Thanksgiving at High Hampton Inn – A Truly Southern Tradition
As 2011 is nearing its end, it’s time once again to celebrate Thanksgiving with our annual Thanksgiving House Party. In its 40th year, this festive gathering is the way we
High Hampton's festive fall entrance decorations
end every High Hampton season. The four-day party features feasts and fun for the entire family.
Let us do all the work while you relax and spend time with your family. You can enjoy golf, tennis, hiking, boating, soothing spa treatments, and live entertainment that includes a magic show and clogging by the world champion Southern Appalachian Cloggers. Youngsters are sure to have hours of fun indoors and out at the Kid’s Club.
Create your own gourd turkey at our craft workshops
Each day your family can participate in different holiday craft workshops where you will leave with a variety of handmade decorations and gifts such as Christmas wreaths, ornaments, gingerbread houses, and hand-painted cards, just to name a few.
On Thanksgiving Day, indulge in a scrumptious buffet featuring all of the holiday favorites from turkey, ham and prime rib to mashed potatoes, sweet potatoes, stuffing, and an assortment of vegetables and casseroles. To conclude the meal, a selection of desserts and pastries will be available including pumpkin pie, pecan pie, apple pie, and more!
We still have rooms available for this celebratory weekend! Call us today to reserve a place for your family.
If you are unable to celebrate with us this year, you can still enjoy a taste of High Hampton at home with Chef Sean’s famous Cornbread Stuffing with Apricots and Walnuts.
Cornbread Stuffing with Apricots and Walnuts
Chef Sean's Tasty Cornbread Stuffing with Apricots and Walnuts
Yield: 6 servings
Ingredients:
1 6 x 10 inch pan of cornbread (You can either make it fresh or use leftovers)
Or use
1 bag cornbread stuffing mix
8 ounces butter
1 onion (diced)
1 cup celery (diced)
4 ounces dried apricots (sliced)
½ cup walnuts (roasted)
¼ cup parsley (chopped)
1 teaspoon rubbed sage
1 teaspoon salt
1 teaspoon pepper
2 cups chicken or vegetable stock
Method:
In a large sauce pan, melt the butter. Once the butter has melted, add the onion and celery.
Cook until the vegetables are translucent. Add the chicken or vegetable stock to the pan and heat until it starts to simmer. Add the cornbread, apricots, walnuts, parsley and seasonings. Cover and reduce the heat to low, stirring occasionally for about 10 minutes.
Serve with turkey and all the trimmings!
