Thanksgiving Menu and Recipe Ideas

I hope that everyone had a wonderful Thanksgiving and is refreshed for the week ahead. I probably should have done this before Thanksgiving, but I thought I would still share this year’s menu with you, with links to the recipes. You can always bookmark it for next year, use some for your Christmas menu, or there are a few dishes listed at the bottom that I think are fantastic at any time. 

Appetizers

Cheese and Vegetable Platter

Shrimp Cocktail

Stuffed Portabella Mushroom

Bacon-wrapped Scallops

Breads

Pumpkin Gingerbread

Hickory-Bacon and Roasted-Corn Gougeres

 

Salad and Vegetables

Red Leaf and Apple Salad with Dried Cranberries and Walnuts

Green Beans and Walnuts with Lemon Vinaigrette

 

Mains

Herb Turkey with Lemon-Garlic Gravy

Venison with Roasted Vegetables

Bacon, Apple, and Fennel Stuffing

Cranberry Sauce with Port and Tangerine

 

Root Vegetables

Sauteed Parsnips and Carrots with Honey and Rosemary

Crispy Potato Roast

Sweet Potato Pudding with Pecan and Gingersnap Topping

 

Desserts

A choice of Cranberry Tart or Apple, Blueberry, or Pumpkin Pie

The following dishes were particularly easy and wonderful. Thank you to Epicurious and Bon Appetit! 

Sauteed Parsnips and Carrots with Honey and Rosemary

2 tablespoons extra-virgin olive oil

1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks

1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks

Coarse kosher salt

2 tablespoons (1/4 stick) butter

1 tablespoon chopped fresh rosemary

1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

Green Beans and Walnuts with Lemon Vinaigrette

Ingredients

• 1 lemon
• 1 teaspoon Dijon mustard
• 1/3 cup walnut oil or olive oil
• 2 tablespoons minced shallot
• 1 1/2 pounds green beans, trimmed
• 2/3 cup walnuts, toasted, coarsely chopped
• 
  

Preparation

• Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper.
• Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain; pat dry.
• Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.
  
  
  
  

If you end up trying these dishes or any of the ones on the menu, let me know how they turned out :) 

A Whole Lotta Love,

Adrienne