What’s Cooking? Thanksgiving at my House

I am very excited to be cooking Thanksgiving dinner in my new kitchen. So you ask, “What are you cooking for Thanksgiving?” Obviously, you’ve noticed, I’ve got a lot of recipes that would be pretty darn delicious for Turkey Day. How do I whittle them down for the Nye Family Thanksgiving?

It’s a juggling act. When it comes to Thanksgiving, my family can be pretty traditional. I developed a somewhat eclectic (electric for my family) while I was in Switzerland. When I moved back to New Hampshire, I had to dial it back. Slowly but surely, I’ve add a new dish or two.

So – here’s what I’ll be cooking next Thursday!

Nibbles, spreads, dips, savory biscuits and appetizers
Dad will prepare his Shrimp and Cocktail Sauce. I think I’ll cook up a small wheel of Warm Brie with Cranberry Chutney or put together a display of my favorite cheeses and add a basket of my Cheesy Pumpkin-Sage Biscuits. And finally, I’ll roast up a batch of Rosemary Cashews.

Soups
I’ve already whipped up a batch of Roasted Butternut Squash Soup. I generally serve it in mugs towards the end of the cocktail hour.

Turkey& Sides
I will be roasting a Turkey, stuffing it with Wild Rice & Mushroom Stuffing and serving it with Giblet Gravy and Cranberry Sauce.

For veggies and sides, I’ll be making Broccoli Purée, smashing up some Decadent Cheesy Potatoes and Savory Smashed Sweet Potatoes. As an updated homage to my mom, I may make my Roasted Mushrooms, Leeks, Shallots & Pearl Onions. (Mom always made creamed onions for Thanksgiving.)

Sweet Treats
My sister-in-law is bringing dessert so I’m off the hook. If I was going to bake, I would make my Pumpkin Cheesecake. If that wasn’t enough, I’d add my Rustic Apple Croustade.

And there you have it! My slowly evolving and changing Thanksgiving menu, version 2017.

Happy Thanksgiving from all the Nyes!

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

What’s up with 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.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

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Getting Ready to Give Thanks & Cheesy Pumpkin-Sage Biscuits

I thought we had another week at least! Ten days out, it’s past time to think about Thanksgiving. Professional chef or home cook, your most important tool is between your ears. If you are hosting the harvest feast, before you do anything, think it through and make your plan. No, I don’t mean one of those la-di-da, it’s-all-in-my-head, loosey-goosey plans. Get out your pencil and write it down.

Maybe you are skeptical; you’ve been doing this for years! Maybe you are nervous; it’s your first big sit down dinner. In either case, you can’t help but ask, “Okay, what’s in this plan?” Well, truth be told, it’s nothing more and nothing less than a series of lists.

It starts with the menu. That’s right, what do you want to serve at the great feast? Will you stay with tradition and pull Nana’s menu out of your memory bank? By the way, if you let tradition rule, are you absolutely certain that you want to make that green Jell-O mold again? You know the one – with crushed pineapple, grated carrots and mini-marshmallows. Just askin’.

Then again, maybe you skimmed the latest issue of one of those foodie magazines in the checkout line at the supermarket. If so, tried and true might be looking a little done and donner. If so, it could be time to change things up – a little or a lot. Hesitating? Don’t, it will be fun.

But where to start? That’s easy, the internet of course. Type in a few key words and to search for those intriguing recipes you perused in the checkout line. If you’re more of a cookbook person, spend an hour at the kitchen table leafing through your collection. You’re bound to find something similar. Regardless of your menu, make sure it includes a good number of make-ahead dishes. You have enough to do on Thanksgiving morning without whipping up another casserole.

When it comes to Thanksgiving, don’t be shy about accepting or asking for help if you need it. At least one or two guests will probably offer to bring something. When friends or family suggest something delicious, say yes, and answer quickly before they change their minds. I was delighted when my sister-in-law volunteered to bring the pies. However, kind as friends and rellies are, not all offers are equal. (Sorry, but there will be no green bean casserole on my Thanksgiving table.) Be kind and politely suggest an alternative to the rutabaga mash or Jell-O mold or assure them you’ve got everything covered.

