Homemade whole-berry cranberry sauce. I’m going to my aunt’s house this year, and she insists I don’t need to make it because my cousin is making her cranberry-orange chutney. If the chutney is too far off what I’m used to, I will be very sad.
I will also miss my mom’s wild rice/mushroom/almond stuffing, but I’m more willing to compromise on that. And I will miss my own Derby pie - my aunt says I can’t make it, because my cousin’s toddler is deathly allergic to nuts, but as long as there is some other yummy dessert, I will survive.
Polish sausage and pieroghis.
Sausage from Kramarczuk’s, my homemade pieroghi’s stuffed with potatoes and cheese (and if Mom asks, maybe a few sauerkraut ones for her)
That’s alongside the “usual” turkey, stuffing, wild rice, taters, pie…
I bet someone here can help me this. Mom always made a sidedish of little onions in a cream sauce. It was one of my favorite dishes and whenever I ask anyone, I get “a WTF are you talking about” look.
FTR, Mom was Canadian, if that makes any difference.
I started making stock last week for next week’s meal. I will have 3-4 large pickle jars full of a very dark colored home-made chicken stock. That will be come the base of the turkey stock. The turkey stock will sit on the stove top and have ladles of pure liquid gold come out to moisten the stuffing, baste the bird, sit on the bottom of the roasting pan to gently steam and keep drippings from burning, and to make gravy.
I only make it twice a year Thanksgiving and Christmas. It just wouldn’t be the holidays without it and when my Dad decided that he didn’t want to I started, about 16. It’s the one thing that I bring along no matter what if I’m going to someone else house for the holidays.
Well, we’re having more company this year than we normally do, so I’ve altered my plans a little. Here is my menu, along with notations of whether the dish is “traditional”, in the sense I always serve it on Thanksgiving:
Appetizers/hors d’ouvres (sp?)
I’ve never done these before, but we’re having so many people, I want something to keep them occupied while I’m in the kitchen putting on the finishing touches!:
Crackers
Several types of cheese
Raw veggies and dip
Raw sliced seasonal fruits
Wine: I’m thinking Moscato or Lexia
Dinner:
Turkey (traditional)
Stuffing/dressing (some will be cooked in the bird, some out; it will be a chestnut/sausage dressing) (traditional)
Mashed potatoes (traditional)
Sweet potato casserole (traditional)
Creamed spinach
Golden corn with plenty of butter
Crescent rolls (traditional)
Baby peas, again with plenty of butter (traditional)
Hot spiced apple cider
Wines: I’m thinking Pinot Grigio/Chardonnay
Desserts:
Ginger/Pumpkin pie
Pumpkin pie (traditional)
Apple dumplings (traditional-my FIL doesn’t like pumpkin pie, so we always have something “apple” for him!)
Monkey bread
Ice cream (traditional)
Whipped cream (not Cool Whip!) (traditional)
Coffee (traditional)
Wine: Ice Wine in apperetif/liquer glasses
Can you tell I’ve become something of a novice wine enthusiast in the past year? Last year, I thought, well, I’ll maybe have something white 'cuz it’s turkey. . .
This year, I’m planning wines for the various courses!
Of course, I will also be serving the hot spiced cider, cold cider, assorted soft drinks and filtered water!
Brown-n-serve rolls, turkey, and gravy. That’s the only thing that must be part of every Thanksgiving meal, as far as I’m concerned. Many of my solitary Thanksgivings, that was all I had.
Main Course:
Grilled aged beef tenderloins (filet mignon) Wild Mushroom and Spinach Stuffing
Roasted garlic mashed redskins Whipped Chipotle Sweet Potatoes
Sauteed fresh spinach with garlic
Some kind of cold salad, too
Red Wine (maybe one of our special Georges de Latour cabs)