Sunday, November 11, 2012

Thanksgiving @18 Preston - The Menu

We've decided to make Thanksgiving a big deal over here on the blog.  We don't post often - due to a hectic schedule and only wanting to share quality information and photos.  That being said, I am tackling cooking the Thanksgiving meal for the very first time this year and want to share my prep plan as I get ready to host my favorite Holiday of all time.

The Plan: 12 guests - we're getting together both sets of parents for the first time since our wedding!
The Place: Our new home - 6 in the dining room and 6 in one half of our living room converted to a temporary dining room
The Time: we're planning a 3:30 dinner time
The Bird: we've ordered a fresh turkey which we will pick up the Sunday before Thanksgiving to start prepping
To brine or not to brine: we will not be brining our bird

The Menu

§  Parker House Rolls w/ Spent Grain

§  Rosemary Lemon Turkey

§  Chipotle Mashed Sweet Potatoes

§  Potato Spears Wrapped in Bacon w/ Honey Chive drizzle

§  Butter Turnip w/ homegrown Lemon Thyme

§  Brown Sugar Candied Carrots

§  Farm Fresh Green Beans w/ sour cream lemon dressing

§  Apple Cider Braised Pearl Onions & Leeks

§  Tuscan Loaf Baked Stuffing

     We'd love for you to follow along in the days leading up to Thanksgiving.  We will be sharing our prep lists, grocery list, links to all of the recipes for most of our menu, Thanksgiving Day timeline, and the tips and tricks we picked up that we're planning on implementing on the big day. 

     Who else is this excited about the best holiday of the year? If you're not - I hope this menu has you drooling enough to jump on board.

No comments:

Post a Comment