I cook the whole Thanksgiving meal every other year. On the years I don’t cook we go to the extended family’s place & I bring a dish or two.
Some years I go with a theme for my Thanksgiving dinner. One year I did a Mexican theme (based on Turkey Mole, and then all the sides had a little Mexican twist, like Chipotle Mashed Sweet Potatoes and Corn Pudding with Roasted Poblanos). Last time I cooked I did a Pacific Northwest theme.
This year I decided to go traditional. All (or mostly all) dishes I’ve made before. I don’t think I’d say simple, but certainly traditional. Here’s the full menu for T-Day 2012!
Baked Brie with Homemade Balsamic Onion Jam
- Baked Brie topped with Homemade Balsamic Onion Jam and served with crackers (I’ll post the Onion Jam recipe in a separate post, but it was great!)
A pile of Crisp Pecans ready for snacking!
- Crisp Pecans
- Fresh Veggies and Ranch
- Sliced Cheese and Crackers
deboned, stuffed, and rolled turkey ready to be baked
Roasted Rolled Turkey, ready to be carved, served, and devoured. If you make 2 rolls like this, the turkey takes very little roasting time. Check the temperature after 45 minutes. And, you may need to cover with foil as well.
Rolled Turkey: each slice has some skin (which some people like), white meat, dark meat, and stuffing in it
- Rolled Turkey (kinda like this one, (and here’s the video) only I used the same stuffing that I served for dinner)
— We’ve done the rolled turkey a few times before. It stays a bit more moist than roasting a whole bird. It’s also nice because you don’t have to spend all that time carving the bird while the guests wait. Just give yourself some time to debone the bird, and understand it may not be that easy, but it’s really cool in the end. We decided to do two rolls, and with 2 rolls it takes very little roasting time. Check the temperature with an instant read thermometer after 45 minutes. Also, you may need to cover the turkey with foil to keep it from browning too much. And, I glazed the rolls with 1/4 cup of maple syrup, which gave the turkey a nice sweet skin, kinda like a Honeybaked Ham. - Vegetarian Gravy (made with homemade veggie broth)
- Vegetarian Stuffing with chestnuts, water chestnuts, and mushrooms
light, fluffy, creamy, with a toasty complex flavor, my favorite mashed potatoes with skins left in
- Rustic Mashed Potatoes
- Garlic Herb Bread (from the bread machine) with salted butter
Baked Barley… a great nutty side dish that can be made ahead. This is a photo from a prior time I made it with mushrooms. This time I used carrots instead.
- Baked Barley with carrots (instead of mushrooms)
- Green Bean Casserole (yep, the old-school one, but updated so there’s no canned soup. Ding Dang it! I didn’t take a picture of this. But it was good. I’ll have to make it again.)
When I went to the store they had purple Sweet Potatoes, so I got one for these Roasted Veggies.
- Pecan Pie
- My Favorite Pumpkin Pie
- Homemade Whipped Cream
That’s it! (hee hee). Honestly, the one thing I missed was the cukes and onions. But, I promised my husband that he wouldn’t have to smell it (it’s pretty pungent!). Otherwise, the night was great. I was happy to have all dishes I’d made before. No stress!
Check out my other Thanksgiving Menus:
A round up of all things Thanksgiving, with appetizers, salads, soups, breads, main dishes for vegetarians and meat eaters, all the way to dessert!
How was your Thanksgiving? I hope it was wonderful!
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