<p>I know it is early -but I wanted to hear about some of your sure-fire Thanksgiving dishes. Also interested in make ahead or freezer ideas
Thanks! </p>
<p>Last year was the first time I made Thanksgiving dinner for my family, and my husband insisted on squash soup. Please understand that I’m not a cook by any stretch of the imagination, so this request sent me into a panic. However, I found a great recipe, and it has become a family favorite which I’ve made many times since.</p>
<p>Our menu includes turkey, filling ( the PA Dutch term for stuffing), mashed potatoes, gravy, corn, green beans, cranberry sauce, rolls, and apple pie and pumpkin pie for dessert. This is a very common PA Dutch menu that both my husband and I were raised on, and we are continuing the tradition. </p>
<p>The soup was our first stray from the PA Dutch tradition.</p>
<p>The pies and first two steps of the soup were made ahead. Everything else was made on Thanksgiving Day, but with four people helping, it was fairly easy.</p>
<p>I made this cranberry sauce last year, and it was very tasty. If you like the combination of cranberry and orange - this was awesome! <a href=“Homemade Cranberry Sauce Recipe with Orange - Cherished Bliss”>http://cherishedbliss.com/cranberry-sauce-recipe/</a></p>
<p>It was really easy to make a day or two before Thanksgiving, and I thought it tasted much better than the store bought canned cranberry “jelly.”</p>
<p>People who like wine but choose to abstain may find that sparkling cider is a good beverage with traditional Thanksgiving dishes.</p>
<p>The last few years, we’ve gone to a restaurant for Thanksgiving. It’s delightful–no cleanup, everyone is relaxed… but I’ve picked up a few added touches that I use at other meals.
*Toasted hulled pumpkin seeds are a great garnish for soups.
*Apple pie and cheddar cheese is really good.
*Pinot Gris goes very nicely with turkey.
*Roasted cauliflower tastes much better than steamed or sauteed. </p>
<p>OTOH, garlic mashed potatoes are overkill on Thanksgiving, however good they are the rest of the time. </p>
<p>Thanks all. Thanks for the recipe. I have never served soup for Thanksgiving. I might try it this year</p>
<p>You can easily make a pecan or apple pie the day before. I usually just follow the pecan pie recipe that is on the Karo Corn Syrup bottle and works perfectly. I do however wait until close to dinner time to prepare the home made whipped cream.</p>
<p>I make roasted root vegetables instead of mashed potatoes:</p>
<p><a href=“http://seattletimes.com/html/foodwine/2010244587_holidayroastedveg11.html”>http://seattletimes.com/html/foodwine/2010244587_holidayroastedveg11.html</a></p>
<p>This and vodka crust quince and apple (or alpine strawberry) pie are my two “signature” dishes. </p>
<p>I made mashed parsnips, no more mashed potatoes, too high glycemic index for me.</p>
<p>I have never had parsnips. :"> My Mom never made them and I haven’t made them as an adult. Maybe it is a southern thing. I should try them </p>
<p>We combine both parsnips and potatoes for our mash. It gives the potatoes depth and doesn’t overwhelm the guests with unfamiliar flavors. I also do both sweet potatoes with brown sugar and a savory version with carmelized onions. </p>
<p>Parsnip has a slightly sweeter taste than potato. It’s like a white carrot. My husband likes it with meat because it balances the savory of the meat.</p>
<p>My favorite Thanksgiving recipe is a cranberry Apple relish that is Soooo easy and best done 1-2 days before. </p>
<ul>
<li>thawed can of frozen apple juice concentrate </li>
<li>bag of cranberries (washed, picked, etc)</li>
<li>1 apple; cored, sliced, then each slice cut in 1/3, so you have pices that are approx 0.5" square and 1/8" thick</li>
<li>cinnamon stick</li>
</ul>
<p>Bring to boil. Let simmer until all cranberries have popped. Let cool and put in container in fridge. </p>
<p>I swear you will never buy canned cranberry relish again!</p>
<p>Thanks!</p>
<p>Here is a menu (or portions of a menu) I am actually considering: </p>
<p><a href=“Holiday for the Heroes | Saveur”>Holiday for the Heroes | Saveur;
<p>I guess I want a traditional meal, but I’m also tired of the tried and true. I want turkey, but I want a better way to prepare it than simply roasting it whole. </p>
<p>That turkey looks good! </p>
<p>In addition to the cranberry relish, I’m in charge of dessert for 15-18. Current plans:</p>
<ul>
<li>gluten free carrot cake (new recipe, haven’t tried yet)</li>
</ul>
<p><a href=“http://www.consciousnutrition.com/gluten-free-carrot-cake-counts-vegetable/”>http://www.consciousnutrition.com/gluten-free-carrot-cake-counts-vegetable/</a></p>
<ul>
<li><p>pumpkin cheesecake, using trader joes gluten free ginger snaps for crust</p></li>
<li><p>either something Apple or chocolate. Have a few weeks to figure it out. </p></li>
</ul>
<p>We swear by Martha Stewart’s Turkey 101. We call it the drunken turkey :). Seriously…it looks like the picture of a gourmet magazine. Try it, but please don’t freak out when the wine and butter soaked cheesecloth turns black. It scared me the first time, but when we peeled it off mid cooking, the skin was a gorgeous brownish-mahogany color. Yummmm. <a href=“http://www.food.com/recipe/marthas-perfect-roast-turkey-442389”>http://www.food.com/recipe/marthas-perfect-roast-turkey-442389</a>. Homemade cranberry relish (back of bag) but use pomegranate juice instead of water. Delish! That, and roasted Brussel sprouts with balsamic vinegar, olive oil, garlic powder and kosher salt. This recipe turned me from a Brussel sprout hater to a Brussel sprout lover!</p>
<p>I think parsnips taste weird, but I use them from time to time when I’m bored with other vegetables. Honestly for Thanksgiving I like the simple easy dishes. Turkey with a traditional stuffing, plenty of gravy, mashed and sweet potatoes, a green vegetable (usually beans, sometimes brussel sprouts), salad, pecan and apple pie. If sister-in-law comes she also brings pumpkin. </p>
<p>About the only unusual thing I do is mash sweet potatoes with a bit of orange juice and lots of butter. Sometimes I stick in some candied pecans.</p>
<p>This is a big favorite at our house and very easy: Corn casserole
1 can whole kernel yellow corn, undrained
1 can cream style yellow corn
1 (8 oz.) carton sour cream
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted</p>
<p>Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 to 60 minutes.+</p>
<p>I love parsnips and I am not from the South. I think they taste like very intense carrots. I love them roasted but now I want to try them mashed!</p>