What’s on your Thanksgiving menu?

This Thanksgiving is a special one for our household – the first time we’ve ever really hosted (and by “hosted,” I mean “invited people who don’t usually see the house in its usual pigsty state”).  We’ve got 3 serious cooks to prepare the meal for 13 or 14 guests – a good ratio – and the menu has gotten to the point where I’ve had to make a spreadsheet to keep track of it.

My Aunty Sen is bringing a couple of her specialties –  fried wontons and scallion pancakes – and for some of the other dishes, we’ll just wing it.  But a few are perennial favorites that come out of cookbooks, and I thought I’d share them here.

Slow-roasted butter pecans.  I’ve loved these ever since first encountering them in Damon Fowler’s Savannah Cookbook.  They’re nothing more than pecans tossed with butter and roasted ever so slowly in a low oven for hours, but they’re impossible to stop eating and go irresistibly with that first glass of wine.

Ancho-maple glazed turkey with roasted garlic-cilantro gravy, from Bobby Flay’s Mesa Grill Cookbook.   I’ve made it for at least a handful of times, and it’s always terrific.  Flay recommends a cranberry-mango relish, but I always skip that because I feel weird about mangoes in November. I just make a cranberry-orange one instead.

Cranberry crumb tart, from New England Cooking: Seasons and Celebrations by Claire Hopley.  I didn’t keep this book (by a neighbor from my town), but the cranberry tart recipe has continued to be a durable favorite on the dessert table.  It’s pretty, too.

And yes, each of these three recipes is basically the *only* one I use out of its cookbook <sigh>,

In addition to what I’ve already mentioned, there will be mulled wine, cornbread, stuffing, 3 or 4 side vegetables, apple pies, a mocha tart, pumpkin ice cream…and so on.  In fact, I’d better get on that shopping list right now. 

What are your perennial Thanksgiving recipes – and are they from one-recipe cookbooks, too?

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  • boardingace  on  November 27, 2013

    Wow, your menu sounds DELICIOUS!!! And then at the end you mentioned pumpkin ice cream, mmmm!!!

  • DKennedy  on  December 2, 2013

    My perennial favorites for Thanksgiving:

    Sunday Suppers' Kabocha squash and fennel soup, p. 323
    Chowhound online recipe for make ahead gravy (but do not thicken)
    William Sonoma's dry brined turkey, then roasted as described in The New Thanksgiving Table, p. 80
    Sunday Suppers' Chestnut stuffing, p. 371, (omit the chestnuts)
    Zuni's Buttermilk mashed potatoes, p.
    Roast Vegetable Mega Mix, a Jamie Oliver Cooking Channel printout. Done on a sheet pan – fabulous!
    The Last Course's Guinness Stout Ginger Cake, p. 173
    Chocolate ladyfinger torte (family recipe)
    The New Thanksgiving Table's Turkey Enchiladas with Creamy Tomatillo Sauce, p.205 (leftovers)

    All other recipes subject to the whim of the chef!

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