On Cook’s Corner Today – Making a Special Happy Thanksgiving Salad

Many thanks for tuning in to watch me on Cook’s Corner today. I hope you enjoyed the segment and will love my Mixed Greens with Roasted Butternut Squash.

The segment was taped last week … which is a very good thing since I’m busy in my kitchen today.

Wishing your and yours a happy Thanksgving! Bon appétit!

Want more? Click Here! for seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

What’s on tap for you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button.

And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good. Why not join me at the next Eat Well-Do Good dinner?

© Susan W. Nye, 2012

Giving Thanks for Leftovers & Turkey Noodle Soup with Spinach

If you are looking for my Thanksgiving menus and recipes Click Here! Want something a bit more continental? Try my  Five Course Dinner with a Little French Flare or a Rustic Italian Feast. Or invent your own feast – it’s easy with my index of seasonal recipes with links to make your Thanksgiving special.

How big is your Thanksgiving turkey? I am always daunted or maybe flabbergasted is a better word, by people who cook mega turkeys. You’ve seen these ginormous beasts in the supermarket. I’m not sure which is bigger, a Mini Cooper or one of those super turkeys. I guess one of these monsters would fit in my oven but I’m not convinced I could lift it.

And the leftovers, my gosh, they must go on and on for weeks!

Unless something more pressing like skiing or the beach was on the agenda, my family always sat down to a traditional Sunday dinner when I was a kid. Those Sunday feasts were a small celebration of family, sort of like a mini Thanksgiving. More often than not, a roast was the centerpiece, roast beef, pot roast, leg of lamb, roast chicken or pork.

And if memory serves, those Sunday roasts lived on for at least a couple of nights as leftovers. Most afternoons as six o’clock approached, my sister, brother or I, or more likely all three of us, began to pester Mom. We’d ask that universal question, “What’s for dinner?” On leftover nights, the answer was more often than not “Mrs. Slusser’s Delight”. For many years, I assumed that Mrs. Slusser was a mythical character like Betty Crocker or Duncan Hines and developed by Mom to sell those leftovers.

Without a Madison Avenue campaign to cast her, I always imagined Mrs. Slusser as a large, middle aged woman who wore flowered housedresses and ruffled aprons. Think Ethel Mertz and you’ll get the picture. Mrs. Slusser was no gourmet cook. When Mom channeled Mrs. S., her “delightful” concoctions were whatever could be found in the refrigerator plus a splash of wine and a dollop of sour cream. Rice or noodles were usually added to stretch the Sunday roast for just one more meal. The results were hit and miss.

Imagine my surprise when I learned a few years ago that there actually was a Mrs. Slusser. She was the grandmother of Dink Slusser, one of my dad’s fraternity brothers at MIT. I’ve got to hope for his sake that Dink was not his real name but a nickname. Anyway, after every vacation Dink would return to Cambridge loaded down with bags of leftovers from his Grandma S. Dink and friends would throw everything together, give it a stir and call it dinner if not delightful.

With all respect to Dink and his granny, leftovers are more than a way to quickly and cheaply feed a bunch of teenagers. They are a great opportunity to reinvent a meal. I’m happy to throw some leftover chicken into a wok with fresh veggies for a flavorful stir-fry or add pork to a black bean chili. Any extra lamb is delicious in a fiery Vindaloo curry. Add steak or shrimp to a medley of crispy veggies tossed in a spicy vinaigrette and you’ve got a tasty Thai salad. The possibilities are only limited by your imagination.

But back to the Thanksgiving turkey, what is the perfect size? Although I stay away from those super-sized turkeys, don’t get me wrong, I like turkey. I just don’t want to eat it for days and days and days. About three-quarters to a pound per person is more than enough for the feast, a few sandwiches and dinner on Friday. Then it’s time to throw the bird into the kettle for some amazing soup.

How big a turkey are you cooking this year? I guess it all depends on the size of your oven, the number around your table and just how many of Mrs. Slusser’s delightful recipes you have collected.

