I was chatting with my dear friend Karen the other night and she said I needed more Thanksgiving recipes on my site and she’s right. So I thought it would be fun to share my menu for Thanksgiving this year and also provide links to recipes that I’ve made in the past that would be a great addition to your Thanksgiving meal.
My husband likes a very traditional Thanksgiving with foods that he ate for Thanksgiving growing up. So for our Thanksgiving dinner I try to strike a balance between cooking family favorites and adding a few new things so that I don’t get bored making the same old thing year after year.
Here’s this year’s menu:
- Dry-Brined Turkey (new this year – see below)
- A traditional bread stuffing adapted from a recipe my sister-in-law gave me when I first got married.
- Mashed Potatoes and Gravy – I love my potato ricer for making really creamy mashed potatoes. I make the potatoes early and keep them warm in a crockpot with a little milk on top. Updated: Jane, This Week For Dinner, had a great post on making gravy.
- Last year I made Paula Deen’s Sweet Potato Bake and everyone raved about it, so I’m including it again this year
- Broccoli Pancetta Sauté (new this year – see below)
- Buttered corn for my mom who isn’t crazy about broccoli
- My favorite dinner rolls using Lovin’ from the Oven’s Brown & Serve Roll technique.
- I grew up eating Green Jello Cream Cheese Salad and it really wouldn’t be Thanksgiving for me without it, my kids love it now too.
- Ocean Spray Cranberry jelly from the can because my boys and husband love it and choose it over homemade cranberry sauce (not that I’m bitter about that)
- Pumpkin Pie is an absolute must have for my husband. He likes the Famous Libby’s pumpkin pie that is always on the label.
- Crostata con la Crema with lemon curd and strawberry coulis (I’ll post the recipe for this soon.)
I usually cook our turkey in a Reynolds roasting bag, but this year I have a beautiful new Oneida roasting pan that I got with a gift certificate at Blogher Food. I debated whether to do a dry or a wet brined turkey and came across this recipe in the Los Angeles Times for a dry brined turkey that gets rave reviews. They have a couple of different versions of it on their site because they’ve updated it to make it even easier to cook so I’m posting the version I’ll use. Hopefully, I’ll get a great picture of it on Thursday and I’ll update my post.
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I was looking for a new vegetable recipe this year and saw this one in Good Housekeeping. I love that it’s made in a skillet on the stove and takes less than 10 minutes to cook.
Ingredients
- 2 tablespoon(s) olive oil
- 1 1/2 ounce(s) pancetta, chopped
- 2 clove(s) garlic, crushed with press
- 1/4 teaspoon(s) crushed red pepper
- 2 pound(s) broccoli florets, small
- Salt
- 1/2 cup(s) water
- 1 tablespoon(s) fresh lemon juice
- Lemon wedges, for serving
Directions
- In 12-inch skillet, heat 1 tablespoon oil on medium-high. Add pancetta and cook 1 to 2 minutes or until browned and crisp, stirring. With slotted spoon, transfer to paper towels to drain.
- To same skillet, add garlic and pepper. Cook 10 seconds, stirring, then raise heat to high and add broccoli and 1/2 teaspoon salt. Cook 2 minutes, then add water. Cover and cook 3 to 5 minutes or until most of water evaporates.
- Meanwhile, in small bowl, with wire whisk, stir together lemon juice and remain ing 1 tablespoon oil. Drizzle over broccoli and gently toss to evenly coat. Transfer to serving bowl. Top with pan cetta and serve with lemon wedges.
Notes
http://www.barbarabakes.com/2010/11/thanksgiving-menu-and-recipes-dry-brined-turkey-and-broccoli-pancetta-saute/
Ingredients
- 1 (12- to 16-pound) turkey
- Kosher salt or any of the seasoned salts
Directions
- Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of kosher salt or the appropriate amount of a seasoned salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons kosher salt).
- Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned but not oversalted.
- Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. Use a little less than a tablespoon. Flip the turkey over and do the same with the other side.
- Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, leaving it in the bag but turning it and massaging the salt into the skin every day.
- Remove the turkey from the bag. There should be no salt visible on the surface, and the skin should be moist but not wet. Wipe the turkey dry with a paper towel, place it breast-side up on a plate and refrigerate uncovered for at least 8 hours.
- On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 450 degrees.
- Place the turkey on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, reduce the oven temperature to 325 degrees, and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.
- Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.
Notes
Los Angeles Times Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that's delicious as is. But you can add other flavors. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. Remember that you should salt the turkey by Monday night at the latest to have it at its best by Thursday, though briefer salting times will work too.
Great Thanksgiving recipes from last year:
Caramelized Corn and Green Beans with Pecans and Blue Cheese, Barbara Bakes
Fresh Cranberry Sauce with Orange Zest, Two Peas and Their Pod
Cranberry Apple Pie, Barbara Bakes (my favorite apple pie recipe!)
Pecan Squares, Barbara Bakes
Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Barbara Bakes when you shop!
I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
What gorgeous food! Those pies look perfect.
Cheers,
Rosa
I love reading what everyone is having for thanksgiving this year. It’s some weird kind of voyeuristic obsession. I love your menu!
Excellent & a classic Thanksgiving menu. These recipes look wonderful!
My mom likes trying new things. I want to find a way to jazz up pumpkin pie–my family likes the same one ya’ll do, but to me it needs more spice!
Barbara – My husband enjoys a traditional Thanksgiving dinner as well, but I always have to throw something new in there just for me. The broccoli and pancetta saute sounds like a great alternative to the green bean casserole that my Mom always serves. One day I’m going to change things up on her. I wonder how that’ll go?
Hope you and your family have a wonderful holiday!
