Subscribe to the FREE NEWSLETTER

Home Recipe Files Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Recipes Healthy Recipes Holiday Recipes Leftover Recipes Visitor Recipes Menu Suggestions Cooking Tips The Well-Stocked Pantry The Well-Equipped Kitchen Conversion Tables Glossary Cooking Links E-mail Pumpkin Pie     Sour Cream Smashed Potatoes   Herb Roasted Sweet Potatoes     Fettuccini with Mushroom Sauce Roasted Brussels Sprouts Roasted Butternut Squash     Subscribe to the FREE Newsletter.

Search or browse the Index below. Custom Search MENUS AND RECIPES FOR THANKSGIVING http://teriskitchen.com/thanksgiving.html

Thanksgiving is the best excuse we have to get into the kitchen and prepare a special holiday meal for family and friends. I have created five menus for the occasion, each complete with a first course, entrée, bread, side dishes and one or more desserts. The first is a Pennsylvania Dutch menu with turkey, a selection of traditional 'sweets and sours' served at all large meals, two pies and all the trimmings. The second menu, a Harvest Feast, is slightly scaled down but equally spectacular with typical Thanksgiving fare. The third menu is a more Intimate and Elegant presentation for a smaller gathering, featuring turkey breast and a few specially selected sides, as well as an easy and delicious dessert. The fourth is an Alternative Menu, featuring a roasted pork loin for those who do not care for turkey or just want to start a new tradition. Finally, I have prepared a Vegetarian Menu in keeping with Thanksgiving traditions that is so amazing even carnivores will love it. The best part of sharing five menus with a total of 48 different recipes, is that you are free to mix and match the dishes to suit the tastes of you and your guests. At the bottom of the page, you will find a basic Guide to Planning and Preparation of any special meal.

INDEX

A Traditional Pennsylvania Dutch Thanksgiving Menu A Harvest Feast Thanksgiving Menu An Elegant Thanksgiving Menu

An Alternative to Turkey - "The Other White Meat" A Vegetarian Thanksgiving Menu Guide to Planning and Preparation

Herb Roasted Turkey

A TRADITIONAL PENNSYLVANIA DUTCH
THANKSGIVING MENU

Pennsylvania Dutch cooking is hearty cooking, to say the least. This is a typical Thanksgiving meal as I remember my grandmother making. There was always a wide variety of food, including the Sweets and Sours served at every special meal. Some of the items, such as the Chow-Chow, Apple Butter, Pickles and Mincemeat filling were preserved earlier in the year. Many of the recipes continue to be a part of our celebration.

[Back to Index]

A HARVEST FEAST THANKSGIVING MENU

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.

[Back to Index]

AN ELEGANT THANKSGIVING MENU

Thanksgiving is usually a time for large gatherings and celebration. However, there are years when the guest list is more intimate, limited to the immediate family, perhaps dinner for two. Take advantage of the situation, set the table with your finest and turn it into an elegant presentation.

[Back to Index]

AN ALTERNATIVE TO TURKEY
"THE OTHER WHITE MEAT"

Turkey takes center stage on most Thanksgiving tables. But what about people who don't care for turkey or just want to start a new tradition? That's what this menu is for. I have used a delicious Stuffed Pork Loin as the turkey alternative, accompanied by dishes in keeping with the season.

[Back to Index]

A VEGETARIAN THANKSGIVING MENU

Most of the menus listed above have sufficient meatless side dishes to accomodate a few vegetarian guests at your Thanksgiving table. However, if most or all of the diners are vegetarian, you will need to serve a meatless main dish. The pasta I chose is perfect for the occasion, utilizing mushrooms and sage, both of which are common to the flavors and aromas of the holidays.

[Back to Index]

GUIDE TO PLANNING AND PREPARATION

The secret to the success of any large meal, especially a Thanksgiving feast, is planning and preparation. Plan your menu and choose the recipes about one month ahead. If you are a first-timer, take a little help from your friends and designate some to bring side dishes and/or desserts. 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 a grocery list for make-ahead items. If you are getting a fresh turkey or specialty meat, order it now. If you are making homemade stock or broth, make and freeze it. Pie crust can also be made, placed in pie pans, covered and frozen. Some breads can also be made and frozen then, if necessary, reheated in foil. Alternately, if you know you will have the time, that can all be done during Thanksgiving week and refrigerated.

One week before, make a final grocery list. Make certain there is ample room in the refrigerator to store premade items, fresh vegetables, and poultry or meats. A frozen turkey requires one day for every four pounds of weight to thaw in the refrigerator, so plan accordingly. Some dishes, like cranberry sauce or relish, are best made at least one day ahead. Most stuffings and dressings can be prepared, placed in a casserole and refrigerated for several days. Other dishes can be assembled but not baked. Be certain that everything is covered well and refrigerated. The night before Thanksgiving is usually a very busy time 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. Don't forget to get frozen items into the refrigerator so they can start to thaw.

Thanksgiving morning, plan to rise early. This is the beginning of the best part...the aromas of Thanksgiving Day. Make the pies or desserts. Have a place where they can be stored that is out of your way (and out of your family's reach). Prepare the turkey or other meat for roasting. Do all of the preps for last minute dishes. Salads can be assembled without dressing and refrigerated. If needed, make some sweetened whipped cream for the desserts and refrigerate. Get everything that needs reheating out of the refrigerator in plenty of time so that they can come to room temperature before going into the oven. Set the table and serving area. At this point, if you planned well, all should run smoothly. Just know that it is rare for everything to be perfect, but you can still be proud of your accomplishments and deserving of all the praise you will undoubtedly receive. So just relax and enjoy the day. Good luck and Happy Thanksgiving!

[Back to Index]

Custom Search

Written, designed, maintained and © Copyright by Teri R. Foster, webmaster. All rights reserved.

Copyright Information, Privacy Policy and Disclaimers