day after Thanksgiving

Tree Lighting

On the day after Thanksgiving, our town has a tree-lighting ceremony and community sing. There are also free horse-drawn trolley rides, (which happen to be operated by a family from our church!), decorated windows to admire, (the jewelry store is always our favorite, because of the train sets running past the windows, carrying beautiful diamond rings), and a gingerbread house contest, with entries ranging from the cute, (by children), to the amazing, (by professionals such as engineers and artists). This is one of my favorite things about living here. It’s so nice to see families turn out and participate in a community event.

Every year that we’ve gone, the first song we’ve sung has been “O Come All Ye Faithful.” I have to admit, this brings a tear to my eye every time. I don’t think there are too many places left where a community activity like that begins with the singing of an actual Christmas hymn. It’s not like this is a church function; it’s a city event. We also have a nativity scene set up on the town square, which I realize is becoming more unusual (separation of church and state and all), and so I cherish seeing it again every year. Watching people gather together, of their own accord, outside of church, and recognize the true Reason for the Season, does my heart good. I’m glad my children can witness moments like this, as well.

Soup Recipe: After-Thanksgiving Turkey Soup

  • 1 leftover turkey carcass
  • 3 medium onions, chopped
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 1 cup butter, cubed
  • 1 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 cup uncooked long grain rice
  • 2 teaspoons salt
  • 1 teaspoon chicken bouillon granules
  • 3/4 teaspoon pepper

Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.

In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

*If you like your soup extra-thick, you can also add 1/2 to 1 cup of wild rice when adding the long-grain rice.