Keep holiday meals alive

By Christina Hall | The Natchez Democrat

Published Wednesday, December 10, 2008

The holiday season is officially here in my neighborhood. Many families already have their lights up outside and wreaths on the door.

As I write this my oldest daughter Holly is untangling net lights over shrubs. Later she will decorate the tree. Once all the Christmas decorations are up, I love the holidays.

My son Matthew will be home Friday night. For the first time in a long time, all three of my children will in my house at the same time. There is something so comforting about being a mom and going to bed knowing that all of your children are sleeping under the same roof. Of course, things have changed some. Now I’m the first one asleep, and they are the late owls.

As I check my Christmas list and think of what to add, my mind inevitably turns to the menu for Christmas. As our family has gotten smaller, we don’t always have a turkey for Christmas. Sometimes we just have a ham.

If I tried to change some things, however, there would be a revolt around here. Christmas morning, we will have deer sausage, cheese grits, biscuits and eggs. We have had that since Holly and Matthew were little and I don’t think one of the children can remember a Christmas morning at home when they ate anything different.

When it comes to Christmas lunch or dinner, depending on the time we finally get everything settled down and the table set, I don’t mind a little change year to year. I think this year, instead of a ham, I am going to do a stuffed beef tenderloin. The side dishes won’t change much. We will have mashed potatoes and gravy, green beans, broccoli casserole, rolls, cranberry sauce, maybe sweet potato casserole or a corn dish and definitely dressing. Specifically my Grandma Jessie’s dressing.

I learned it from her, and I’ve made it every year since 1982 when I got married and wanted to impress my in-law’s and my new husband. This year I will have Holly in the kitchen with me. It’s time to pass the recipe along to the next soon-to-be bride. I’ve told people how to make the dressing but I’ve never written it down, so this year, Holly’s job is to measure things as I chop and pour so we can have a written record of a dish that takes me straight back to my grandmother’s kitchen. And don’t tell us that dressing doesn’t go with beef tenderloin. Dressing goes with anything, especially cranberry sauce the next day!

The years have changed the holidays at the Hall house, as they do at everyone’s at some point. We will bow our heads and say grace before the meal and be grateful for those of us who are here and we will take a minute to miss the ones who aren’t. One thing that we will have is the continuity of family gathering to enjoy each other and the familiar dishes on our table.

This year as you make your traditional family favorites remind yourself to write down the recipes. Some day the next generation will want them and you don’t want them to become only a memory of Christmas past.

Christina Hall can be reached by e-mail at christina.hall@natchezdemocrat.com.