Well, my Thanksgiving menu is official. Or nearly. For ease, I put all my recipes in a Word doc. Each recipe is on one page. With everything in one place it will make it easy to create shopping lists, time schedules, etc . . . When it comes time for cooking, I'll print them all out and place them in some kind of binder. I'm pretty happy with the menu, although I think I will add a second stuffing. Lindsey gave me a recipe for Cornbread and Sausage Stuffing that would be a nice compliment to the meal.
I'm organizing my shopping this year according to store. This week I'm shopping at Trader Joe's for things like nuts, dried cherries, bittersweet chocolate, frozen green beans (they have beautiful Hericot Verts), etc . . . This weekend I'll shop at Stop n' Shop for canned goods and on Tuesday I'll go to Stew Leonard's for all the produce (fresh herbs included), cheese, dairy (I love that they have heavy cream in qt. size), and the turkey. Last year we ate a Stew's turkey and it was very good. Fresh (as in not frozen), and the perfect size and it hadn't been abused or forced to watch the Real World or other inhumane things some people do to turkeys. This year I'm cooking two 10-12lb. turkeys. This means less cooking time, moister bird, fits in the oven, and guarantees lots of leftovers for sandwiches and "turkey's finest hour." I am trying to convince my husband to BBQ the turkeys, but if I can't I'll use Ina Garten's roast turkey recipe. So, the menu and recipe links:
Lion House Crescent Rolls
Cream of Parsnip Soup
Trio of Cranberry Sauces
Perfect Roast Turkey
Holiday Sweet Potatoes with Marshmellows and Roasted Sweet Potatoes with Honey Butter
Green Bean Casserole