This is a sponsored post. I was compensated for my work but the opinions are 100% my own.
Happy Thanksgiving week! I know it has been looking a lot like Christmas around here, but that doesn’t mean I don’t love Thanksgiving as well. We don’t host Thanksgiving at our home, so I don’t generally decorate specifically for the holiday. This year I got a little incentive to set a Thanksgiving table, from Martha Stewart Living. I used the supplies they provided to make a hand-painted Thanksgiving runner to anchor a holiday table.
I was sent a box of goodies from Martha Stewart to open and try out. Each product is designed to help bring the harvest season to our Thanksgiving table. The box included: Rubbermaid Easy Find Lids containers for all those Thanksgiving leftovers, a coupon for a Smithfield spiral ham which we will use this Christmas, a box of Traditional Medicinals Throat Coat tea, craft supplies from Martha Stewart Crafts, and a copy of Martha Stewart Living magazine.
I, of course, grabbed all the craft supplies to make a hand-painted Thanksgiving table runner.
Instead of cutting the graphic of the turkey and using it as a stencil, I laid it underneath the linen fabric and traced the design with my paintbrush. This gave it more of a painterly look.
I then went on to use the Martha Stewart Crafts paints to add “Give Thanks” around the turkey graphic and hand-painted leaves along the length of the runner.
I set the table with shades of blue and orange-red. It is a bit of an untraditional Thanksgiving color scheme, and I think that is what I like about it.
After your holiday meal is said and done, you can turn those tasty holiday leftovers into a delicious hash!
- 2 lbs yellow potatoes, diced
- Smithfield Hickory Smoked Spiral Sliced Ham, sliced
- Smithfield Hometown Original Bacon, cooked
- 8 oz. button mushrooms, quartered
- 1 T Dijon mustard
- 2 T olive oil
- 1 tsp freshly ground black pepper
- 3/4 tsp Kosher salt
- 4 slices bacon, cooked and cut into 1-inch pieces
- 2/3 c. jarred roasted red pepper, drained and roughly chopped
- 3/4 c. fresh mozzarella (about 5 ounces), cubed
- 1/3 c. fresh basil leaves (about 1/2 package), thinly sliced
- eggs fried or poached to preference (optional)
- 1. Preheat oven to 425. In a large bowl, whisk together mustard, oil, salt and pepper until combined, Add potatoes and mushrooms and toss to coat.
- 2. Spread potato mixture evenly onto 2 lightly oiled or nonstick rimmed baking pans and roast in oven for 35-40 minutes or until potatoes and mushrooms have started to brown, stirring halfway through cooking. Add any leftover bacon or ham to the mixture and stir.
- 3. Add in roasted peppers to oven-safe serving casseroled (if desired) and top with cheese. Bake for additional 10-15 minutes or until cheese has softened and begun to melt. Top has with eggs cooked to your preference and sliced basil.
Let's be buds.
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