Countdown to the Throwdown: Planning a Thanksgiving Feast

I so love preparing a feast of epic proportions for my family and friends to enjoy.  I went to get a pad and pen to jot down my plan to keep from spending all day Thanksgiving in the kitchen this year.  Instead, I’m here, sharing my thoughts with you.  There will be four courses and lots of wine, and I want to partake in the festivities while I throw down in the kitchen.  As always, every single dish will be fresh and home made by me, except the pie crusts (total pains in the ass last year), the macaroni pasta, and whole grain cornbread, made from the Hodgsen Mill mix.  This will take some strategic planning.

The Branscomb Thanksgiving 2010 Menu:

1st course

Butternut squash soup

Green salad with grapes, pecans, and gorgonzola

Main course

Herb roasted turkey

Cornbread and crab dressing

Wild mushroom gravy

Roasted garlic red smashed potatoes

Macaroni and cheese

Old fashioned mixed greens

Sautéed green beans with shallots and almonds

Dessert

Apple pie

Sweet potato pie

The plan:

Sunday – make herbed olive oil

Tuesday – make cranberry sauce and refrigerate.  Mix brine and refrigerate. Make butternut squash soup and refrigerate.

Wednesday – take frozen greens out and refrigerate.  Put together macaroni and cheese and refrigerate.  Put together sweet potato pies and refrigerate, make apple filling and refrigerate.  Bake cornbread. Saute dressing stuff and refrigerate. Soak the turkey in the brine.

Thanksgiving  day- Roast turkey, make mashed potatoes, saute green beans, toss salad, bake dressing, macaroni and cheese, and pies.  Fellow kitchen superheroes, what’s YOUR plan?

Advertisements

3 Comments (+add yours?)

  1. Sue Thomas
    Nov 22, 2010 @ 16:21:13

    Sure sounds good!

    Thanks for the reminder … I should get cornbread dressing ingredients Tuesday evening (no crab, but that sounds awesome) and bake the cornbread before “driving to grandmother’s house” (actually my cousin’s house) on Wednesday. Wednesday evening I will probably be helping cousin’s daughter with my cranberry salad recipe (she says she will make it this year). Yum! I could get by with just those two items.

    Reply

  2. Lisa Rasa Devi
    Nov 23, 2010 @ 14:17:03

    Hi Sue,

    Cranberry salad? That sounds fantastic. Let me know how it turns out.

    Lisa

    Reply

  3. Sue Thomas
    Nov 23, 2010 @ 14:54:25

    The cranberry salad has
    – cranberries, cut in halves or quarters.
    – nuts – unsalted pecan or walnut halves, cut into quarters.
    – Tart apples, chopped or diced.
    – Celery, diced.
    – Oranges, seeded and ground up, including peel.
    … which you mix together with some sugar and (if needed) extra orange juice.
    Can chill and serve like a relish, or add to strawberry, raspberry, or cranberry Jello (or a blend), set, and serve as salad on lettuce leaf.

    Getting this ready can be family-friendly in the right circumstances. Children who can be trusted with knives or washing can help process the ingredients. If one person tries to make this recipe alone, best to do the day before.

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: