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Thanksgiving 2011: What's on the menu?

It's "that time of year," as the cliche goes. What's on your menu for this Thanksgiving?

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  1. I will spending it at my parents. Here is the menu:

    APPS:
    onion dip
    cheese & crackers
    shrimp cocktail

    MAIN:
    Roasted turkey with gravy
    Mashed Potatoes
    Sweet Potato
    Roasted Potato
    Classic Herb stuffing
    Green bean casserole
    Roasted butternut squash with pears & cranberries
    Creamed onions

    *Can you believe we are having (3) types of potatoes?! Gotta please everyone...lol!

    DESSERTS:
    Apple pie
    Brownies
    Chocolate caramel pie
    Lemon meringue

    A variety of wines. I am brings a couple of bottles of Pinot Noir (Erath and Wild Horse)

    3 Replies
    1. re: hto44

      @hto44 I would love to hear more about the roasted butternut squash with pears and cranberries!

      1. re: Athena

        Here you go!

        Roasted Butternut Squash, Pears, and Cranberries
        ~8-10 side servings

        2 tablespoons packed light brown sugar
        1/2 teaspoon cinnamon
        1/4 teaspoon ground ginger
        1/8 teaspoon nutmeg
        1/8 teaspoon allspice
        2 pinches of kosher salt
        4 cups butternut squash chunks (roughly 1″ cubes)
        3 cups pear (Bosc) chunks (roughly 1″ cubes)
        1/2 cup dried sweetened cranberries
        2 tablespoons melted unsalted butter

        Instructions -

        1. Preheat oven to 350 degrees.

        2. In a small bowl, stir together brown sugar, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.

        3. In a large bowl, toss together butternut squash, pears, and dried cranberries. Pour butter over it and sprinkle with sugar/spice mix. Toss until well distributed.

        4. Spread into a 9×13 baking dish and bake for 30 minutes. Remove from oven and toss or stir. Return to the oven for another 15 minutes, or until the squash and pears are for tender. Check seasoning and serve hot.

        Make-Ahead

        This dish can easily be made ahead of time, cooled, and stored in an air-tight container in the fridge. When you want to serve it, heat it up in a 375 degree oven for 15 to 20 minutes, or until hot.

        1. re: hto44

          @hto44 - thank you so much for taking the time to post the recipe! I have cut and pasted it.

    2. Heading up to our cabin after work today…….

      Apps:
      Nice cheese plate along with some outstanding smoked meats
      Seared woodcock breast on a crustini with fresh goat cheese and mushrooms
      Pumpkin Martinis……..

      Dinner (nice and simple):
      Turkey
      Stuffing with apple and sausage
      Smashed Taters
      Brussels Sprouts with bacon and vanilla
      Boatloads of Gravy
      Crescent Rolls (my wife loves these) and homemade bread
      Corn in butter sauce for my friends who are on the fence on sprouts

      A few good growlers of beer…..plus some bottles of wine available….

      Dessert is whatever our friends bring…….

      Word is about 6-10” of snow today up there, wood is stacked and ready for the woodstove. Tomorrow will consist of a nice morning hunt with the dogs, cooking, football, beverages and a nice fire in the woodstove……….sounds perfect to me.

      10 Replies
      1. re: River19

        Sounds perfect to me too! Enjoy!
        Hope to celebrate like that one day with my family. Cabin, snow, dogs, fire....good food and friends.
        Gobble, gobble!

        1. re: River19

          Curious about those pumpkin martinis. I am not a pumpkin fan but maybe it's because I haven't tried drinking it yet...

          1. re: River19

            "Brussels Sprouts with bacon and vanilla"
            Now that sounds interesting! Vanilla? It is good, yes?

            1. re: RUK

              Roasted the sprouts in the morning in olive oil S&P like we normally eat them, then before dinner I cooked down some bacon and then scraped in some fresh vanilla and a drop or two of extract.........damn good. Go light with the vanilla as it can quickly overpower things. The little amount was perfect, worked well with the saltiness of the bacon. Will do again.

                  1. re: alkapal

                    I had done something like this about 10years ago with greens and it turned out alright but I was too heavy on the sweet and abandoned the idea. I have come a long way since then in the kitchen and I recently saw something Flay did with the same types of flavors and it reminded me of my semi-successful attempt. So I busted out the idea again for Thanksgiving.

