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TABLE of CONTENTS
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A HARVEST FEAST THANKSGIVING MENU
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Thanksgiving is a time to celebrate the bounties of the harvest and that is certainly accomplished in this menu with the use of vegetables, berries, fruits and nuts available in fall. See the notes below for tips on planning and preparation. For other menus and recipes, see A Traditional Pennsylvania Dutch Thanksgiving Menu, An Elegant Thanksgiving Presentation or An Alternative to Turkey - "The Other White Meat".
Notes: The secret to the success of any large meal is planning and preparation. I usually start Thanksgiving dinner the weekend before. First, take stock of all equipment and logistics. Will you serve at the table or buffet-style? Decide which recipes will be heated in the oven, microwave or stove top. Plan for which serving dishes and casseroles you will need, as well as serving utensils. Design the table setting. Don't forget to plan on beverages according to the needs of the meal and guests. Make certain there is ample room in the refrigerator to store premade items and the turkey. Pie crusts can be made and frozen. The Cranberry Nut Bread can be made, frozen and reheated in foil. If making homemade broth for the gravy, make it and store in the refrigerator or freezer. The Cranberry Relish is best made at least 1 day ahead. The night before I am always very busy so I make certain to have light leftovers from earlier in the week for dinner so that no one has to do other cooking or cleanup. The Soup can be made up to the moment you add the creams. The Stuffing can be prepared and assembled in a casserole. The Sweet Potatoes and Apples can be prepared up to the baking stage. Be certain that everything is covered well and refrigerated. |
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Thanksgiving morning, plan to rise early. This is the beginning of the best part...the aromas of Thanksgiving Day. Make the pies. Have a place where they can be set to cool that is out of your way (and out of your family's reach). Prepare the Turkey for roasting. Make the Mashed Potatoes with Garlic. Cook the Brussels Sprouts and prepare the Mustard Butter. Make some sweetened Whipped Cream for the pies (are the pies still there?). Get everything out of the refrigerator or freezer in plenty of time so that it can come to room temperature before the final heating. Set the table and serving area. (Keep an eye on those pies.) At this point, if you planned well, all should run smoothly. Good luck and Happy Thanksgiving.
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