Thanksgiving 2007 – The Menu

Well, it’s that time of year again, time to get ready for Thanksgiving. Why does it seem that every year, I think I’ll have plenty of time to prepare and experiment with some new dishes, only to get jammed up the last week?

I know, it’s because we usually end up going away during November, and by the time we return, I’m always hit with the realization that Thanksgiving is only a week away.

This year is no exception, but for the fact that rather than a week after our return, I’ll only have two days, I find a bit daunting. You see we’re heading out tomorrow for my brother’s wedding in Florida and will not return until Monday afternoon; looking forward to the weekend but man, am I a bit nervous about next week.

So with that in mind, I threw together my menu and to do list last week, and rather experimenting with some new dishes, one that incorporates some old favorites, only one new dish, and some make aheads that I’m working on now. I also forfeited the idea of making the desserts from Dolce Italiano, Desserts from the Babbo Kitchen, to save some boockoo time, and decided for the next best thing, pies from Emery’s.

Appetizers

Bourbon Dogs (Kim – I made these this morning; they’re in the freezer).
Pumpkin Fritters (Dolce Italiano, Desserts from the Babbo Kitchen) – I’m up in the air on this – we’ll see how next week goes
Spinach Dip (Kim) with veggie platter (from local Farmer’s market)
Clam Dip (Aunt Sheila)
Shrimp Cocktail (Aunt Sheila)

Main Course

Herb Rubbed Turkey (brined and grilled – I ordered a fresh one from our local Farm Market
Million Dollar Stuffing (aka, Northwest Wild Mushroom Stuffing)
Streuseled Sweet Potato Casserole (CL 11/02)
Caramelized Pearl Onions (CL 1998)
Buttermilk Mashed Potatoes (this is the new one; I clipped it from Health Magazine)
Mixed Green Salad w/ Sugary Spice Pecans & Craisins
Carrot Muffins (old family recipe).
Cranberry Apple Relish (CL 11/01)

Desserts

Blackberry Peach Pie
Apple Pie (have to have apple pie)
Pecan Pie

Now you’re probably wondering, what about gravy? Well, I’ll tell you, normally I make the shitake mushroom gravy you can find with the Herb Turkey recipe above. But again, in an effort to cut down on my work and last minute prep (so I can enjoy the time with football and my family), I cheated. I was in Whole Foods Market on Monday, and in their refrigerator section they had gravy already made with mushrooms and cream. It looked pretty good, so I bought it.

I think (hope) I’ve covered all the bases, now back to the actual preparations!