Thanksgiving Menus - what are you serving?

Is it time to start sharing menus and getting ideas from eachother? I love hearing what's going on everyone's tables ...

  • Posted by: aargersi
  • November 14, 2011


cookinginvictoria November 24, 2011
Happy Thanksgiving, everyone! All of the feasts sound so yummy, especially all of the Food52 dishes. I am living vicariously through all of you today since Thanksgiving here in Canada took place last month! Somehow, I don't think that I will ever adjust to celebrating Thanksgiving BEFORE Halloween. For Canadian Thanksgiving, we celebrated with my in-laws at their house, so I was not responsible for the cooking or the menu. But we all helped out and everything was pretty scrumptious. Our menu was:

Homemade Pork Pot Stickers (made by my brother-in-law's mother)
Peking Turkey with Mandarin and Cranberry Stuffing and Hoisin Roasting Sauce
Peas in Whie Wine and Butter (mostly for the kids -- see above link)
Sauteed Carrots with Honey and Sage (my mother-in-law's recipe)
I contributed dessert and I made drbab's delicious Ginger Apple Torte w/ Whipped Cream

We usually mark American Thanksgiving here in Canada, but we will not do our Thanksgiving dinner until the weekend since today is a normal school/work day. Our American Thanksgiving dinner is not too lavish and over the top -- I have to keep things simple since there will be only three of us (my husband, daughter and myself) and I am the only cook! It's already been decided that turkey will have a starring role at Christmas dinner -- we will do the Judy Bird then. So here is what I have decided for our homage to American Thanksgiving. I am making an all-food52 dinner (thank you for the inspiration hardlikearmour and antoniajames!).

Monkeymom's Wishbone Roast Chicken with Herb Butter:
Hardlikearmour's Sara's Sweet Potato Casserole:
Betteirene's Braised Green Beans and Roasted Red Peppers:
Amanda's Kale Salad with Apples and Hazelnuts:
Meta Given's Pumpkin Pie for Dessert:
sdebrango November 23, 2011
I made Meta Givens pie and it looks great, I am also doing Sara's sweet potato casserole with a simple pecan topping. I think its hilarious that your husband wants canned peas. Well of the canned variety Le Sueur is the best I think. I agree with AJ, with a lot of help from everyone over the last week or more things going well, I am a little behind. I just found out 4 more are coming to dinner, I didn't make adjustments since I always cook enough so everyone has leftovers to take.
drbabs November 23, 2011
And I've modified mine--I'm also doing the dry-brined turkey and Meta Given's pumpkin pie intead of my version of Bert Greene's. I also am making Sara's sweet potatoes with a simple pecan topping. And here's what I do for love--no hating please--my husband requested... canned peas!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
So, what the hell, I can open a can, right? Le Sueur Baby Peas it is.
pierino November 23, 2011
For what it's worth drbabs, the French have a thing for canned peas too.
AntoniaJames November 23, 2011
So, I'm going to amend the menu previously posted, as I decided to do the Russ Parsons Judy Bird (with sage and thyme salt), and since I made ricotta over the weekend, created a new dinner roll, with 1/3 barley flour and ricotta whey instead of milk or water. And a discussion on the Hotline about roasting sweet potatoes, and the realization that I could make it all in advance, has me making Sara's Sweet Potato Casserole (with just a scattering of buttered, salted pecan pieces, instead of the streusel) instead of the Butternut Squash Wedges with Hazelnut Pesto. Things are well on track, thanks to the many helpful things I've learned from this community, especially in the past ten days or so. ;o)
TiggyBee November 23, 2011
Almost forgot - finished making HLA's prunes - from what I hear, they may be the star of the show.
AntoniaJames November 23, 2011
They are, indeed, amazing. I'm using that recipe as a springboard for pickled figs, to enjoy later this weekend. (On the sideboard tomorrow will be watermelon rind pickles that I put up last summer, fresh pear pickles I put up last week, and some plum pickles -- a gorgeous, vivid purple-y red, by the way -- that I bartered for some of my blueberries in syrup at a preserves swap that our fellow FOOD52 pal, vvvanessa, invited me to attend.) ;o)
TiggyBee November 23, 2011
I'm giving the crack pie a whirl. Doing the dry Brine for the first time and if all fails, booking last minute flights to Austin, Boston, NYC, Hawaii, SF Bay area and Montana. If time permits, BC.
cookinginvictoria November 24, 2011
Hey TiggyBee, you are invited to Thanksgiving dinner here in Victoria, so long as you bring Crack Pie. We will not be dining until Sunday, so you still have time to get here! :)
arcane54 November 23, 2011
You are all an inspiration! I'll be serving a Heritage Bronze turkey, fennel-apple-pecan salad, chestnut and prune stuffing (oh yeah!), brussels sprouts in mustard cream sauce (will make a convert out of the most resistant sprouts-haters), potatoes (sweet and mashed russets), pumpkin pecan pie.. and a l-o-n-g walk after dinner. Some old movies and nice glass of port will finish the day (and me).
EmilyC November 23, 2011
After much deliberation, we've finally finalized our Thanksgiving menu! This year, it's dinner for folks are celebrating with my husband, son, and me. I love cooking with my mom, and we've incorporated our tried-and-true recipes with new ones from Food52!

