Hard to believe Thanksgiving is less than two weeks away. I’d better get my butt in gear and start preparing.
To be honest, I’d been struggling to come up with new Thanksgiving recipes to share with you. I’m just really in love with my standard Thanksgiving dishes. It’s a menu that’s evolved over the past several years and in my mind, it’s the perfect Thanksgiving feast. But, as my husband reminded me, Thanksgiving is very much about tradition.
So, this Thanksgiving, we will be enjoying what has become our traditional Thanksgiving feast, but I have come up with a few new ideas to share. Over the next two weeks, keep your eyes out for a Pumpkin Vanilla Custard, How to Make an All-Butter Pie Crust Photo Guide, Spiced Pumpkin Wontons, From-Scratch Green Bean Casserole with Homemade Crispy Onion Straws, Garlicky Creamed Spinach, a fun twist on a classic Apple Pie, and Braised Turkey Drumsticks.
Yikes! Ok…it’s probably unrealistic that I’ll be able to get all of that posted before Thanksgiving. But I’m gonna give it an honest effort. Let me know if there’s anything in that list you’re especially interested in seeing and I’ll try to prioritize that post.
In the mean time, take a look back at some of my classic Thanksgiving favorites:
Herb-Roasted Turkey Breast with Pan Gravy
Spiced Sweet Potato Puree with Pecan Streusel
Sausage, Apple, and Leek Stuffing
Roasted Brussel Sprouts with Bacon and Walnuts
Food looks good, I like the idea of roasting the brussel sprouts. Hope you have great Thanksgiving.
Happy Thanksgiving to you too!
Do you have any good mashed potato recipes?
I have done several mashed potato recipes for the blog and I like them all. I like to have fun adding different things to my potatoes, so I almost always make my potatoes differently, but I tend to use red potatoes with the skin on most of the time, but Yukon Gold and Russet potatoes are great too. Cut into uniform chunks, boil until fork-tender. Smash and then stir in a few tablespoons of softened butter and some sort of milk or cream until they’re creamy. Then I stir in whatever other flavors I want to add, different cheeses, horseradish, roasted garlic, scallions… I’ve also added cream cheese which gives the potatoes a great flavor and texture. Also, avoid overstirring, which can make the potatoes gummy. Smash first (or use a potato ricer for extra smooth potatoes) and then stir as little as possible to combine the butter, cream, and other optional ingredients. Here are links to a few of the mashed potatoes I’ve done on the blog:
Cheddar and Horseradish Mashed Potatoes: https://thegourmandmom.com/2011/03/30/broiled-skirt-steak-with-chimichurri-sauce/
Brie Mashed Potatoes: https://thegourmandmom.com/2011/09/23/braised-beef-short-ribs-with-figs-and-creamy-brie-potatoes/
Roasted Garlic Mashed Potatoes: https://thegourmandmom.com/2010/06/29/thanksgiving-in-june/
Hope that helps!
The garlicy creamed spinach sounds good and the peanut wontons sound really unique! I’ll be watching out for them!! Thank you!
Will put the wontons and creamed spinach at the top of the list!
This is a terrific post! I agree with you with what your husband reminded you. I truly look forward to some of the new recipes you will posting in the next few weeks, but love seeing this reminder of several of your wonderful annual recipes. Cheers!
cathyrocks reblogged this on cathyrocks and commented: All great ideas. Thanks for sharing… saved me lots of time.