Is it too soon to talk Thanksgiving menus???

I'm super excited to be having Thanksgiving at my own home this year especially because it's my son's 1st one!!!! I would love to do things like my mom used to (she passed away) especially so my daughter can experience some of my family traditions.

Here's what I'm thinking so far:
Appetizers:
Cold Italian Antipasta- various meats, cheeses, olives, etc...breadsticks.
Cold Shrimp Cocktail
Stuffed Mushrooms

Dinner:
Turkey
Stuffing- (2 types) Spinach Stuffing and Cornbread Apple-sausage sage stuffing.
Giblet Gravy
Mashed Potatoes (although my DH wants his mother's twice baked...we'll see).
Baked Sweet Potatoes
Asparagus with hollandaise sauce or maybe just some grated parm (not sure yet)
Cauliflower & Broccoli Au-gratin
Cranberry Sauce
Pillsbury Bisquits

That's all I have so far.....I do have some time though

Message edited 10/19/2010 12:47:43 PM.

Re: Is it too soon to talk Thanksgiving menus???

LOL I've already been working on mine for weeks.

Appetizers:
Homemade hummus
cheese and crackers

Dinner:
Turkey
Stuffing
Gravy
Spiced cranberry sauce
garlic mashed potatoes
sweet potato casserole
caprese salad
mushroom quiche
some other sort of quiche
broiled asparagus
cheese biscuits

Dessert:
Apple pie w/vanilla ice cream
pumpkin pie
assorted cookies
mini cheesecakes

I know I'm missing something but can't think of what.

I can't wait!!

Message edited 10/19/2010 2:40:34 PM.

Re: Is it too soon to talk Thanksgiving menus???

I'm not doing Thanksgiving. I have to go to my MIL's home .. and then to my sister's house.. and then to the home of a friend!

I think we are doing Christmas Eve at my house again though!!

Re: Is it too soon to talk Thanksgiving menus???

Message edited 10/20/2010 12:14:30 PM.

Re: Is it too soon to talk Thanksgiving menus???

wow your menus sound awesome! i'm hosting my first thanksgiving and i am so intimidated! when do you usually prepare everything?

Re: Is it too soon to talk Thanksgiving menus???

Posted by christy811

Posted by Cookiegobbler

Cauliflower & Broccoli Au-gratin

OOH Sounds Yummy! Please share your recipe for this!!!

ETA! Haven't thought about mine yet, but this post has me thinking now!

Re: Is it too soon to talk Thanksgiving menus???

Posted by Cookiegobbler

Posted by christy811

Posted by Cookiegobbler

Cauliflower & Broccoli Au-gratin

OOH Sounds Yummy! Please share your recipe for this!!!

ETA! Haven't thought about mine yet, but this post has me thinking now!

Sure... I make it either of these two ways:

This one is Ina Garten-
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Directions
Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

ORRRR

Emeril Recipe:
Ingredients
1 stick plus 2 teaspoons unsalted butter
3 pounds cauliflower, trimmed and cut into large florets
1 1/2 pounds broccoli, trimmed and cut into large florets
2 teaspoons salt, plus more as needed
1/2 cup all-purpose flour
6 cups whole milk
1/4 teaspoon cayenne
8 ounces grated cheddar cheese, about 3 cups
1 cup fine dry bread crumbs
2 teaspoons Essence, recipe follows
1/4 cup extra-virgin olive oil
Directions
Preheat the oven to 375 degrees F. Grease a 3-quart casserole dish with 2 teaspoons of butter and set aside.

Bring a pot of salted water to a boil. Add the cauliflower and cook until tender but still firm, 8 to 10 minutes. Transfer with a slotted spoon to a colander, rinse under cold running water, and drain well.

Return the water to a boil, add the broccoli and cook until tender but still firm, about 5 minutes. Drain in a colander, refresh under cold running water, and drain again.

Place the cauliflower in the prepared pan and top with the broccoli.

