Thanksgiving is the holiday of plenty, bursting with gratitude, though often excess food as well. Sometimes on this earthy, festive occasion, we end up too full and feel less than great by the day’s end.
To avoid that phenomenon, this year my family will cut down on sweet carb-filled dishes and make several with green vegetables, so that we have bounty and selection, though don’t end up stuffed.
Next Thursday, we will be having a simple roasted turkey, gravy, cranberry sauce, brussel sprouts with chestnuts, kale with pine nuts (same as the dish below, just minus the cranberries) and squash “pie” (sans crust, it’s more of a souffle).
For dessert we will do the Winter Fruit Salad below from smittenkitchen.com and probably a cheese plate. Maybe some chocolates for the boys, that I learned how to make last night in this fabulous class at this great place.
– Butternut Squash Soup
– Yellow Split Pea Soup
– Cranberry Walnut Bread
Entrees and Condiments
– Balsamic Roasted Turkey with Apple Stuffing
– Chipotle Orange Chicken
– Cranberry Sauce
– Raw Cranberry Relish
– Kale with Cranberries
– Chef John’s Brussel Sprouts
– Brussel Sprouts with Chestnuts
– Acorn Squash with Cranberry Apple Stuffling
– Squash with Cherries
– Squash Pie
– Pumpkin Custard
– Chocolate Cream Pie
– Pumpkin Cranberry Upside Down Cake
– Apple Crisp
– Winter Fruit Salad at Smitten Kitchen
– Pumpkin Pie Muffins
For those of you making pumpkin dishes from scratch, feel free to peruse my how to roast a pumpkin post and also check out the comments section, which also has several interesting ideas.
Have a lovely holiday and enjoy the leftovers!