We are ready for Thanksgiving! I thought I would post our menu here on the blog. We will be sure to take lots of pictures and I will post some recipes after Thursday. We are planning on a lot of different dishes, but a lot of the prep is already done. Sarah and I wanted to have a fairly traditional turkey / gravy / stuffing spread, but we are adding some more Asian-inspired vegetable sides.
- Butterflied Turkey (using this recipe from Serious Eats)
- “Churkey” Gravy (I made a double stock with some bought turkey parts and frozen chicken stock a few weeks back, then concentrated and froze it. On Monday, Sarah used it to make a rich, wine-y gravy that we refrigerated and will reheat with the pan juices from the turkey)
- Sausage-Sage Dressing (with this recipe from SE)
- Cranberry Sauce
- Mashed Potatoes
- Braised Collards with Shiitakes and Oyster Sauce
- Stir-Fried Green Beans with Shallot, Butter, and Soy
- Gingered Glazed Carrots
- Shredded Brussels Sprouts with Fish Sauce and Bacon
- Roasted Pear Salad with Pomegranates, Walnuts, and Blue Cheese
- Curried Squash Soup
- Homemade Dinner Rolls
- Browned-Butter Caramel Ice Cream
- Pumpkin Pie
- Cranberry-Blueberry Pie
- Applesmack (this a Sarah creation – it’s sort of like an Applejack Old Fashioned, but with honey. Delicious!)
- Wine
- Beer
What are you having for your Thanksgiving?
You forgot about the Falling Leaves cocktail!
Might I recommend Barenjager honey liqueur for your cocktails? So tasty!