Happy Thanksgiving and enjoy the long weekend. Bon appétit!

Turkey Noodle Soup with Spinach
If you don’t have a leftover turkey handy, you can use leftover chicken and chicken stock (homemade or store bought). Enjoy!
Serves 8-10

Olive oil
1 large onion, chopped
4 carrots, chopped
4 celery stalks, chopped
4 cloves of garlic, minced
Pinch dried chili flakes
1/2 cup dry white wine
10-12 cups homemade turkey stock
2 cups crushed tomatoes
3-4 sprigs thyme
1 teaspoon finely chopped fresh rosemary
1 bay leaf
2-3 cups leftover turkey cut into bite size pieces
Sea salt and freshly ground pepper to taste
6-8 ounces baby spinach
4-6 ounces angel hair pasta, broken into 2-inch pieces

Lightly coat the bottom of a soup kettle with olive oil. Add the onion, carrots and celery and, stirring frequently, cook over medium heat for about10 minutes or until the onion is translucent. Add the garlic and cook for 1-2 minutes more.

Add the white wine and simmer for 3-5 minutes. Add the turkey stock, crushed tomatoes, thyme, bay leaf and turkey. Increase the heat to medium high and bring the soup to a simmer. Reduce the heat to low and simmer until the vegetables are tender, about 20 minutes.

Raise the heat to medium-high, add the spinach in handfuls and stir to combine. Stir in the pasta and, stirring a few times, cook for 2-3 minutes or until the pasta is al dente.

Ladle the soup into mugs or bowls and serve.

Turkey Stock
1 turkey carcass
Water
1 large onion, quartered
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
1 bay leaf
1 teaspoon dried thyme
Sea salt and freshly ground pepper

Put the turkey carcass, vegetables, bay leaf and thyme in a large soup pot, add enough water to cover the turkey plus an inch or two, season with salt and pepper and bring to a boil over medium high heat. Skim the foam as it collects on the surface. Reduce the heat to low and simmer for about 3 hours.

Strain the stock through a colander and discard the solids. Stain the stock again through a fine-mesh sieve or a colander lined with 2-3 layers of cheesecloth. Cool the stock, skim the excess fat and refrigerate until ready to use.

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One Year Ago – Curried Thai Soup with Turkey, Vegetables & Noodles
Two Year Ago – Roast Turkey with Mom’s Stuffing & Giblet Gravy
Three Years Ago – Penne Gratin with Leftover Turkey
Four Years Ago – Leftover Turkey Stir-fry

What will you make from your Thanksgiving leftovers? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Thanksgiving Special – What to Cook?

Whether you are cooking the entire meal or bringing a dish to a pot luck, it’s time to figure out what to cook for Thanksgiving. If you’re good with the dishes you grew up with … well, you’re all set.

But maybe you’ve grown tired of some or all of those tried and true dishes. If that’s the case, dump the green bean casserole; forget the sweet potatoes with marshmallows and … read on.

Start with …

.

Salad
Mixed Greens with Roasted Butternut Squash
or
Mixed Greens with Roasted Mushrooms
or
Crunch Salad with Apples & Grape

Salad is great on a warm, sunny Thanksgiving afternoon. However, if it’s chilly where you live, you can’t beat a cozy …

Soup
Roasted Butternut Squash Soup
or
Wild Mushroom Soup
or
Roasted Tomato Soup with Corn

On to the main event … What will you serve with the turkey? You’ll need a few flavorful side dishes to complement your big, beautiful bird! Yes, you need …
Cranberry Sauce
and
Giblet Gravy

But what about veggies? How about …
Broccoli Puree
or
Roasted Butternut Squash
or
Brussels Sprouts & Pearl Onions
or
Roasted Carrots & Pearl Onions
or
Braised Red Cabbage
or
Roasted Green Beans & Tomatoes

And you’ll need some spuds … maybe …
Lemon Roasted Potatoes
or
Decadent Cheesy Potatoes
or
Smashed Potatoes

