Thanksgiving Menu

Thanksgiving is here and we’re busy prepping for our feast. My mom, Barbara is coming into town to help with all of the meal preparation. I’m hosting 16 people and I could not (and would not) do it without her. Here’s a sneak peak of what’s on the menu.

We go traditional, so of course we have Roast Turkey and Gravy and we use Ina’s recipe from Make It Ahead. My mom makes the mashed potatoes. I don’t think she follows any recipe – best I can tell she just adds butter, whole milk and salt and pepper until she’s happy. Whatever she does, it works – they are always delicious.

On the side we always have Corn Pudding. It's my grandmother’s recipe, and I thought it was secret but I think everyone probably used some variation of this recipe. She always used margarine (maybe because it was cheaper?) but I use butter. We're also making Green Beans Gremolata from Ina’s book Foolproof (page 169, if you’re following along). This year we’re adding the Herb and Apple Bread Pudding and Brussels Sprouts from Cooking For Jeffrey (recipes below). I think they’ll be a big hit with our crew. Oh, and Cranberry Conserve (find Ina's recipe here). Appetizers and desserts are being handled by the other family members (thank God).

And…I’m making breakfast for everyone the next day. I usually make Fresh Toast with Challah bread (Ina says it's the best). Not sure where my recipe came from, it's nothing extraordinary, but let me know if your interested and I’ll post it. If I’m feeling ambitious, I may make Ina's Oatmeal Maple Scones as well - you never know at Thanksgiving, things are crazy but I LOVE cooking and baking with my mom! Very thankful for her.

Happy Thanksgiving! 



Roast Turkey and Gravy – From Make It Ahead, page

Find full recipe HERE

Herb and Apple Bread Pudding
- From Cooking for Jeffrey, page 152


8 cups (¾-inch-diced) country bread cubes, crusts removed
4 tablespoons unsalted butter
3 ounces pancetta, ½-inch-diced
2 cups chopped yellow onions (2 onions)
1½ cups medium-diced celery
1 Granny Smith apple, peeled and chopped
½ cup medium or dry sherry
2 tablespoons minced fresh rosemary leaves
Kosher salt and freshly ground black pepper
½ cup chopped fresh parsley leaves
7 extra-large eggs
2½ cups heavy cream
1¼ cups chicken stock, preferably homemade
2 cups grated Gruyere cheese, lightly packed (6 ounces with rind), divided


Preheat over to 350 degrees. Place the bread in a single layer on the pan and bake for 20 minutes, tossing once, until lightly browned. Set aside.

Meanwhile, heat the butter in a large (12-inch) sauté pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and apple and cook over medium to medium-high heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1-tablespoon salt, and 1½ teaspoons pepper and cook over medium heat for 5 minutes, until most of the liquid is gone. Off the heat, stir into the parsley.

Meanwhile, whisk the eggs, cream, chicken stock, and 1½ cups of the Gruyere in a very large bowl. Stir in the bread and the vegetable mixture and set side for 30 minutes to allow the bread to soak up the custard. Pour into a 9 x 13 x 2-inch oven to table baking dish. Sprinkle with the remaining ½ cup of Gruyere and bake for 50 to 60 minutes, until the top is browned and a knife inserted into the middle comes out clean. Serve hot.


Sautéed Shredded Brussels Sprouts - From Cooking for Jeffrey, page 160

2 (12-ounce) packages fresh Brussels sprouts, trimmed
2 tablespoons unsalted butter
2 tablespoons good olive oil (We like Olio Santo – get it here)
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Note: There are any grades of balsamic vinegar. You want a very good, aged vinegar that is syrupy and almost sweet.

Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don’t need to core them.) Process until they’re all sliced.

Heat the butter and olive oil in a very large (12- to 14-inch) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1½ teaspoons salt, and ¾ teaspoons pepper and sauté, stirring occasionally, for 5 to 7 minutes until crisp-tender and still bright green. Off the heat, stir in balsamic vinegar, season to taste, and serve hot.

Green Beans Gremolata - From Foolproof, page 169

Find full recipe HERE

Cranberry Fruit Conserve - From Parties, page

Find full recipe HERE

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