Dry-Brined Turkey (used a kosher salt-rosemary-orange zest rub)
Mom's dressing (it's simple...sauteed onion, celery, herbs, toasted bread, homemade chicken stock and drippings from the bird)
Crispy cream-braised potatoes and fennel
Caramelized butternut squash wedges with a Sage-Hazelnut Pesto
Brussels sprouts salad a la M. Wells
Umamilicious Green Bean Casserole (from Michelle Bernstein)
Mom's homemade dinner rolls
Mom's cranberry sauce (it's a combination of cooked + finely shredded cranberries, with orange juice, orange zest, and a touch of spice)

Dessert: pumpkin pie with freshly whipped cream (I'm combining my favorite elements from this week's Genius pumpkin pie recipe with my go-to from King Arthur)

On Friday morning, a few close friends are dropping by mid-morning to visit. We're making HLA's pear rosemary danish -- I've been waiting for an excuse to make it again; it's delicious.

Happy Thanksgiving to all!
Federico_ November 20, 2011
OK, here's my Thanksgiving Menu:
Appetizers: Pinzimonio: Italian style raw vegetables dipped in olive oil
Brie en croute
Gorgonzola Torte with Roasted Hazelnuts and Cranberries
Assorted olives with Rosemary Olive oil

Main: Dry Brined Turkey served Judy Rodger's (Zuni Cafe, SF) style {} I'll add sage leaves in a translucent pattern beneath the breast skin.
Shitake Mushroom stuffing with bacon and oyster sauce
Mashed Potato Casserole with Sour Cream and chives
Candied yams with pecans
Manderin organges and cranberries with elderflower liqueur (
Peas and Pearl onions with herbs and assorted vegetables

Desserts:Bourbon Pecan Butterscotch Bread Pudding (
Two store bought Marie Calendar Holiday Pies. Vanilla Ice Cream
lisabu November 19, 2011
I'm inspired! After being in Japan for two years, we are back and anxious to cook. Here's our menu:

Washington Apple cocktail (Crown Royal, cranberry juice, DeKuyer's Apple Pucker)
Some seltzer concoction for the kids using our new SodaStream (I remember Amanda suggested some)

Judy Bird Dry Brine Turkey - this site
Chestnut and Sausage stuffing - Gourmet
Cranberry'-cherry chutney
Spiced pears
Mashed potatoes- with goat cheese and crispy shallots
Do ahead gravy - this site
Vegetarian mushroom gravy (this site's gravy winner)
Dorrie Greenspan's "Pumpkin stuffed with everything good" for the vegetarians
Paul Prudhomme's candied yams
Celery root salad - my sister-in law
some green vegetable
Palate cleanser: David Leibovitz' bombe: cranberry sorbet, white chocolate ginger ice cream, and apricot sorbet - this site
Then we will take a walk or watch football

Chocolate-pecan pie
Traditional pumpkin
Fruit galette (my daughter)
Pumpkin bread pudding with whiskey cream
Crack pie (thanks guys!)

pumpkin caramels (this site) - if i have the energy!

em-i-lis November 19, 2011
Add your answer here
drbabs November 19, 2011
OK, I think I have everything all set.
M.Wells Brussels Sprouts Salad
My husband's turkey and gravy and bread stuffing
Cooks' Illustrated Candied Sweet Potato Casserole ; Braised Carrots (I won't have oven space once the turkey goes in so I have to do stovetop stuff)
Spicy cranberry-clementine sauce (will try to post the recipe); my version of Bert Greene's pumpkin pie; my apple pie (also haven't posted recipe)

My nephew is bringing bread pudding and my niece is bringing cranberry relish.

