Every year, I start working on my Thanksgiving menu – a few weeks before the big day. (Check out my Thanksgiving timeline). While all of my main staples remain the same (I am all for a traditional dinner)….I do play around with the sides just to add something different to the menu. For example, this year – green beans didn’t make the cut…nor did my glazed carrots. I find that I always have way too much leftover so that’s a sign its time for a switch…so I’m replacing those two items with loaded cauliflower casserole and roasted butternut squash.
Below is my menu for this year….I’m including links to the recipes that I use. To note – I always look at 2-3 different recipes of the same item to see how different people make it..and then decide how I want to proceed with a version of my own.
APPETIZERS:
I haven’t mastered the fancy apps for the pre-meal because its wayyyy too much cooking. But I do offer a meat and cheese platter and pumpkin soup. I found this Pumpkin Soup recipe from Rachel Ray and it is always a huge hit. I make it on Wednesday night and its usually halfway gone by the time it makes it to the table the next day – so I usually double the ingredients.
MEAT:
Traditional Roasted Turkey: I started to brine my turkey a few years ago and it’s been a game changer! I started with Alton Brown’s brine recipe – but there are so many out there. You can find one that works best for you. Brining your turkey ensures that it comes out super moist and it allows it to season on the inside and out. I also use this roaster oven…because it allows me to use my ovens for other items while the turkey roasts for several hours.
Fried Turkey: Because fried turkey is awesome! I’ll either fry a whole turkey or get a turkey cut up and fry the pieces.
Glazed Ham: For my ham, I keep it simple by using the glaze that comes with the ham. But if you feel like venturing out…here is a good recipe that I’ve used in the past.
VEGGIES:
Collard Greens: Everyone has a different take on their greens. I start off with sauteed onions and garlic and throw in smoked turkey neck and wings to steam for a little bit. I add chicken broth halfway thru the pot and let the wings boil for a bit more. Then I throw in the greens. I’ve used pre-cut collard greens and when I was feeling fancy – I would get bushels to clean and cut myself…but ain’t nobody got time for that anymore – so pre-cut pre-washed greens are my easy way out. I also will throw in a scotch bonnet to give it a kick – along with salt. pepper and my go-to seasoning…Tony Chachere’s.
Basalmic Glazed Brussel Sprouts: If you love the roasted and crunchy-style Brussel sprouts that they serve at restaurants..then this is the recipe for you…so easy to make and so good! You can add cranberries and bacon to jazz it up.
Sweet Potato Casserole with Maple Pecans: This year – I’m taking candied yams off the menu. Its always so good but I wanted something different so will be trying this casserole instead.
Spinach Gratin: This dish is everything – and I didn’t make enough last year.
SIDES:
Macaroni and Cheese: Again, everyone has their own version of mac and cheese – but I found this version to be best. I usually add an extra egg and top it off with panko breadcrumbs. I also use a variety of mild and sharp cheddar cheese and Monterey jack cheese.
Potato Au Gratin: I tried this last year – AH-MAZING!! I prefer this dish instead of your traditional mashed potatoes.
Cranberry Sauce: This is so easy to make – there is no need to used canned cranberry sauce!
Mushroom Rice: There is no recipe for this because it’s a Haitian rice dish that my kids’ nanny makes…so good!
Stuffing: Simple is best!
Gravy: Don’t forget to use your turkey drippings in your gravy…even if you make it ahead. Add the drippings when you warm it up!
Cornbread Casserole: This is a staple in my home…and its only 7 ingredients.
- 1 box of Jiffy cornbread.
- 1 can of creamed corn.
- 1 can of whole kernel corn (drained)
- 1 stick of melted butter.
- 1 small quart of sour cream
- 1/2 tablespoon of sugar.
- 1 egg
Mix it all up in a bowl…pour the mix into a small baking pan (don’t forget your PAM cooking spray first)…and bake at 350 for about 45 minutes. Test it as you would a cake to make sure it’s done.
Desserts:
- Sweet Potato Pie: I use Patti Labelle’s recipe – but instead of half-and-half…I substitute it with sweet condensed milk. And I don’t make my dough from scratch. No time! Any deep dish pie crust can work. I use Mrs. Smith’s Flaky Pie Crust.
- Carrot Cake: Trying this one out this year…will let you know how it turns out! But it has great reviews.
- Rum Cake: Another Patti Labelle recipe. I didn’t find it online – but it’s in her first cookbook. If I don’t make this rum cake for every holiday – people may try to fight me. And I use Barbancourt Rum as the base.
- Red Velvet cake: I order this from a friend. 1. because it’s so good. 2. I haven’t mastered my version yet!
Would love to hear what’s on your Thanksgiving Dinner menu this year…Share the deets below!
Happy Thanksgiving from my family to yours!
SaveSave
