So, the final menu for Thanksgiving is decided on, and now I’m off to shop and do whatever prep I can in advance. We’re having our Thanksgiving dinner on Wednesday instead of Thursday (to accommodate my sister’s day off – she has to work the holiday) – anyone who is local and would like to come over and have dinner with us is more than welcome to (we make enough to feed an army), just email me at columbusfoodieATgmailDOTcom and I’ll give you the details (time, place, etc). The more the merrier, so don’t be shy!
Paul will be picking up our turkey from Just This Farm this afternoon, and I’ll be starting the brine for it in the morning. I still have to make a few stops at the grocery store for the other items I need, like heavy cream, some spices from Penzey’s, etc. Luckily, most of the ingredients we’ll need are already on hand or included in the produce box we ordered with the turkey.
I decided that this year, I was going to (for the most part) cook the normal traditional dishes that I’ve been cooking every year – one, for posterity and to get my own recipes jotted down, and two, because that’s what my family likes and expects, at least this year. Maybe next year I’ll try some new dishes (I *am* sneaking a few in this year, we’ll see how it goes!), but this year I’m focusing on the traditional ones, with the twist being that I’m trying to use local ingredients wherever possible. Anything that will be either completely or mostly made with local ingredients will be in bold on the menu below. I’ll link to recipes that are from outside sources, and will post my own recipes on Thursday when I write a wrap-up entry.
For afternoon snacking, we’ll be having a selection of mostly Ohio cheeses (procured from a combination of what I have left from the Clintonville Farmer’s market, and some new cheeses purchased from Curds and Whey in the North Market, and Whole Foods), along with the usual accouterments like crackers, Ohio apples, a meat plate w/ sopressata and other dried sausages, etc. Since it will be fairly close to dinnertime, I don’t want to overwhelm everyone with too much pre-dinner food.
For dinner, I’ll be serving Apple Cider Brined turkey (apple cider from the North Market Farmer’s Market [not sure which one of the orchards it's from - it's the one that's near the end of the row with the huge selection of different apples], and the turkey is from Just this Farm in Galloway, Ohio), Candied Sweet Potatoes (my own recipe, using sweet potatoes from the CSA Thanksgiving box), New England Autumn Casserole, using apples and winter squash from the CSA Thanksgiving box), Cranberry Sauce with Frills (using some Grand Marnier and walnuts in there somewhere), Turnip Mashed Potatoes (using turnips and potatoes from the Thanksgiving CSA box), Stuffing (my own recipe, using stuffing bread locally baked at Great Harvest, and onions from the Thanksgiving CSA box), Pineapple Souffle (not really souffle, this is something we had last year at my sister-in-law’s house for Thanksgiving, and we loved it!), Pennsylvania Dutch Potato Stuffing (mostly for my husband, who loves the stuff), Classic Green Bean Casserole, Dinner Rolls (from Great Harvest), and Gravy (from pan drippings).
Somehow, I still feel like I’m forgetting something. Any clues?