And finally, something sweet …
Rustic Apple Croustade
or
Rustic Apple Tart
or
Apple Bread Pudding
or
Apple Crisp with Cranberry Coulis
or
Aunt Anna’s Pecan Pie
or
Pumpkin Cheesecake
or
Pumpkin Cupcakes
or
White Chocolate & Cranberry Trifle

Want more? I’ve posted my Thanksgiving menu for you to try. However, just because my traditional New England family wants a traditional feast doesn’t mean you can’t be more continental. When I live in Switzerland, I kept a foot in both continents and served a Five Course Dinner with a Little French Flare. Now, if I wasn’t going with tradition, I would probably cook up a Rustic Italian Feast.

Have a wonderful Thanksgiving and bon appétit!

What’s on your Thanksgiving menu? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

I invite you to take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Getting Ready for T-Day – My Menu

With the big feast just around the corners, the questions have started. First and foremost has been, “What are you cooking for Thanksgiving?” Here goes!

Let me start by reminding you that I come from a fairly traditional New England family and most of them will be at my house this year. Now, I admit I did go astray when I lived in Switzerland and reinvented my Thanksgiving menu. Since returning to New Hampshire, I’ve been corralled back into the fold.

That said, I like to do as much in advance as possible. A few weeks ago I made Roasted Butternut Squash Soup and tucked it into the freezer. I’ve I already bought cranberries and will make Cranberry Sauce sometime over the weekend. For the rest, I’ll shop on Tuesday and spend most of Wednesday in the kitchen.

Dad is in charge of the hors d’oeuvres. He’ll be serving his family-famous shrimp cocktail. He buys the great big shrimp (16/20 per pound) and makes up a batch of traditional cocktail sauce. His recipe? Put 3/4 cup ketchup in a small bowl, add a small dollop of drained horseradish and a squirt of fresh lime juice and stir to combine. And since he never adds enough horseradish any or all of his kids stir in a second dollop of horseradish. In addition, I think I’ll get some chips and whip up some Guacamole and Simply Delicious Salsa for the kids.

Next comes soup. We’re juggling different schedules, arrivals and departures and, at least for now, plan to sit down around three o’clock. In spite of the shrimp, I expect people will start to get hungry by two, two-thirty. I’ll have a big kettle of Roasted Butternut Squash Soup simmering on the back of the stove. I’ll serve the soup before we sit down and let everyone enjoy a mug while they share news in the kitchen, check out football in the den or relax by the fire in the living room.

Dinner is served. By popular demand, the center of the meal is Roast Turkey with Mom’s Stuffing and Giblet Gravy and, of course, Cranberry Sauce. I’ll prepare the stuffing on Wednesday and stuff the bird on Thursday morning.

Unlike my mother and grandmothers, I do not serve three, four or five side dishes and insist on something green. Broccoli Purée is probably my favorite. An added bonus for the cook, I can make on Wednesday and then pop it in the oven for 30-45 minutes before serving.

Along with turkey, Thanksgiving wouldn’t be Thanksgiving without mashed potatoes. I have a couple of versions. While there is still time to decide, I’m leaning towards my truly Decadent Cheesy Potatoes. They are delicious and, like the broccoli purée, can be made ahead. Alternatively, I may go with Smashed Potatoes. They are quick and easy but are made just before dinner is served which can to the confusion and chaos. Although I have to keep an eye on him, I’ve usually delegated this job to my brother John in the past. Don’t tell him I told you but he has a tendency to overwork the potatoes. Potatoes can get glue-y if you overdo it. (If you want very smooth potatoes, don’t mash them to oblivion. Instead, run them through a potato ricer and stir in butter and/or cream or sour cream. They will be light, smooth and creamy.)

Finally, I’ll ask my sister Brenda to bring a salad to complete our dinner.

