Holiday Table Tips (plus recipes!)

Photographs by Terry Kuzniar Holiday Table Tips (plus recipes!) Crowd-pleasing ideas for a Happy Thanksgiving all around Short on table space? Cheat up the size of your table by topping it with an oversized board. Have a sheet of plywood cut to sit atop your everyday table, at whatever size—and shape—you need. Place a sheet or large cloth between the two, add another sheet on top of the board, and cover with a pretty tablecloth. If solving your table squeeze is on your 2011 resolution list, consider this clever option: Instead of buying an oversized table that only fills up on special occasions, invest in two smaller pieces. Use one for everyday, and the extra as a desk or kids’ craft table, and put them together when company arrives. With a forecast of 75º and sunny, why stay indoors? Table rentals are relatively inexpensive and can be easily dressed up with a few yards of layered fabric. Line the middle with handfuls of fresh greenery from the backyard and a half dozen paper luminaries and Voila! Thanksgiving made in the South. Bench seating keeps things versatile—and friendly—for special-occasion dinners. Save cash on expensive centerpieces by investing in just a dozen or two blooms, then splitting them up into an interesting mix of vases, jars, and bottles for an eclectic, colorful arrangement. Besides flowers, collections also make for sensational centerpieces, whether a sea of candlesticks, stacks of pretty cookbooks, or vessels filled with shiny oyster shells. Whatever you display, keep in mind that it should complement your place settings and menu and not be so tall as to impede passing plates or conversation. Have you picked up the latest copy of Charleston Home yet? The Fall/Winter issue is on newsstands now all over the Lowcountry (click here for newsstand locations), packed with delicious supper recipes, drop-dead decorating ideas for the dining room, and more—get yours today! Plus, find more house and home inspiration—including sneak peeks at Lowcountry houses, shopping tips, and upcoming events—on editor Ellen McGauley’s “On the House” blog. In the meantime, find this and more delicious holiday dishes in our Thanksgiving at Edisto story at charlestonhomemag.com. Carolina Gold Rice Stuffing with Wild Mushrooms (Serves 6-8) 8 Tbs. butter, divided, plus more for foil 4 large onions, thinly sliced 1 1/4 lb. wild mushrooms (cremini and stemmed shiitake), sliced 3 Tbs. chopped fresh thyme, divided l garlic clove, minced 5 cups low-sodium chicken broth 3 tsp. chopped fresh sage, divided 1 1/3 cups wild rice (about one 8-oz. package) 1 1/4 cups Carolina Gold Rice 1 3/4 cups chopped dried cranberries 1 cup chopped fresh parsley, divided Melt four tablespoons of the butter in a large, heavy pot over medium heat. Add the onions and sauté until tender and caramelized, about 25 minutes. Transfer to large bowl. Melt remaining four tablespoons of butter in same pot over medium-high heat. Add the mushrooms, one Tbs. of the thyme, and the minced garlic. Sauté until the mushrooms are deep brown. Add to bowl with the onions. Bring the broth, one Tbs. of the thyme, and two teaspoons of the sage to a boil in deep, heavy saucepan. Mix in the wild rice and return to a boil. Reduce the heat, cover, and simmer 30 minutes. Mix in Carolina Gold rice, cover, and simmer until all rice is tender and almost all liquid is absorbed, about 20 minutes. Stir in the caramelized onions and mushrooms, the remaining tablespoon of thyme, and the remaining teaspoon of sage. Stir in the cranberries. Preheat oven to 350ºF. Cover rice mixture and simmer five minutes, stirring often. Stir in 3/4 cup of the parsley. Transfer stuffing into buttered 13 x 9 x 2-inch baking dish. Cover with buttered foil, buttered side down. Bake until heated through, about 30 minutes. Uncover and bake a few minutes longer, until top is slightly crisp and golden. Sprinkle with remaining parsley.