Do you think we have enough food?
Mynhier November 19, 2011
Well I'm a chef in south florida and just happen to have the holliday off. I will be helping my sisters boyfriend's family since dinner is at there house. My dishes that I will be making is a green bean casserole. I will not be buying a can of mushroom soup. I will be making my own for the dish. My sister will be making mom's baked mac n cheese. In there house there is a compition for who can make the best desert that year so I'm also making a chocolate espresso bread pudding with a dark chocolate rum sauce. This will be the first dinner with my sisters boyfriends family so I'm not sure what else will be brought to the feast. My sister and I chose the two dishes we did because there staple dishes to our family dinner.
Bevi November 18, 2011
The feeling is mutual. I forgot the honey and butter caramelized onions from the old Gourmet cookbook. I also thought it would be nice to make a punch - but there are quite a few that look wonderful...I think we will ask the twenty-somethings which one they would like to make!
Bevi November 18, 2011
2 Turkeys - The Bon Appetit Cider Brined and Russ Parsons Dry Rub, both on Weber Grills; the famous mashed potatoes by Syronai, Boulangere's Sour Mash Mash, AJ's Smoking Bishop Cran Relish, my rosemary and pear brandy cran relish, my cranberry pico de gallo (both on the site), Susan Stamberg's Shocking Pink Relish (See Sam1148) Canned cranberry sauce "sandwiches" with a cream cheese and walnut pesto, AJ's red cabbage, beet, and carrot dish, my root gratin (on the site), fried oyster and cornbread stuffing, Mrs. Wheelbarrow's Challah stuffing, green beans almondine, applesauce from our apple tree, cider-sage gravy, AJ's prune clafouti, food52 prize winning baked apples served with cognac ice cream, cranberry-grapefruit sorbet, and parsnip and carrot dice a la Vichy. My god daughter is baking all the pump pies, my daughter will bake some kind of lovely seasonal cake, my other god daughter is making Martha's butternut squash salad, there will be other mashed spuds, a sweet potato dish, and assorted other dishes made by young and ambitious cooks. The point is we need to have enough leftovers to feed everyone for 2 days after the big event. Oh - brussels sprouts will make an appearance somewhere. I make pie crusts in advance for the pie makers. I will start my cran relishes on Sunday, I have just soaked my prunes, and will make another batch of applesauce to freeze for travel.
drbabs November 18, 2011
You are my hero.
aargersi November 18, 2011
mine too! Wow!
lastnightsdinner November 18, 2011
Our Thanksgiving Day crowd will consist of myself, my husband (adashofbitters), and our new baby Julian, so we're scaling way back in terms of how much food we make and how involved the prep is. We decided to roast a whole duck, and we were going to go with Ina Garten's boil-then-roast method, but then I spotted this:

We'll keep accompaniments simple - some sort of potatoes, braised leeks, a shaved root vegetable salad, and a really nice bottle of wine (I'm making up for lost time there ;) ). I was never a big dessert person until I got pregnant and my sweet tooth emerged, so we'll probably bake a pie or tart as well. The local apples have been particularly good this year, so I've got my eye on Midge's Brown Butter and Cheddar Apple Pie. Tom's Madeira Tart is another dessert contender.
inpatskitchen November 18, 2011
Think about roasting those potatoes in some of the rendered duck fat....and congratulations on your new addition to the family!!
lastnightsdinner November 19, 2011
inpatskitchen - Thank you! And duck fat potatoes are one of our favorite things! We scored some gorgeous multicolored potatoes at the farmers' market today which will be used for just that :) Cheers!
Queen O. November 17, 2011
* Orange - Sage Brined Roasted Turkey
* Sourdough/Cherry Pecan Sausage/Sherry Dressing
* Vegetarian Sourdough/Sage/Mushroom/Walnut Dressing
* Rosemary Roasted Potatoes
* Garlic Mashed Potatoes
* Turkey Gravy
* Green Bean Casserole w/Homemade Cream of Mushroom & Crispy Fried Shallots
* Organic Cranberry Jelly (Courtesy of the Grocery Store)
* Brioche Rolls (Courtesy of a Guest)
* Green Salad (Courtesy of a Guest)
* Savory Sweet Potatoes (Courtesy of a Guest)
* Whipped Chipotle Sweet Potatoes
* Pies: Pecan/Chocolate Pecan/Cherry & Pumpkin (Courtesy of a Guest)
aargersi November 18, 2011
post that green bean casserole recipe please! I don't allow canned cream of anything in this house :-)
lloreen November 16, 2011
Lunch appetizers:
Artichoke crepes with goat cheese:
Shrimp with cocktail sauce (easy family tradition...)
poached salmon mousse with dill with crackers or cucumber spears
herb jam

arugala from our garden with shaved persimmon and toasted pumpkin seeds with a pomegranate and herb vinaigrette

