I thought I would share the current menu I am working on. Everything will be made from scratch (this the exception of the pie crust, just not worth the effort). I am sure I will tweak a little bit. My main issue with it is I usually want at least a couple of dishes that I have never made before, and this list looks a lot like last year’s menu.
- Menu
- Appetisers
- Deviled Eggs
- Cheese and Crackers
- Smoked Fish
- Smoked Gouda wrapped with dried fig and prosciutto
- Salad
- Cranberry / Walnut / Blue Cheese
- Main
- Turkey
- Gravy
- Rib Eye Steak
- Mash Potatoes
- Yams
- Stuffing
- Squash W/ Green Beans
- Bread
- Onions w/Bacon
- Brussle Sprouts
- Cranberry Sauce
- Desert
- Pumpkin Pie
- Pecan Pie
- Apple Pie
- Appetisers
6 Responses
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This sounds delicious! Two things:
First, where did the Rib eye steak idea come from? Is it a family tradition? Other?
Also, you have to have Coco’s cranberry conserve! e-mail me: christine dot kraft at g m a i l dotcom.
Wow! I feel lazy after reading your menu. I don’t mind making the crust, but I hate stirring the pumpkin cream pie for an hour and a half…so Brett takes that job.
I love the rib-eye steak idea. What time do I need to be at your house?
Unfortunately my enthusiasm is tempered by the pecan and pumpkin pies on the menu.
Could you plan ours this year as well?
Sounds fantastic! I like that you take the time of make THREE pies.
And here I was, thinking I was industrious for making two pies this year…;) Have a fabulous Thanksgiving. Having been a recipient of the Shattuck Thanksgiving and hospitality, I’m sure a good time will be had by all!
hey Dad the cranberries were really good this year. I know where in December. But can you make cranberries,Turkey,and mash potatoes soon! LOL