Thanksgiving Decorating Tips & Recipes

Laid-Back Linens

To create an unfussy, casual setting for your feast, cloak the table in a linen tablecloth and drape matching napkins effortlessly over each plate. Iron textiles to smooth out deep creases, but embrace slightly wrinkled imperfections.

Fallen Foliage

Finding decorative inspiration for the autumn table is as easy as walking out your front door. Tuck orange, red, and yellow leaves into napkins or scatter them down the center of the table.

All Wrapped Up

In lieu of a traditional tablecloth and place cards, unroll a spool of brown butcher paper and — using your best penmanship — elegantly scrawl the names of your guests right on the paper. Bonus: You can count on an easy cleanup with this design.

Cozy And Campy

Unearth cozy plaid blankets and flannel shawls to drape across your table in place of a tablecloth or runner. For an outdoorsy, camp-inspired look, top your table with foraged elements like wood, berries, and greenery.

Turkey Gravy! 

Serving: 16 People
Ingredients 

• 3 Tablespoons fat from turkey drippings see step 1 below or cook’s note for substitution
• 1 small yellow onion about 1 cup, small dice
• 1 carrot small chop
• 1 celery rib small chop
• 4 sprigs fresh thyme
• 5 Tablespoons all-purpose flour
• 1 cup defatted turkey drippings see step 1 below or cook’s note for substitution
• 3 ¼ cups Turkey Stock
• ¼ cup Holland House Sherry Cooking Wine
• 2 bay leaves
• salt and pepper
• 1 teaspoon chopped fresh thyme

Instructions

1. Sauté the veggies and herbs.
2. Add the flour and cook until flour is absorbed.
3. Pour in turkey drippings and whisk until thickened.
4. Add stock and Holland House Sherry Cooking Wine, and simmer until thickened and glossy.
5. Pour gravy through a fine mesh strainer.
6. Season with salt, pepper, and more herbs.
7. Pour the turkey gravy into a gravy boat and serve!

The Best Stuffing... EVER!

Serving: 10 People
​Ingredients

• 8 ounces bacon chopped into 1/2-inch pieces
• 2 medium celery ribs
• 1 medium yellow onion
• 1 large Granny Smith Apple
• 1/4 cup fresh parsley leaves chopped
• 1 Tablespoon fresh thyme leaves
• 1 Tablespoon fresh sage leaves
• 1/2 Tablespoon fresh marjoram leaves
• 12 ounce package Seasoned Stuffing
• 2 1/2 cups low sodium chicken broth
• 1 large egg
• 1/2 teaspoon table salt
• 1/2 teaspoon black pepper

Instructions

1. Adjust oven rack to the center position and heat the oven to 350˚F.
2. Cook the bacon in a large skillet over medium heat until crisp and brown, about 10-12 minutes.
3. Transfer the bacon to a paper towel-lined plate.
4. Add the celery, onion, and apple to the same skillet the bacon was cooking in (don’t drain off the bacon grease) and sauté, stirring occasionally, until softened about 8-10 minutes.
5. Add the parsley, thyme, sage, and marjoram and stir. Cook until fragrant, about 1 minute. Transfer the mixture to a large mixing bowl.
6. Add the breadcrumbs, egg, salt, pepper, chicken broth and bacon to the vegetable and apple mixture.
7. Place the stuffing mixture into a buttered 9x13 pan, or any other 3-quart pan. Bake for 45 minutes, or until the top is golden brown and the internal temperature reaches 165˚F.
   
   ​Cool for 5 minutes, then serve.

​For more, check out our Pinterest: https://www.pinterest.com/SigmanMillsFurniture/