Back to the grand plan, add whatever potluck offerings to your menu and adjust accordingly. If your cousin is bringing the aforementioned green bean casserole (hey, it’s your party not mine) then you can skip the broccoli gratin. Unless you are hosting a cast of thousands, you don’t need two kinds of yams, roasted and mashed potatoes and five or six different green and/or yellow vegetables.

With your menu done, use it to create your shopping list. Go through each recipe and your pantry and then write down any and everything you need to create your wonderful feast. Don’t forget to add the wine, cider, flowers and whatever else you might need.

Finally, create your to-do list and make a time line. Remember those make-ahead dishes? Figure out when you will make them plus set the table and run the vacuum cleaner around the living room. Be realistic about time. Whether it’s peeling the potatoes or finding the turkey platter, don’t let optimism get in the way of reality. It will take longer than think. By all means, enlist help. Remember those that can’t cook can run errands and the vacuum cleaner.

Wishing you good luck and fun with your Turkey Day preparations and bon appétit!

Cheesy Pumpkin- Sage Biscuits
Pass these versatile biscuits before dinner for a tasty appetizer or serve them with the main course. Bake up another batch over the weekend for extra special turkey sandwiches. Enjoy!

Makes about 2 dozen dinner biscuits or 8 dozen minis*

4 cups all-purpose flour
2 1/2 tablespoons baking powder
2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon or to taste chipotle chili powder
1 cup (2 sticks) butter, cut in small pieces
1 1/2 cups (about 6 ounces) grated sharp cheddar cheese
3 tablespoons chopped fresh sage
1 1/2 cups pumpkin purée
1/2 cup sour cream
1 tablespoon maple syrup
Cream or melted butter

Position the racks in the top and bottom third of the oven and preheat to 425 degrees. Line baking sheets with parchment paper or a silicon mat.

Put the flour, baking powder, salt and spices in the bowl of a food processor and pulse to combine.

Add the butter and pulse until the dough resembles coarse meal. Add the cheddar and sage and pulse to combine. Transfer the dough to a bowl.

Put the pumpkin, sour cream and maple syrup in a bowl and whisk to combine. Add the wet ingredients to the dough and stir to combine. If necessary, add an extra tablespoon or two of sour cream.

Divide and pat the dough into 2 balls, place on a lightly floured work surface and shape each piece into rectangle about 9×12-inches and about 3/4-inch thick. Cut the biscuits into 3-inch* squares and place them on the prepared baking sheets.

Brush the top of each biscuit with cream or melted butter and bake at 425 until golden, about 15 minutes. Remove the biscuits from the oven, cool for 5-10 minutes and serve warm.

* For tasty appetizers, cut the biscuits into 1 1/2-inch squares and reduce the baking time.

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One Year Ago – Butternut Squash Tartlets
Two Years Ago – Lemony Kale & Radicchio Salad
Three Years Ago – Wild Rice & Mushroom Stuffing
Four Years Ago – Sweet Potato & Goat Cheese Crostini
Five Years Ago – Pumpkin Cheesecake
Six Years Ago – Rustic Apple Croustade
Seven Years Ago – Cranberry Sauce
Eight Years Ago – Decadent Cheesy Potatoes
Nine Years Ago – Broccoli Puree
Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you ready for the next power outage? What are secret survival tricks? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

What to Cook for Thanksgiving – The Long List

You might have noticed, I’ve been working on this blog for about ten years now. From tasty appetizers to delicious soups and salads, the glorious main course, the fabulous sides and decadent desserts – that’s a lot of recipes … including many, many Thanksgiving dishes…

To make it easier for you, I’ve listed some of my favorite autumnal dishes to make your feasts of feast truly special. Pick and choose whatever interests you … or wait a few days. Throughout the month, I’ll be posting menus and more tips.

Here you go!

Happy Thanksgiving!

