thanksgiving menu planning

November 13, 2012

entertaining, food love

Make-ahead. Do-ahead. I’m all about it this year, whatever I can do to make everything and anything in advance. I’m rolling out the pie dough (vodka in lieu of water!), pre-baking the casseroles, and even assembling the stuffing and dressings. As for the business of gravy, I plan to make my own… BUT. But I’m obsessed with the giblet gravy from Central Market, in Texas, so I plan to order it. First key moment for Thanksgiving, NEVER TELL PEOPLE ABOUT THE GIBLETS. Just lie. You made gravy, and that little brown bit was just some scraping from the bottom of the pan. You don’t mention necks or heaven-forbid livers or gizzards. No one wants to know about the inner workings, so lie. They’ll do what people do on Thanksgiving; they’ll thank you.


MENU’S AND MOMENTS FROM THE PAST…
Thanksgiving 2006
Thanksgiving 2007
Thanksgiving 2008
Thanksgiving 2009
Thanksgiving 2011

THANKSGIVING 2012, Jericho, NY – 19 People

ROAST TURKEY FOR A CROWD (22 lb. turkey)
Be sure the skin of the bird is dry before brushing it, or it will have spotty brown skin. Key is to flip the gobbler during roasting, roasting the bird breast side down for the first hour. Meanwhile, bring maple syrup to a boil in a saucepan, reducing it from a cup to 3/4 cup. In last hour of cooking, brush the turkey with maple glaze (reheat syrup if it has solidified). Continue roasting, uncovered for 30 minutes, brush with glaze again. After another 30 minutes, brush for the last time, and let turkey rest for 45 minutes before carving.

ARTISANAL SOURDOUGH SAGE STUFFING WITH SAUSAGE, APPLES, AND GOLDEN RAISINS
Celery, onion, breakfast sausage, granny smith apples, golden raisins, fresh sage, chicken broth, eggs

HERBED CHALLAH + BRIOCHE MUSHROOM STUFFING
What you’d expect: Challah & Brioche, celery, onion, cremini mushrooms, thyme, rosemary, flat leaf parsley, vegetable stock, butter, walnuts

TEXAS GREEN HATCH CHILE MAC + CHEESE

DUMP + RUN CORN PUDDING

BROWN BUTTER AND SAGE SWEET POTATO CASSEROLE (If I muster up the patience and time to make my own sage marshmallows)

SWEET POTATO MERINGUE PIE with EASY PIE DOUGH

THANKSGIVING TWOFER PIE
Half pecan pie, half pumpkin

Still on the hunt for a recipe for Gramercy Tavern’s:
CRANBERRY BROWN BUTTER CAKE with Spiced Pumpkin Cream, Hazelnuts and Orange Ice Cream
This dish is like having a cirque du soleil performance on your tongue, only with a rainbow of Care Bears who’ve devoured a tray of hash brownies. It’s downright silly how good this is.

My step-mother is bringing the Cranberry Sauce. Her brother’s gal is bringing ROASTED BRUSSELS SPROUTS and SWEET POTATOES WITH APPLES AND PRUNES and MUSHROOM BARLEY SOUP. My mother-in-law is bringing GARLIC WHIPPED MASHED POTATOES. Phil’s sister is bringing APPLE CAKE. Oh, and did I mention, Phil’s also making a prime rib? Holy angioplasty.

Is this menu final? Not by a long shot. My Pinterest Thanksgiving Board distracts me into a world of gingerbread pumpkin trifles and mini-marshmallow topped casseroles (I’ll keep adding to it). Though, I must admit, I’ve always associated the marshmallow toppings with Jewish cooks who really can’t cook anything but a brisket. I realize this can’t be true. I know it. But it still feels true.

8 Responses to “thanksgiving menu planning”

  1. Abbe's Road Says:

    Oooh – BROWN BUTTER AND SAGE SWEET POTATO CASSEROLE!! Is the recipe from one of your books or home grown? I’m in charge of bringing the sweet potato casserole to my friends’ Thanksgiving and that sounds deelish!

    Reply

  2. Jennifer Poole Says:

    Good lawd, girl. This menu sounds outrageous. Loving all the sage you’ve got in there–that’s the flavor I always associate with Thanksgiving. I’m actually making sage ice cream right now to pop on top of pumpkin cake with pumpkin–cherry compote. I think I need to subscribe to your T-Day pins…Love that you’re bringing a little bit of the Texas flavor to the NY table too!

    Reply

  3. 1111michelle@hotmail.com Says:

    This is so disappointing. Admittedly, I stopped reading your blog years ago, but just now checked in only to find you are still the same vapid, self-absorbed, irritating, delusional ass you were years ago when I actually followed your blog. You could get away with this shit in your twenties, Stephanie, when talking about clothes and dates and hair styles and sex, but oh my god, it REALLY doesn’t work for you now that you’re an housewife. It just makes me so sad. And angry too because for some reason, after all this time… I just expected more.

    Reply

  4. crystal Says:

    i want to make your corn pudding, but your recipe doesn’t say what size can of corn. can you please let me know ASAP? thank you!!!

    Reply

  5. Dana Says:

    Sent my mom your recipe for corn pudding (she was looking for something to bring to Thanksgiving). It was a huge hit and everyone asked for your recipe!

    Reply

Leave a Reply