Thanksgiving Menu

Herb Buttered Roasted Free Range Heritage Turkey

French Chestnut Heirloom Stuffing (the basic part of this recipe goes back many generations in the south)

Buttermilk Chive Yukon Gold Mashed Potatoes

Turkey Gravy

Triple Cranberry Conserve

Roasted Vegetable Platter

(Heirloom Carrots & Thyme, Haricot Vert with Smoky Niman Ranch Bacon, Baby Broccoli with Red Bell Pepper, Leaves of Brussels Sprouts with Date Vinaigrette)

Classic Maple-Brown Sugar Sweet Potatoes with Toasted Marshmallow Topping

1950's Scalloped Corn (been a part of our families Thanksgiving since we were little)

Homemade Yeasty Dinner Rolls with Creamery Butter

Dessert

Caramel Pumpkin Pie

Warm Apple, Pear, Cranberry Crisp and Vanilla Ice Cream

Pumpkin Cheesecake with Marshmallow-Sour Cream Topping & Gingersnap Crust

Jen's Famous Cookies

Our Thanksgiving will be an all day affair. We are taking some time at noon to deliver food to a local church that is feeding those in the community most affected by the economic downturn. Then back home to serve our meal. We eat and then we eat some of the leftovers later. We will be posting our recipes all week. Michael Symon, one of the Iron Chefs made a statement recently, he said, "I can teach you a recipe and you will have learned that recipe, but I can teach you technique and then you can make hundreds of recipes."

Our goal this week is to give you the techniques that will give you the results you need to ensure your efforts do not go un-rewarded. Let's face it, Thanksgiving is a labor of love, (even with the best laid plans) so let guests bring some of the side dishes or desserts, or buy some of it pre-made. Plan, write up your menu. Make a list of all the things you will need at the store and don't forget things like foil, or extra paper towels, etc. We even plan to have extra fresh bread on hand for turkey sandwiches later. Next clean out your fridge and food pantry. This way you will know what you have, what you need, and plenty of space to store the big items like the turkey. Tomorrow, we will pull out all our dishes, utensils, napkins and serving pieces and make sure they are refreshed and ready to go. When we hit next weekend, we just want to shop and get our home ready.

The best way to look at this ~ is to think of Thanksgiving conceptually. You are putting together all the parts that create a loving environment that allows our guests to reflect on the joys of being with family and friends, for the guests at our table to feel special and included; to look back on this past year and give thanks. Surround those you have in your home with a sense of appreciation. It is an honor to create all of the components that allow others to walk into our home and feel the warmth of togetherness and belonging.

Tomorrow we will post our French Chestnut Heirloom Stuffing Recipe.