11.13.2014

Thanksgiving Menu

Thanksgiving is just 2 weeks away and we will be hosting our family this year. So we will have a full house for Thanksgiving dinner. Here's what's on the menu:




Turkey (obvs). In the past, I have done a basic turkey brine, but this year, I'm thinking about doing this one from The Pioneer Woman.

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For more brining tips and recipes, check out this article from Epicurious.

Ham. While the glaze packet that comes with ham is okay, THIS ham glaze from Ina Garten is my favorite.

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Make-Ahead Mashed Potatoes. This recipe from Rick Rodgers' "Thanksgiving 101" is rich and creamy and the best part? You can make it up to a week ahead! I usually make and store in my crockpot. Then on Thanksgiving morning, it goes straight into the crock to warm. Easy Peasy.

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Gravy. I have never been very good at making gravy, but since I found this recipe for Foolproof Gravy from Betty Crocker, I'm going to try and make it this year!

How to Make Gravy
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Cornbread & Sausage Stuffing. Here is another make-ahead recipe that can be done the day before. Just be sure to increase the chicken stock and half & half amounts by 1/4 cup each if making 12-24 hours ahead. Refrigerate. When it's time to bake, transfer to baking dish and let stand at room temperature for about 30 minutes.

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Green Beans. These green beans with herbs, mushrooms and BACON looks really yummy and beautiful! Recipe from Cookin' Canuck.

Fresh Green Beans with Bacon, Mushrooms & Herbs Recipe | cookincanuck.com
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24 Hour Fruit Salad. There are lots of different variations and names of this salad. It's been called Ambrosia Salad, Creamy Fruit Salad and 5-Cup Fruit Salad. We call it 24 Hour Fruit Salad because it is yet another make-ahead dish. The variation I use calls for pineapple chunks, mandarin oranges, grapes, apples and mini marshmallows. The dressing is made with egg yolks, sugar, butter and whipping cream. Here's an even easier and lighter version (made from yogurt instead of whipping cream) from Six Sisters' Stuff.

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Candied Yams. Or sweet potatoes. Whichever you prefer. Usually, my mom and I are the only ones that even go near these things, so we only make a small batch. We've made them many different ways...marshmallow topping, butter & brown sugar syrup and even topped with pecans. But this year, I'm tempted to try something new...Lemon Sweet Potaotes with Meringue Topping.

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Dinner Rolls. My Garlic Herb Dinner Rolls are perfect for Thanksgiving! They are semi-homemade (made from frozen rolls) and are delicious!



Cranberry Sauce. Making fresh cranberry sauce is SO easy and tastes WAY better than the canned stuff. We usually just follow the recipe on the back of the cranberry bag, but this Orange Bourbon Cranberry Sauce from Gimme Some Oven is looking pretty good!

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For dessert, my mom is bringing Apple Pie and Pumpkin Cheesecake. I don't know which recipes she will be using, but this Marbled Pumpkin Cheesecake from Roxana's Home Baking looks divine! YUM!!

Pumpkin cheesecake
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And there you have it. Our traditional Thanksgiving menu. Now I'm hungry!

So, now the question is...what time do you eat Thanksgiving dinner? Do you do it early in the day? Or more towards supper/dinner time?

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