It's Turkey Lurkey time...

If you've never heard the song referenced in this post's title, please FEAST YOUR EYES.  Because, it is one of my all time favorites.

So, last year around this time I had this wild idea that I'd really like to host Thanksgiving at my house this year.  2013 Me was clearly a bit on the over-zealous side, but 2014 Me decided to just go with it.

As you've probably noticed, I have been a terrible, neglectful blog owner and meal planner. I've planned November, but mostly week by week.  (I will try to be back for December to finish out the year strong...maybe.)  However, I'm going to attempt to make all of that better by sharing the NMOTB menu for Thanksgiving 2014 (hopefully to be repeated in years to come.)  I'll include recipe links, but there are a few things here and there which are family recipes that I can't really share.  Not because I don't want to, but because I have practically studied how to make these things successfully. Unless you all want to swing by my house and watch me.  Bring wine.

Without further ado, I present to you The NMOTB Thanksgiving Extravaganza (AKA: How to Try Really, Really Hard Not to Give 15 People Salmonella Poisoning).

This is a picture of the veggie tray I actually made for Thanksgiving 2012. #nailedit

Appetizers Because nobody is hungrier than guests who can smell turkey but can't eat it yet.
- Veggie Tray with Ranch Dip and Hummus
- Cranberry & Rosemary Cheese Spread
- Assorted Cheeses and Olives
- Mixed Nuts

Dinner Because my middle name is "Casserole."
- Roasted Turkey with Stuffing {I'm not going to lie, I was going to kind of wing it on the turkey (pun totally intended) since I've seen my mother-in-law put hers together many times and it always comes out perfectly, but then I started getting really nervous that I'd screw it up.  So, I'm mostly going to follow the suggestions under the link.  And have my fingers crossed.  For the stuffing, I just follow the directions on the bag.}
- Mashed Red Potatoes and Gravy {Following the recipes for both which have been handed down for generations.  Trust me on the red potatoes...they make the BEST mashed potatoes you've ever had.}
- Corn Casserole
- Sweet Potato Casserole {Never been big on this myself...I put it on my plate every year (because, THANKSGIVING), but it isn't my fave.  My husband, on the other hand, lives for it, so I'm trying this recipe out.}
- Green Bean Casserole {Our family is the traditional sort that just likes the recipe on the back of the soup can.  What can I say?}
- Macaroni & Cheese {I grew up with two Southern-cooking grandmas, so this has to be on my menu.  However, I have a lovely guest bringing it for me, so I'll ask her for the recipe to share some other time!}
- Brussels Sprouts and Quinoa with Cranberries {Warning, this recipe comes from Thug Kitchen which is the best recipe website on the planet, but has language that is probably NSFW.}
- Roasted Broccoli {We were going to have steamed asparagus, but the roasted broccoli is SO much better, my husband convinced me to switch.}
- Cranberry Sauce {Another recipe out of Thug Kitchen.}
- Green Salad with Shallot Vinaigrette {I had this dressing at a dinner party the other day, and OHMYLORD.}
- Dinner Rolls {Did you see the list of food I just said I was preparing?  I bought frozen rolls. Deal.}

Dessert Because we'll all need something to tide us over before we start digging into the leftovers.
- Pumpkin Pie {Another recipe to be made by a guest. I can't bake.  It's no secret.}
- Apple Pie {My husband is making his recipe...he insists upon this every year.}
- Sea Salted Caramel Torte with Chocolate Ganache {Right, so remember when I said I can't bake?  So I decided to try baking by making an exceptionally complicated dessert with three different components.  This won't end well.  For example: I ground the almonds for the crust and then knocked the entire 1/4 cup over into the sink.  At least my apron is cute.}
- Vanilla Bean Ice Cream

Oh, and drinks.  A lot of them.  I'm convinced that the trick to a successful Thanksgiving Dinner is to get your guests good and drunk so they'll all be too hungry to notice if your food didn't turn out so well.

In all seriousness, Thanksgiving is my absolute favorite holiday.  Yes, partially because it is a holiday completely centered around eating, but also because it's a holiday that almost always begins and ends with delightful time spent with loved ones celebrating the most important thing a person can possess - gratitude. I am unbelievably excited to start my own traditions this year by hosting this delightful meal.  Here's to many returns.

Comfortable...

