’s my alternative menu for a Thanksgiving Dinner for two. It’s casual enough to make sense for the two of us, but still I tried to incorporate many of the traditional foods so we don’t forget it’s a holiday. We love this kind of fare, and already are looking forward to our “Turkey Dinner”.
Grilled turkey-and-Swiss sandwiches on homemade cranberry-pecan sourdough (choice of open-faced or traditional sandwich, with gravy optional).
Crispy, twice-cooked potato wedges – both gold potatoes and sweet.
Grated carrot salad. Pickled green beans. Pickled cherries.
To drink: choice of apple or blackberry shrub, alcohol optional.
For dessert: homemade pumpkin ice cream.
After dinner we’ll throw the switch on our outdoor holiday light tableau and light up the tree.
Happy holidays!
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So glad to see this thread up. Just was discharged from the hospital and need all the help I can get this year.
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I hear I am about to be tapped to make a turkey while traveling, 2,516.2 mies away. I’m on it !
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I need to remind my aunt about the Judy bird…
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Just remembered quiche bites and deviled eggs for the grazing period from an earlier Thanksgiving planning thread.
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For the first time in almost 30 years it may be just the two of us. Parents and grandchildren” might “be traveling. But you know what - just in case they don’t.
I’ll still roast a whole bird instead of just a breast. Better turkey drippings for dressing.
So: Roast turkey
Cornbread dressing
GBC
Corn casserole
Sweet potatoes
Rhodes rolls
Cranberry sauce.
Pumpkin pie for dessert and maybe a pecan pie too. What the heck right.
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Pickled beets and eggs are perennial apps for Thanksgiving in our house! Even though it’s just the two of us, I have to have them. Once a years treats - along with oyster stuffing.
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Would you share your oyster stuffing recipe?
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It’s a loosey, goosey thing. I buy a loaf of sturdy French bread and cut it into cubes to dry, days before Thanksgiving. In a giant saute pan, in copious amounts of unsalted butter, I cook finely diced onion, celery with leaves, fresh fennel, carrots - probably equal amounts of each. I mix that in a gigantic metal bowl with the dried bread. I add several beaten eggs, some chicken stock and whole fresh oysters with their liquor (as many as I can afford) stir it all around and season it with Bell’s Poultry seasoning. I also sometimes add sliced fresh shiitake mushrooms. Turn it out into a buttered casserole cover with foil - bake at 350 then remove foil and let it crisp on the top.
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Sounds delicious! I will give it a try at some point.
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I am really wishing we stocked up on fresh oysters when we were in Galveston a few weeks ago. All we have available here now are those “jarred” oysters. Your recipe sounds great.
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I expect I’ll be invited to my sister’s SIL’s house again as I was last year (2 years ago, I decided to be on my own, which my sister didn’t like, but it was what I needed at the time, and 3 years ago, I was at her SIL’s house, as it was 3 days after my mother’s passing and my sister begged me to be with her and her in-laws, despite the fact I wasn’t in any social type of mood). We’ll see what kind of mood I’m in this year.
Her SIL’s husband is a former chef, so I usually can’t bring anything except a dessert. Oh and I definitely bring wine. 
But I’ll still make a turkey breast on Saturday after Thanksgiving for myself so I have leftovers. I go very traditional - the bird (or at least now, the bird’s boobies), homemade gravy from drippings, sour-creamy mashed potatoes, glazed carrots, and a green veg - either green beans or roasted Brussels sprouts. It’s the sprouts where I often try different “add-ons or -ins”. I might scout around for other side dishes, as I’m willing to experiment when it’s just me. There will be homemade cranberry-orange relish, and I’ll make a small apple galette or something pumpkiny for dessert.
And as I say on the WFD threads - There WILL be wine. 
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My T-Day Brussels sprouts standard has become roasted with enough olive oil, S&P to do the job, then tossed in browned butter and lemon juice and zest. After the first year I did this for Thanksgiving, I never looked back.
Another simple but delicious way I like to do roasted sprouts in the colder months is tossed with a mixture of pomegranate molasses, olive oil, and lemon juice and garnished with pomegranate arils.
If oven space is at a premium, I roast them ahead of time, then reheat in s big sauté pan over medium-low heat with a lid on, tossing them around every few minutes till hot.
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