The Feathers Have Settled: My Finalized Thanksgiving Menu

I’ve spent the last week obsessing about Thanksgiving and sharing my journey as I tried a variety of dishes and honed my skills. This is my first year in charge of Thanksgiving, and I wanted to bring my A game.

My wife and I are flying back to our hometown tonight; Wednesday we’ll bake pies and Thursday we’ll do the remainder of the cooking. I was worried that I wouldn’t be able to bring the pumpkin I had roasted and pureed in my carry-on, so I checked the TSA guidelines. If pumpkin puree counts as baby food, then I should be in the clear.

Here’s what we’ll be serving on Thursday:

I think it’s interesting to note the variety of sources I’m using for my final dishes. My wife remembered watching, years ago, an episode of Ina Garten’s Food Network show where she roasted a turkey. Sure enough, that recipe was online. This is the one dish I haven’t tested yet, so we’ll see how it turns out. We have some family favorites, some recipes of my own creation and some other cooking blog recipes. It figures I’d be using KAF for all of my pie recipes. I’m an unabashed fan, and I trust them.

This past week has been a fun exercise in obsession. I might have overdone it a little, but it was reassuring to practice.

Happy Thanksgiving all, and I’ll see you on the other side!

  • Allison@KingArthurFlour

    Your menu looks fabulous! I hope you and your family enjoy this time together – and all that wonderful food. So glad King Arthur Flour’s a trusted contributor to your Thanksgiving feast!

  • Kate

    Can’t wait to hear how it all turned out!  Ina Garten’s turkey (I use the one from “How Easy is That?”) and parmesan smashed potatoes are two of my favorites.  Can you recommend an online source for white truffle butter?

  • Peggy Ashbrook

    My daughter and I made a pecan pie using a Betty Crocker recipe for Maple Pecan Pie, upped the pecans to one and a half cup, and left off the chocolate drizzle. Delish but a little sweet, even for me. She and I agreed that next time she’ll try it without the granulated sugar.

    • Mark Evitt

      Many of the pecan pie recipes I’ve seen use 1 cup of liquid sweetener (either maple syrup or corn syrup) and 1/4 cup granulated sugar. The Betty Crocker recipe uses 2/3 cup sugar, which is pretty high. I would try reducing the sugar to 1/4 cup instead of eliminating it entirely.

      • Dominique

        Try agave nectar instead of sugar. It is light and delicious and much heatlhier for you. A bonus is that you do not need as much as sugar. I baked a pecan, vanilla, chocolate tart with almond flour instead of regular. It was truly fabulous.

        • Peggy Ashbrook

          I do like agave nectar but prefer maple syrup flavor so I’ll take Mark’s advice and cut back the granulated cane sugar to 1/4 cup, or maybe just 2 Tablespoons.

Powered by WordPress | Deadline Theme : An AWESEM design