We’re a little bit late to Jenn’s party, but after the feast we prepared last week, I had to share! Better late than never, right?!
You may remember our (slightly crazy) menu planning tradition… Well, once we all arrived in San Francisco and unloaded Aunt Kris’s boxes and boxes of kitchen gear, it was time to get to work.
But not before reviewing the menu and making a plan, of course!
On Wednesday, we did a lot of prep work, like chopping herbs, making cranberry sauce and a dressing for the green beans, and preparing the stuffing up to the point of baking it.
We always make two stuffings, one with sausage and the other vegetarian. This year, I was in charge of both. Our sausage stuffing was made with pecan bread, fresh cranberries, apples, red onions, and sage. Our vegetarian stuffing was made with cornbread, onions, celery, and a mix of fresh herbs. Both were delicious, though the cornbread may have won, for me.
We also tag-teamed a delicious apple pie. Mom made the crust (with 1 cup all purpose flour and 1/2 cup whole wheat flour), I prepared the filling, and Casey led the assembly.
Casey and I had fun decorating our pie with leaves for a lovely autumnal flair.
Thursday started early – we had a 19 pound bird to get in the oven, after all! Once things were underway in the kitchen, Julie, Casey, and I enjoyed a lovely mid-morning walk around Casey’s current and former neighborhoods. When we returned, it was time for cocktails and appetizers.
Mom and my brother-in-law played bartender, whipping up a delicious Fall Classic Cocktail, made with apple cider and bourbon.
As we put the finishing touches on the meal, the table was set…
…and Casey, as hostess, helped Uncle Bob carve the turkey.
And then it was time to eat!
All in all, we made:
- Herb Roasted Turkey
- 2 stuffings (see above)
- Mashed Potatoes with Roasted Garlic and Herbs
- Creamed Peas and Onions
- Roasted Vegetables (sweet potatoes, parsnips, carrots, and brussels sprouts) tossed with maple syrup and cayenne
- Green Beans with Shallot Vinaigrette and Blue Cheese
- Cornmeal Crusted Tofu
- Vegan pumpkin gravy
- Traditional gravy
- Cranberry relish with oranges
And Casey’s friends brought:
- Kale Salad with Pomegranate Seeds
- Quinoa salad
- Cranberry sauce
It was quite the feast!
And for dessert, we had three pies – Julie’s Bourbon Pecan Pie; Apple Pie; and Pumpkin Pie with brown sugar and peanuts on top (a great addition from Casey’s friends!).
12 of us ate on Thursday, and 9 of us had leftovers on Friday. There was still plenty of food leftover, though, and lucky Casey gets to enjoy it! I wish I had some cranberry sauce to make one of the cranberry smoothies I’ve been seeing around the blog world. I might have to make some this weekend…
Hope your Thanksgiving was equally delicious and family-filled!
PS – Have you entered our EZ Tofu Press giveaway yet? Check it out!