Drinks
Dark & Stormy
Kir Royale
Hot Mulled Cider

Nibbles, spreads, dips, savory biscuits and appetizers
Roasted Almonds
Rosemary Cashews

Warm Brie with Cranberry Chutney
Warm Gorgonzola with Caramelized Onions & Walnuts
Roasted Beet & White Bean Hummus

Chipotle Sweet Potato & White Bean Hummus
Savory Rosemary Biscotti
Gorgonzola & Walnut Shortbread with Savory Fig Jam
Crostini with Butternut Squash, Goat Cheese & Balsamic Reduction

Sweet Potato & Goat Cheese Crostini
Mediterranean Shrimp
Roasted Shrimp with Tarragon Aioli
Butternut Squash Tartlets
Spanish Stuffed Mushrooms

Soups
Roasted Butternut Squash Soup
Roasted Carrot Soup
Wild Mushroom Soup
Sweet Potato & Red Lentil Soup (keep this one in mind if you have a vegetarian in the group)

Salads
Crunchy Salad with Apples & Grapes
Roasted Beets with Goat Cheese Salad
Butternut Squash Salad
Roasted Cauliflower, Radicchio & Arugula Salad
Mixed Greens with Roasted Mushrooms
Lemony Kale & Radicchio Salad
Romaine & Radicchio Caesar Salad

The Turkey
Roast Turkey with My Mom’s Stuffing & Giblet Gravy
Wild Rice & Mushroom Stuffing
Savory Bread Pudding with Butternut Squash & Swiss Chard

Veggies & Sides
Roasted Brussels Sprouts & Pearl Onions
Roasted Beets with Sautéed Greens
Mashed Butternut Squash
Broccoli Purée
Roasted Brussels Sprouts with Pearl Onions
Roasted Carrots with Pearl Onions
Roasted Parsnips
Roasted Mushrooms, Leeks, Shallots & Pearl Onions
Decadent Cheesy Potatoes
Smashed or Mashed Potatoes
Lemon Roasted Potatoes
Savory Smashed Sweet Potatoes
Wild Rice Pilaf with Roasted Mushrooms & Kale

Sweet Treats
Apple Crumb Cake
Applesauce Cake with Brown Butter Icing
Pumpkin Cheesecake
Pumpkin Cupcakes
Apple Bread Pudding
Old-Fashioned Apple Crisp with Cranberry Coulis
Rustic Apple Croustade
Rustic Apple Tart
Mini Tarte Tatin (Mini Upside Down Apple Pies)
Chocolate Walnut Tart
Aunt Anna’s Pecan Pie
 Cranberry Clafoutis
Maple Mousse with Apple Compote
Pumpkin-Ginger Mousse
White Chocolate & Cranberry Trifle
Apple Oatmeal Cookies
Ginger Shortbread
Pumpkin & Spice Cookies
Pumpkin Chocolate Chip Squares
Mini Pumpkin Whoopie Pies

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

What’s up with 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.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

Thankful for Leftovers Special

ThanksAhh the day after Thanksgiving. Nothing to do but put your feet up, make the turkey stock and … either go for a walk or let out all your pants. (If you haven’t figured it out yet, I’m not a Black Friday shopper!) There is so much food in the refrigerator; you won’t need to make dinner for a week, maybe two.

The only question is what to do with all that leftover food … 

… well, here are a few thoughts …

There is everyone’s favorite … soup:

My Favorite Spicy Chicken (or Turkey) Noodle Soup

Curried Thai Soup with Noodles, Turkey & Vegetables

Turkey Noodle Soup with Spinach

Not feeling soupy? How about:

Leftover Turkey Stir Fry

Black Friday Enchiladas (Turkey & Black Beans Enchiladas)

Cheesy Gratin with Thanksgiving Leftovers

Pumpkin Chili with Turkey & Black Beans (Replace the ground turkey with bite sized pieces of leftover turkey.)

If you love roasted vegetables, there’s a chance you made too many. Whether you’ve got roasted butternut squash, carrots, parsnips or a mix, they’re delicious in many, many ways. Enjoy your gently reheated, roasted vegetables in a variety of interesting concoctions:

As an appetizer, try them on Crostini with Goat Cheese & Balsamic Reduction

On a salad of Mixed Greens with Dried Cranberries, Pumpkin Seeds and Parmigiano-Reggiano or Arugula with Goat Cheese Salad and Toasted Walnuts.

Go Italian, pull out the pasta machine and have some fun with Homemade Butternut Squash Ravioli with Browned Butter. Alternatively, you can buy your raviolis and enjoy Ravioli with Roasted Butternut Squash & Browned Butter. Need a few more options, what about  Butternut Squash Lasagna or Squash Risotto?

If all fails, whirl them into soup. Regardless of the veggies, you can probably use my Roasted Butternut Squash Soup as a guide.

slippers_02Need more … alright, here are a few more suggestions.

