Thanksgiving planning

The clock is ticking. So far here’s what we’re thinking (subject to inspiration when I get to the market tomorrow morning):

Amuse: 3 crostinis: mixed sauted mushrooms; goat cheese with figs and honey; homemade hummus with slices of roasted red pepper; all on slices of Lisl’s sourdough bread

Starter: butternut squash soup with leeks and ginger

Main: Turkey and stuffing (using our usual recipe; the one year I tried a brine I wasn’t happy)

Side: potato and fennel gratin

Side: most likely a green bean dish, haven’t decided how simple vs complex
(I also think Lisl is making something with cranberries and something with sweet potatoes, but I have an aversion to both so do not have insight into her schemes! With the exception of middle-eastern tagines, I am just not one for mixing sweet fruit and meat.)

Dessert: I’m guessing Lisl will make an apple or pumpkin pie, and I believe that family coming to visit might be importing some dessert as well

Wine: plenty!

What am I thankful for? A lot:


9 thoughts on “Thanksgiving planning”

  1. I probably just need to experiment with the brining concoction. I found that the use of sugar added a sweetness which I didn’t like at all.

  2. Giff,
    Love that photo of Lisl and the peanut.
    Happy Turkey Day and stop stealing those recipes from Ina!!!!!

  3. Ahhh, you’re on a fennel kick still! lol

    I’m like you, I don’t trifle with the turkey recipe…it has to turn out and Thanksgiving isn’t the time for experimentation.

    Have a restful Thanksgiving.

  4. Just taking a little coffee break from our own Thanksgiving preparations … a happy and healthy Thanksgiving to you and your beautiful family!

  5. Happy Thanksgiving Giff!

    I just finished my Thanksgiving dinner (which consisted of cooking for 25 people) and i did NOT brine my turkeys. I’m not big on brining birds either.

    Hope you had a great day!

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