Please share your Thanksgiving menus -

a very good plan...

I'm running across the street to pick up some last minute things before I go home for the duration. I definitely want left over turkey. Last time we did this, they picked it clean. LOL

 
Warning to those with 25-lb turkeys. I made that mistake our first year here in FL. Larry

was teaching at a local college and we invited a bunch of foreign students to spend the day with us. The 25-pound turkey BARELY fit in our oven. And because NONE of us had ever seen such a large object (especially the Japanese students--they were fascinated...and slightly appalled, I think) we keep checking it like it was a display at Madame Tussaud's.

Obviously...the sucker wasn't done when the timer went off.

So don't be like me! STAY AWAY FROM THE OVEN LIGHT and refrain from opening the door every 15 minutes.

 
Barbara, have you posted the brussel sprout slaw

w/mustard dressing here? I guess the sprouts must be shredded? I would love the recipe please when you have time. No hurry.

 
Oh My! Poor CB! I am sure you will have a belated T-Giving, and always look forward to your menu

I recall when dh got his braces on, his parents pureed his turkey / gravy because of the pain....

Hope cb feels better soon

 
Ha! Yes, cranberry-relish shooters. smileys/wink.gif I should've just done half with booze, half without!

 
In a similar vein - I love to add some of the syrup from this after it melds to some

well chilled sparkling wine for a nice cocktail. It would also be great with vodka or rum.

 
Ha, one *barely* fits in mine too, but figured if it's in we're good.

I did purchase a HUGE roasting pan from a restaurant supply store to lift that sucker. And I personally never tried to lift it in/out of the oven. Lord no.

 
Oh wow, so sorry...well Pearl Harbor Day is coming up. (Hope CB feels better soon!)

Yes, I've actually themed a party around this and I have the p-51 and Zero model airplanes to prove it, lol.

 
Thanksgiving here

I'm cooking just for my husband and me since Thanksgiving isn't a holiday here -- celebrating requires shifting the dinner to a Saturday (since people are working on Thursday) and it never feels quite the same. In any case, the menu is:

appetizer:
sliced ham off the bone with mustard, served on toasts
wine: red Champagne-method bubbly from the Loire

main:
guinea fowl wrapped in pancetta and roasted
madeira wine sauce
braised red cabbage
green salad with toasted pecans
steamed Brussels srouts
potato gratin (cooked in milk with butter, topped with mozzarella)
wine: 2001 Chateauneuf du Pape, 2005 Margaux Bordeaux (cranberries are banned so the good wine can come out)

dessert:
spiced pumpkin pudding with vanilla ice cream (and whipped cream for my husband)
Have a great Thanksgiving!!
cheers, Bonnie

 
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