Have a great weekend! Bon appétit!

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

How are you spending the long holiday weekend? 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! © Susan W. Nye, 2016

Something to Talk about this Thanksgiving & Homemade Butternut Squash Ravioli with Browned Butter

thanksgiving_proclamation_1863_02Woooo-eee! When President Lincoln proclaimed the last Thursday in November as a day of Thanksgiving, he missed two important consequences. The first is the five Thursday Novembers. Fast forward several decades and the big department stores were none too happy to delay the start of the holiday shopping season. It took a bit of lobbying but FDR eventually re-proclaimed Thanksgiving as the fourth Thursday in November. The second consequence is that, every other year our harvest feast comes right on the heels of an election. Sometimes those elections are calm, even uneventful while other are anything but.

I think we’d all agree that this year’s election was nothing short of prickly. On top of that, the election was held on the last possible date and Thanksgiving is on the early side this year. If it feels like you just voted, you’re right. It was only two weeks ago. Given that nerves may be a little frayed, what will you talk about around the Thanksgiving table? Will you avoid politics or jump in feet first?

It all depends on your friends and family. Some people love nothing better than a raucous political argument. They live for the day when Uncle George arrives with his absurd, antiquated views. Or when that hippie cousin stops by with all her balderdash. With any luck, George and the hippie share that enthusiasm for a raging argument. It’s what some families do. However, if disagreements make you break out in hives, you’ll need some alternative topics of conversation.

Of course, many families are all in agreement. Their ballots match both up and down the ticket. If that’s you and yours and your candidate won, then you’re somewhere between satisfied and ecstatic. After a few high fives, you’ll want to get on to more important things. After all, nothing stops a conversation faster than cheerful agreement.

On the other hand, you might all be in agreement but also in despair. If that’s the case, it’s a good idea to lay off the political talk. Save it for Black Friday or a dismal, rainy afternoon during the January Thaw. For now, it’s time to be thankful and take a break from the angst and sorrow.

So then, whether it is fear of fisticuffs, campaign fatigue or whatever, let’s lay off the politics for a day, maybe two. Are you good with that? Assuming your answer is yes; will your friends and family be able to keep up a conversation? It’s not an unreasonable question. If you’re worried that your Thanksgiving feast will be eaten in resounding silence, well then, let’s give ’em somethin’ to talk about.

Thanksgiving is a good time to count our blessings, look to the future and focus on the issues that matter. You know, important stuff like whether the Patriots will make it to the Super Bowl. Once you agree they will, you can move on to debate the virtues of online dating and Coke versus Pepsi. Be sure to save some time to puzzle out if it is El Niño or La Niña that brings all the snow. From there you can discuss alien abduction – truth or fiction, consider if the 1969 moon landing was faked and figure out if there is a heaven for dogs. And what about cats? Artistic types will want to debate where creativity comes from and if shyness is a condition or a choice. And what about those boisterous extroverts?

Have a wonderful Thanksgiving and bon appétit!

Homemade Butternut Squash Ravioli with Browned Butter
A delicious way to use up any Thanksgiving leftovers. If you don’t have any leftover squash, well, it’s worth making a new batch! Enjoy!nye_making_ravioli
Serves 4

Butternut Squash Filling
About 1 1/2 cups leftover Roasted & Mashed Butternut Squash, at room temperature
1/2 cup mascarpone or cream cheese at room temperature
1/4 cup freshly grated Parmigiano-Reggiano cheese

Pasta Dough
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs
2 tablespoons extra-virgin olive oil

Putting it all together
1 large egg
6 tablespoons butter
About 1/4 cup chopped hazelnuts or walnuts, toasted
Grated Parmigiano-Reggiano cheese

Make the filling: Put the leftover squash, mascarpone and Parmigiano-Reggiano in a bowl and stir to combine. (Any extra filling makes a great bruschetta topping.)

Make the pasta dough: Put the flour and salt in the bowl of a stand mixer fitted with a dough hook and beat on medium speed to combine. Continue beating while adding the eggs, 1 at a time. Add 1 tablespoon olive oil and continue to mix until the dough forms a ball.

Dust your work surface with flour. Knead and fold the dough until elastic and smooth, this should take about 10 minutes.