                    Since I roasted the sprouts ahead of time, I was able to chuck one in a bowl and drop a touch of vanilla in to see if the flavors worked as well as I thought they would. It also allowed me to figure out what a light touch with the vanilla was necessary, you can always add.

                    The bacon’s saltiness was a perfect complement to the sweet.

                    I’ll do it again sometime…..came out well.

                    1. re: River19

                      interesting. i would never have thought of that combination. but then again, i am not bobby flay. ;-).

                      1. re: alkapal

                        One of the best appetizers my wife and I ever had was an excellent execution of fresh lobster meat with a vanilla crème fresh served on the side……..sometimes vanilla and flavors similar to that can be a great accent. I’ve used a lavender powder as well before with decent results. Not sure where I scored that stuff, but it was cool to use……gone now….

                        1. re: River19

                          hmmm…well…the vanilla is possibly doable and i shall consider it next time i create a shellfish dish. i cannot do lavender, however, even though i love it in other applications -- just not my food. my first experience with lavender in food was a lavender creme brulee in the napa valley grill in yountville, ca, several years ago.

                          i just two weeks ago bought some nice salami with an herbs de provence rub, but had to be sure that it didn't have lavender in that version. (delicious salmi, by the way, and for locals, i got it at arrowine in arlington).

            2. Hosting it at my house for the first time this year! Here is our menu:

              APPETIZERS:
              Deviled Eggs
              Brie en Croute with Apples

              MAIN:
              Turkey Breast
              Honey Baked Ham
              Spaghetti w/ Marinara (my husband won't eat ham or turkey)

              SIDES:
              Salad with pear, pecans, and gorgonzola
              Corn Chowder
              White Cheddar Mashed Potatoes
              Carrot Soufflé
              Apple and Sweet Potato Roast
              Stuffing Cups
              Roasted Brussels Sprouts
              Cranberry Sauce
              Parker House Rolls

              DESSERTS:
              Pecan Pie
              Apple Pie

              Speaking of, I guess I better get off of Chowhound and on to my prep work. Happy Thanksgiving!

              1. We're going to friends
                not sure of the apps, but they will be minimal as we are all turkey focused.

                Turkey with oyster stuffing and giblet gravy

                cornbread dressing

                Sweet and sour cippolini onions

                Sauteed brussies with candied pecans

                Garlic mashed potatoes

                Baked yams

                Several kinds of cranberry sauce

                pumpkin/sweet potato pie

                Cranberry tart with shortbread crust and a layer of dark chocolate

                1 Reply
                1. re: magiesmom

                  magiesmom --- That tart sounds similar to the one I am making (good health gourmet's recipe) -- toasty oatmeal crust, dark chocolate and the cranberries. I'm so excited -- my first time making a tart! How do you make yours?

                2. We will be having mykids, my ex-husband and his girlfriend for over for dinner. Fiance's daughter, husband and child will be on hand for dessert.

                  The menu:
                  Aperetif
                  Kir Royale

                  Appetizers:
                  Onion & Mushroom confit with Goat Cheese Tartlets
                  Spinach and Artichoke Dip with crackers and crudites
                  Good Old Trashy Pigs in a Blanket.

                  Main:
                  Roast Turkey
                  Sausage Stuffing
                  Mashed Potatos
                  Sweet Potatos
                  Green Bean Casserole
                  Chowhound's Butternut Squash/Celery Root Gratin
                  Brussels Sprouts, sauteed and topped with Candied Bacon
                  Mashed Turnips
                  Jellied Cranberry Sauce

                  Cheese Platter
                  Milky Brie
                  Brie with Grand Marnier and Citrus
                  Stilson with Cranberry
                  Brie with Cranberry
                  Chevre
                  Grapes
                  Apples

                  Dessert
                  Pumpkin Roulade
                  Pumpkin Pie
                  Pecan Pie
                  Nutella Tart

                  Lots of good, "tastes like dirt" red wine,

                  3 Replies
                  1. re: jarona

                    Wow. That's the testament to a very functional set of relationships. And the menu looks delish.

                    1. re: jarona

                      We have the super extended family gathering as well. My parents who have been divorced for 30 years will be there with their respective spouses. Also, my Uncle's ex wife will be joining us my Aunt's house. Just one big happy family. I think its awesome.

                      The onion mushroom tart sounds just wonderful.

                      1. re: Mattkn

                        I guess the mutual love of good food can be stronger than any other "incompatibilities" . Maybe we should deploy a bunch of chefs instead of troops wherever there is conflict :)