Dry brined turkey cooked on the smoker....maybe with some of this great 5 spice mixture I brought back from Vietnam mixed with honey and lemongrass
caramelized turnips with capers, lemon, and parsley
mashed sweet potatoes with vanilla and spices
caramilized brussel sprouts with garlic
green beans with tarragon butter and toasted almond slivers
Mushroom and thyme gravy
Onion confit
NPR cranberry relish

traditional apple pie the way Grandma did it
Spice kissed pumpkin pie

Then I collapse and let other people do the dishes
Blissful B. November 18, 2011
Heidi's Vanilla Mashed Sweet Potatoes have been on my "try" list for a year. They look delicious!
AAK November 15, 2011
Bacon-Wrapped Dates Drizzled w/ Honey

Herb-Butter Roasted Turkey (recipe from Gourmet-- FAILSAFE)
Carmelized Onion Gravy (also from Gourmet and also exquisite)
Roasted Brussels Sprouts w/ Bacon
Alton Brown's Green Bean Casserole (never made it before, but the rest of my family has forbid the fakey one)
StoveTop Stuffing (just for me)
Some kind of cornbread stuffing my Mom is concocting
Cauliflower Gratin
Mashed Potatoes
Yorkshire Puddings or Parker House Rolls (Mom still deciding)

Pumpkin Pie
Black Velvet Layer Cake w/ Marshmallow Frosting
nannydeb November 15, 2011
Pecan pie with Pumpkin Ice Cream! Thank you Summer of Eggplant!
Summer O. November 15, 2011
You are welcome! It is some serious deliciousness.
AntoniaJames November 15, 2011
I need to amend my answer -- I'm going to do the Russ Parsons dry brined bird just posted. Plus, I'll be making some of hardlikearmour's pickled prunes, in which I'll probably use half prunes, half dried black mission figs. ;o)
dymnyno November 15, 2011
For an appetizer we will start with POKE. My turkey will be waiting for me at Whole Foods in Kahalui. I will roast that bird with SPINACH, KALE STUFFING. For a vegetable I'll be serving my CRISP AND LIGHT BRUSSEL SPROUTS, mashed potatoes, and probably a MELANGE OF GREEN BEANS. I will be making MOM'S TURKEY GIBLET GRAVY. For dessert I will decide between ALMOND TART and COFFEE-NOCHELLA BREAD PUDDING. Our friends from Avery Island, LA will be joining us on Maui for the week so I'm sure there will be lots of Tabasco sauce! (All recipes that you can find at FOOD52 are in CAPS)
dymnyno November 15, 2011
I'm probably starting to really overthink the menu, but I will make my SPICY BUTTERNUT SALAD and my super easy and delicious (I've made this 4 times in the last month) NANTUCKET CRANBERRY COBBLER. Most Thanksgiving day food is not paired well with Cabernet Sauvignon, but we will probably drink it anyway, along with Sparkling wine, Cabernet Franc, Syrah and whatever else we send over to Maui.
Sagegreen November 15, 2011
To my table I having a number of international students who can't get home for the holiday. So I am planning a fusion dinner with Asian and American dishes. I am having Asian pear slaw, 8 treasure rice, a number of dishes with cranberries...and looking for more noodle ideas.
healthierkitchen November 15, 2011
I don't host Thanksgiving, and as no one in my family cares too much for turkey, it works out pretty well. I'll be bringing these sides to our Thanksgiving dinner: (to which I add chanterelles!)

I haven't made Food Blogga's sweet potatoes before, but have made mrs.wheelbarrow's challah stuffing the last two years and it is a big hit.

I will also be making AntoniaJames' butternut and parsnip puree ( ) for a dinner on Sat. night of Thanksgiving weekend, along with TasteFood's

I also love Merrills' Tuscan onions: which is particularly great on a turkey sandwich later on.

