Thanksgiving Menu – What Should We Eat Today?
Happy Thanksgiving! My basic Thanksgiving menu is pretty much set in stone. My children have very specific requirements. There must be Turkey, Stuffing, Mashed Potatoes, Sweet Potatoes, Apple Pie and Pumpkin Pie. I like to include Green Beans and Cranberries. My mother basically served the same menu except for the Green Beans but she would also include Corn Souffle and Pecan Pie.
Turkey
A whole turkey is a must even though I only like white meat. My kids like dark meat and it just wouldn’t be Thanksgiving without the golden brown turkey sitting on
Stuffing
My mother uses the Pepperidge Farm stuffing and it turns out perfectly every time. My dad always asks for oyster dressing so she would save some stuffing for him to add oysters. There was always a discussion of whether or not the oyster dressing was allowed to be stuffed in the turkey or needed to be cooked separately to avoid the entire turkey tasting like oysters. this recipe is pretty close to what mom makes.
Mashed Potatoes
Mashed Potatoes are one of those things I struggle with. They are never as light and fluffy as I want them to be. I have started adding cold butter first and then warm milk and whipping them in the mixer and they are improving. I really want to try this recipe made in the slow cooker.
Sweet Potatoes
My mother swears she served sweet potatoes for Thanksgiving when I was growing up but I have no memory of them. My first attempt at sweet potato casserole was for an office potluck. It was an office full of very southern women and they all raved about it. It was so good, my mother makes it now. My children request marshmallows on top but I still think it is better with brown sugar crumb topping.
- 4 cups cooked, mashed sweet potatoes (I use two large cans)
- 3/4 cup sugar
- 1/2 cup melted butter
- 1/4 cup milk
- 2 eggs
- 1 tsp. vanilla
- 1 cup brown sugar
- 1/3 cup flour
- 1/3 cup butter, softened
- 1/2 cup chopped pecans
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Beat all ingredients together with mixer until smooth. Spoon into lightly greased 2 quart casserole.
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Combine topping ingredients and spoon over sweet potato mixture.
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Bake at 350 degrees for 30-40 minutes
Green Beans
My ex-husband is a fan of the infamous Green Bean Casserole. I was always trying to improve on the basic recipe since I was not a huge fan. Last year, I went a totally different route and tried this recipe. It was a winner!
Corn Souffle
I haven’t made this in several years but I am giving it a try again this year. This recipe looks delicious.
Apple Pie
My kids love apple pie. I make them fairly frequently and have several favorites. These apple pie bars I made last year met all the requirements and lasted more than one day.
Pumpkin Pie
Pumpkin Pie is Ashley’s favorite. She loves it so much, she would ask for it on her birthday instead of cake. My dad was responsible for making the pumpkin pie. He would start with a whole pumpkin and cook it in the oven until tender. I am not that ambitious……canned pumpkin is my friend. There would always be leftover pumpkin filling which my mom would bake up in custard cups. I still do this and you can usually find Ashley sitting up to the kitchen counter eating pumpkin custard for breakfast Thanksgiving morning since she can’t have pie yet.
- 6 Tbsp brown sugar
- 2 Tbsp sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp cloves
- 1/2 cup dark corn syrup
- 3 eggs
- 1 1/2 cups cooked or canned pumpkin
- 1 1/2 cups evaporated milk
- 1 tsp rum flavoring
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Blend sugars, salt, spices, corn syrup, and eggs. Add pumpkin, evaporated milk and flavoring.
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Pour into 9″ pie crust and bake at 425 degrees for an hour or until a knife inserted in the middle comes out clean.
You can pour any extra filling into small baking dishes and bake on a cookie sheet about 20 minutes.
I do use a store bought pie crust for this sometimes.
I hope everyone has a wonderful, safe Thanksgiving!