To end on a sweet note, I’ll be baking a rich and creamy Pumpkin Cheesecake. Not only is it delicious but you make it in advance. (Are you seeing a pattern here!?!) My sister-in-law Jennifer will bake an apple pie with her girls and bring it along as well. If you are thinking of baking an apple pie, you might want to try my Rustic Apple Croustade. Or try one of my favorite fall salads, Rustic Apple Tart.

Want more? As I said my traditional New England family is looking forward to a traditional feast. However … when I lived in Switzerland, I kept a foot in both continents and served a Five Course Dinner with a Little French Flare. Now, if I wasn’t going with tradition, I would probably cook up a Rustic Italian Feast or design your own. I’ve set up an index of seasonal recipes with links to make your Thanksgiving special.

Have a fun this Thanksgiving and bon appétit!

What’s on your Thanksgiving menu? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

I invite you to take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Gastro-Anthropology & Pumpkin Cheesecake

I love Thanksgiving. Having grown up in Massachusetts, the holiday has special meaning. Every year, from kindergarten on, our teachers gave us special Pilgrim projects. It started with construction paper pilgrim hats and headdresses. Later we studied New World agriculture. My lasting take away was that dead fish were used as fertilizer. Of course we read the famous Longfellow poem about Priscilla Mullins’ romantic entanglements with Miles Standish and John Alden. There must have been more but those are the highlights. Party hats, dead fish and a love triangle.

Except for the big family dinner. My mom always made a big deal about Thanksgiving. For two or three days, she (who never really liked to cook) cooked up a storm. Mom stuck with tradition. Generation after generation, decade after decade, no one but no one had ever dared mess with the menu. There was turkey with gravy and bread stuffing, oyster dressing, butternut squash, turnip, creamed onions and mashed potatoes followed by pies, apple and pumpkin.

And then I moved to Switzerland. The Swiss do not celebrate Thanksgiving and, to add insult to injury, they frequently confuse it with Halloween. Even half a world away, I could not ignore this day of thanks. I decided to invite a dozen or so friends and colleagues for dinner. But not just any dinner, I promised them an authentic, New England Thanksgiving feast.

About a week before the party, I sat down with paper, pencil and the Fanny Farmer Cookbook. As I worked on my shopping list, it hit me. For my first big dinner party in my newly adopted country, I was going to serve a brown, alright make that brown and beige, dinner. Even dessert, apple pie, was brown. Then again, there would be cranberry sauce. So change that. This newbie expatriate (and newbie cook) was going to serve a brown dinner with jam.

But I had promised authentic and, so, I plunged ahead.

A poultry farm in Arkansas shipped frozen turkeys to Switzerland. I had never cooked a turkey but there were directions on the shrink-wrap. (As well as a warning to remove the gizzards.) My mother’s old standby, Pepperidge Farm stuffing mix, was nowhere to be found but fabulous artisanal bread was everywhere. The nearest butternut squash was an ocean away but Cinderella had left a slew of pumpkins. The market had of plenty of potatoes, onions and my favorite Granny Smith apples.

I could do this.

The party was all set for Saturday night. On Thursday (Thanksgiving Day), I left work early and shopped ‘til I dropped. Friday evening, fortified with a glass of wine and Fanny Farmer, I chopped and stirred until well past midnight. The next morning I was up at dawn for more chopping and stirring plus peeling and mashing, stuffing, trussing and basting.

Finally, with the turkey just about done, the doorbell rang. I greeted my guests nervously and explained that our authentic feast would be … in a word … monochromatic. Thankfully, my friends were polite, even curious. Not a disparaging word was heard. Indeed everyone seemed ready to embrace the experience and asked lots of questions. To this day I am convinced they saw the evening as an anthropological adventure.

Sitting down to dinner, we shared joyful toasts of thanks. Before long, the magic kicked in and dinner was less about brown food and more about good conversation, laughter and friendship.

I wish you all a wonderful Thanksgiving. Bon appétit!

