Friday, November 22, 2013

Prepping for Turkey Day

As I promised, here is next week's Thanksgiving menu. I already shared breakfast with you here.

Around noon, I'll reset the sideboard with some nibbles to hold everyone over.  This fruit platter found on Pinterest is sure to be a hit.

I'll pair it with fried macaroni and cheese bites from the freezer at Target.  If the boys are still hungry, there will be leftover soup from Thanksgiving Eve.

Four o'clock is cocktail hour where I'll be serving simply a veggie platter with this yummy harvest sangria.  Just enough to get everyone's appetite ready for the main event.


Brined and grilled turkey - more on this later.
Mashed Potatoes and Gravy from Family Style
Southern Cornbread Dressing
Roasted Root Veggies
Sister Shubert Rolls
Pumpkin and Pecan Pie paired with my hot chocolate and coffee bar, which will be unveiled tomorrow.  Of course, it was inspired here.

Pumpkin Pie
1/4 cup butter, softened
1 cup sugar
2 eggs separated
1 1/2 cups cooked mashed pumpkin
3/4 cup evaporated milk (or half and half)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ginger
1 unbaked 9 inch pastry shell
Whipped Cream

Preheat oven to 350 degrees.  Cream butter with and gradually add 3/4 cup sugar, beating well.  Beat in egg yolks.  Stir in pumpkin and next 5 ingredients.  Beat egg whites until foamy.  Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.  Fold into pumpkin mixture.  Pour into pastry shell and bake for 40 to 45 minutes, or until set.  Cool; top with dollops of whipped cream.

Pecan Pie
1/4 cup butter
1 cup firmly packed light brown sugar
1 cup light corn syrup
4 eggs - beaten
2 teaspoons vanilla extract
1/3 teaspoon salt
1 unbaked 9 inch pastry shell
1 1/2 cups pecan halves

Preheat oven to 325 degrees.  Combine first 3 ingredients in a small saucepan and cook over medium heat, stirring constantly until butter melts and sugar dissolves.  Cool slightly.  Beat eggs, vanilla, and salt in a large bowl; gradually add sugar mixture, beating well with a wire whisk.  Pour into pastry shell and scatter pecans over the top.  Bake for 50 to 55 minutes.  Serve warm or chilled.

OK - off to polish silver and press the linens!!!


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