It’s that time of year where I’m looking forward to Thanksgiving. Aside from the 4th of July, it’s my favorite holiday. Now what is not to love with a holiday all about the food?
The Thinker and I have decided to start our own tradition of staying home and hosting a Thanksgiving dinner. Our family is welcome to make the trip to our place and all the orphans are welcomed to join as well. For the last month, I have been deliberating as to what the menu should entail. On more than one occasion, The Thinker has had to remind me that there will only be three people eating this meal and not the twenty I had a designed menu for.
It’s just that once I start cooking I really don’t want to stop. However, I am listening to him because he’s been right more often than not as of recently. So the 2010 menu will include:
- A vegetable crudités with a creamy chive dip
- Sage dressing
- Mashed sweet potatoes topped with cinnamon apples
- Spinach gratin
- Cranberry sauce
- Buttermilk biscuits
- Pumpkin pudding with whipped cream and gingersnaps
If only I could get started now!
5 comments:
I like new traditions. Shoe and I started one back when we started dating (we were both stranded here on Turkey Day) and the rest is history. I'm excitey for a low key turkey day with potluck style dishes.
Mmmmmmmm! Got room for a fourth?
Just kidding, of course, but it sure sounds good.
How do you do a sage roasted turkey? Myself, when I cook a turkey (and I will after Thanksgiving this year when I get back in town), I make an herb butter with sage, rosemary and thyme, and butter the turkey under the skin, so when the butter melts, it flavors the meat, and the bird doesn't get overly brown. Not to mention, the melted butter and herbs in the pan drippings made the single greatest gravy that I have ever pulled of in my life.
So, I am VERY curious, what is a sage roasted turkey? And yes, I am seriously wondering.
Mb, low key is awesome, isn't? Especially now with the airport friskings underway. I'm happy to pass.
Jerry, you're welcome whenever you're in DC.
Guy, that's the approach when I make a roasted chicken. I just find that it's a lot more butter for the turkey. I found this recipe in Bon Appetite last year and loved it. Here's the link - http://bit.ly/fRTfqa.
Sounds yummy!
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