Put the remaining olive oil in a bowl. Roll the dough in the oil until evenly coated. Cover the bowl and let the dough rest for about 30 minutes.

Cut the dough into 2 pieces. Dust your work surface and the dough with flour. Flatten the dough into rectangles and roll them through a pasta machine 3 or 4 times on the widest setting. Reduce the setting and continue to crank the dough through the machine, 3 or 4 times at each setting until each piece is about 1/8-inch thick.

Putting it all together: Beat the egg with 1 tablespoon of water to make an egg wash.

Dust your work surface and one side of each pasta sheet with flour. Using a large cookie cutter, make 2 1/2 – 3-inch circles.

Brush one side of half of the circles with egg wash and add a dollop of filling. Top with the remaining pasta circles and gently press together. Crimp the edges with a fork to tightly seal. Let them sit uncovered for 30 minutes to dry slightly. (The ravioli can be made ahead, covered and refrigerated until ready to cook.)

butternut_squash_ravioli_02Bring a large pot of salted water to a boil, add the ravioli and cook for 3 minutes or until they float to the top. Don’t overcrowd the pot.

While the water comes to a boil and the pasta cooks, cook the butter in a small saucepan over medium heat until golden brown.

Using a large strainer, transfer the ravioli to a platter or individual plates, drizzle with browned butter, sprinkle with grated Parmigiano-Reggiano cheese and chopped nuts and serve.

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One Year Ago – Thanksgiving Leftovers
One Year Ago – Cranberry Clafoutis
Two Years Ago – Black Friday Enchiladas (Enchiladas with Turkey & Black Beans)
Three Years Ago – Snowy Pecan Balls
Four Years Ago – Chocolate Truffles
Five Years Ago – Smoked Salmon Mousse
Six Years Ago – Roasted Beans
Seven Years Ago – Winter Soup with Pasta, Beans & Greens

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

What will you talk about around the Thanksgiving table this year? Feel free to share.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Three Menus (& the Recipes) for a Delicious Thanksgiving

stirring_the_potThanksgiving means a lot of things. It is a wonderful time to celebrate family and friends. It is also a time to celebrate delicious food traditions.

I’m off to a friendsgiving potluck this year. If you are too, here are some suggestions of what to bring.

If you’re staying home and cooking for loved ones … I’ve put together three great menus to help you make it through the feast of feasts in one piece. Feel free to use one in its entirety, pick and choose or mix and match.

Whatever you cook this Thanksgiving, have a wonderful holiday!

~.~.~~.~.~~.~.~

Traditional New England Fare with a Contemporary Twist
~.~.~

To Start
Butternut Squash Soup
~.~

The Main Event
Roast Turkey with Mom’s (or your Mom’s) Stuffing and Giblet Gravy & Cranberry Sauce
Roasted Green Beans & Tomatoes
(It’s not green bean casserole – it’s much, much better)
Mashed Potatoes
(Of course!)
~.~

A traditional Thanksgiving seems to cry out for a multitude of desserts!
Apple Crisp with Cranberry Coulis
Pumpkin Cheesecake
Aunt Anna’s Pecan Pie

~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~

Five Course French Bistro Dinner
~.~.~

Entrée – To Start
Wild Mushroom Soup
~.~

Plat Principal – The Main Event
Roast Turkey with Giblet Gravy with
Savory Butternut Squash & Swiss Chard Bread Pudding & Cranberry Sauce
A delightful casserole of White Beans Provençal with Bacon & Baby Kale
~.~

La Salade – Salad
Arugula with Roasted Beets & Goat Cheese

Fromage – Cheese
A Beautiful Platter of Artisanal Cheeses with Bread & Crackers Platter
~.~
Dessert – A Duo of Mousse
Pumpkin-Ginger Mousse
Maple Mousse with Apple Compote

~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~

A Rustic Harvest Feast Italian Style
~.~.~

Aperitivo – To Nibble with Cocktails
Roasted Almonds

Antipasto – To Start
Butternut Squash Crostini with Goat Cheese & Balsamic Reduction
~.~

Primo – The First Course
Ravioli with Roasted Butternut Squash
~.~

Secondo – The Second Course
Roast Turkey with Giblet Sauce, Wild Rice & Mushroom Stuffing &
Cranberry Sauce
Roasted Carrots & Pearl Onions
Lemon Roasted Potatoes
~.~
Insalata – Salad
Lemony Kale & Radicchio Salad
~.~

Formaggi e frutta – Cheese & Fruit
A beautiful platter of artisanal cheeses, preferably Italian, and fresh fruit
~.~

Dolce – Sweets
Tiramisu
Rustic Apple Tart

~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~

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.

