Swell Supper: Thanksgiving Menu
by Nov 20th, 2011 // Swell Suppers
Swell Supper: Thanksgiving Menu
It’s the same question every Thanksgiving: how do you get all the food hot and ready on the table at the same time? Have no fear. I’ve got a step-by-step guide to an incredibly simple Thanksgiving Day menu that makes it easier to serve it everything at once while it’s all warm. And the kids can help, too! All you have to do is get that turkey in the oven first thing in the morning. Here’s what we are serving up for sides this Thanksgiving: Cranberry Sauce Trio, Herbed Crock Pot Stuffing, Mashed Potato Pie, Baked Sweet Potatoes and Apples, Nutty Caramelized Cauliflower, and keep the kids busy decorating with Gobbling Cupcakes. Get the step-by-step after the jump…
The first step begins today, that’s right, five days before Tday. It all begins with cranberry sauce, it can be made up to a week ahead of time – hello awesome side. Follow the recipes for serving a trio of cranberry sauce, including the traditional and my personal favorite, can of jellied, here. Now go to bed, it’s been a long day.
Cut to Wednesday and begin chopping your cauliflower for the nutty caramelized cauliflower, or cut your prep time and buy it pre-chopped. I make this recipe about once a week (it’s that good and easy) and we love it served at room temperature. So cook it the day before, between Thanksgiving parties at your kids school. While the cauliflower is roasting make the gobbling cupcakes. Remove the cauliflower and let it cool. Lower the temperature to 350 degrees and place the cupcakes in oven and bake for about 20 minutes. At this point the cauliflower should be cool enough to pop in the fridge. Remove the cupcakes when they are done and allow to cool. Place on a tray or platter and cover with a paper towel, then plastic wrap. They are ready for tomorrow’s frosting adventure.
After school, when your kids are amped about a four day weekend and the thought of food overload, channel some of that crazed energy into making mashed potato pie. While that’s in the oven might as well make dinner for the family and make it easy and different from tomorrow, like pizza! Here’s a super easy pizza recipe that the kids can make and even make one for you!
Want a great trick for freeing up some coveted oven space? Cook the stuffing in a crock pot. Not only will you have more room for other food, it also comes out moist and delicious and way better than the old oven kind. Begin the herbed crock pot stuffing just after placing your bird in the oven since it takes 5 hours to cook. Set the table and get all your serving trays out and at the ready.
We are almost there! Make the frosting and let the kids frost and decorate the gobbling cupcakes. Prep the baked sweet potatoes and apples and place in the oven with the turkey about 45 minutes before the turkey is done. Before placing in the oven take out the mashed potato pie from the fridge. The baked sweet potatoes and apples should cook at 400 and since the oven is at 350 they will need to cook for about an hour to and hour and fifteen minutes. Remove the turkey from the oven when it’s done and set on the counter to rest. Take out the nutty roasted cauliflower and either place in a serving dish and bring to room temp or place on a baking sheet. Make your gravy and put the mashed potato pie in the oven to reheat. Time to test the sweet potatoes for doneness, poke with a fork, they should be soft. If you are reheating the cauliflower place in the oven for about 5-7 minutes. Slice the turkey and place on a serving tray, and set the rest of the food on serving trays (cranberry sauce trio, herbed crock pot stuffing, cauliflower, gravy, the mashed potatoes and sweet potatoes can be served right in their baking dish). Whew, you did it! Go and have this wonderful Thanksgiving dinner with your loved ones and share what you are thankful for. Now doesn’t that sound swell?!
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