I cannot believe Thanksgiving is in one short week. That means it’s time for menu planning! I love trying new recipes, and also planning things, so clearly this is a very exciting time for me. We’re going to have more company than originally expected; today the guest list went from four people to nine, which actually gives me much more leeway as I hate to have too many leftovers.
First, bread(s). The easiest and safest option is buying some loaves from Panera, but c’mon. That is super boring. I’m torn between these 30 Minute Rolls and Pioneer Woman’s No-Knead Dinner Rolls. The 30 Minute Rolls are very quick, but the No-Knead Dinner Rolls look like the rolls my Grandma always serves at her house, so it’s a tough call. Please note both contenders require no kneading, because I know the kitchen will be crazy on Thanksgiving day and I don’t need any extra trouble. I actually really love kneading bread; it’s very cathartic and the smell is divine. But alas, no kneading for me this time around.
Next, appetizers. I make an unbelievable spinach artichoke dip, but I think for Thanksgiving day a slightly more health-conscious approach is good. I say slightly because both my appetizers involve large amounts of cream cheese. But also, y’know, fruit and veggies and stuff. I’m going to do a crescent roll veggie pizza and this apple dip, which looks a-mazing.
My mom is handling the actual turkey, stuffing and gravy. Which is good news, because I get flustered when I roast a Cornish game hen, so I would probably have a nervous breakdown if I tried to tackle a turkey. And the stuffing is an old family recipe, so there might be a riot if I tried to change it up. It’s all very Fiddler on the Roof.
That leaves side dishes, like vegetables and whatnot. Here I am clueless; clearly more research needs to be done. But this will likely involve green beans, if we’re being honest.
Finally, desserts! Hooray, my favorite. We always have apple pie and pumpkin pie, and again, the apple pie is an old family recipe. Last year I made Bakerella’s Pumpkin Pie Bites, and they were incredibly creamy and amazing. The only thing I plan to change is the crust; I used store-bought and it was a mistake, much too salty. So this year, made-from-scratch filling plus topping.
In addition to the standard pies, I really want to make Gourmet’s Bourbon Pumpkin Cheesecake. I made this a few years ago and it was pretty life-changing, but I have no clue where my springform pan is, and three desserts might be a bit much…we will see.
Thanksgiving menu! A work in progress, but we’ll get there. I can’t wait to spend this time with my family. It’s been a hard year.