After making several different cranberry sauces and chutneys, my favorite is from La Tartine Gourmande - simple and easy and the cardamom shines:
Miafoodie November 14, 2011
I love this time of year! We have so much to be thankful for. My son and I will have a grand time in the
kitchen cooking up the Cider brined roast turkey (Bon Apetit), cornbread and bread dressing, sweet
potato apple casserole (Time Life Series), mashed sour cream potatoes, make ahead gravy, cranberry orange relish and canned cranberry sauce, AJ's roasted beet & carrot salad, and after a respite, pumpkin pie. Midges cheddar apple pie, and salted carmel ice cream.
Blissful B. November 14, 2011
Traditional Turkey & Gravy, Sherried Potatoes Au Gratin, Butternut Squash Apple Cranberry Bake, Sausage Stuffing, Cranberry Sauce, Wild Rice & Onion Rolls, and Cranberry Layered Cheesecake. It's just the two of us this year, so it's a small spread (comparatively). We do love leftovers!
fiveandspice November 17, 2011
We're having a small Thanksgiving this year too, just 4 or 5 of us. I guess that's not teeny tiny, but compared to aargersi's crowd! But, your spread sounds a bit similar to ours in size. A little heritage turkey, some stuffing - will probably try the stuffing with chorizo sweet potatoes and mushrooms - regular and sweet potatoes, grilled brussels sprouts, cranberry relish (I think I'm going to try the gingered fig and cranberry relish yum) and a pumpkin pie.
Sam1148 November 14, 2011
We go to my partner's sisters. She makes a very nice traditional spread. With a couple of turkeys.
And by our request Green bean Casserole and Cranberry sauce in the can with ridges. (A must IMHO).
It's about an 8 hour we make NPR's "Mama Stamburg's Cranberry relish.
Raw cranberry's, sour cream, onion---ground together with horseraddish.
It's frozen overnight as part of process---and can defrost during the car trip in a cooler.
It's amazing stuff---looks very very pepto-bismol pink, tastes great.
Try it out, you'll love it.
Midge November 15, 2011
Always wondered if anyone really makes that cranberry relish! Might have to give it a try.
fiveandspice November 17, 2011
It really is surprisingly delicious...and pepto-bismal pink!
pierino November 14, 2011
I'll be part of a team cooking for about 40 people. I'll be doing one turkey filled with guanciale (if it arrives), carrots, celery etc. Probably an internal brine. But in tribute to Calvin Trillin I'll also be preparing spaghetti carbonara. I have to triple the recipe because last year we sold out in about 5 minutes. According to Trillin this is what the Indians brought to the first Thanksgiving. And the whole turkey thing is based on a misconception; apparently the Indians walked away from the Pilgrims' table saying "what a bunch of turkeys."
Greenstuff November 14, 2011
Like Calvin Trillin, we have a family history of serving spaghetti carbonara on major holidays. Unlike Calvin Trillin, we don't plan on it ahead of time.
Midge November 14, 2011
Wow, I'm blown away by all your menus (and totally honored that my pie is on yours, aargersi!). I'm headed to friends and am in charge of desserts. Still mulling what I'll bring but Melissa Clark's pecan pie sure is intriguing.
aargersi November 14, 2011
Midge my father in law is crazy for that pie! I am too :-)
Jacquie November 14, 2011
Everyone's menu sounds delicious. This is what I'm serving: Turkey with Bourbon Glaze, Lemony Sourdough Stuffing Muffins, Wild Mushroom Collard Bundles, Roasted Acorn Squash with Chile lime vinaigrette, Cranberry Linzer Torte, Apple Cider Cream Pie, Pumpkin Roll Cake w/ ginger buttercream filling and Espresso Chocolate Shortbread Cookies, and Gingerbread Cookies.
aargersi November 14, 2011
More on your Wild Mushroom Collard Bundles please!!!
inpatskitchen November 14, 2011
Oh yes please!
Summer O. November 14, 2011
We divide and conquer around here. Jim (my spouse) is making tried and true - Colicchio's bird, gravy, mashed potatoes and the cranberry zinfandel sauce from epicurious, which is just awesome, after Thanksgiving I put it on vanilla ice cream. I will be making green beans and chestnuts sauteed with duck fat, oyster dressing (although sometimes it's mushroom bread pudding) and new this year Melissa Clark's pecan pie Merrill just posted and the pumpkin ice cream listed on David Leibowitz's blog. I made that this AM and I suspect another batch or two will need to be made before we get to T-day.
AntoniaJames November 14, 2011
I put leftover cranberry compotes on vanilla ice cream, too! That's why I typically make two kinds, and always make much, much more than we'll eat with our turkey dinner. I stir it into steel cuts oat for breakfast, too. ;o)
hardlikearmour November 14, 2011
I used leftover cranberry sauce from last year on my ginger spice bread pudding with a little vanilla ice cream for good measure! It's a great left over to have.
AntoniaJames November 15, 2011
This year, I'll be putting my Smoking Bishop Cranberry and Fig Compote over coffee ice cream, given its provenance. ;o)
Summer O. November 15, 2011
It's good with Greek yogurt too.
Greenstuff November 14, 2011
Pretty amazing stuff here--I'm thinking we need a "your best FOOD52 menu" contest!
AntoniaJames November 14, 2011
Actually, the Editors could present a different Thanksgiving menu comprised only of recipes from FOOD52, each day for the next week, and that would be pretty interesting, too! ;o)

