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.
Butternut squash soup
Green salad with grapes, pecans, and gorgonzola
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
Sweet potato pie
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?