Amaizing Grace Thanksgiving Tablescape
See my Amaizing Grace Thanksgiving Tablescape concept for celebrating gratitude this season.
This year I wanted to do a little something different with my thanksgiving color theme. My Amaizing Grace Thanksgiving Tablescape is comprised of a mix of maize or corn. Which is how I came up with the fun and cheeky little name of Amaizing Grace. I think it is a fitting theme for a Thanksgiving table and I also really like the hymn as well. I always love to mix up the themes of my tables and adding this bright, cheerful maize color along with the festive dried version of maize made for a lovely theme this year. Plus, I was able to make a bounty of corn based recipes and side dishes like my Corn Casserole, Southwestern Jalapeno Corn Cakes, and Cran Cherry Couscous for the feast, see the recipe below. Honestly, after Halloween was done I was a little over all of the orange, so I decided to go with a lovely combination of sage and maize color story. The dried maize has a lot of pretty shades of burnt umber, sienna and even some aubergine tones in the corn cobs as well the more traditional golds and sunny yellows.I created the simplest of centerpieces by using a technique called flatlay. By using silk greenery which included sage and olive leaf branches for a touch of the dusty green tones as the garland style base. Then layering in the dried maize of varying sizes, shapes and colors. The husks added a great feather like texture to the greenery along with a lot of fullness. Voila, instant centerpiece that literally anyone can make in jiffy. I kept the napkins simple with a basic, a luxurious Belgian linen, in pale beige, atop a basic white plate, and fall leaf charger. I do like to keep my serving plates white and simple at Thanksgiving. In my opinion me it just makes the food look better, and it photographs better as well. That is a total blogger trick right there!A golden Ikat table runner is my little unexpected pattern that was layered into the mix. I feel like it really makes the entire table pop with excitement. It adds just a touch of some whimsy, but still kept the color story cohesive to our original theme. In some way it has a slight nod to a tribe pattern, even though it derives from the East Indies, and is rooted in archipelago traditions, it still makes me think of the first Thanksgiving as well.I pulled the textural feel of the corn husks to the buffet, mirrored into the large hand woven seagrass style basket; which I picked up while shopping in Charleston. A large basket of this size is great to have on hand and makes a nice background statement for any room. I added a few extra olive and sage branches around the base of the candle sticks for and added touch of green.At each place setting I used a mini ear of dried corn along with a neatly folded Belgian linen napkin, and my water glass wine goblets. I picked up these glasses a few seasons ago from Pottery Barn. I love these glasses because they can easily go both casual and fancy, and they have a great hand weight to them with just a hint of green in the glass, which really plays up the sage tones nicely.Even though you may not be hosting a crowd this year, you should still plan to set a pretty table and enjoy the company of those that you have around you. I know many families that have opted for a Zoom-giving this year, which is a fun idea to host for the 2020 holiday season, or even Outdoor Dining. They are cooking together and then having their traditional meal together just with screen time instead. Whatever your tradition, old or new, just have a safe and happy holiday season.Also be sure to check back in later this week for the full recipe on my Cran Cherry Couscous seen below, along with a few of my other tasty Thanksgiving Side Dishes that will not disappoint this holiday season. I am sharing this recipe, along with a few other of our favorites for the season.
Cran Cherry Couscous Stuffing
- Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
- Air Fryer
- 2 Delicata Squash Halved, Seeded
- 3 tbsp Rosemary Infused Olive Oil 1 tbsp for squash, 2 tbsp for couscous
- 2 cloves Garlic Minced
- 1 medium Vidalia Onion Diced
- 2 cups Israeli Couscous
- 4 tbsp Thyme, Fresh removed from stems
- 2 1/2 cups Chicken Stock
- 5 oz Ocean Spray Cran Cherries
- 5 oz Applewood Bacon Pre Cooked, optional
- 3 oz Pecan Pieces, optional
- 1 cup Shaved Parmesan Cheese
- 1 Lemon Zested, Juiced
- Halve your delicata squash and light season with salt, peper and a drizzle of olive oil. Roast in your Ninja Air Fryer at 350 degrees for 15 minutes. Check half way through to make sure they are not over cooking or burning.
- Add 2 tbsp olive oil in Instant Pot on the saute setting.
- Add in your garlic, onion and Israeli couscous with a pinch of salt. Stirring until onions are softened and couscous is lightly toasted 2-3 minutes.
- Stir in 2 1/2 cups of stock, thyme, lemon juice and zest and cranberries.
- Seal and set you Instant Pot to cook at manual high pressure, for 8 minutes.
- Quick vent and stir in your cream cheese, bacon, and pecan halves immediately.
- Place stuffing into the roasted halves of the delicata squash and top with Parmesan cheese.
- Bake at 390 degrees for 10 minutes in the Ninja Air Fryer.
- Reserve any extra couscous to make a serving bed for the stuffed squash, keep warm in your Instant Pot until the squash are done baking.