Pumpkin Cheesecake
Although brown, this rich and creamy cheesecake was not served at my first Thanksgiving party. I added it to the menu in the late nineties and it became an instant favorite. Enjoy!
Serves 12-16

30-40 (enough for 2 cups finely ground crumbs) gingersnap cookies
2 tablespoons brown sugar
5 tablespoons butter, melted
2 pounds cream cheese at room temperature
1 1/2 cups sugar
3 eggs
1 1/2 cups pumpkin purée
1 cup heavy cream
1 tablespoon cognac or pure vanilla extract
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
Garnish: whipped cream

Set a rack in the center of the oven. Preheat the oven to 350 degrees.

Break the gingersnaps into pieces, put in a food processor and process until finely ground. Add the brown sugar and pulse to combine.

Put the cookie crumbs and butter in 10-inch springform pan and mix with a fork until well combined. Firmly press the crumbs into the bottom and about 1/2-inch up the sides of the pan. Tightly wrap the bottom and sides of the pan in two large sheets of heavy duty aluminum foil and bake at 350 degrees for 10 minutes. Cool the pan on a rack. Do not remove the foil.

Meanwhile, put the cream cheese, sugar and spices in a large bowl. Using an electric mixer, beat until smooth. Add the eggs one at a time, beating until smooth. Add the pumpkin, cream and cognac and beat until well combined.

Pour the pumpkin mixture into the springform pan and carefully place it in a large roasting pan. Add enough boiling water to come halfway up the sides of the springform pan.

Bake at 350 degrees until the cheesecake is golden, about 1 hour and 15 minutes. Carefully lift the cheesecake from the roasting pan and remove the foil. Cool the cheesecake in the springform pan to room temperarture on a rack. Still in the springform pan, cover and refrigerate overnight.

Using a thin knife, carefully cut around sides of the pan to loosen the cheesecake. Release the springform sides, cut the cheesecake into thin wedges and serve with a small dollop of whipped cream.

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One Year Ago – Rustic Apple Croustade
Two Years Ago – Cranberry Sauce
Three Years Ago – Decadent Cheesy Potatoes
Four Years Ago – Broccoli Puree

Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you spend Election Night? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Thanksgiving Weekend Special – Get Creative with the Leftovers

Thanksgiving weekend is all about family, friends, football … and … leftovers! As a matter of fact, I know one or two people who like the leftovers more than Thursday’s main event.

Delicious dishes for Thanksgiving weekend.

Depending on how large a turkey you cooked, at some point I suspect you may get a little tired of turkey sandwiches. When you’re ready for a change, try my Stir-fry Vegetables with Turkey. If you want something heartier, go with Penne Gratin with Turkey & Butternut Squash.

Soup is my favorite Thanksgiving leftover. The day after Thanksgiving I go to work on the bird. First I remove and store any large pieces of turkey that are still on the carcass. I always leave some behind to flavor the turkey stock. Next I throw the bones into the stock pot and spend the morning simmering up a big batch of Turkey Stock. Use some now to make soup and freeze the rest.

To mix it up, add a little spice to your soup. Both my Thai Curried Noodle Soup with Turkey & Vegetables and Spicy Turkey Noodle Soup are sure to please.

If you don’t already, try an old Nye tradition … the first one up on Friday morning gets the last piece of Thanksgiving pie!

Bon appétit and have a great weekend!

What are your favorite dishes made with Thanksgiving leftovers? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click Here! for a complete list of and links to all the recipes on this blog or Here  for seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

In the Kitchen … Is It Done Yet?

If you are looking for Thanksgiving menus and recipes … Click Here!
Otherwise – read on …

Thanksgiving turkey, Christmas rib roast or pork chops on the grill – stop the guessing with an Instant Read Thermometer …

You know I’ve got, well not a million, but lots of gadgets. Each and every one of them is an absolutely, positively essential. Especially at Thanksgiving, this gadget girl couldn’t live without her instant read thermometer.

