We’ve always celebrated Thanksgiving in the Texas Hill Country—at least as far back as I can remember. For many years, it was with my maternal grandparents in Doss, a tiny map dot with a population of 11 (if my memory serves, that’s what the town sign claimed) located 22 miles north of Fredericksburg. Later, Thanksgiving moved to my mother’s home at the Morris Ranch Schoolhouse near Fredericksburg, which she acquired in 1978.
The Morris Ranch Schoolhouse is steeped in history. Built in 1893 by British architect Alfred Giles, it served as a school until 1962, educating children from the surrounding community. The schoolhouse was part of the Morris Ranch, once a thriving horseracing operation established in the late 19th century. At its peak, the Morris Ranch was renowned for breeding and training top thoroughbred horses, helping to cement Texas’s early reputation in the racing world. Among its notable connections, Max Hirsch—a Hall of Fame thoroughbred trainer—attended both school and church services in this very building. His legacy inspired us to name a home we built on the property after him: the Hirsch House. Today, it serves as a charming rental.
My mother discovered the schoolhouse years after its original purpose had ended and saw its potential as a home. Once briefly run as a winery, the property captured her imagination, and she poured her heart into its restoration. Her efforts were so remarkable that she earned the Ima Hogg Award for conservation. (Yes, Ima Hogg is a real name—she was the daughter of Texas Governor James Stephen Hogg. And no, contrary to playground rumors, she did not have a sister named “Ura.”)
Our mother loved hosting friends and family, especially for Thanksgiving. She turned the holiday into a multi-day affair, serving elaborate feasts for her large family of five children, plus spouses, grandchildren, and friends. Each day had its own theme—Friday was Italian night, and Saturday was Mexican night. Thanksgiving at the schoolhouse became an institution, and my sister, Francie and I, who were able to acquire the schoolhouse after Mom’s passing, have carried on her traditions as best we can.
This year, we’re expecting 26 guests. Our massive dining table seats 20, with side tables added for the overflow. The menu is a labor of love, much like my mother’s:
- The Main Event: Turkey (obvi) that my brother, Jaime, is always in charge of carving, plus stuffing and gravy.
- Sides: Mashed potatoes, savory sweet mashed potatoes, wild rice and mushroom pilaf (recipe found here), roasted Brussels sprouts with bacon (and one without bacon for vegetarians), and creamed onions.
- The Special Contributions: Our oldest sister, LeAnn, creates a different, delicious salad every year, served in a massive bowl. Liza, our second oldest sister, brings her signature ambrosia—a nod to Mom’s recipe—with Texas Ruby Red grapefruit and orange slices, light and refreshing. Liza and her husband, Jack, also brings stuffing from Bill Miller BBQ after a now-legendary mishap when Francie and I attempted a stuffing substitute to accommodate dietary restrictions for vegans and gluten free preferences. We thought no one would notice, but we learned our lesson! Even though we brought back traditional stuffing, we have yet to win back Jack’s trust, so he brings his own lol.
- Appetizers & Desserts: Our sister-in-law, Nancy, delights with her crudité platter shaped like a turkey, and Texas Gulf shrimp in a garlicky sauce that my husband dreams about year-round. Desserts include pumpkin pie (or two), pecan pie (this is Texas, after all), cookies, brownies and whatever anyone likes to make. All the nieces are now wonderful cooks/bakers so we end up with a legendary dessert table.
The wine flows freely (at times too much so), and we often end up around the fire pit late into the night, laughing, reminiscing, and enjoying the crisp Hill Country air. Thanksgiving at the schoolhouse is more than just a meal—it’s a tribute to my mother, her love of family, and the legacy she left behind.
One thing Mom always did was save the leftover turkey for sandwiches and soup. Lately, I’ve been eyeing this recipe for Chicken Posole Verde from Food & Wine that would be perfect for repurposing leftover turkey.
Thanksgiving is my favorite time of year, a time to gather, reflect, and give thanks for the things that matter most. I’d love to hear about your Thanksgiving traditions—feel free to share them with me. Wishing you and yours a warm and happy holiday! xoM