Voted the Best Reply!

AntoniaJames November 14, 2011
As I did last Thanksgiving, last Christmas and the Christmas before last, I’m going all out with FOOD52, using recipes found here for nearly everything that will be served. (Some are my own old favorites, which I posted here.)

The turkey has no posted recipe, but is entirely based on information I received on foodpickle last year. It will be spatchcocked, then brined (in a solution recommended by Amanda on foodpickle), then roasted.

On the side:

Ciabatta Stuffing with Chorizo, Sweet Potato, and Mushrooms :

Mr. L’s Mashed Potatoes:

Make-Ahead Turkey Gravy (using the not-brined, roasted neck of the bird) :

Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto:

Pan Roasted Brussels Sprouts with Bacon and Shallot:

Florentine Fennel Gratin:

Sour Cream Dinner Rolls:

Cranberry and Fig Compote:

And for Dessert:
Mr. T’s Pecan Pie:
Rustic Pear Tart with Walnut Streusel Topping :

All the shopping, advance prep/make-aheads are on the calendar, with much of the work spread out between Saturday and Wednesday. We’re hiking Mt. Tam that morning, as usual, so there will only be about three hours of actual cooking on The Big Day. ;o)
AntoniaJames November 14, 2011
Oh, this is so funny! I just logged on to ask exactly the same question here! When I get a break late this evening, I'll respond in more detail. Ours will be All-FOOD52 again. I need to re-post a recipe that I posted shortly after joining (2 years ago exactly, today!!), but which I had to ask the editors to take down, because back then you could not edit, ever, after submitting a recipe to a contest, and this recipe was missing a few ingredients and an instruction. Stay tuned . . . . . ;o)
hardlikearmour November 14, 2011
Happy Anniversary! My one year food52 anniversary was less than 2 weeks ago.
sdebrango November 14, 2011
Happy Anniversary AJ, can't wait to see what recipe you post!
lorigoldsby November 14, 2011
happy anniversary!
AntoniaJames November 14, 2011
Thanks, everyone! It's been such a fun two years!! ;o)
dymnyno November 15, 2011
Hey! I just realized that it's been 2 years plus a month since I joined FOOD52!
jenmmcd November 14, 2011
I'm not hosting this year, so am just bring a few sides and apps -- a blue cheese stuffed date wrapped in proscuitto with a brown butter sauce, crispy polenta squares with agave, green beans or maybe absurdly addictive asperagus from F52, and my cinnamon and crystalized ginger cranberry sauce.

