Can you believe that Thanksgiving is only three short weeks away? Eek! This will be my third year hosting and I am so looking forward to it. Last year I did a series of posts on my (seemingly neurotic but actually smart and time-saving) planning methods, and this year I’ll be following pretty much the same formula. So, rather than rewrite a post with the same information, I’ll just direct you to the posts from last year. This year I decided to replenish our dip knives which seem to wander off every time we use them, as well as get more serving utensils so we don’t end up using a random assortment of stuff we’ve had since college.
I’ve been having way too much fun planning my menu and as of right now, this is what I’ve got. Of course everything is subject to change but this is pretty close to what we’ll be having. (I realize this may seem excessive to some, but we host a very large crowd!) Also, I am taking suggestions for any Thanksgiving recipes you would like to see posted before the big day. Of course I won’t be able to get to them all, but I’ll do my best to make at least a few of your requests.
Parmesan-Crusted Goat Cheese with Basil Oil
Caramel Corn (yesssss!)
Savory popcorn of some kind (I’m thinking Parmesan-garlic butter-thyme or something similar)
Caesar Dip with Endive and Foccacia Croutons
Warm Spiced Pecans with Rum Glaze
Brined Roast Turkey with Cider-Shallot Gravy
Sweet Potatoes with Sage Butter Crumb Topping
Cheesy Potato Casserole
Green Bean Casserole (from scratch)
Knotted Dinner Rolls
White Cheddar Biscuits
Garlic Herb, Honey, and Cranberry Orange Compound Butters
*Note: I only post recipes that I have tried before and would recommend, so any recipes listed on this menu that are new to me are unlikely to be shared prior to Thanksgiving.