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Stage 1 for Thanksgiving : Menu planning

Thursday, November 13, 2014

So sat down last night to hatch out the menu for turkey day, gobble! gobble!

So as it goes, the plan is for breakfast to make cinnamon rolls with icing (bad bad bad but it's only one day!) and to have green tea (metabolism booster! so they say) and possibly some coffee (who can NOT have coffee!?)

For the main meal:
Corn chowder - want to make this a few days before and warm up a serving or two on the stove top

Roasted brussels sprouts

Mashed potatoes - will make this on Wed...I mean I'll cook and run the potatoes through a food mill and on Thanksgiving will warm up in a crock pot and stir in some greek yogurt

Brown-and-serve rolls - got these made today! Made with some whole wheat flour

Orange cranberry sauce/relish - yes, I'll be making my own cranberry sauce, no can stuff for me, want to make this the weekend before.

Linguica - Portuguese sausage I have had every single Thanksgiving ever, like all good
Portuguese families do, no prepping this, just throw it in with the turkey towards the end of the cooking time

Bread Dressing/Portuguese dressing - lots of prepping for this one! Need to make the bread, tear it up and let it go stale. Soak it in some broth then wring out. Then cook the onions, peppers, garlic and chourico that goes in it, combine, mix, stir, add in the spices and other ingredients and press into roasting pan and bake. The recipe calls for linguica instead of chourico but since I can't find the wet crushed red peppers down here in the southern US that are supposed to go in it I'm substituting to get it to taste 'right' (really can't taste the difference between the 2 sausages except for chourico is spicy and linguica is not....if any portuguese are reading this and find I'm wrong please let me know!) Still on the fence if I'm going to change some of the recipe, it came from my Grandmother....she used a little ketchup in it but been thinking about using tomato paste instead

This is what I can NOT find ANYWHERE in the southern US!!!!! Brand is not important, I would buy another brand if there were a brand down here that made this!!! The ONLY thing I can find is pepper relish, sweet pepper relish! RELISH!?!?!?!?!!!!! WTF MAN!!!!!!!!! GRRRRRRR
I really can't handle spicy food, did not inherit the Portuguese spice gene, but I NEED the dressing to be a little spicy, to me it just doesn't taste the same! Does that make sense? The recipe does say to add the crushed peppers to taste, my Dad always put the whole bottle in, if that tells you how much he can handle spicy heat! LOL, but didn't stop me from eating it, yes it's that good, always make sure I had some dairy to drink.

Turkey- of course and gravy from the drippings and either some homemade stock or maybe some apple cider...

Mom's additions, things she wants since most of the food I'm making she doesn't like, she's a veggie closed minded hater! I try but well she's stubborn!!! Hmmm isn't that supposed to be the other way around? The parent trying to get the child to eat veggies not the other way???

Anyway she will be adding:
Pigs in a blanket - erm ya that's healthy....although I might sample a few (don't judge!)

Shrimp cocktail- yeah! At least there is a healthy choice!

Now onto dessert:
The pies, these recipes we have traced to as far back to my 3x great grandmother on Mom's side, at least 150 years old.....but they could be older!

Apple pie - will be making the crust this weekend, and most likely make this Tue/Wed before Thanksgiving. I might mix some whole wheat flour into the pie dough, not sure yet. Other than that the recipe remains, only thing is I'm going to change is the process. I want to blind bake the bottom crust (want to avoid the soggy middle bottom crust, even though it is yummy), and I want to cook the apples a little with all of the spices and sugar prior to baking, going to have to do this in batches. I am attempting to avoid the apple shrinkage/pie dome massive space between the top of the apples and the top crust.

Pumpkin pie - this will be made the Wed before, the crust however I am going creative on it. Going to make a gingersnap cookie crust! Gingersnap cookies I will make tomorrow, will create the crust this weekend, press into pie dish, bake to set it. Then will wrap it up with some plastic wrap/aluminum foil/freezer bag and hold in the freezer until I make the filling.

So that's the plan presently, going to have to get a running shopping list together, look through the sales flyers....if not this week then next week. Most of items I think I will be picking up in the coming week....haven't seen any sales of brussels sprouts yet so maybe the next grocery circular that will be coming??? Crosses fingers, worst thing if they are too expensive I'll swap them out for green beans....but that means added work so I'm hoping the sprouts go in sale! Or worst case, frozen. (Shakes my head) Roasted frozen veggies just aren't the same.
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Member Comments About This Blog Post
    Wow that sounds amazing!!!! Did you find the peppers? How did it go? Hiope you had a great Thanksgiving! What are you planning for x-mas?
    2182 days ago
    2202 days ago
    wow you must love to cook making ecverything from scratch for just the 2 of vyou. sounds good though

    2205 days ago
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