How to host an Egg-cellent Thanksgiving dinner: four recipes + a whole lot of egg puns

For Thanksgiving, Friendsgiving, or any other holiday gathering you might be hosting, don’t fret because this dinner party master post has got you covered. I’ve teamed up with Eggland’s Best to bring you a simple, easy, and delicious holiday spread. I’m not egg-aggerating here, these recipes are tasty! Included are savory sides such as ‘rosemary biscuits with spiced butternut squash butter’, ‘deviled eggs with honeyed jalapenos’, and ‘herb butter stuffing’. The main event is a ‘lemon thyme hay-roasted chicken’, and for dessert is a ‘pumpkin & brown butter cheesecake with candied bourbon pecans’. The holidays never tasted so good!

Warning: This post contains an exuberant amount of egg puns. Enjoy :)

Hello, friends.

It’s less than a week until Thanksgiving. Are you ready?! When you’re reading this, I will have already left my apartment and will be at my parent's home for the holiday break. I’m pretty excited for this time off. I am in need of a break from higher education. Senior year has been a rigorous semester so far, but I’m making it through. With final exams just around the corner, I’m looking forward to this period of rejuvenation before hitting the books for the final home stretch. For me, thanksgiving break always means two very important things: No classes and a whole lot of baking! Weeks before the holiday gathering, Momma Crawford and I will sit down and brainstorm recipe ideas for the festive dinner. We think of ways to reimagine traditional side dishes or create healthy dessert alternatives that will still taste delicious. It’s always so much fun planning and prepping the Thanksgiving dinner menu with her. Lots of laughs and cups of coffee are shared. But this year, Eggland’s Best reached out to me and challenged me to create a thanksgiving/Friendsgiving dinner all by myself. You can say I was pretty egg-cited to accept this challenge.

Bourbon & Buttermilk Biscuit Apple Cobbler {w/th The Macadames}

HEY! Hey, you. Yes, you. I have a quick thing to share with you before you continue reading. First of all, this post is in collaboration with Anisa of The Macadames. With her living Australia and me here in the states, my fall is just beginning while hers is ending. We decided to bridge the gap and make some delicious recipes using the seasons favorite; apples. After you’re done reading this post, head over to her site for a delicious baked apple recipe, which wink, wink looks to die to for! But firsts, this post. This post is a bit different from the traditional blog posts I write. To be frank, I hate writing blog posts and I need a change of pace. A few weeks ago, I had the idea to combine my love of fiction writing and food writing, and this is what came about. My thought for this is to write short little scenes involving the recipes I’m posting about. I hope to capture the art of culinary storytelling even further by creating my own stories. Disclaimer: these are far from Pulitzer Prize-winning pieces or anything, so take it for what it is, a young man’s fictitious anthology of food.