If you’re scratching your head trying to come up with new ways to impress your guests this Thanksgiving (especially those adorable mother-in-laws), we’ve got you covered! Here are some savvy ideas, from décor to dinner, that will give everyone something to be thankful for – YOU!
- If you have a stockpile of old candleholders, like many of us do, grab them out of storage and use them for a fall display of miniature pumpkins and gourds. Try to find ones of varying heights and then fill in the scene with fall-colored candles and a few autumn leaves.
- If you happen to have extra mini pumpkins lying around (don’t we all?!), pop a variety of different-colored ones into a cloche or bell jar and turn them over onto a favorite plate. It makes for a nice centerpiece on the dinner table. The best part is you’re not left with outdated decorations that will simply gather dust in the closet all year.
- For a stunning dinner setting, find a bunch of mismatched vintage china (borrow from friends or go garage sale shopping). Using a large dinner plate as the base, stack smaller plates intermixed with teacups to create a 3-tiered masterpiece accented by vibrant orange roses or other floral favorite.
- Here’s an idea the will not only look festive, but gets everyone involved in Thanksgivingy cheer. Plus, it will keep the kids busy. Cut paper leaves out of colorful construction paper. As your friends and family arrive, have them write what they’re thankful for on a paper leaf then pin it onto a “tree” of branches anchored in a ceramic pitcher or linen-covered foam core in an antique frame. You might even come up with your own display idea.
- To find some unique recipes for this year’s turkey dinner, head to Half Price Books to find some old cookbooks with some tried and true family recipes or chef-inspired dishes that will wow your guests. One of our can’t-live-without Southern sides is a chorizo and cornbread stuffing. See the recipe below.
Chorizo & Cornbread Stuffing
1 pound fresh Mexican chorizo
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 cups coarsely crumbled cornbread
1/4 cup chopped fresh cilantro, plus more for garnish (optional)
1/2 cup chicken stock (low-sodium store-bought is fine)
1 tablespoon unsalted butter
Grated cotija cheese, for garnish (optional)
Preheat the oven to 350 degrees F.
Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it’s heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.
We wish you and your family a Happy Thanksgiving! After all the festivities have died down, we’re here to discuss the beautiful home you’re planning on living in next year. Call us at 210-494-5400 to set up a consultation. If you wish to be added to our private email list for our monthly newsletter, please sign up here.