Everything sounds delicious. Wish I was sitting at your dinner table this year!
wow what a great menu and love your posting different blog’s recipes! Happy holidays!
Great line up! Those gorgeous pumpkin pies are making me jealous. We’ll be having something chocolate peanut butter here because the rest of the fam doesn’t like pumpkin… Sigh
I bet your ‘traditional’ recipes are some of the best out there! I can say that your pumpkin pie is anything but standard!!
Also, I love all of the links you provided to others posts!
the dry brine sounds great, and a lot less work, i likes it! hope you’re having a lovely holiday week barbara!
I love your menu, everything sounds good and I am sure will taste delicious!
Thanks for sharing the thanksgiving menu. That’s so sweet of you. Everything sounds really luscious. Hope you’re going to have a fabulous time on this coming festive celebration. Enjoy!
Blessings, Kristy
I’d love to try this turkey recipe. I’ve never to brine, I always go for roasting. It’s always fun to try something new. Hope you have a wonderful Thanksgiving!
I love the idea of a dry brining Barbara! So much easier and less messier than the other way. And your broccoli dish would be a big hit in my broccoli loving family!
I love all those pictures….I usually make the same pie that you do…Libby’s famous pumpkin pie. I am trying a new one this year and we’ll see how that goes.
All of these recipes look great! I have never cooked a whole turkey. I really want to give it a try.
What a stunning array. May I come over to your home? Wishing you the best this holiday.
Mum you are the Thanksgiving queen! One day I really hope to sit down at your Thanksgiving table-if you’ll have me of course!
xxx
I’d love to sit down at this table Barbara, there is nothing like a traditional meal and the pie.. oh my gosh., it looks wonderful
I don’t believe I’ve tasted a dry brined turkey with these flavours, sounds wonderful.
Looks like a right ol’ feast will be had
Everything on your menu sounds delicious! Hope you have a wonderful Thanksgiving!
Great ideas and recipes. I love the crockpot idea for potatoes, growing up we were always waiting for someone to finish mashing the potatoes before we could finally eat… now, problem solved!
I always have an orange Jello dish on my table (talked about it in my latest blog) that is a holdover from my childhood
It’s amazing the feelings those simple dishes can bring back. Happy Thanksgiving!
That is a lovely menu, Barbara! Dry brining is a wonderful idea, I’d love to try it! (This year we already have ours in a wet brine, but I’m bookmarking it for next year!) Wishing you and yours a wonderful Thanksgiving!
Your family is lucky to have you making the feast! Have a most wonderful holiday!
I really like that pie link you sent me. I’m going to try it!
Wish I was coming to your house for Thanksgiving. I try to add some new items each year but my family really likes the old stand bys. Our menu is starting to get a bit big.
I love to hear about Thanksgiving food, the only hint of it we get over here is the availability of canned pumpkin (in certain upmarket supermarkets) from early October through to end of November. I guess we have such a tradition for turkey at Christmas here that the Brits couldn’t handle two feasts with big birds so close together.
I made pumpkin scones with Libby’s puree tonight. Can’t wait to see your Crostata – mines a pumpkin one too!!!
Those pies are perfect & neatly done.Happy Thanksgivings to you and your family Barbara!
So beautiful your Blog.
Love your blog – thanks so much for visiting mine! I love your Thanksgiving menu – all sounds amazing!
Susan http://www.ugogrrl.com
Your pies look so perfect, there are no cracks on them! How lovely!
Happy Thanksgiving to you and your family! Love the recipes!
I keep hearing about this dry brining method, so you will have to tell me how you like it! I still brine mine the old way
I don’t think I could do the dry brine since I get my turkey fresh from the farmer, there isn’t enough time to dry brine it. They were butchered Monday and not available for pick up until Tuesday after 4:00. So that would leave me less than 36 hours of brining. Dying to hear how you like it though!
Great roundup of Thanksgiving recipes, Barbara. I can particularly relate to two things you said above. I spent the last 30 years living in countries where turkeys and other Thanksgiving staples ranged from non-existent to exceedingly hard to find. Like you on your Australian sojourn, we celebrated anyway and had great fun figuring out local substitutes. And we too have a traditional T-Day green jello/cream cheese “salad” that’s ALWAYS on our menu, but made with canned pears. I tried making it from scratch one time with fresh pears and it wasn’t nearly as good. Love the sound of yours too!
Ciao Barbara
Ti lascio questo messaggio per ringraziarti e per dirti che ho fatto le ciambelle fritte seguendo i tuoi consigli e la tua ricetta, sono venute BUONISSiMe. Ti faccio tanti complimenti di cuore per le tue ricette il tuo lavoro e la tua gentilezza.
Ciao a presto
What a delicious selection of Thanksgiving recipes! I’ll have to try that dry brine for my Christmas turkey- it sounds good.
And those pies are gorgeous!
that is a perfect looking pie:) very gorgeous.. happy thanksgiving!
Those pumpkin pies look wonderful. My mouth is watering at the sight of them!
What a great spread Barbara…very nice seeing what you excel at during this celebratory event. We Italians (at least with my family) do things quite differently and I’ve got to say that I wouldn’t mind adding that cranberry apple pie to the mix ;o)
Happy holiday festivity and flavourful wishes,
Claudia
Happy Thanksgiving Barbara! Love this post and I did add a link for my favorite butternut squash dinner rolls!
Thanks!
My brother always brines his turkey before baking, I have yet to try it, I need to do this! Your menu sounds wonderful, I love trying new things along with the old favorites. I hope your Thanksgiving is wonderful!!
Your Thanksgiving menu is so great, that must need a few days of preparation
And the pie looks scrumptious!