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Thanksgiving dinner

A friend asked me what I generally cook for Thanksgiving dinner, and it was too complicated to do a Facebook reply, so here’ my typical menu.

Roast Turkey - I follow the Joy of Cooking method, which is quite similar to this recipe:
http://www.cookingnook.com/roast-turkey-recipe.html

Stuffing - my mother’s recipe is like this one they call “bread celery” stuffing:
http://recipes.suite101.com/article.cfm/how_to_make_three_different_turkey_stuffings

Gravy - A basic, no-frills variety, similar to this recipe, though I may add a few mushrooms:
http://www.ehow.com/how_6982_make-turkey-gravy.html

Cranberry Sauce - I hate to admit it, but I use the whole cranberry sauce from a can, that turns out kind of like this:
http://www.cooksrecipes.com/sauce/homemade_whole_cranberry_sauce_recipe.html

Classic mashed potatoes - that’s an easy one:
http://www.cookingnook.com/mashed-potatoes-recipe.html

Also, what I discovered are called “American Fried Yams”, but I use brown sugar instead:
http://www.cdkitchen.com/recipes/recs/319/American-Fried-Yams84680.shtml

Then there’s the question of vegetables. I hear brussels sprouts are traditional, but I detest them, so I do other things.

Dressed-up green beans:
http://www.realsimple.com/food-recipes/browse-all-recipes/green-beans-almond-lemon-brown-butter-10000001609295/

Green peas were always on the table of my childhood home. I can’t help myself - I don’t really dress them up, and I only have a spoonful but I can’t seem to pass by the aisle of canned veggies without tossing a small can of peas into my shopping cart:
http://recipes.lovetoknow.com/wiki/Canned_Peas_Recipe

Depending on how many people I’m cooking for, I may supplement the green beans with a simple tossed green salad, which I have to explain here. My friend, Sharon, taught me tht the key is how the salad is tossed. To get the right result, use very fresh lettuce (I prefer Boston or curly leaf) and a bit of basic or green onion. Toss the ingredients with a bit of good olive oil for 20 times, then add a bit of salt and an acid (lemon juice or balsamic vinegar) and toss again for 20 times. The 20 tosses are important!

Then, dessert. Pumpkin pie, of course. I cheat and buy one, then top it with real whipped cream, made fresh.

I like to do fruit, as well. This year, I’ve bought a fresh pineapple that promises to be splendid. Other years, it’s berries or a bake pear dessert.

And that’s the whole story. Tomorrow, photos of my holiday table.

Thanks for posting this!

I have a Brussels sprouts recipe that I guarantee you’ll love. The trick is not to cook them whole; just the leaves. Saw this recipe on ‘French Food at Home’ with Laura Calder. Try it. You won’t be sorry:

Brussels Sprouts with Bacon
Yield:  4
Ingredients:
Brussels Sprouts

1 lb. brussels sprouts
8 strips of bacon
2 Tbsps butter
Salt and pepper to season

Directions:

Cut the cores from the sprouts and discard. Peel off the leaves, reserving them, and discard or thinly slice the tight, innermost heads. Heat a sauté pan and fry the bacon until crisp; remove to paper towel to drain. Pour all but a tablespoon of fat from the pan. Add the butter, to melt. Toss the leaves in, and sauté until tender, 15 to 20 minutes. Season, crumble over the bacon, and serve.