Happy Monday, friends! I may be a bit on the absent side this week – lots of shopping, cleaning, pie baking, and cooking to be done around here. I figured I’d at least pop in to share my finalized Thanksgiving menu, though (with links to recipes, when applicable) – and then if I get a few free minutes, I may just drop in with a few other little things. So, without further ado, here it is: our 2017 Thanksgiving Menu.
Simple Roast Turkey (NY Times – I’ve used this dry-brine recipe every year I’ve hosted, and it’s by far the best turkey I’ve ever had)
Mashed Potatoes (I’ve never previously used a recipe, but I’m going to try this method from The Kitchn this year)
Turkey Gravy (No recipe here – I just work from what my mom taught me)
French Onion Zoodle Bake (Climbing Grier Mountain)
Macaroni & Cheese (No recipe here, either – I tend to combine about 5 different recipes to taste.)
Green Bean Casserole (I’ve used Smitten Kitchen’s recipe every year until now, but I saw Ree Drummond make her recipe on this kitchen this year, and, well…she uses bacon. And cheese.)
Sweet Potato Casserole with Marshmallows and Pecan Streusal (I’ve tried fancier sweet potato/squash dishes, but everyone prefers the good old sweet stuff – who am I to argue with tradition? I’ll be putting in a couple little spins to elevate things a bit, though – orange zest and fresh ginger, to start.)
Cranberry Sauce (No recipe – I just throw in whatever sounds good at the moment.)
Traditional Thanksgiving Stuffing (Stuffing’s difficult for me, because I don’t like it -*GASP* – and Jeff’s mom makes him his favorite stuffing each year. I always feel like I should make stuffing for everyone else though, because Jeff’s is a pretty specific recipe and it’s not for everyone…I’ve tried a few different recipes, but I figure I’ll just stick with this basic recipe from Averie Cooks this year. Can I say recipe again? Recipe.)
Rolls (Keeping it real – I usually use frozen parker house rolls and brush them with butter, herbs, and sea salt before serving. I’ve thought about making them from scratch, but…just, why?)
Brussels Sprouts with Chorizo and Sherry Vinegar (Serious Eats)
Silky Smooth Pumpkin Pie (Smitten Kitchen – this recipe is a bit more laborious than other pumpkin pie recipes, but it’s so good that it’s the only recipe I ever use.)
Chocolate Pudding Pie (Dinner a Love Story – I may or may not spread a layer of peanut butter over the crust before adding the pudding. Shhhh!)
And that’s it! Well, minus one additional pie that’s yet-to-be-determined-but-needs-to-be-decided-on-within-the-hour-because-that’s-when-I’m-leaving-to-do-my-grocery-haul. I’m thinking some kind of apple crisp/pie/cheesecake combo. Also, I feel I should mention that this menu is to feed FOUR PEOPLE. I repeat, this menu featuring a 16 pound turkey, 10 side dishes, and 3 pies will be feeding FOUR PEOPLE as of right now – my parents may make a hail-Mary drop in, but even then it’ll only bring the count to six. God help us.
Off to buy all the groceries – if we don’t speak, have a happy, cozy, and delicious Thanksgiving!
Sweat the Small Stuff 