What I’m making for Thanksgiving

There’s no debating that this year’s Thanksgiving looks different. People are opting out of traveling, and smaller gatherings are the norm. The media has given us permission to make this year simple and even to skip the turkey! But keeping it small doesn’t mean you can’t be creative. You may find that you have more time together since everyone can work from home and there’s nowhere to go. I say this is the year to try new twists on side dishes, prepare your turkey a new way or make several desserts to be eaten throughout the week.

With all the delicious options available, I find that planning Thanksgiving can be a bit overwhelming. I’m usually torn between serving a traditional Thanksgiving meal and trying new recipes. This year I tossed around the idea of no turkey. (For years my son has been placing a vote for king salmon). I considered this for a fleeting moment, but tradition won.

Here’s my plan below! I often find that I’m overly ambitious and at the last minute something has to go or be picked up from the store.

Buttermilk-Brined Roast Turkey

This morning I picked up an 11 1b. (that’s small by my standards) organic, grass-fed turkey that the butcher spatchcocked for me. (I wasn’t up for trying that at home.) I’ve made Samin Nosrat’s buttermilk chicken several times and so I’m anxious to try the same method using her turkey recipe. Note that the turkey takes 48 hours to brine.

Mashed potatoes and gravy

While I’ve never felt that a recipe was necessary for mashed potatoes, over the last few years I’ve done Pioneer Woman’s Creamy Mashed Potatoes. They are super creamy and rich with butter, cream cheese, cream and half-and-half. So one could say, a little over the top. Also, the recipe makes a TON. They do get extra points because they can be made in advance. This year I’m leaning toward Instant Pot mashed potatoes and I’ll add in some of that rich dairy goodness. Gravy always causes me last minute stress. Luckily my son offered to make (gluten-free) gravy this year. In exchange, we’ll add mashed (dairy-free) cauliflower to the menu for him.

Sweet potatoes or yams

The debate goes on over which is which, but I’m partial to the ones labeled red garnet yams. For the past number of years, we’ve had a Maple Pecan Sweet Potato recipe that I got from my sister. I’m not sure where the recipe came from, but it’s delicious and you can make it two days ahead. This is my go-to, but I struggle because there are so many yummy ways to enjoy yams. I’ve been wanting to get out my kitchen torch and toast a swirly marshmallow topping (inspired by the November BH&G cover). So, I’m leaning toward mashing the yams in advance and dividing up in individual ramekins and letting everyone customize day-of – with marshmallow topping, pecan topping or a sugar-free option such as olive oil, miso and pomegranate seeds.

My go-to maple pecan sweet potato casserole.

Maple pecan sweet potato casserole

3 1/2 lbs. Sweet potatoes/yams cubed

6 Tablespoons butter

3 Tablespoons maple syrup

1/2 teaspoon salt

2 tablespoons each brown sugar, flour, and butter

2/3 cup chopped pecans 

In large saucepan, simmer sweet potatoes in salted water until soft. Drain and place in large bowl and whip with electric mixer. Add butter, salt and maple syrup to pureed potatoes, and whip to combine. Put potatoes in baking dish, cover, and refrigerate up to two days. To bake, bring to room temperature. Combine topping ingredients in small bowl and mix together using fingers. Sprinkle topping over sweet potatoes and bake 45 minutes at 350 degrees.

Stuffing

I prefer a traditional stuffing that starts by sauteing onions, celery and garlic in butter and fills the house with the aroma of Thanksgivings past. Keeping somewhat nostalgic, this year I’m going to half this Simple Stuffing from Martha Stewart and bake in an 8x8 pan, which will fit nicely in my toaster oven. I try to use all of my heating options – make ahead, oven, stove-top, toaster oven, Instant Pot and in past years – our Traeger Grill for the turkey.

The Greens

Something green is needed to balance all the orange/white/beige colors on your plate! Brussels sprouts are on our menu (I’m not much of a green bean casserole fan). I’ve handed this task over to my daughter who is planning either a miso glazed or creamy roasted variety. Big confession, I still actually like the lime Jell-O salad of my childhood. My mom’s recipe is made with cabbage, crushed pineapple, melted marshmallows, walnuts and heavy whip. But … we are not having that since I would be the only partaker I’m afraid. I’m also making Thanksgiving Slaw that should stand up better to the rest of the meal than a tossed salad that typically always gets wilty and the dressing goes all over everything else.. I’ll add some diced Honeycrisp apples to the super simple mix of cabbage, sliced almonds and dried cranberries.

Buttery, Flaky Rolls 

I always intend to make rolls from scratch, but I often run out of time and opt to pick up from a local bakery. My main desire to have rolls is because they are great for leftover turkey sandwiches. My favorite is the pictured Salted Honey-Butter Parker House Rolls from Half-baked Harvest. 

Cranberry sauce is also great for sandwiches. My daughter is making a naturally sweetened variety with maple syrup. I plan to use the leftover sauce as a base for a cranberry honey chipotle mustard. 

Beverages

I have a bottle of Grenache Blanc from Pearl and Stone winery in my hometown to enjoy with dinner. During the day we’'ll sip on a festive-looking glass of Trader Joe’s Seltzer Water flavored with Cranberry and Lime Juice garnished with sugared cranberries, lime slices and mint leaves. 

Last, but certainly not least – Dessert

My son is making a dairy/gluten/sugar-free pumpkin pie. The jury is out but I’m putting my trust in him, haha. The truth is I’m experiencing a little pie-making FOMO so I may have to make a pie the week after Thanksgiving. (And don’t tell anyone, but I may have grabbed a slice of pumpkin pie this morning at the store when I went to pick up my turkey …) And because chocolate is always good, I’m making a Pumpkin Fudge Torte that has pumpkin in the chocolate cake and swirled throughout the whipped cream. Oh, and I did spy some pumpkin chocolate chip cookies sitting on the counter that my daughter brought home with her. So I think we’ll be fine.

That’s the plan! Although Thanksgiving is still a few days away … so the menu may be subject to change.

Photos to come!

Happy Thanksgiving!

Thanksgiving 2019 table with beautiful flowers from Down to Earth in Snoqualmie.