There's the turkey, of course. Store-bought, heritage, gift from work, or Tofurkey? Wet-brined, dry-brined or unbrined? I want to try dry-brining our heritage bird this year. Which means I need to pull it out of the freezer tomorrow. I'm going to try Ina
I love good ol' garlic-mashed-Yukon-gold-potatoes. But as it happens, we have no Yukon golds this year. We do have a few turnips, white potatoes, sweet potatoes (yams), acorn squash, butternut squash, carrots and pumpkins! But how many starches does a Thanksgiving meal need? What would you make...
Garlic mashed turnips and white potatoes or
Roasted sweet potatoes or
Honey-thyme acorn squash or
Butternut squash lasagne or
Dilled carrots or
And what about greens? I could roast broccoli, sautee spinach with garlic, steam green beans, or keep it cool with a spinach salad with cranberries, candied pecans and blue cheese.
And then there's the stuffing... in the bird or out? I'm for out, most definitely. In which case, shouldn't it be called "dressing"?
I have a favorite rosemary pecan cornbread stuffing recipe. But my grandmother may come this year, and she can't eat nuts... so, Ina Garten's sausage apple stuffing is really tempting me!
If those choices aren't enough, check out Food Network's menu list! (Do I have to wait until Thursday to start cooking?!)
Dessert will be simple, at least. I'm baking two of the best apple pies you'll ever eat, and my mom's picking up pumpkin -- unless I decide to make that myself, too.
Having your own Thanksgiving 911? Amanda and Merrill are answering tons of great questions about Thanksgiving dinner at Food52!
(And Mom, remind me to take some pictures of the food this year! I have no visual record of past feasts!)