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Thanksgiving Menu Guide

November 15, 2012

With Halloween behind us, we are officially hurtling towards the Thanksgiving.  For me that means it is time to get serious about meal planning.  While Thanksgiving is a time to enjoy time-honored dishes, each year I like to try something new as well.  Here a a collection of special occasion-worthy recipes from My Pantry Shelf that my family loves.  What is your favorite dish to make for Thanksgiving?  Tell us in the comments below.  Feel free to add a link to your recipes.

appetizers

Fuyu Persimmon Chutney

Fresh Herb Chevre

Roasted Brussels Sprouts with Blue Cheese Dip @ My Pantry Shelf

Roasted Brussels Sprouts with Blue Cheese Yogurt Dip

sides and salads

Acorn Squash Rings with Apple Glaze

Brussels Sprouts with Garlicky Bread Crumbs

Chipotle Black Bean and Butternut Squash Salad

Forbidden Rice and Green Onion Hearth Bread

Orange Quinoa with Almonds, Olives, and Feta

Roasted Beet and Hazelnut Salad with Feta

Shaved Brussels Sprout Slaw

Sweet Potato and Bacon Gratin

Stuffed Winter Squash with Rice and Sausage

dessert

Pumpkin Coconut Pudding

Satsuma Granita

Satsuma Granita

drinks

Cranberry Daiquiris

brunch

Bacon Breakfast Strata

Buckwheat Blueberry Pancakes

Easy Cranberry Bread

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Thanksgiving is never at our home.  Each year we alternate between my and my husband’s parents’ homes.  This holiday is decidedly my favorite.  I love the cool weather, the rustling of leaves, the family crammed into the kitchen to gossip, stir, and sip.   And of course the food.  Each of the homes we visit have special dishes that we love, but since each year we miss one of the homes, I like to make our favorites ahead of time so we do not miss out.

Stuffed Winter Squash with Rice and Sausage recipe is a take on my family’s traditional Thanksgiving stuffing.  My parents have hosted Thanksgiving every year for my entire life (and longer). Each year they put on an impressive spread with many mouth-watering dishes, but my favorite is by far the rice stuffing.   Inspired by their once neighbors and long-time friends, my parents early on shunned the bread stuffings they were raised on and adopted a rice version of the dish.  Wild rice baked along with flavorful Italian sausage, fresh vegetables and herbs to make a tasty, toothsome (not to mention gluten-free) side dish.  This stuffing is delicious baked in the bird or baked in a greased casserole dish, but love the look and taste of baking it in delicata squash halves.  It also makes for very tidy serving.  The stuffing can be made ahead a day or two and kept covered in the refrigerator or a couple of weeks ahead and kept in the freezer.  Wait to stuff the squash halves until the day of baking.  One of the squash boats is a generous serving, perfect if it is your main side dish. If you are serving it with many side dishes, such as on Thanksgiving, they neatly cut in half.

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Sweet Potato and Bacon Gratin

November 21, 2011

Sweet potatoes are not very popular at my family Thanksgiving gathering.  There are a few of us that enjoy them, but by and large they are passed around the table and politely declined.  Even I, a professed yam lover, took years to warm to this tuber.  It was not until I had them roasted and unsweetened for the first time that I took a liking to them.  I think the added sugar is what gives sweet potatoes a bad name in some circles.  If you love those super-sweet marshmallow-covered casseroles, then more power to you, but I cannot stand them.  In my opinion, the key to a delicious sweet potato dish is to let the sweetness of the potato itself shine through and season it in a savory way instead.

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Pumpkin Coconut Pudding

November 19, 2011

Pumpkin pie is essential at any Thanksgiving feast, but to be honest it is not the part of the meal that I look forward to.  After a heavy meal of turkey, gravy, and of course stuffing, I find it hard to rally excitement for pie.  Generally I enjoy a few bites of the filling and leave the crust lonely on the plate.  This is what got me thinking about skipping the crust completely and making a pumpkin pudding in its place.

Pumpkin Coconut Pudding is a thick, silky coconut milk based pudding seasoned with traditional pie spices.  This rich pudding is familiar enough to satisfy the expectation of a Thanksgiving pumpkin dessert, yet different enough to stand out as something special.  Using coconut milk means that the pudding (without the whipped cream) is actually vegan, so you can safely serve to a mixed crowd including those lactose and gluten intolerant folks who seem to be cropping up in every family.  This pudding could not be simpler to make.  Heat the coconut milk and pumpkin, then stir in a slurry of spices and cornstarch to thicken it.  For a casual fare, spoon it directly from a serving bowl and let guests add their own toppings.  For a fancier presentation, spoon hot pudding into beautiful dishes or glasses and decoratively top before serving.  This may be a break in tradition, but who knows, perhaps I am not the only one who is happy to leave the crust behind.

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Nothing says fall like winter squash… and apples… and walnuts, so clearly this is the perfect side dish to make NOW.  We are big fans of butternut squash around here, check out the Butternut and Black Bean Salad from last year.  This year though, somehow butternut squash never made it into the ground and we are the happily storing quite a few acorn squashes that took their place in the planting beds.  There are lots of fun ways to cook up these beautiful treats, but my favorite is to make Acorn Squash Rings with Apple Glaze.

Take care in slicing the squash, as that is as good a way as any to loose a finger.  It helps to take a small slice off of one side, then place the cut side down.  That will give the squash some stability as you hack into it.  Scoop out the membrane and seeds and they are ready to steam.  Do not forget to try on some squash glasses for size!  Note: at least with my kids, they are more likely to eat the veggies if they have a hand in making/playing with them! (For more ideas on getting kids to eat their veggies check out this post.)

This recipe is not mine and if you look you will find many versions on the web.  While that may be a turn-off to some, I say it is evidence of a great recipe that is worth sharing.  My version uses non-clarified butter and less of it, but otherwise it is basically the same.  The tender squash soaks in the sweet and tangy apple glaze and the candied walnuts add a pleasant crunch.  These rings look beautiful on the plate, making it great for a weeknight dinner or special enough for a holiday. My mother-in-law first introduced me to this yummy dish with asparagus laced through the centers of the rings (as you will find is the most common version.)    I opted not to include the asparagus this time (there is no chance of finding local asparagus in October), but love the way they make this into a truly elegant side dish.  If we have any squash leftover in springtime, I will definitely add them in.  The acorn squash rings are attractive enough to stand on their own, or fill the centers with a scoop of wild rice or stuffing.

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