on the menu : thanksgiving dinner '10

THANKSGIVING DINNER ‘10

This year, I had the pleasure of cooking up the entire Thanksgiving feast.  This meant being in the kitchen for a few hours the night before, and pretty much the entire morning and afternoon on the actual day.  It wasn’t the least bit stressful (for me) and I would gladly do it again.  I had a rough idea of what each dish would encompass but didn’t write down or research any concrete recipes.  I almost feel like it would be more stressful to work off of recipes when you’re putting together so many different dishes and working against the clock.  I played around with ingredients as I went along and am proud of the healthy nature of each of my dishes.  I also put a lot of thought into how every dish would taste together.  As strange and complicated that may sound, Thanksgiving is all about piling on the food, right?  You don’t have a separate plate for each dish.  Everything is meant to be eaten together and as such, all those dishes better marry well.

The feast:

• Hor D’oeuvres –
  • Hoisin-Honey Glazed Mini Sausages
  • Canellini Bean Spread
• Appetizer –
  • Torched Caprese Salad
• Entrees –
  • Roasted Brussels Sprouts
  • Red Cabbage + Chanterelle Lasagna
  • Savory Chicken Sausage Stuffing
  • Sweet Cornbread Stuffing
  • Mashed Garlic Cauliflower
  • Ginger + Scallion Yams
  • Roasted Herbed Red Potatoes
• Organic Griggstown Farm Turkey
• Sides –
  • Simply Cranberry Glaze
  • Gravy

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