It’s the perfect tool to end the great is-it-done-yet debate. Whoever’s advice you follow, Julia, Martha or the USDA, an instant read thermometer lets you know if your turkey is done in three hours (twelve to fourteen pounds) or needs another fifteen or thirty minutes. Just insert the thermometer into the thickest part of the thigh. In a few seconds, you’ll get a reading on the bird’s internal temperature. As soon as the thigh reaches 165 degrees, remove the turkey from the oven.

Don’t worry, you don’t need to drive all over town to find one. Most supermarkets have instant read thermometers on their gadget  rack with the wire whisks and rubber spatulas.

And it’s not just for Thanksgiving, I use my instant read thermometer throughout the year. Whether I’m roasting or grilling, it’s a great way to know when meats, poultry and even fish are ready.

Don’t forget to let the turkey rest for twenty to thirty minutes once it’s cooked. If you cut it too soon, all the juices will run out and you’ll end up with a dry bird. Have a great turkey and a great holiday.

Bon appétit

Want more? Click here for more tips, tricks and tools!

What’s your favorite Thanksgiving trick or tip? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Thanksgiving Special – Tinkering with Tradition

Three Thanksgiving Menus & Game Plans to Celebrate with Ease

Happy Thanksgiving everyone!

I’ve put together three menus and game plans to help you make it through the feast of feasts in one piece. Whether you choose traditional New England, French Bistro or Rustic Italian – have a wonderful holiday!

Traditional New England Fare
~.~.~
Butternut Squash Soup
~.~
Roast Turkey with Mom’s (or your Mom’s) Stuffing and Giblet Gravy
Cranberry Sauce
Roasted Brussels Sprouts & Pearl Onions or Broccoli Puree or Roasted Green Beans
Decadent Cheesy Potatoes or Smashed Potatoes
~.~
Apple Crisp with Cranberry Coulis or Rustic Apple Tart

The Game Plan for this flawless day of family and fun!

~.~.~.~

Five Course French Bistro Dinner
~.~.~
Wild Mushroom Soup
~.~
Roast Turkey with Giblet Sauce
Cranberry Sauce
Savory Butternut Squash & Swiss Chard Bread Pudding
~.~
Mixed Greens with Roasted Grapes, Olives and Feta
~.~
Cheese Platter
~.~
Rustic Apple Croustade

The Game Plan to make it happen

~.~.~.~

Rustic Italian Feast
~.~
Mixed Greens and Roasted Mushrooms
~.~
Roast Turkey with Giblet Sauce
Cranberry Sauce
Roasted Butternut Squash Risotto with Stir-fried Leafy Greens
~.~
White Chocolate & Cranberry Trifle

The Game Plan for this relaxing feast.

~.~.~.~.~.~

Bon appétit!  *  Buon Appetito!  *  Happy Thanksgiving!

For a complete list of and links to all the recipes on this blog Click Here!!

What are you cooking for Thanksgiving? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Thanksgiving Special – A Rustic Italian Feast

This week, I’m sharing three different menus to help you create your perfect Thanksgiving feast.

Whether you and your family are hungry for traditional New England fare, a five course French bistro dinner or a rustic Italian feast, I’ve decided the turkey is sacrosanct  but the rest of the dishes are fair game. I’ll be doing a bit of mixing and matching and taking dishes from all three of these menus. Feel free to do the same!

.

Now this is the dinner I would serve if my family didn’t insist on classic or close to classic New England dishes.

Antipasti – a salad to start!
Fall is mushroom season in Italy. My salad of Mixed Greens and Roasted Mushrooms will make a great start to your Thanksgiving dinner.

Move on to the main event!
Many Italians would move onto a pasta course but I prefer to keep it simple. I suggest you combine a beautiful fall risotto with, what else, the Roast Turkey. Feel free to keep the Cranberry Sauce on your menu but skip the stuffing. Roasted Butternut Squash Risotto will be the perfect side dish for your turkey. Complete the main course with Stir-fried Leafy Greens.

