My Thanksgiving Menu 2013
We are having a smallish group this year — a couple of parents and a couple of friends (and a couple of large dogs waiting patiently for scraps) — so I’m not going to go too crazy in the kitchen. Here’s what we have planned!
For the turkey, this year I am going to try a technique I read about in Bon Appetit magazine and cook the turkey breast and quarters separately with two different cooking methods. This should free up a little bit of oven space for these …
Roasted Brussels Sprouts. I am going to add some baby carrots to this recipe, and swap the wasabi for a little brown sugar and dill.
Cornbread Stuffing with a twist! This year I’m going to de-vegetarianize it by adding some cooked Mexican chorizo, some sauteed jalapeños along with the onions, and some small diced roasted sweet potatoes.
Mashed potatoes, of course, to soak up all the gravy.
The green beans amondine from my Learn to Cook book! Because, sadly, I’m beginning to think I’ve developed lactose intolerance — insert frowny face here — and am staying away from dairy for a couple of weeks to test it out. As much as I love you, Campbell’s Green Bean Casserole, I’m gonna skip you this year.
For dessert, we’ll have pumpkin pie
and I’m going to attempt a chocolate cream pie for the second time in my life. The first time was a chocolate soup pie, so wish me luck!
Have a great and happy Thanksgiving, everyone!
I’ll see you next week with more videos!