Because for Thanksgiving I’m working off of a two-tiered spreadsheet.
A to-do list app that syncs between my laptop, my iPhone and my iPad.
An online grocery order.
A stack of well-organized recipes and ideas.
A well-stocked refrigerator.
Multiple dishes prepped in advance.
Lunch? Er… Not so much. Today — breaded pork cutlets slapped into a tortilla.
Usually, I don’t get too excited about Thanksgiving. That’s partly because by the time the real holiday rolls around, I’ve already had five or more full Thanksgiving dinners in the test kitchen.
But this year I’m looking forward to it. After a hectic (we’ll use that word to protect the not-so-innocent) November, I’m eager for a day of family, friends and food.
- Cheese and fruit platter
- Warm phyllo cups with brie, cranberry sauce and bacon
- Apple-live pate with homemade seed crackers
- Warm Triscuits topped with manchego-stuffed dates and wrapped in bacon
- Cucumber cups filled with smoked salmon, creme fraiche and dill
- 23-pound turkey dry-brined with bacon salt
- Squash rolls
- Sourdough bread
- Homemade truffle butter
- Cranberry sauce
- Cranberry “salami” (a thick, sliceable sauce)
- Vegan mashed potatoes (for mom)
- Not-vegan mashed potatoes (for the rest of us)
- Roasted sweet potato wedges glazed with orange bitters
- Turkey drippings stuffing
- Vegan stuffing with pine nuts, dried cherries, thyme and sage
- Roasted butternut squash with shaved Brussels sprouts, lemon juice and ricotta salata
- Roasted carrots tossed with butter and topped with honeycomb
- Bourbon (duh!)
- Red Wine
- White wine
- Sparkling cider (for the kiddies)
- Apple pie
- Pumpkin pie
- Chocolate pumpkin pie
- Coconut cream pie
- Apple cake