Thanksgiving Menu

Wow–I cannot believe the time is here for planning the Thanksgiving meal.  Last year, we actually went out for dinner.  While it was really a wonderful meal (see “The Canebrake“), I am really looking forward to cooking this year.  We will have a total of six adults and two at the kids’ table.

Here is what I am thinking:

Homemade rolls (even though my husband absolutely loves the “brown n’ serve” kind.  Go figure?)
Real Butter
Homemade blackberry jam
Local honey

Mixed Citrus Green Salad

Brussel Sprouts with Bacon and Apple

Cranberry Sauce

Roasted Turkey Breast with Rosemary

Riesling Gravy

Mashed potatoes

Sweet potatoes with Marscarpone and Sage (Just doubled this recipe.)

Wild Rice with Cranberries and Onions

Relish Tray:  Watermelon pickles, grape pickles, dilled green beans, pickled carrots, green tomato pickles, and pickled okra.

Pumpkin-Sweet Potato Pie
Pecan pie
Chocolate Pie

Obviously, the menu is heavy on carbs (and pickles)!  But, isn’t that what Thanksgiving is all about?

I have listed recipes below that cannot be found elsewhere on this site or on other’s.

Have a wonderful Thanksgiving with family and friends.  We have a lot to be thankful for this year!  Enjoy!


Mixed Citrus Green Salad
Finalist for Ultimate Reader Recipe Contest—trip to Alabama.

¼ c. canola oil
2 T. champagne vinegar
½ c. orange juice
pinch of salt
¼ c. honey
1 t. poppy seeds
1 bag prepared spring mix
1 cup red globe grapes, seedless
1 (11 oz) can Del Monte Mandarin Oranges, drained
1 (8 oz.) Del Monte Fruit Naturals® Pineapple Chunks, drained
1 (8 oz.) Del Monte Fruit Naturals® Red Grapefruit
1 cup toasted walnuts

Place oil, vinegar, orange juice and salt in a blender.  While blender is running, pour in honey in top of blender cap.  Add poppy seeds and pulse once.  Place spring mix in salad bowl.  Cut grapes in half and add to salad.  Add oranges, pineapple, and grapefruit to salad and carefully toss.  Sprinkle walnuts on top.  Drizzle dressing over salad.  Serve.

Riesling Gravy

 1 T. butter, melted
1 1/2 tablespoons all-purpose flour
1 cup Riesling wine
2 cups low-sodium canned chicken broth 

Whisk together butter and flour; set aside.  

(If you have drippings from a roasted turkey, you can use them as well here and add with the wine.  Place wine in a saucepan.  Cook liquid until reduced by half, about 6 minutes. Add stock, and cook until reduced again by half, about 7 minutes.

 Whisk in the reserved butter-flour mixture. Reduce heat to medium-low, and let gravy simmer until slightly thickened, about 8 minutes.

I will make my grandmother’s hot rolls and mom’s pecan pie (and will post those recipes soon) but I am still searching for a chocolate pie that is more than just instant pudding with cool whip on top.

Salad on FoodistaSalad

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