Unless you've been living in a cave, you've probably heard that regions in the Midwest are experiencing something called a "Polar Vortex." (I linked you to a Wikipedia article to explain what that is, but I'll give you the Cliff's Notes - it's freaking cold.  Chicago was colder than the South Pole during parts of the day.  They brought the Lincoln Park polar bear INSIDE because it was too cold.  TOO COLD FOR A POLAR BEAR.)  Needless to say, we've all been snowed in (literally, our garage is frozen shut) and have been doing what we can to stay warm and not bored out of our minds.  (I love me a snow day, but being cooped up in the house gets a little maddening after awhile.)

So, what else could possibly be better on a too-cold-for-a-damn-polar-bear kind of a day than a nice, cheesy, comforting, casserole?

Before I go on to share this old family recipe, I must provide the following disclaimer: I know that cream-of-whatever soup is not good for you.  You'll notice there are a lot of foods I post on this blog which ignore some of my own basic food rules (i.e., feeding my  family with mostly whole foods packed with great nutrients).  SOMETIMES YOU BREAK THE RULES.  There are a ton of substitution recipes out there for cream of celery (et al) out there, so if that's your thing - check it out.  Otherwise, continue on.  All the while knowing that this recipe is built for comfort, not health.  And that it should be served in moderation. On days that are too cold FOR AN ACTUAL POLAR BEAR.  Now, proceed...

This used to be one of the simple recipes my dad would put together for us as kids when my mom would work late.  She would cook it sometimes too, but I think my dad was pretty much the king of casseroles in our house when I was growing up.  When my husband and I got married, he requested that I gather some of the simple weeknight meals that my family was accustomed to eating so that we would have some easy things to cook for the two of us.  This recipe?  At the top of his list.  You're gonna love it.  Let's get started.

{NMOTB Hamburger Casserole}

Ingredients
- 1 lb. of ground beef (We usually use the leanest beef we can find.  Go with what makes you happy.)
- 1 box of rotini noodles (We always use whole wheat rotini.  Growing up we used a lot of different shapes of noodles and obviously didn't use whole wheat.  You can experiment here if you want.)
- 2 cans of cream of celery soup (Just get over it.  It's fine.)
- Milk (You're just going to fill up one of the soup cans with milk.  LOOK, RECYCLING.  YOU'RE WELCOME.)
- Cheddar cheese (I use most of a 2-cup bag.  Eyeball this.  You just want enough to cover the top of your casserole)

Directions
- Preheat your oven to 350 degrees and put a pot of water on to boil for the pasta.  I forgot both steps while photographing this tutorial.  That was a bummer choice.  Do me a favor and don't forget.

- Begin by browning your pound of beef in a large skillet.  Truth be told I've never tried this with ground turkey or chicken (obviously, it's HAMBURGER casserole), but if you wanted to be experimental, I'd love to hear your results...

- Drain your beef once it is browned.  Add to your skillet both cans of cream of celery and then fill one empty can with milk and add that in there too.

- Stir the mixture around until everything is combined and allow to cook over medium low heat until it bubbles and thickens. (At this step my mom would also sprinkle in a little thyme. We've tried it both ways and like it better without. But, by all means - experiment! It's a casserole. You can almost never screw it up!)

Don't worry, it'll look more appetizing in the casserole.

- In the meantime, I hope you were boiling your pasta and didn't forget like me.

- Once your soup mixture has thickened a bit, your casserole is ready to assemble.  Begin by draining your pasta and putting it in the bottom of a 9x13 casserole dish.  (You can probably put it in something slightly smaller, but you may want to adjust cook times.)  Pour your soup mixture evenly over the noodles.  You don't have to worry about mixing it up, it'll get in there, but make sure it's relatively even so the whole casserole is layered correctly.

- After you've layered the noodles and soup mixture, sprinkle the entire top with cheddar cheese.  Like I said, I usually use most (if not all) of a 2-cup bag of cheddar cheese to do this.  Hey, no one said this recipe was health food.

- Then, just like any good casserole, you stick it in your preheated oven for 20 minutes or until the cheese is melted/bubbly.

You know it looks delicious.

- We usually serve ours with some sort of salad or green vegetable.  Because it makes me feel better about eating something so rich.  IT BALANCES OUT, RIGHT?  Recipe serves at least 8.  Or, two people who like seconds and a busy 3 year old who eats two pieces of pasta - with leftovers.  ENJOY!