Thanksgiving Menu

Last year for Thanksgiving we had a before-noon open house with a brunch menu for any friends that wanted to stop by.

I’ll be looking for my Red Wing stag to use as a centerpiece. I’ve stashed it away for safe-keeping.

This year we’re planning a sit-down mid-afternoon dinner for 6 or 8 people. Last Christmas we had dinner for 6 and it was just about perfect.

Last Thanksgiving we had a breakfast buffet open house at The Glade.

If it becomes more people than that then we’ll serve and eat buffet-style.

We can use the kitchen island as a buffet station for both hot and cold foods.

If we serve a buffet we’ll set it up in the kitchen and eat at the dining room table.

I think I’ll use my “Annapolis Blue” china by Lenox.

I get a turkey from work around the 18th of November so turkey will definitely be on the menu. I like to make plenty of side dishes so I won’t have to actually cook for the rest of the weekend.

Here’s the menu:

• Turkey with dressing and cranberry sauce

  

  I’ll definitely be making cranberry relish from scratch.

• Candied sweet potatoes
• Mashed potatoes and gravy
• Cauliflower with cheese sauce
• Roasted Brussels sprouts
• Peas and carrots
• Good bread
• Pumpkin custard with whipped cream

I’ll probably need some light hors d’oeuvres before dinner starts.  I don’t want anyone to come to table unhungry.

I’ll make pumpkin pie without crust and serve them in custard cups with whipped cream.

My next steps are to invite people, then to make a comprehensive grocery list and check the local flyers for good sales.

The dining room will need to be cleaned among other things.

I’m going to take D’Arcy’s advice and focus on the dining room. This should be fun.

A special thanks on this Veteran’s Day to all who have served our country to ensure our freedom.

What’re your favorite light hors d’oeuvres?