Believe it or not, we are only four weeks away from Thanksgiving – my absolute favorite holiday to cook and bake for. Every year I have to decide how much I will play with my menu from previous years. Everyone has their favorites. I’m also excited because Matthew and Frances are coming to join us along with the other family members. We will be four generations!
I admit that I go a little crazy for Thanksgiving. I have been collecting turkey decorations for years and they are everywhere from place cards to candle holders to straw and wooden turkeys. And a year ago, I treated myself to the wonderful Staub covered pumpkin soup bowls and soup tureen. I know, I know, but I simply couldn’t resist. And while my kitchen is small, I am blessed with a wonderful storage room.
I’ve been working on my menu, which has to factor in that some people keep Kosher and that my godson/great nephew is allergic to eggs. This is what I have come up with so far:
Thanksgiving 2015 Menu
Vegan Curried Butternut Squash Soup
Roasted, fresh-killed turkey
Raw turnip, carrot, apple walnut salad
Sweet Potato OR Vegan Corn Muffins
Sally Lunn Bread (for breakfast the next day)
Carrot and Rutabaga Puree OR Sweet Potato Puree with Orange
Brussel Sprouts OR Green Beans OR Neither
Stuffing with chestnuts (out of the bird)
Vegan Pumpkin Pie
Bourbon Pecan Pie
Amish Apple Streusel Pie
Some of these things may change, but you get the idea. I’ll provide recipes for some of these over the next 4 weeks, but I won’t always have photos until after the holiday. Because my fridge isn’t enormous, I always pray for REALLY cold weather so I can use my terrace as an additional fridge. I’m probably violating 2 or 3 condo rules, but thankfully no one can see…. And I’m very good about keeping all of the other rules.