Gathering around the table with family, friends,
favorite recipes, and gratitude!
STORY & PHOTOS PROVIDED BY CINDY BURCH
HARVESTING GRATITUDE
& A PLACE FOR EVERYONE TO SLOW DOWN
There is something so wonderfully special about
Thanksgiving. It is more than a holiday or a meal—
it is a time to slow down, gather with the people we
love, and remember how much we have to be grateful
for. Opening our home and sharing the holiday with
those we love makes it even more meaningful. Some
may be lifelong friends; others may be new friends
welcomed into our lives. Around our Thanksgiving
table, everyone has a place.
For my husband, Andrew, and me, Thanksgiving has
always been about more than a traditional family
gathering. We never had children; I am an only child,
and both of my parents are gone. Andrew also comes
from a small family. Over the years, our table has
naturally grown to include friends who have become
family. Perhaps that is what I love most about
Thanksgiving: family isn’t defined only by blood or
a shared last name. Sometimes family is simply the
people who show up, sit beside us, share our laughter
and stories, and become part of our lives.
Thanksgiving invites us to open our homes and hearts.
Whether your table holds generations of family,
lifelong friends, or new faces, there is always room
for one more. The laughter, stories, and traditions
shared around the table often become the memories
we treasure most.
AND, OF COURSE, THERE IS THE FOOD…
I grew up with wonderful cooks. Both grandmothers
were true Southern cooks, as was my mother, who
made the best dressing I have ever eaten. Andrew and
I have tweaked her recipe over the years by adding
andouille sausage, but it remains mostly the same
dish I grew up loving—and one I happily enjoyed as
leftovers for days.
A beautiful Thanksgiving table should feel abundant
and personal. Autumn leaves, pumpkins, seasonal
flowers, candles, and natural elements create warmth,
while treasured serving pieces passed down through
generations add history and tradition. The goal isn’t
perfection; it’s creating a table where everyone feels
welcome. This year, consider adding a few new dishes
alongside your family favorites. These three recipes
are wonderful for sharing and bring something a little
different to the Thanksgiving table.
Baked Brie with Fig,
Orange & Almonds
Few appetizers disappear faster than
warm, gooey baked Brie.
INGREDIENTS
1 large triple-cream Brie wheel; the top rind sliced off
(approx 8 oz)
1/3 cup fig jam
1 teaspoon fresh orange zest
2 tablespoons chopped fresh figs, optional
2 tablespoons sliced almonds
1 teaspoon chopped fresh rosemary
1 teaspoon hot honey, plus more for drizzling
Crostini or your favorite crackers, for serving
INSTRUCTIONS
1. Preheat oven to 375°F. Place the Brie wheel in a
small baking dish or skillet suitable for serving.
2. Spread the fig jam evenly over the top of the Brie.
3. Bake for approximately 20 minutes, or until the
cheese is soft and wonderfully melty.
4. Remove from the oven and top with fresh orange
zest, a drizzle of hot honey, chopped fresh figs, toasted
sliced almonds, and fresh rosemary.
5. Serve immediately with crisp crostini or your
favorite crackers.
SPICED CRANBERRY SAUCE
Move beyond traditional cranberry sauce with this
bright, warmly spiced version. Orange marmalade and
Cointreau add citrusy depth, while cinnamon, star
anise, cardamom, and ginger bring classic fall flavor.
Serve it with turkey and dressing—or spoon it over
leftover sandwiches.
INGREDIENTS
12 ounces fresh or frozen cranberries
1/2 cup golden raisins
3/4 cup sugar
1/2 cup water
Juice of 1/2 orange
Zest of 1 orange
Zest of 1 lemon
1/2 tablespoon fresh ginger, finely minced
1 cinnamon stick
1 star anise
3 green cardamom pods, ground
Pinch of salt
1/2 cup orange marmalade
1/4 cup Cointreau
INSTRUCTIONS
1. Rinse the cranberries and remove any bruised
berries.
2. In a saucepan over medium heat, add the water,
sugar, orange juice and orange zest. Stir until the
sugar has completely dissolved.
3. Add the cranberries and raisins and continue
to simmer until the cranberries begin to burst,
approximately 7–10 minutes.
4. Add the salt, minced ginger, cinnamon stick, star
anise, and ground cardamom.
5. Continue to simmer until the sauce reaches your
desired consistency—approximately 5 minutes for a
chunkier cranberry sauce or 10 minutes or more for
a thicker, jammy consistency. Taste and adjust the
sweetness or spices as desired.
6. Remove the cinnamon stick and star anise.
7. Stir in the orange marmalade and Cointreau.
8. Chill before serving.
CINDY’S THANKSGIVING TIP:
“MAKE CRANBERRY SAUCE A DAY OR TWO AHEAD TO SAVE TIME & LET THE FLAVORS DEVELOP”
ANDOUILLE SAUSAGE & CORNBREAD DRESSING
Thanksgiving wouldn’t be Thanksgiving without dressing, and this Southern-inspired version brings extra flavor to the table. Smoky andouille sausage, aromatic vegetables, herbs and savory stock create a dressing that’s moist inside with a golden, flavorful top. Make extra—Thanksgiving leftovers are part of the tradition!
INGREDIENTS
1/4 cup olive oil
1 pound andouille sausage or other smoked sausage,
chopped
1 cup chopped onion
1 cup chopped green onion
1/2 cup chopped celery
1 red bell pepper, chopped
1 poblano pepper, chopped
4 garlic cloves, minced
2 cups shredded cooked hen or chicken
8 cups crumbled cornbread, your favorite recipe
2 cups day-old crumbled white bread or baguette
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
3-4 cups homemade hen broth, as needed
3 large eggs, beaten
1 cup heavy cream
1 stick butter, melted
Creole seasoning or your favorite all-purpose
seasoning, to taste
INSTRUCTIONS
1. Preheat oven to 425°F.
2. Heat the olive oil in a large skillet over medium-
high heat. Add the sausage and cook, stirring as
needed, until browned, approximately 3 minutes.
3. Add the onion, green onion, celery, red bell pepper,
poblano pepper, and garlic. Continue cooking until
the vegetables have softened. Remove from heat.
4. Place the crumbled cornbread and white bread in a
large bowl. Stir in the sausage mixture and shredded
hen or chicken.
5. Add Creole seasoning, salt, pepper, and cayenne.
Gradually add the broth, stirring as you go.
6. Add the beaten eggs and heavy cream and mix
thoroughly. The mixture should be very wet and
somewhat soupy; this will help prevent the dressing
from drying out as it bakes.
7. Brush a large casserole dish or cast-iron skillet
with some of the melted butter. Transfer the dressing
mixture to the prepared dish and drizzle the remaining
butter over the top.
8. Bake for 50–60 minutes, or until the dressing is set
and beautifully browned on top. Cover loosely with
foil if the top begins to brown too quickly before the
center is set.
MORE THAN A MEAL
Ultimately, Thanksgiving is not about a perfectly set
table or how many dishes are served, but about the
people gathered around it. Our tradition of sharing
what we are grateful for before the meal often brings
laughter, reflection and meaningful reminders of
what matters most: family, friendship, home and
another year together. Set the table, light the candles,
serve the recipes that carry family history—and make
room for new memories.
Long after the plates are cleared, it is the people,
stories, laughter and gratitude around the table that
remain.
CINDY’S THANKSGIVING TIP
“I MAKE MY CORNBREAD
& BOIL MY HEN THE
DAY BEFORE. IT MAKES
THANKSGIVING LESS
HECTIC & GIVES ME
MORE TIME TO ENJOY MY
GUESTS.”
