I had almost no time to doodlewash today, so now we have this flash sketch of some Thanksgiving stuffing. I only hope you’ll see it as that, since stuffing is incredibly hard to sketch, being just a mess of bread and other random ingredients. So I’ve made a quick attempt with only three colors and 25 minutes to complete the task. Though I typically love exploring the details, this one is fast and loose, but rather like stuffing I think if you squint at it just right. When I was a kid, this dish often consisted of the quick and dirty Stove Top stuffing version. As I got older, I would experience various family recipes of the dish, some with sausage, which is really delicious. That version is also a dish in itself and probably doesn’t need to be accompanied with cranberries, mashed potatoes, green been casserole, rolls, butter, turkey and an array of pies for dessert. But gluttony is indeed the name of the game when it comes to Thanksgiving, and one should never question tradition.

As I was growing up, I remember eating on the day of Thanksgiving until I was nearly sick. My stomach felt like it might actually explode at any moment and although it was fun to eat, the aftermath was rather gruesome. Regrettable really. Yet, despite the horrible feeling, nothing stopped me from diving back in and eating myself into oblivion the following year. But that’s just part of the day’s celebration. This year, I’m in France, so although I’ll be with family, I’m still not sure what we’ll be having to eat. I’m rather certain it won’t be the sickeningly large spread that I’m used to, but there will still be plenty of food and drink to enjoy. And that, after all, is really the important part of the day.

I have to admit that over the last few years, Philippe has systematically recreated my childhood favorites into a more culinary style and they’re quite delicious. The mashed potatoes now have much less butter and more celery root and the green bean casserole is made entirely from scratch and not poured out of a few cans of pre-made ingredients. I actually didn’t care for the latter dish growing up so I was stunned to taste a real food version and discover it’s quite extraordinary. Eating to excess never felt better! I hope all of you out there who will be celebrating this season have a fabulous Thanksgiving week. Eating and enjoying whatever family traditions you’ve grown to love!

Join us for the November Doodlewash Adventure: A Celebration Of Food,
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About the Doodlewash

Sennelier L’Aquarelle:  Quinacridone Gold, Olive Green and Payne’s Grey. Lamy Safari Al Star pen with Platinum Carbon with black ink in a little red cloth hardbound l’aquarelle journal I found in a Paris shop.
 Day 21 - #WorldWatercolorGroup Thanksgiving Stuffing food bread in bowl
Posted by:Charlie O'Shields (doodlewash)

Creator of Doodlewash® and founder of World Watercolor Month™ (July) and World Watercolor Group™. Sharing daily watercolor illustrations and stories while proudly featuring talented artists from all over the world!

26 replies on “Thanksgiving Stuffing

  1. Looks great! The looser style really works for this, I think. I do find that one’s appetite seems to double in size for these holidays – then the reality strikes. Uh oh!😉 Well, I hope you can have a nice Thanksgiving, one replete with adequate levels of nosh!

    Liked by 2 people

    1. Thanks, Jacob! 😃 This one turned out a bit more cartoon-like… hehe… way to hard to deal with the details in my limited time. So true on the appetite… but yet, after eating like a bear, I still feel the effects immediately. hehe… I guess that’s just part of the fun of the season!

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  2. Over the years I’ve made Thanksgiving more about family and less about tying myself to the kitchen. Costco pie is delish, and whipped cream comes from a can. The stuffing can be made out of the bird in a dish like yours, and what I stuff into the bird is just onion, carrot, celery, a few herbs, making the whole thing tastier, easier to cook, and safer for eating. Green beans are fine plain with a few almonds instead of swimming in a gloppy mushroom soup. Cranberry sauce is a breeze to make from actual berries, and sweet potatoes don’t have to be mooshed and slathered with marshmallow goo. Now we have time to play with the grands and talk to each other. And there are still leftovers!

    I’m looking forward to learning what the French family will make out of Thanksgiving – will certainly be tasty.

    Liked by 2 people

    1. Thanks so much, Sharon! 😃💕 I think that’s a brilliant approach! Less time in the kitchen means more time spent with family! And that menu sounds absolutely delicious!! Yum! Still not sure what we’ll be having on Thursday, but hoping it includes at least one American Thanksgiving favorite. 😊hehe

      Liked by 1 person

  3. I got so hungry just reading your text! I was thinking of not going to a place I was invited to for Thanksgiving meal…but now I MUST be there…as they will have a great variety of dishes etc….I have been ill but now am going great guns on turkey sketches to post soon…Your style of working and and writing is so fresh and inspiring it
    has helped me keep on keeping on…

    Liked by 2 people

  4. I wonder if my stuffing will end up looking like this. I bought a box of stuffing and there were so many things that needed to get added to it, I realized I had pretty much just been sold a box of bits of bread and herbs and a recipe. This year I have been saving bread and the side of the box, and will see whether it ends up as ‘food’ or not.

    Liked by 2 people

  5. Loose style works for stuffing.
    I love stuffing, sadly we don’t celebrate thanksgiving in the uk, but I can see you all have so much fun and food. You may not have all the thanksgiving food this year, but you have all the family, together, even if it is at an unfortunate time…. I guess we do have that in the uk too…turkey for Christmas is fast approaching 😀

    Liked by 2 people

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