Planning Thanksgiving Dinner

JodyBuchanan

Active member
With Thanksgiving just about a week and a half away, I thought I'd share some thoughts about the dinner I'm considering preparing. For years and years, it's been just my partner and me for dinner, but a few years back, we decided to invite a lonely friend over to join us. That was a good time, but I'll tell you that it added tons of stress to the evening. While we're much more thoughtful and deliberate with our yearly menu, he's a rough and tumble meat and potatoes kind of dude. There's nothing wrong with that, at least on our end. I'm not so sure he appreciated all we had to offer though. When he got to the salmon fillet, he said that it just wasn't for him. I was surprised because it may have just been one of my best presentations and executions ever! Oh well. You can't please 'em all. My partner and I enjoyed it anyway.

The coronavirus (or COVID 19) isn't going to affect us much (knock on wood). We'll go food shopping to gather what we'll need and then we'll spend the day cooking. It's always a good time.

I thought I'd share what I'm planning so far. If I change or add anything, I'll be sure to update this thread. And if you have some input or would like to add your own menu, please go ahead down below. I'm always interested in how others spend their days.

Thanksgiving Menu at Our House

Salmon: Mary Berry has got a great parsley and parmesan crusted salmon recipe I've decided to use.

Butternut Squash Soup: I recently purchased a bunch of used cookbooks at a local library book sale. One of them is a soup cookbook that's got a wonderful looking butternut squash soup in it. I may also pull from my trusted Williams Sonoma cookbook.

Cranberry Chutney: This is an absolute must. I've made this every year for the past few years and it's become the best tradition.

Mashed Sweet Potatoes: This is a given. I also enjoy mashed regular potatoes, but I think the sweet version adds a twist.

Mushroom & Cauliflower Stuffing: This is a vegetarian play on regular bread stuffing. It's healthier, so they say. Delicious though.

Red Cabbage: This is another staple side dish. Cook this down and it's nothing but stellar.

Mashed Turnip: There's nothing like the smell of boiling turnip on the stovetop on Thanksgiving morning. Buttery and delicious.

Creamed Kale: Courtesy of Bobby Flay. I've yet to try the kale version, but I've had the spinach version and it was of this world.

So there it is so far. I'm also dabbling with the idea of getting some of those fun mints to place in a candy tray and perhaps some mixed nuts so I have something to sit on the couch and crack. I haven't done that since I was a kid. Walnuts, Brazil nuts, almonds, and all the rest. So much fun.

Let me know what you've got on the menu!
 

15Katey

Active member
This looks like a delightful menu. I may have to steal a few of your ideas. I see that you have a few vegetarian options as well, which will be popular in my house. In case you're interested, I have been planning a nice pumpkin flan with maple caramel for a while now. It's a recipe I found on Barefoot Contessa. If you want it, let me know. Well, I guess it would just be easier to post it here.

https://barefootcontessa.com/recipes/pumpkin-flan-with-maple-caramel

I've tried this before and it's so so good.
 

JodyBuchanan

Active member
This looks like a delightful menu. I may have to steal a few of your ideas. I see that you have a few vegetarian options as well, which will be popular in my house. In case you're interested, I have been planning a nice pumpkin flan with maple caramel for a while now. It's a recipe I found on Barefoot Contessa. If you want it, let me know. Well, I guess it would just be easier to post it here.

https://barefootcontessa.com/recipes/pumpkin-flan-with-maple-caramel

I've tried this before and it's so so good.
Wow, that does look good. If you want the recipes I'm going to use, they are from Mary Berry, The Food Network (Bobby Flay), and IndustryEats. The butternut squash soup is from my Soups cookbook by Debra Mayhew. I'll link to the recipes here and snap a photo of the recipe from the book.

https://www.maryberry.co.uk/recipes/main-courses/baked-salmon-with-parmesan-and-parsley-crust
https://www.foodnetwork.com/recipes/bobby-flay/creamed-kale-recipe-1955746
https://industryeats.com/sweet-holiday-cranberry-apple-chutney-recipe/
https://industryeats.com/worlds-best-thanksgiving-mashed-sweet-potato-recipe/
https://industryeats.com/vegetarian-cauliflower-carrot-mushroom-stuffing-recipe/

As far as the red cabbage and mashed turnip, I'll need to find those recipes online. I haven't located them yet.
 

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JodyBuchanan

Active member
I actually don't use recipes for the mashed turnip or the red cabbage as I tend to just cook the way I always have - to taste. I'll try to explain how I do this for you though. Just remember, keep tasting as you cook and you'll likely end up with something that tastes great.

Mashed Turnip (Rutabaga)

Get yourself a medium sized turnip. Then peel it and dice it up into one inch cubes. Fill a pot about half way with water and one tablespoon of salt. Bring to a boil and then add the diced rutabaga. Cook until the turnip is soft and you can get a fork through it. Probably around 10-15 minutes. Keep testing. After that, drain the water from the pot and mash everything up. Add about two tablespoons of butter and salt and pepper to taste. Probably around 1/2 teaspoon of salt and 1/4 teaspoon of ground pepper. Keep tasting to adjust these measurements. That's pretty much it for this. Look around online for other recipes as I'm sure you'll find some that are to your liking.

Red Cabbage

Instead of trying to explain this one (it's vegetarian), I'll just link to a recipe I just found on Simply Recipes. If you take a look at it, it's pretty much the way I cook it. It's German style and it doesn't include the bacon that's usually called for. I love the sugar, salt, and vinegar that's added to this. Delicious. Here you are:

https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/
 
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