I'm also trying to decide if I'm going to try AGAIN to make a recipe I have for apple cranberry pie with blue cheese on the top. A friend made it once and it was the best pie I'd ever had. I tried it a few years later and the blue cheese I used was too strong and not that creamy... and it just looked like something died on my pie and smelled like feet. It was quite the joke. We'll see; I am determined to master that pie.
hardlikearmour November 14, 2011
I suggest you look for gorgonzola dolce, the milder and creamier version of gorgonzola. Alternately consider using a sharp cheddar - maybe even working it into the crust like midge's apple pie:
nannydeb November 14, 2011
After reading this I am inspired!
Roast turkey and spiral sliced ham
my mother-in-laws yeast rolls (no pressure there...)
regular ol' mashed potatoes
yucky ol' green bean casserole (my husband's requirement)
Marley16's spicy cornbread dressing
I haven't decided on desserts yet!
jenniebgood November 14, 2011
Jiminy crickets hardlikearmour - I just read your recipe for special occasion turkey and I'm hooked (reading step 2 makes me glad the poor bird has "crossed over"!). I love the confit idea and I think I am definitely going to borrow that this year. I'm also going to make fiveandspice's pear soup with pancetta and blue cheese
as a starter, and I'm browsing around F52 for some veggie ideas – I'm really looking forward to trying more delicious recipes from F52. I'm also trying an oldie from Martha Stewart: Eggnog Custard Cups: (hope it tastes as good as it sounds!).
hardlikearmour November 14, 2011
LOL! The confit is delicious, and I can really imagine it used for a lot of things.
gt9 November 20, 2011
your guests are going to thrilled with that soup starter. It is wonderful...and elegant.
creamtea November 14, 2011
My roast turkey with good things like garlic and shallot stuck under the (salted) skin; my mother's traditional dressing (bread cubes, fresh sage, walnuts, celery--may add chorizo if I'm in the mood & I have it in the freezer), pumpkin pie. Mushroom soup based on one at the William's Sonoma website with way more mushrooms and no cream (and using a veal stock base). My mother's sweet potatoes baked in orange juice, brown sugar, topped with orange slices and pecans or else my Golden Carrot Souffle (no advert, but it's easy, sweet, can be prepped ahead, and it's orange : ) Sweet-hot cranberry chutney from Laxmi Hiremath crunchy with onions or shallots & walnuts. so good.
creamtea November 14, 2011
...and maybe crisp green beans with olive oil, cilantro & garlic and salt tossed in right after steaming.
weekend A. November 14, 2011
I wish I had as much control over the menu as you guys do. Even though I'm hosting, I generally have to give over full control to my mom on the menu and that means we have a very traditional family Thanksgiving - in other words, all the same dishes I've eaten every Thanksving my entire life! Maybe she'll let me do something wild and make one of the awesome autumn salads from here.
That said, the food is always delicious and tastes exactly like home.
inpatskitchen November 14, 2011
You know..I have control ,but still make all the dishes we've had for years...I think my kids would kill me if I didn't! I usually do try to sneak in one non-traditional dish, however. Just make that autumn salad and set it on the table...your mom might be pleasantly surprised.
sdebrango November 14, 2011
I know what you mean Pat, if I don't make some of the dishes I make every year there would be a mutiny. I love to introduce new dishes but have to have the tried and true and loved dishes and mix the new in with the much loved dishes that I make every year.
sdebrango November 14, 2011
Would love to go to everyone's house sounds delicious!! I am making butter and herb roast turkey with gravy, corn bread dressing, Bevi's cranberry sauce, AJ's haricot vert a la dijonaise, mashed potatoes, still trying to decide on which vegetable sides to make, pumpkin and pecan pies, my potato dinner rolls, hla's Sarah's Sweet Potato Casserole (I agree you can never have too many potatoes) I am still looking through our punch recipes trying to decide which one or two I will make maybe the pomelder punch by hla and apple pie punch by mrslarkin, still making a decision on that.
hardlikearmour November 14, 2011
I'm thinking about making punch, too! I'm waiting to see what the finalists are, and may chose from them. Mrslarkin's punch is high up on my need to try list!!
sdebrango November 14, 2011
I know I want to see who the finalists are but think yours and mrslarkins are finalists for my Thanksgiving dinner. Going to make one for my block association holiday party and one for Thanksgiving.
hardlikearmour November 14, 2011
Oh, yay! Thanks, sdebrango. Do let me know what you think of mine if you make it! I've already seen your comments on mrslarkins.
sdebrango November 14, 2011
I will , I have tasted mrslarkins and its like a slice of apple pie without the guilt, and yours is so beautiful and festive and I love pomegranate and the bubbly. I am going to make mine on Christmas or New Years.
drbabs November 16, 2011
sdebrango and hla, is this recipe posted on FOOD52? Sarah's Sweet Potato Casserole

