My Thanksgiving menu doesn’t change much from year to year. It is made up of tried and true family favorites. I have included tips for how I organize my meal prep, so that I do not have to prepare all of the dishes on Thanksgiving day.
While I am preparing dinner, I set out a veggie tray, nuts, and a plate of fudge for guests to snack on. I know fudge is not an appropriate appetizer, but it has become a tradition since I brought it to our first squadron Thanksgiving party as a newly wed. When I was asked what I brought I said, “an appetizer” and the other guests, who didn’t quite get my sense of humor, took me at my word.
Dinner Menu:
Turkey basted with olive oil and generously sprinkled with garlic powder, onion powder, pepper, and poultry seasoning.
Gravy made from the turkey drippings
For Dessert I will serve Chocolate Pecan Pie and Pumpkin Pie with ice-cream and whipped cream.
Practically Perfect Pumpkin Pie Recipe
I created this pie the first time we celebrated Thanksgiving far from friends and family. My husband declared it perfect and said that no matter where we celebrated Thanksgiving in the future that I was in charge of making the pumpkin pie.
Ingredients:
3/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
2 eggs, beaten
1 3/4 cup pumpkin puree or 15 oz. can of pumpkin puree
1 – 12 oz. can evaporated milk
Directions:
Enough of your favorite pie dough to make a 9 in. deep dish pie shell. What ever recipe you use, add 1 teaspoon of cinnamon to the dough to make an extra tasty pie crust.
1. Preheat oven to 425 degrees. Make pie shell, but do not bake it.
2. Mix sugar and spices in a large bowl. Stir in pumpkin and eggs. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 and bake for 40 to 50 minutes or until a knife inserted in the middle comes out clean. Cool on a wire rack.
Refrigerate any uneaten pie.
Thanksgiving Dinner Organization:
I make the Corn Casserole and pies the day before. Then I just have to reheat them on Thanksgiving day.
I set the table the night before.
I make the mashed potatoes in the morning and keep them warm in a crock pot. For more tips on mashed potatoes visit here.
I bake the stuffing in a casserole dish rather than in the turkey, so our vegetarian guests can eat it, but also because the turkey cooks faster with an empty cavity.
For more holiday tips and recipes, check out Erin’s Holiday Entertaining Guide.
Do you have any tips for making holiday dinner preparations go a little smoother?
I am linking to Gallery of Favorites, Turned Loose, and The Ultimate Recipe Swap.
Vikki says
We have our traditions like everyone. They all come from our mom. It was always a big turkey, my mom’s famous cornbread dressing(never once even thought of putting it in the turkey)giblet gravy (made with chicken never giblets) real cranberry sauce I make myself, broccoli rice casserole, sweet tater casserole, yes with the marshmallows but with fresh sweet potatoes. I never even heard much less tasted canned until I was grown…ick. We had a relish tray, deviled eggs and rolls. Several cakes, pies and cookies.
As my mom got older and our wallets got tighter and family moved away, we started cutting back.
Our last year with her was turkey, dressing, giblet gravy green beans,baked sweet potatoes, deviled eggs, rolls and 2 pies.
Last year was our first year without her and we tried to go traditional. While we all knew how to make mom’s dressing (always the highlight) it just didn’t taste the same.
This year since only one person likes turkey and we decided the dressing wasn’t the same. It’s ham, baked sweet potatoes, broccoli rolls, deviled eggs and we haven’t decided on desserts yet but one pie and one cake is the goal.
So I agree, our new tradition is to cook the foods we all like and enjoy and to keep it as cheap as possible.
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