In a medium heavy saucepan, melt the remaining stick of butter over medium heat. Stir in the flour, whisking constantly over medium heat until thickened into a blond roux, about 4 minutes. Add the remaining 2 teaspoons salt and the cayenne, stir, and gradually add the cold milk, whisking constantly until the mixture thickens, about 4 minutes. Bring to a simmer and add the cheese, whisking constantly until the cheese is melted. Remove from the heat.

Pour the cheese sauce over the vegetables, gently rapping the casserole dish on the counter top to dispel air bubbles.

In a bowl, mix together the bread crumbs, oil, and Essence and evenly distribute over the top of the vegetables. Bake until golden brown, about 30 minutes. Serve hot.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Re: Is it too soon to talk Thanksgiving menus???

This is my first Thanksgiving too and I am soo so so so nervous.

So far here is what we got...

Appetizer: hummis veggies spinach dip pita chips

Dinner:
Turkey
Stuffing
Gravy
Noodle Kugel
Corn Bread
Biscuits
Potato latkes
macaroni and cheese
string beans with lemon sauce
broccoli with garlic and oil
apple sauce
cranberry sauce

Dessert:
Apple caramel cheescake
Pumpkin pie (from the recipe posted earlier)
fruit

So far that is it. I would love to surprise my mother in law with spanakopita but I am not sure if I am that adventurous.

Re: Is it too soon to talk Thanksgiving menus???

Bumping.
I need some appetizer ideas.

I think I'm going to do Butternut Squash soup for a starter
Turkey
Sausage Stuffing
Mashed Potatoes
Mac N Cheese
Green Bean Casserole
Sweet Potato Casserole
Biscuits

Dessert
Pumpkin Pie (I'm going to try the one with apple butter)
Pecan Pie
some kind of cake

I would make more desserts but they always go to waste. I love making desserts but I think everyone is so full they only eat a little.

Re: Is it too soon to talk Thanksgiving menus???

This is my first year hosting, It will be a pretty classic menu. This is what I have planned so far:

Appetizers:
Cold Antipasto
Spinach Dip in a Breadbowl
Pigs in a Blanket
Maybe a nacho dip??

Dinner:
Turkey
Stuffing
Gravy
Mashed Potatos
Sweet Potatos
Mac and Cheese
Corn
Green Bean Casserole
Salad (romaine, blue cheese, pecans, dried cranberries, pears)

Dessert:
Not sure yet because these will be mainly brought by guests, but probably pies, cookies, and brownies.

Re: Is it too soon to talk Thanksgiving menus???

bump

Re: Is it too soon to talk Thanksgiving menus???

I usually make this Pear-Butternut Squash Soup recipe- SO YUMMY!!!


CLICK ME FOR RECIPE

Re: Is it too soon to talk Thanksgiving menus???

Turkey
Gravy
Stuffing
Cranberry Sauce
Mashed Potatoes
Creamed Spinach
Green Bean Casserole
Sweet Potatoes with Marshmallows
Cornbread Pudding

Dessert:
Pilgrim hat cookies
Granola Pie
Apple Pie
Pumpkin Pie
Chocolate Chip Cookies
Vanilla ice cream for ala mode.

Re: Is it too soon to talk Thanksgiving menus???

Here's what I am thinking as of now:

Brined roasted turkey
gravy
homemade cranberry sauce
sweet potato casserole with marshmallows
sausage stuffing
plain stuffing
baked macaroni and cheese
scalloped potatoes or mashed
spinach pie
roasted asparagus with EVOO & garlic
cornbread
pumpkin bread

Desert brought by guests

Re: Is it too soon to talk Thanksgiving menus???

appetizers:

calamari ---- easy to fry up right before guests come (Giada's recipe)

stuffed mushrooms or stuffed peppers
stuffed clams
Italian cold cut platter
lasagna (make the day before)

Turkey and stuffing (add butter, celery, and carrots to the bag)

baked mashed potatoes (with ham and mozzarella) (prepare the day before)

Greek salad

veggie (asparagus or green beans)

Deserts:

homemade pumpkin pie -- ready to bake crust
mixed Italian pastries