My sister Andi calls Thanksgiving “The Meat Eater’s Holiday” with derision because she is a vegetarian. She celebrates the holiday by handing out turkey sandwiches to the homeless. It is the only time of year when she will buy, cook and handle meat, but only for others! I see Thanksgiving not as a meal (although, that’s awesome!) but as a time to reflect on all my blessings. I have many blessings, family being the one for which I am most grateful!
We typically don’t travel for Thanksgiving. It is the one holiday where we stay home and family & friends come to us. But there was one year when we traveled from Connecticut to Pennsylvania for a very special reason. My sister-in-law, Karen was due with her first baby the weekend before Thanksgiving. We were very excited to be going to meet our new member of the family over the Thanksgiving holiday. The due date came and went and so did Thanksgiving dinner at my mother-in-law’s, but no baby. Karen was very uncomfortable during the holiday meal, not being able to sit very close to the table and not very hungry anyway. But still, no new addition to the family. Disappointed not to have welcomed a new member to the family, we headed back to Connecticut 3 days after Thanksgiving. As we traveled home, Karen went into labor and Wade was born that afternoon.
Wade at 5 months old.
Wade is a big Brussel sprouts fan (along with many on Eric’s side of the family) so this post is a Brussel sprout recipe. Wade likes his Brussel sprouts steamed with a bit of salt & pepper but I’m hoping to help him expand his horizons! Happy 19th Birthday, Wade and Happy Thanksgiving!
Brussels Sprouts with Chestnuts & Sage (adapted from eatingwell.com)
Serves 4
- 1 pound Brussels sprouts washed, trimmed and halved
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoons chicken broth
- 2 tablespoons chopped fresh sage
- 3/4 cup chopped chestnuts, jarred or about 1/2 pound fresh
- 1/4 teaspoon salt
- ground pepper to taste
- 2 tablespoons grated Parmesan cheese
To roast the fresh chestnuts: Cut a small cross on the flat side of each chestnut. Place the chestnuts on a cookie sheet, cross side up and sprinkle them with a bit of water. In a 400° oven, roast the chestnuts for 25-30 minutes. Wrap the hot chestnuts in a clean dish cloth and squeeze them to crush the shells. Keep the nuts wrapped for 5 minutes. Remove the hard outer shell and the brown skin from the chestnut meat carefully, as the nuts will be hot. Set them aside until needed.
Steam the prepared Brussels sprouts for 8-10 minutes, until a fork slides into them easily. Meanwhile, melt the butter in a skillet then add the oil to the skillet. Add the broth and sage and reduce, about 5-6 minutes.
Making the sauce for the sprouts.
Add in the steamed Brussels sprouts, sage and the chopped chestnuts, stirring, until warmed through, 2-4 minutes. Season with the salt, pepper and Parmesan. Serve immediately.
Parmesan tops it off.
Happy Birthday to Wade & Happy Thanksgiving to everyone! ~Linda
Brussels Sprouts with Chestnuts & Sage (adapted from eatingwell.com)
Serves 4
- 1 pound Brussels sprouts washed, trimmed and halved
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoons chicken broth
- 2 tablespoons chopped fresh sage
- 3/4 cup chestnuts, fresh or jarred
- 1/4 teaspoon salt
- ground pepper to taste
- 2 tablespoons grated Parmesan cheese
To roast the fresh chestnuts: Cut a small cross on the flat side of each chestnut. Place the chestnuts on a cookie sheet, cross side up and sprinkle them with a bit of water. In a 400° oven, roast the chestnuts for 25-30 minutes. Wrap the hot chestnuts in a clean dish cloth and squeeze them to crush the shells. Keep the nuts wrapped for 5 minutes. Remove the hard outer shell and the brown skin from the chestnut meat carefully, as the nuts will be hot. Set them aside until needed.
Steam the prepared Brussels sprouts for 8-10 minutes, until a fork slides into them easily. Meanwhile, melt the butter in a skillet then add the oil to the skillet. Add the broth and sage and reduce, about 5-6 minutes.
Add in the steamed Brussels sprouts, sage and the chestnuts, stirring, until warmed through, 2-4 minutes. Season with the salt, pepper and Parmesan. Serve immediately.