For a sweet finish!
It’s not quite Tiramisu but White Chocolate & Cranberry Trifle is creamy and delicious and, well, let’s just call it a distant cousin

The Game Plan

Now:
If you haven’t done it yet, order the turkey!

Saturday morning before Thanksgiving:
Finalize your menu, gather your recipes and make your shopping list. Check it twice. Pick up any and all nonperishable items and everything with a long expiration date at the supermarket and farm stand.

Sunday or Monday:
Find 15 or 20 minutes to make the Cranberry Sauce and the vinaigrette for the salad.

Tuesday:
Set the table and pull out your serving dishes.

Wednesday:
It’s Thanksgiving Eve, time to move into high gear. Check and double check your lists and head to the store. Pick up the fresh turkey, perishables, flowers and anything you forgot on Saturday.

Make the White Chocolate & Cranberry Trifle.

Roast the squash for the risotto. Cool, cover and store in the refrigerator.  Grate the Parmigiano-Reggiano for the risotto.

Wash and bag the leafy greens.

Turkey Day:
First thing in the morning, roast the mushrooms and onions for the salad. Your menu may have its roots in the north of Italy but the house will smell warm and homey … just like Thanksgiving. Cool and slice the mushrooms, cover and store in the refrigerator. Cool and cover the onions. Remove from the refrigerator about 30 minutes before serving or reheat to warm but not hot. Toast the walnuts, cool, cover and store at room temperature.

If you haven’t already, check your recipes and, based on your dinner hour, list the start times for each and every dish. If you haven’t already, think about assigning tasks to friends and family. Your foodie friends will be happy help to pitch in.

About a half hour before it’s time to shove the turkey into the oven, remove it from the refrigerator. Quarter a lemon or orange and onion and put them in the turkey’s cavity. Tie and truss the bird. Do not forget to remove the neck and bag of giblets from the turkey’s cavity.

While the turkey roasts, make broth for the gravy with the turkey neck and giblets.

When the turkey has finished roasting, remove it from the oven and let it rest for about thirty minutes before carving. Make the giblet gravy and keep it warm. Or better yet, I suggest you forget the flour and roux and make a giblet sauce instead.

Cook the garlic and chili flakes for the Leafy Greens over very low heat and then remove from the heat and set aside.

Carve the turkey and cover it to keep warm.

Start making the risotto. Whether you are having a cozy dinner in your farm kitchen or a more formal affair in the dining room, you can make risotto for Thanksgiving, And no, you do not have to stir it constantly! It can simmer by itself why you enjoy your salad. I cheat little and, instead of 1/2 cup, I add the stock about 1 cup at a time. I use a timer and add stock and stir about every five minutes. Sometimes I lower the heat to slow the risotto down and then finish it quickly on medium-high heat to keep it from getting mushy. When the risotto is almost finished, stir-fry the greens in the chili-garlic oil. If you are a relaxed group, especially if you are doing a kitchen Thanksgiving, just slow it down and start the risotto after the salad course.

Toss the mixed greens with vinaigrette and plate the salad on a large platter or individual plates. Dinner is served! If you’ve got a large group, serve family style. It won’t take forever to get everyone served, if you pass two platters or bowls of everything. Start dishes at both ends and in the middle of the table. Relax and enjoy. A rustic Italian feast celebrates la dolce vita or the good life. Take your time between courses and let the conversation and laughter flow.

Bon appétit and Happy Thanksgiving!

For a complete list of and links to all the recipes on this blog Click Here!!

What are you cooking for Thanksgiving? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Thanksgiving Special – Five Course Dinner with a Little French Flare

This week, I’m sharing three different menus to help you create your perfect Thanksgiving feast.

Whether you and your family are hungry for traditional New England fare, a five course French bistro dinner or a rustic Italian feast, I’ve decided the turkey is sacrosanct  but the rest of the dishes are fair game. I’ll be doing a bit of mixing and matching and taking dishes from all three of these menus. Feel free to do the same!

.

I lived in Switzerland for almost two decades. While I was there, I liked to serve a five course Thanksgiving dinner with a foot on each continent.