I can't find it. Thanks.
sdebrango November 16, 2011
Here is the link drbabs, I can't wait to try it sounds delicious.
hardlikearmour November 14, 2011
I'm trying for an essentially all food52 TG dinner, though will be doing some CI dinner rolls (otherwise will be risking mutiny from my siblings - all 3 have requested them!!) It'll be a vegetarian-leaning meal, with the turkey being the only non-veg friendly dish. I haven't completely nailed it down, but so far I'm planning on: , , , , , , or , and I'm still deciding on a non-starchy vegetable side & a pumpkin dessert. I may also make since you can never have too many potatoes!!!
aargersi November 14, 2011
You are going kind of crazy too!!! Nice!
hardlikearmour November 14, 2011
I always do! What's especially crazy is we're renting a house at the coast, so I'll be cooking in an unfamiliar kitchen & my entire immediate family will be in attendance - for the first time in at least 15 years!!!
sdebrango November 14, 2011
You are brave making a meal that big in an unfamiliar kitchen. I have my son in law's parents coming and his nephew and girlfriend along with my daughter, son in law and the kids and 2 of my friends. I also make food for 2 elderly neighbors that do not have family.
hardlikearmour November 14, 2011
I'm not sure if I'm brave or just plain crazy!
cookinginvictoria November 14, 2011
hla, I love your menu too! All of the veg dishes sound so yummy. And I love that your entire menu is from food52!
hardlikearmour November 14, 2011
Thanks, CiV! One of my sisters is vegetarian so I want to make sure she has more than enough to eat. She'll be providing tofurkey for herself as a main course.
lorigoldsby November 14, 2011
Enjoy the time with family! We were lucky to have everyone last year, it will seem so quiet, just the 3 of us!
inpatskitchen November 14, 2011
Two fried turkeys, spiral sliced ham, bread dressing, oyster dressing. sweet potatoes, mashed potatoes, kiselo zele (Bulgarian cabbage and sauerkraut), fruit salad, roasted peppers, mashed potatoes, cranberry apple orange sauce, pumpkin pie, some kind of gingerbread and a Sander's Bumpy cake for the kids. Oh and my cousin is bringing that famous green bean casserole and I hope my dad's wife brings spinach banitsa(pie).
Coco C. November 14, 2011
Ditto on the Cider Brined Turkey; mashed potatoes (heavy on the sour cream), and then it turns to battle of the sisters-in-law as we present our traditional favorites: My oyster stuffing vs. her cornbread stuffing. My cranberry-orange sauce vs. her fresh chopped cranberry relish. My chunky sweet potatoes w/brown sugar & cayenne vs. her whipped, traditional sweet potatoes. And so on. My Momofuku crack pie vs. her pumpkin pie & pecan pie. But it's all good!
aargersi November 14, 2011
Momofuku Crack Pie? DO TELL!!!
Coco C. November 14, 2011
Momofuku Crack Pie:
Long process and intensely rich -- I had to add a dollop of whipped cream on top to "lighten it up" :)
drbabs November 14, 2011
@Coco Cook--I was planning to make crack pie, too. Have you made it before? It sounds so good!
Midge November 15, 2011
OK, now I'm sold on crack pie. Thanks Coco Cook! I've never looked for it, but is milk powder readily available?
Summer O. November 15, 2011
Midge- It is readily available at the grocery by the condensensed milk and other milks in cans and boxes.
em-i-lis November 16, 2011
i have heard nothing but rave reviews about that crack pie!!
Coco C. November 16, 2011
drbabs: I have made it before, for my Dinner Group. It was amazing! So rich that some people couldn't finish a whole slice, but they asked for the rest of it in a doggie bag so they could have it with coffee the next morning. I saw that Christina Tosi, creator of this fantastic pie and pastry chef at Momofuku Milk Bar, has just released a cookbook. Will have to get it!
Karenmwaters November 23, 2011
Have you ever had oyster cornbread stuffing? It's amazing--you and your sister should give it a try
aargersi November 14, 2011
OK I'll go! Cider brined roast turkey (Bon Apetit this month but mine is a 25 pounder) smoked turkey legs, a spiral honey ham, Mr Ls mashed potatoes with gravy, scalloped sweet potatoes, AJ's brilliant autumn salad (roasted beets and carrots) green beans, salad, cornbread dressing AND bread dressing, cranberry sauce (home made and canned) Midge's cheddar apple pie, my pumpkin flan, Zieker's key lime pie, and a German chocolate pie, and then for appetizers - artichoke dip baked in a pie pumpkin and also a cranberry cream cheese dip.
hardlikearmour November 14, 2011
Whoa! You're really throwing down!
aargersi November 14, 2011
25-30 people depending on neice / nephew attendance!! Plus I am insane :-)
cookinginvictoria November 14, 2011
aargersi, I want to come to your house!! Your menu has something for everyone.
aargersi November 14, 2011
Come on down cookinginvictoria! We will have plenty! I forgot to mention I want to make some marinated asparagus too ... nice to have some fresh crunchy stuff in with all of the soft rich foods ...
drbabs November 14, 2011
This is so funny-I was planning to post the same question tonight! Your Thanksgiving sounds amazing. We're only 10 (2 of whom are little kids) and I'm still puzzling out the menu.
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