A Thanksgiving to Remember: Traditions Old and New

Thanksgiving always seems to carry a certain kind of magic--part nostalgia, part food coma, part family. Growing up in the US, the holiday was anchored by the familiar rhythm of the season: the smell of pies baking, relatives coming through the door with casserole dishes in hand, and the house buzzing with way too many people asking, "Is it ready yet?"

When I think back to our family Thanksgivings, they were always small, cozy gatherings with the family who happened to be in town. My mom, grandma, and aunt would spend the day in the kitchen, and I would hover nearby, hoping to help. When I was a pre-teen, they’d let me make a side dish or dessert, which at the time felt like the biggest honor.

As I got older — and my grandma couldn’t do as much — I started to take on more of the cooking myself. We kept things pretty traditional: roasted turkey, cornbread dressing, mashed potatoes, pumpkin pie, and a green bean casserole (in one form or another) always made it to the table. Those familiar flavors tasted like home — and even more so, like love.

Living in the Netherlands has given Thanksgiving a whole new flavor. Surprisingly, Thanksgiving isn't a holiday, which means the day is slower and quieter. There are no parades on TV, no grocery stores bursting with canned pumpkin pyramids, and definitely no last minute turkey frenzy.

What you do get is the freedom to create your own version of the day. A small dinner for two, a laid back evening with friends, or even a meal consisting of comfort food and a movie. In a way, it's Thanksgiving stripped down to the essentials: gratitude, good food, and connection.

Here are a few simple recipes for 2-4 people (No giant roasting pans required)

Herb Roasted Chicken

Ingredients:

1 small whole chicken or 4 chicken thighs or breasts

2 Tbsp Olive oil

1 lemon, halved

Fresh Thyme or Rosemary (I've had to just use an Italian seasoning mix in a shaker)

Salt and Pepper (For a bit of spice, Tony Chacere's)

Instructions:

1. Preheat oven to 200 C/ 400 F.

2. Season chicken with Olive Oil, Salt, pepper, tony's, and herbs.

3. Stuff cavity with lemon halves (or put in the pan).

4. Roast 45-60 minutes or until golden brown and cooked through.

5. Let rest 10 minutes before slicing.

Mashed Potato Bowls

Ingredients

4 medium potatoes, peeled and cubed

3 Tbsp butter

1/4 cup milk or cream

Salt and pepper, to taste

Instructions:

1. Boil potatoes until tender

2. Mash with butter and milk

3. Season to taste and serve warm.

Mini Pumpkin Custards

All the flavor of pumpkin pie with no crust

Ingredients:

1 cup pumpkin puree

1/2 cup cream

1 egg

1/4 cup brown sugar

1/2 tsp cinnamon

Pinch of nutmeg

Instructions:

1. Mix all the ingredients.

2. Pour into 2-4 ramekins.

3. Bake at 175 C/ 350 F for 25-30 mins until set.

4. Enjoy warm or chilled with some whipped cream.

Before we dig in, I just want to say how thankful I am — not only for the amazing food, but for the friends and family who make life so full. Thanksgiving isn’t just about the dishes on the table; it’s about the memories we create, the laughs we share, and the love that ties it all together.

Here’s to good food, good company, and traditions old and new. Happy Thanksgiving, everyone! 🧡