Part of me is literally flabbergasted that Thanksgiving is one week away. ONE. WEEK. I don’t know about you, but Turkey Day has seriously snuck up on me this year! I know I probably say that every year, but this year really does seem like it’s flying by. Craaaazy.
Thanksgiving is my third favorite holiday (the first being Christmas, duh, and the second being my birthday because YES MY BIRTHDAY IS A HOLIDAY SHUT YOUR CAKEHOLE) so I’m definitely happy it’s so soon. I’ve taken root as the primary cook for our family Thanksgivings, which is a huge joy to me because I love to cook so much. That said, planning out Thanksgiving dinner is not without its stressful moments.
This year will be the largest group of my family members to gather for a Thanksgiving meal that I’m head chef-ing up. Luckily, I’ve got my mom and two of my aunts who are all wonderful cooks as well, so I’m sure we’ll be able to tackle everything without a problem. I can’t wait to get everyone together, but I am trying to be a smidge more proactive this year. So far, that’s included actually designing the menu ahead of time! And here’s what I’ve come up with so far.
Turkey. Uh, duh. As in years past, I plan to use a Gretchened-up variation of Alton Brown’s Good Eats Roast Turkey recipe, which includes an overnight brine. This recipe honestly yields the best turkey ever. The brine keeps the turkey breast moist and delicious, and it seriously feels foolproof. There’s no basting, no checking, no turning of the bird. It requires the first 20 minutes on super high heat to seal everything in, and then you just turn down the heat and forgettaboutit. I always serve with pan-drippings gravy as well. Nom nom nom.
I mentioned a couple days ago that I was testing out a new mashed potato recipe, but that it didn’t quite live up to my Roasted Garlic Whipped Potatoes. Well, that’s because I believe few things can. I still am in love with this recipe, and I haven’t had a chance to make it for most of my family yet, so I’m very excited to. This recipe involves absolutely ZERO butter, making it far more waistline-friendly than your average taters. Instead, it uses roasted garlic, olive oil, and a splash of heavy cream. So good. So freaking good.
I am also planning on recreating my Stuffing with Butternut Squash and Apples recipe, which turned out truly fantastic last year. Usually there are a couple of vegetarians present at our family gatherings (my sister, in particular), but since Jenny and Dan are spending T-Day with his parents this year, I’m thinking about adding a little sausage into the stuffing as well. Either way, stuffing is my 2nd favorite Thanksgiving meal component (taters is #1), so I can’t wait!
Other meal components will include maple bacon roasted Brussels sprouts, this cranberry and pear compote that my mom and aunt made the last time we had a family dinner (it blew my jalapeno-cranberry relish recipe outta the water!), and I also want to try a new spin on kind of a green bean casserole. You know, find a way to make something with all the traditional flavor, but none of the Campbell’s Condensed Cream of Mushroom? Hahaha. We’ll see how that shakes out.
Still haven’t made any decisions on dessert yet, but you can rest assured there will be pie. OH SO MUCH PIE.
Man, I love Thanksgiving.
What’s your favorite part of the Thanksgiving meal? Are you all about the turkey, more of a sides person, or seriously into dessert?