Want more? For a complete list of and links to all the recipes on this blog Click here or Click here for more seasonal menus! © Susan W. Nye, 2016

A Friendsgiving Potluck Special

gnarly_gourdsAre you going to a potluck this Thanksgiving? Or maybe you’re hosting one? If you’re the host, your job is more or less set. You’re in charge of the turkey and stuffing … and don’t foret the Cranberry Sauce!

If you’re a guest, well, now would be a good time to figure out what to bring … and clear it with your host. Then again, if you’re the host, it’s nice to have a list of possibilities handy when people start to call and ask, “What do you need?” So, here we go … from soup to nuts … here are some of my favorite Thanksgiving and fall dishes to share with family and friends next week:

We’ll start with a few great Thanksgiving appetizers: First, there are the one or two bite wonders:
Butternut Squash Tartlets
Greek Stuffed Mushrooms
Spanish Stuffed Mushrooms
Butternut Squash Crostini with Goat Cheese & Balsamic Reduction
Mushroom Crostini

Next, a delicious dip or hummus will be very welcome. Here are three tasty choices:
Chipotle Sweet Potato & White Bean Hummus
Roasted Beet & White Bean Hummus
Warm Gorgonzola with Caramelized Onions & Walnuts

Finally, pilgrims lived by sea and feasted on its bounty at the first Thanksgiving. Seafood makes a great holiday starter. Perhaps you’d like to try my …
Gravlax with Tarragon-Caper Mustard Sauce
Smoked Salmon Mousse
Roasted Shrimp with Tarragon Aioli 

I’m bring soup to a Friendsgiving this year. Here are three you might like to try.
Roasted Butternut Squash Soup (my family’s favorite)
Wild Mushroom Soup
Chipotle Sweet Potato Soup

Maybe your group would prefer a salad. Here are some of my favorite fall salads:
Lemony Kale & Radicchio Salad
Roasted Beets with Goat Cheese Salad
Butternut Squash Salad
Roasted Cauliflower, Radicchio & Arugula Salad 

When it comes to Thanksgiving, you cann’t have too many side dishes … can you? If you’ve volunteered to to vegetables. I’m a huge fan of roasting veggies – here are some suggestions:
Thanksgiving_Place_CardsRoasted Beets with Sautéed Greens
Roasted Brussels Sprouts & Pearl Onions
Roasted & Mashed Butternut Squash
Roasted Carrots with Pearl Onions
Roasted Parsnips with Rosemary
Roasted Cauliflower with Parmigiano-Reggiano
Roasted Green Beans & Tomatoes
Roasted Mushrooms, Leeks, Shallots & Pearl Onions
Broccoli Purée

So, maybe you only eat them once or twice a year but you gotta have spuds on Thanksgiving. Here are a couple of possibilities:
Decadent Cheesy Potatoes
Lemon Roasted Potatoes
If you’d prefer a spud alternative, you can always try my:
Quinoa with Sweet Potato & Spinach (a good choice if there will be a vegetarian or two at the party)
Savory Bread Pudding with Butternut Squash & Swiss Chard

And it’s on to dessert. For a whole lot of people, it’s not Thanksgiving without a pumpkin pie. Well, I think you just might like some of my alterative just as much … maybe more. Here goes:
Pumpkin Cheesecake
Pumpkin Chocolate Chip Squares
Pumpkin Cupcakes
Pumpkin-Ginger Mousse

If you rather fancy an apple pie .. then consiider my
Mini Tarte Tatin
Rustic Apple Croustade
Rustic Apple Tart.
Apple Bread Pudding
Applesauce Cake with Brown Butter Icing
Old-Fashioned Apple Crisp with Cranberry Coulis

Have a wonderful Friendsgiving and bon appétit!

How are your Thanksgiving plans shaping up?  I’d love to hear from you! Let’s get a conversation going.

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

© Susan W. Nye, 2016