So, has Thanksgiving sneaked up on you like it has me?
I was at the grocery store yesterday marveling at how early they had the turkeys out for sale...then I did some quick mental calendar work and realized - it isn't early at all!!! I went ahead and bought my frozen turkey, because I don't want to take a chance with the slimpickings that will be left by Saturday - my usual shopping day.
Brought home a 14-pound Butterball. I debated over the nice organic turkeys and almost bought one...but I just couldn't justify the extra expense. The Butterball is a great turkey and it was on sale...and that price was about 1/3 the cost of the organic bird. I hate not to support the organic farmer, but this year it just is what it is.
Then when I got home I was DELIGHTED to find that my local newspaper had a very useful "Guide to Thanksgiving". Usually, I eschew these mass-produced meal plans, but with speed of life around here recently (adoption is really in full steam!) I'm taking full advantage of someone else doing some of the hard "thinking" work for me. Of course, I can't use it entirely as is...so, let the tweaking begin! (Interested in this menu plan with day-by-day plan ahead countdown?) Of course, I'm already behind because I didn't clean out my freezer, fridge or pantry today...but I'll catch up tomorrow!
Here is my Thanksgiving Menu plan - as adapted from the Charlotte Observer:
Brined Roast Turkey
(A brine recipe I've been using for about a year and a half now and love it!)
Make-Ahead Mashed Potatoes
(Not the same recipe listed in the newspaper)
Pepperidge Farm Stuffing
(I'm sure homemade is better, but I grew up on this stuff and I just LOVE it. Somethings you just can't change. And they way we make this is so - anti-gourmet. I'll have to take a picture - you'll laugh! We make big "balls" of stuffing and cook them on a cookie sheet. They get crunchy on the outside, but soft and bread-like inside.)
Holiday Waldorf Salad
(From the paper: A bit lighter and crunchier than a traditional Waldorf Salad)
Lighter Green Bean Casserole
(From the paper: Doesn't use canned soup - thank goodness!)
Sweet Potatoes with Mini-marshmallows.
(Oh, why do I give in to this? My kids just love those mini-marshmallows and it just isn't thanksgiving for them without that!)
(My Mother-in-Law introduced me to this fresh cranberry relish and it is now an absolute must-have. I also keep the canned jellied cranberries around for sandwiches after.)
Pecan-topped Pumpkin Pie
(From the paper: This is the same recipe as listed in the paper, but I hated the name, so I changed it. The idea is that you need not choose between pecan or pumpkin pie...well, you'll see that this still doesn't get me out of making two pies...and I'm Ok with that!)
Black Walnut Custard Pie
(I've used a pecan pie and just substituted Black Walnuts with good results, but this pie recipe sounds just delicious! Hubby is a big black walnut fan, so I try to make a black walnut pie or cake for him every holiday season. Never had black walnuts? They are amazingly different than regular walnuts-very strongly scented, almost like a liquer. Don't try to substitute one for the other. If you can't find black walnuts at your grocery store, skip this recipe!)
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