Thanksgiving Day in the USA is the fourth Thursday of November. In the States, the Thursday and Friday are public holidays so it is a time to get together with family and friends, whilst eating more food than humanly thought possible. As an American expat, we normally celebrate Thanksgiving the weekend before or after, whenever we can squeeze in five hours of cooking and eating.
We had our Thanksgiving dinner this past weekend. A traditional American family dinner, with some European touches. We of course had a whole turkey (very difficult to find a fresh one at this time in the UK, but a frozen one is easy to get), sweet potatoes and mashed potatoes. But in honour of my British husband and half-British children, we also had Yorkshire puddings and parsnips. And this year, we embraced the French culture by forgoing an American green bean casserole for Provençal Stuffed Vegetables.
So why have I included a French dish into my American-British meal? Well, Tesco recently asked me to join in their Festive Food Swap, and promote the fact that you can find world foods so easily at Tesco. I love that I can pop into my local Tesco and get everything I need for an international meal. Besides lovely festive foods from around the world, like stollen bites, mince pies and panettone, you can also find such British treats like traditional fruit cake, Christmas pudding and mince pies.
I was a bit worried what the kids would think (they aren’t even that fond of American food, bar burgers and hot dogs). But my daughter loved it, and had seconds of the stuffed tomatoes. My son, who is three, refused to try any (but he wouldn’t even try the parsnips and sweet potatoes, hmph). Husband and I loved the stuffed aubergines and courgettes (that’s eggplant and zucchini to my American readers). Not only was it easy to make, but it was delicious.
Thank you to my fellow blogger, Muriel from French Yummy Mummy, who sourced this recipe from Mirabeau en Provence and then shared it with me. If you would like to make it too, here is the recipe.
PROVENÇAL STUFFED VEGETABLES
Ingredients: 4 tomatoes, 2 aubergines, 3 courgettes, 1 tbsp Dijon mustard, herbs de Provence, 1 clove of garlic, 300g pork mince and 300g beef mince. (serves four)
- Preheat oven to 180C. Wash and dry vegetables.
- Cut the tops off the tomatoes and spoon out into the flesh.
- Cut the courgettes and aubergines in half, lenghtways. Spoon out the flesh.
- Rub the vegetable boats with salt and olive oil.
- Combine the mince in a mixing bowl, with mustard, finely chopped clove of garlic, 1 tbsp herbs and salt and pepper. Once mixed, fill the vegetables with plenty of meat.
- Bake on a tray in the oven for 45 minutes to one hour, depending on your oven.
- You can add goat’s cheese or mozzarella towards the end of baking so that it melts nicely (we used cheddar cheese).
This dish is supposed to go well with rice or salad and crunch bread. But we thought it went well with our Thanksgiving dinner. Bon appétit!
I was invited to swap festive recipes with other bloggers for the purpose of this post. Tesco has given me a box of goodies and a giftcard to help with groceries, but all opinions expressed are entirely my own.