I love hosting Thanksgiving. The decorating, the menu planning, the cooking frenzy, the not having to pack and haul my kids places.
I don’t make any traditional family recipes since my family’s traditional “recipes” are stuff like store bought stuffing mix or can of asparagus + can of mushroom soup + Ritz crackers crumbled on top. Instead, over the years I’ve collected a bunch of recipes, most of which I’ve made at least three times which I believe legally constitutes a tradition. I usually make a base meal (an app, turkey of course – although last time I hosted my brother-in-law made a fried turkey which was awesome, gravy, several sides including potatoes, a green vegetable and a salad, and a dessert) and let people add to that if they want.
I’m actually NOT hosting this year which is it’s own set of perks (way less stress, my cousin is a fantastic cook who maybe will give me some tips, and all I have to make is a pie), but here’s what I’d make if I were.
Warm brie with honey and walnuts
Served with crackers or baguette.
Sage Butter Roasted Turkey with Cider Gravy
From Bon Appetit
From Alton Brown. None of that canned jellied – ugh, I can’t even. Plus the cranberries popping when they cook are fun.
Scalloped Potatoes and Fennel
From Bon Appetit. I think both the turkey and potato recipes are from the same issue, from the year that I hosted my first Thanksgiving.
Haricot Verts with Walnuts and Walnut Oil
From Amanda Hesser. This is quick yet still special, and doesn’t take up valuable oven space.
Arugula, Pear and Goat Cheese Salad with Pomegranate Vinaigrette
On Food 52. I love this salad, I also make it for holiday potlucks.
Probably Balsamic Brussel Sprouts
Which we had at our friend’s house last year, was delish. I’ve also got these Pomegranate Brussel Sprouts which are great as well, but there’s already a pomegranate salad so…
Some kind of roasted squash
Some kind of dessert
But this year, all I’m making is this Maple Cream Tart that I’ve had my eye on for awhile.