Thanksgiving 2010: The Plan
Posted by Jeanne on November 16, 2010
It’s almost here! The most wonderful holiday of the year is almost here!
So – what are we making?
Beet, goat cheese & arugula salad with caper vinaigrette – the beets will be roasted, chopped, and chilled a couple days before. The vinaigrette will be made up the day of. I like the look of this recipe. I would use lemon juice and rice vinegar instead of red wine vinegar though – mostly because we never ever have red wine vinegar.
Butternut squash and beet green gratin – based on this recipe, but using the tops of the beets rather than spinach. No wasting the greens!
Mashed potatoes – there are a ton of recipes for “jazzed up” mashed potatoes out there; I like to keep it simple. Potatoes (yukon golds and/or red potatoes), half and half, butter, salt, pepper.
Green bean casserole – yes, I know. The traditional recipe for green bean casserole is full of cream of whatever soup and is mushy and soggy and its only redeeming quality is the french-fried onions on top. I kind of hate it.
But. Green bean casserole is an essential element of the Thanksgiving leftover bowl – the combination of everyone in one bowl, then covered in black pepper and nuked until steaming hot. I think you need it to hold everything together.
So I make my own sauce and use frozen, not canned, green beans. Something like this recipe.
Dressing – I really don’t know what I’m going to do this year. Anyone have a favorite recipe? I have been disappointed with the dressing I’ve made the past couple of years.
Cranberry-orange sauce – something like this recipe, but without the ginger ale. I want it more thick than a “dipping sauce.”
Turkey – must have turkey. This year I am getting a free-range broad breasted bird (not a heritage breed) from Watterman Family Farm in West Point, Nebraska. It was ordered through the Nebraska Food Cooperative.
I’ll brine the turkey in cider – here is a recipe similar to the method we’ll use.
Gravy – I don’t really like gravy. I know, I am horrible and evil. I make gravy with a roux base and add giblet stock and lots and lots of pan drippings.
Dessert – I’m not making dessert! Whoot! My mother-in-law uses her mother’s pie recipe (or maybe her grandmother’s pie recipe?) and usually makes apple and pumpkin pies. Yum.
So. What are you making? What’s your favorite part of Thanksgiving?
And don’t judge me for the Thanksgiving leftover bowl; you have weird Thanksgiving food habits of your own. I know you do.