Thanksgiving is my favorite day of the year, hands down. Any day that is one-hundred percent dedicated to being around people I love devouring a smorgasbord of goodness simply must take the cake as best-day-ever. Not to mention, it’s a day to be thankful… and I have a lot to be thankful for. 🙂
For some, much of the excitement lies in seeing the plethora of food come out on the table, finished and ready for feasting… it’s all about that, “Oh my goodness look at that deliciousness!” feeling, scoping the spread ever-so carefully determining which dish to engulf first. For others (maybe a teeny population of “food-crazy” folk, myself included), there’s excitement in the planning, as well. Stressful it can be, yes indeed, but with just a little prep and forethought, cooking up a Thanksgiving feast can actually be fun, too! This year, since I’m heading up to my mom’s early to help with the set-up and food-making extravaganza, I decided to be extra organized and have the menu all planned out ahead of time; that way the shopping can be done and I can start cooking as soon as I step foot in her house!! {Eeek, tomorrow already, yay!!!}
So whether you’re the planner this year, or just the lucky eater, enjoy your feast, whatever it may include and whoever it may be with. And remember, there’s always something to be grateful for!!
Here’s my planned feast for this year…. already feeling both excited and grateful for it and it hasn’t even started! If you’re struggling to figure out what to make, maybe this will offer up some ideas… as always, feel free to ask questions or for suggestions for whatever you may need! Happy Turkey Day! 🙂
Thanksgiving Menu
*The recipes for the dishes I am making are posted below; the dishes others are making are still a surprise… 🙂
Starters… {’cause one must prepare his or her stomach for the feast!}
Stuffed Mushrooms {recipe below}
Scalloped Oysters {fam is making}
Main…
Roast Turkey {fam is making}
Gravy {fam is making}
Fresh Herb, Apple, & Sausage Stuffing {recipe below}
Sweet Potato Scalloped Potatoes {recipe below}
Autumn Salad {recipe below}
Mashed potatoes {fam is making}
Cauliflower Au Gratin {fam is making}
Dessert…
Pumpkin Pie with Pecan-Gingersnap Crust and Maple Whipped Cream {recipe below- can’t wait for this one!!}
Chocolate Pecan Pie {fam is making}
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Recipes that I am cooking are posted here:
Stuffed Mushrooms… adapted from my recipe HERE
approx. 20 large white and/or Crimini mushrooms
2 tablespoons olive oil or ghee
1/2 cup diced yellow onion
1/2 tsp each: fresh basil, oregano, and thyme
1 cup spinach, chopped
1/2 cup Gruyère or Parmesan
2 tbsp ricotta cheese
2 oz goat cheese
1 head roasted garlic
salt and pepper, to taste
1/2 cup ground walnuts plus 1/4 cup parmesan processed for topping
{mushroom stems, onions, herbs, and spinach sauteed first, cheese added in, then ground walnuts/parm as a topping to add crunch}
Herb, Apple, & Sausage Stuffing… {Sausage Optional}
8 cups 1-inch dried/toasted bread cubes
4 tablespoons ghee
3 cups diced yellow onion
2 cups diced celery
1 tbsp minced garlic
2 cups Granny Smith apples, diced
1/2 cup sliced toasted pine nuts
2 cups chopped kale
3 tablespoons chopped parsley
1 tbsp minced fresh rosemary leaves
2 tbsp chopped sage
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups chicken stock
1 cup chicken-apple sausage, or any you like
Cranberry Sauce… my recipe HERE
1/2 tbsp healthy cooking oil (I like avocado or use ghee)
1/2 tsp minced Serrano pepper
2 cups cranberries
3/4 cup orange juice
1/4 cup simple syrup (honey & water)
1/4 tsp salt
Scalloped Potatoes… my recipe HERE
3 lbs potatoes- 1/2 sweet potatoes, 1/2 russets
1 tbsp garlic, minced
3 tbsp shallots, minced (if you can’t find shallots, use red onion)
1 tbsp fresh thyme, chopped
1 tbsp fresh Italian parsley, chopped
3/4 tbsp fresh sage, chopped
3/4 tbsp fresh rosemary, chopped
1/2 cup each- Gruyere, sharp cheddar, and Parmesan cheese
1 cup low-sodium chicken broth (use veggie broth for vegetarian option)
1 cup half and half
1/4 cup butter or ghee
1/4 tsp ground chipotle powder
1 tsp salt
1/2 tsp black pepper
Autumn Salad… from Savory Lotus’ recipe HERE
for candied nuts…
1 cup raw hazelnuts (or pecans)
2 tbsp coconut sugar
2 pinches cinnamon powder
a pinch sea salt
2 tbsp water
for dressing...
juice from one large orange
1 tbsp raw honey
1 inch piece of fresh ginger, grated
a couple pinches of sea salt
3 TBS olive oil
for salad…
1/2 pound salad mix (mix of spinach, arugula, etc.)
1 crisp apple, thinly sliced
1 medium fuyu persimmon, thinly sliced
1 small pomegranate, cracked open and de-seeded
Pumpkin Pie… adapted from Joy of Baking’s recipe HERE
Pate Brisee (Short Crust Pastry):
1 1/4 cups flour (use the kind that suits your diet-needs best)
1/2 teaspoon salt
1 tablespoon coconut sugar
1/2 cup unsalted butter (or ghee), chilled, and cut into 1 inch pieces
1/8 to 1/4 cup ice water
Pecan and Gingersnap Layer:
1/4 cup pecans, toasted and ground
1/4 cup crushed gingersnap cookies
Pumpkin Filling:
3 large eggs
2 cups fresh pumpkin puree (or 1 – 15 ounce can pure pumpkin)
1/2 cup heavy whipping cream (or if preferred, coconut cream)
1/2 cup light brown sugar (or pure maple syrup)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Maple Whipped Cream:
1 cup heavy whipping cream
1 1/2 tablespoons pure maple syrup
