I am happy to report that I have assembled my Thanksgiving menu for you to peruse! The recipes I haven’t listed can be found online, all you have to do is click the links attached. I will be sure to take pictures of the event!
Herb Butter Turkey
Stuffed with Caramelized Onion and Cornbread Stuffing
Mashed Potatoes
Sweet Potatoes
Brussel Sprouts
Cheddar Scallion Biscuits
Cranberry Sauce
Scalloped Oysters
Pumpkin Banana Mousse Tart
I like using Russet or Yukon Gold potatoes for mashing. I just peel and cube them, cover them with cold water, sprinkle them salt, and bring to a boil. After they boil, I lower the temperature to medium and let them simmer until they fall apart when poked with a fork.
My favorite basic mashed potato has butter, half and half (cream for the holidays), and either sour cream or cream cheese. All of those ingredients are optional and amounts can vary for those who are more or less health conscious.
I like my sweet potatoes to be in nice chunky cubes. I parboil them in salted water. While they are boiling, I melt butter and mix with an equal amount of brown sugar. After the potatoes are finished boiling, drain them and put them into a buttered casserole dish. Pour the butter-brown sugar mix all over the potatoes, shake to make sure all are covered.
These are perfect as is, and go into a 350 degree oven until cooked through, about 30 minutes. If you want a more extravagant sweet potato, make a pecan crumble topping to spread over the top. Yum!
Cut fresh brussel sprouts in half. Heat butter and olive oil in a large heavy bottomed skillet over medium low heat. Place sprouts flat side down, season with salt and pepper, and splash a little chicken stock or water over the top and cover. Cook until the brussel sprouts until golden brown and cooked through.
Boil cranberries, orange juice and sugar together until the cranberries have burst. Set aside to cool and solidify. Add orange zest, toasted pecans, and diced celery if desired when cooled. Refrigerate.
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