Our Thanksgiving Menu 2013
Ok I’ve been talking a LOT about Thanksgiving these last couple of weeks. I thought I’d share with you guys what our final menu is looking like. It’s got all the classics and a few extras just for fun. Our plan is to eat around 2pm and then have dessert, coffee, and leftovers later in the evening.
For beverages, I’m doing champagne, red wine, and a selection of beers. Oh and something for the people who aren’t drinking. In our family, that just means the kids under 21… So I still need to figure that out.
For appetizers, I’m keeping it simple. Don’t want people filling up on food before the main event. Hubby loves, deviled eggs, so we’ll just be having those.
For the meal, we’re doing the following:
Rolls from the Beef House in Indiana
Seven Layer Salad
Brined and Roasted Turkey
Fig and Port Cranberry Sauce
Sausage, Kale, and Butternut Squash Stuffing
Chipotle Mashed Sweet Potatoes
Turnip Puff
Homemade Green Bean Casserole
Homemade Gravy (made by Hubby’s step-father)
Crockpot Garlic Mashed Potatoes
Mustard Maple Brussels Sprouts
And for dessert, I’m still finalizing things, but these are definitely on the menu
Depths of Fall Pie
Chocolate Mousse
Pecan Pie Cookies
Pumpkin Cranberry Pecan Upside Down Cake
Pumpkin Pie (again, by Hubby’s step-father)
Freshly whipped cream
A variety of homemade ice creams, still TBD
I’d love to hear what you’re making for Thanksgiving. Especially when it comes to desserts. I’m definitely not afraid to try new desserts and some of the desserts I have planned are negotiable (others are not!)
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a great idea to freeze the excess chipotle chiles! Much less waste, and perfectly portioned. I do freeze buttermilk in 1/2 cup increments because I never use up the whole carton when I buy it.
beantownbaker — November 8th, 2013 @ 2:07 pm
Oh I’ve never frozen dairy before. Does it defrost well?
It does get a little curdled looking but I only use it for baking cakes. I haven’t noticed any discernible difference in texture or flavor in the resulting cakes.
beantownbaker — November 10th, 2013 @ 2:03 pm
Good to know. I’ll have to keep that in mind because I never use the whole carton either. I tend to just make my own buttermilk with milk + vinegar but sometimes I buy it then struggle with how to use it all.
i like adding in a not traveling to the rotation! might have to employ that one here 🙂
beantownbaker — November 10th, 2013 @ 2:04 pm
It was seriously one of the best decisions I’ve ever made. We’ve done a variety of things on our holidays where we don’t travel.
Hey Jen! I JUST made these potatoes and posted them today. Alton Brown knows his stuff right? Then I saw your picture on pinterest and was like hm I wonder if that’s the same recipe…? Great minds think alike! I added green onions and bacon to mine, because, well, bacon makes everything better. Right? 🙂 Great post! http://thefoodcharlatan.com/2013/11/22/chipotle-sweet-potatoes-with-bacon/
beantownbaker — November 24th, 2013 @ 6:01 pm
Bacon definitely makes everything better. Great minds do think alike!
I am gonna try this on coming weekend and hope its looks at least nice in the texture and in color,because i am not so good in cooking:). Anyway Looking forward to more of your yummy dishes mate!!!