Start with soup!
Fall is mushroom season in France and Switzerland so I always started my Thanksgiving feast with Wild Mushroom Soup

Move on to the main event!
The star of the show is still the Roast Turkey. And no, don’t skip the the Cranberry Sauce. When serving a five course dinner, it’s important to pace yourself. Instead of stuffing and a couple of veggies, combine them with a delicious Savory Butternut Squash & Swiss Chard Bread Pudding. It’s one of my favorite festive cold weather dishes.

Time for salad!
The French typically eat their salad after the main course. A lovely salad will add a special touch to your bistro Thanksgiving. Mixed Greens with Roasted Grapes, Olives and Feta is a great choice.

Cheese please!
My cheese of choice for my Thanksgiving dinners in Switzerland was always Vacherin Mont d’Or. It hit the market in mid-September and was beautifully aged and at its best by mid to late November. You can find it on-line or serve a platter of your favorite cheeses.

For a sweet finish!

It was such a hit last year that I’m baking it again! My Rustic Apple Croustade is just wonderful.

The Game Plan

Now:
If you haven’t done it yet, order the turkey! If you want to try Vacherin Mont d’Or, order it on-line. With any luck it will arrive in time for Turkey Day.

Saturday morning before Thanksgiving:
Finalize your menu, gather your recipes and make your shopping list. Check it twice. Pick up any and all nonperishable items and everything with a long expiration date at the supermarket and farm stand.

Sunday:
If you don’t already have a batch in the freezer, make the Wild Mushroom Soup but don’t add the half & half. Cool and store the soup in the freezer until Thursday morning.

Monday:
Find 10 or 15 minutes to make the Cranberry Sauce.

Tuesday:
Set the table and pull out your serving dishes.

Wednesday:
It’s Thanksgiving Eve, time to move into high gear. Check and double check your lists and head to the store. Pick up the fresh turkey, perishables, flowers and anything you forgot on Saturday.

Prep the bread pudding and store it in the refrigerator.

Roast the grapes and onions for the salad, cool and store covered in the refrigerator. Pit and slice the olives, cover and store in the refrigerator. Make the vinaigrette. Toast the pecans, cool, cover and store at room temperature.

Turkey Day:
First thing in the morning, bake the apple croustade. Your menu may have its roots in France but the house will smell like Thanksgiving.

Don’t forget to remove the mushroom soup from the freezer. Put it in a large soup pot to thaw.

If you haven’t already, check your recipes and, based on your dinner hour, make a list of start times for each and every dish. If you haven’t already, think about assigning tasks to friends and family. Wine aficionado and foodie friends will be happy to lend a hand.

About a half hour before it’s time to shove the turkey into the oven, remove it from the refrigerator. Quarter a lemon or orange and onion and put them in the turkey’s cavity. Tie and truss the bird. Do not forget to remove the neck and bag of giblets from the turkey’s cavity.

While the turkey roasts, make broth for the gravy with the turkey neck and giblets.

As dinner time approaches, bake the bread pudding. Finish making the soup. Remove the cheese from the refrigerator and let it come to room temperature.

When the turkey has finished roasting, remove it from the oven and let it rest for about thirty minutes before carving. Or better yet, I suggest you forget the flour and roux and make a giblet sauce instead.Make the giblet gravy and keep it warm.

Carve the turkey and cover it to keep warm. Keep the bread pudding warm. Follow my Nana Nye’s example and put the apple croustade back into the oven which is off but still warm.

Ladle the soup and dinner is served! Relax and enjoy. A five course dinner is a marathon of small portions not a sprint. If you’ve got a large group, serve family style. It won’t take forever to get everyone served, if you pass two platters or bowls of everything. Start dishes at both ends and in the middle of the table. Take your time between courses and let the conversation and laughter flow.

Bon appétit and Happy Thanksgiving!

For a complete list of and links to all the recipes on this blog Click Here!!

What are you cooking for Thanksgiving? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011