I had a horrible nightmare last night of Thanksgiving dinner run amuck. It was horrible, and it woke me up, where I then began to mentally start composing my lists for the next week. So today I thought I would just jot down the current turkey dinner plans and see where I stand.
First up is the turkey. I actually ordered my turkey this year, fresh from the butcher. I’m excited to see if there is any difference between that turkey and the usual suspects. The turkey will be brined, and after the success of last years bird, I think I’m going with the Apple Cider Brined and Glazed Turkey from Epicurious. It was a really easy turkey and it tasted fantastic as well. I’ll be picking the turkey up on Monday because brining takes a few days. Tuesday it goes in the brine, Wednesday it comes out and then drains for a full 24 hours before going in the oven. My bird will be around 18 pounds, so I’ll need to plan oven time carefully.
For pies this year, I’ll be making blueberry from the blueberries we froze this summer, as well as a pecan pie. Mom is bringing the pumpkin and cherry pies-I think. I’ll get on top of that, since no pie was part of my nightmare. There must be pie and coffee! Mom is also bringing the dressing.
The gamble of the year is that we’re eliminating the straight up mashed potatoes. It just doesn’t seem like we need another starch.
Streuseled Sweet Potatoes are a must, as well as my Cranberry Pineapple Sauce. Homemade pickles, pickled carrots, and olives will also make an appearance.
It looks like I will also be making the Roasted Brussels Sprouts, and hopefully an updated Green Bean Casserole from Eating Well magazine. That’s on the menu for tonight as a test run, hopefully I’ll have a good report back for you. I already shared the Fennel and Orange Salad that will be on the table as a palate cleanser, and I’m thinking about adding corn muffins as well, per the request of my children.
I don’t know. There may be one more vegetable dish to make an appearance. As much as I love the turkey and dressing, for me it’s all about the veggies at Thanksgiving. I just can’t get enough of them!
Andy will be picking up a few varieties of beer to have on hand. To accompany the turkey we will have a few bottles of Gewurztraminer on hand. It’s the best wine I’ve found to pair with the turkey- and it does beautifully. I’m also eyeing up a mulled cider to have on hand, and I’m debating what to have for a pre-dinner munchie. Nothing substantial, so maybe just some simple spiced nuts?
What’s on your Thanksgiving table this year?
I’ve been dreaming about your streuseled sweet potato recipe! I make them with fresh yams, but otherwise it’s the best recipe ever!
I know! I keep thinking about making some, just to have a taste. That’s the only dish at the table to be completely emptied every year, so I may make an extra little pan to have as a back-up.