In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.
Louie Larson and Pete O’Connell from My Grandmother’s Ravioli
Ever since I can remember, even as a little boy, my mother made homemade dinner rolls at every holiday. Thanksgiving was especially important, not only because the rolls were a favorite at the Thanksgiving table along with the turkey, stuffing, mashed and sweet potatoes, squash, gravy and all sorts of other really good traditional fare, but also due to the fact that they made the very best cold turkey sandwiches later that evening and for the next several days — until the hoard of rolls everyone stashed was used up.
Since they freeze very well and, before and after the microwave, were easy to reheat and delicious when heated just before dinner, Mom sometimes made them days in advance, as oven space was always at a premium on the big day.
When I got out on my own, I always liked to host family holiday meals, so the family would end up at our house. After Louie joined the family, our record attendance at Thanksgiving topped 30, including families, friends and a few students who couldn’t make it home during the short break. Needless to say, Mom’s responsibility for contributing to the meal shrank to making up to 10 dozen rolls. When our kids came along, these delights were one of the first things they ate at Thanksgiving. Now, the grandkids love them as well.