Thanksgiving Menu Guide
In the spirit of getting organized here is a Thanksgiving Menu guide that can help you plan according. Print this list out and add your own notes. Remember that the key to a successful Thanksgiving dinner is organization.
Soups & Starters
Italian Wedding Soup (Tiny Meatballs, Tortellini & Escarole)
Creamy Mushroom Soup (Rich Mushroom Broth With Sliced Mushrooms)
Sweet Potato Kale Soup (Sweet Potatoes, Corn & Peppers Simmered in Broth, Topped With Kale)
Butternut Squash Soup (Sweet Butternut Squash Simmered in a Light Vegetable Broth With Ginger & Mace)
Chicken Stock (Chicken Bones & Fresh Vegetables Simmered For Hours)
Wild Mushroom Strudel (Portabello, Shitake & Button Mushrooms Cooked With Garlic & Herbs Finished With a Mix of Goat, Mozzarella, Gruyere & Cream Cheese Wrapped In a Crispy Puff Pastry Shell
Bacon Wrapped Scallops (Sea Scallops Wrapped in Smoked Bacon)
Garlicky Greens (Steamed Kale & Chard Seasoned with Roasted Garlic)
Roasted Brussels Sprouts (Roasted Brings Out Their Natural Sweetness)
Green Beans With Almonds (Fresh Green Beans With Sliced Crisp Almonds With a Touch of Tarragon)
Creamed Spinach With Roasted Garlic (Spinach Seasoned With Nutmeg & Tossed With Cream & Garlic)
Roasted Corn Pudding (A Savory American Classic)
Roasted Butternut Squash With Dried Cranberries (Squash, Roasted With Onions & Herbs)
Cornbread Stuffing With Sausage & Spinach (Sausage In Rustic Stuffing)
Traditional New England Stuffing (Moist Bread Stuffing With Herbs & Spices)
Classic Mashed Potatoes (Velvety Smooth Made With Cream & Butter)
Maple Bourbon Sweet Potatoes (Mashed Sweet Potatoes Sweetened With a Bourbon Maple Syrup
Home-style Green Beans (Fresh Green Beans With Cherry Tomatoes)
Apple Fennel Slaw (Granny Smith Apples, Horseradish & Fennel)
Green Salad (Mixed Green Salad With Cider Dressing)
Sweet & Sour Cabbage (Red Cabbage Braised in Duck Fat)
Peas With Pearl Onions (3 Types of Peas With Pearl Onions)
Autumn Vegetable Ragout With Soft Polenta (Vegetables & Polenta)
Roasted Beets With Orange Vinaigrette (Warm Roasted Beets With Orange Dressing)
Celery Root Salad
Warm Spinach Salad With Goat Cheese & Apples
Sweet Potato & Banana Puree
Apple Bacon Cornbread Stuffing
Mashed Potatoes And Parsnips With Crisp Root Vegetable Strips
Roasted Cauliflower And Shallots With Chard & Dukkah
Brussels Sprouts and Wheat Berry Slaw With Smoked Paprika Dressing
Rich Turkey Gravy (Smooth With Deep Roasted Flavor)
Vegan Wild Mushroom Gravy (Deep, Robust Flavor From Wild Mushrooms and a Splash of White Wine)
Organic Cranberry Orange Relish (Organic Whole Berry Relish With Orange & a Touch of Cinnamon)
Brandied Cranberry Sauce With Pecans (Whole Cranberries Cooked With Pecans, Brandy & Sugar)
Organic Whole Turkey (Brined or Un-brined)
Roast Turkey With Sage Butter
Cherry Glazed Turkey
Orange Pecan Cornish Hens
Vegetarian Eggplant Parmesan
Family Style Cornbread
Parker House Rolls
Boston Brown Bread
Parmesan Garlic Biscuits
Apple Crumb Pie
Maple Bread Pudding
Cranberry Pear Crisp
Black Mission Fig Tart
Make Ahead Items
Many Thanksgiving dishes or parts of dishes can be made in advance which is a big help. After writing out your menu and shopping lists look to see what can be done ahead of time.
Most soups can be made 1 or 2 days before serving.
Most appetizers (or parts of them) can be made 1 day before serving.
Roux for gravy can be made several hours before using. Just mix butter and flour together, reheat and add stock and pan drippings when time to make gravy.
Vegetables can be chopped 1 or 2 days before using.
Grate cheese or spices 1 to 2 days before using.
Wash, dry, and wrap lettuce in paper towels, and store in a ziplock bag. Place in the refrigerator until ready to toss 1 day before serving.
Most salad dressings can be made 1 to 2 days before serving.
Have turkey as prepped as possible (salted, spiced and rubbed with butter, in its pan) and ready to go in the oven.
Stuffing items such as onions, celery, mushrooms, etc can be cooked 1 day before combining with bread and stuffed into the turkey.
Bread for stuffing can be cut up the day ahead and stored in a paper bag. Dried out bread is the best for stuffing.
Desserts or parts of desserts can often be made 1 to 2 days ahead such as sauces, crusts, pie filings or toppings.
Yom Kippur Menu Ideas
Yom Kippur is the holiest day of the Jewish calendar. Jews refrain from all food and drink, including water. It is no coincidence that the solemn day of Yom Kippur occurs in the midst of the autumn bounty, just before the most exuberant of the harvest festivals, Sukkot, the Jewish Thanksgiving. In Temple times, Yom Kippur was the day that the priests purified the Temple and expiated the sins of all of the Israelites in anticipation of the Sukkot festivals. The fast cleanses not only the body, but the soul as well. It is not just an act of contrition, but an affirmation of sincerity. It focuses concentration on the spiritual. I have put together a Yom Kippur menu to break the fast.
Almond Challah Bread
Smoked Whitefish and Fennel Salad
Cream Cheese and Assorted Cheeses
Fresh Red Pepper Rings and Black Olives
Smoked Fish: Sliced Smoked Salmon, Whole Whitefish, Baked Salmon, and Sable
Smoked Salmon With Hummus, Baba Ghanoush, Tabouli, Tzatziki, Feta, Grape Leaves, Olives, Pita Chips and Fresh Pita Bread
Poached Salmon Served With Dill-Mustard Sauce
Gefilte Fish Trio Served With Horseradish and Carrots
Herring In a Wine Sauce
Tuna and Egg Salad
Domestic Sliced Cheese: Cheddar, Havarti, Muenster and Swiss
Orzo, Spinach and Feta Salad
Cous Cous and Vegetable Pilaf
Penne With Tomatoes and Corn
Salad of Sliced Baked Beets, Boston Lettuce, and Fresh Chopped Dill With Walnut Vinaigrette
Hummus, Tabouli and Baba Ghanoush
Cheesecake Topped With Strawberries, Blueberries, Mango and Kiwi
Traditional Honey Cake
Cranberry Honey Cake
Applesauce Honey Cake
Mini Pastries and Tartlets
Black and White Cookies
Custard Challah Bread Pudding
Fresh Fruit Platter