Thanksgiving Menu Ideas Part II

As if turkey and potatoes weren’t enough?? Here are the other veggies I’ll be making this year:

Asparagus – So easy to prep, so easy to jazz up, so delicious to eat, so smelly to pee. Oops, did I just say that? I did. Because it’s the truth. Just hold your breath.  It’s good practice for diving and getting rid of the hiccups.

Back to the asparagus. Wash the stalks, break off the bottoms (they’ll naturally snap off where they should), spread them out on a sheet pan, drizzle with olive oil, jazz up. I’ll be sprinkling the asparagus with chopped up pancetta before cooking (or prosciutto? I never remember the difference) and adding grated parmesan for the last minute. Because I’m using the pancetta, I won’t add salt but normally you would salt them before roasting. 400 degrees for fifteen minutes. Yum.

Carrots – Wash them, peel them, cut them into similar sized wedges, toss with olive oil, salt and pepper, roast for 15-20 minutes at 400 degrees. Sprinkle with chopped up dill before serving. Hell to the yeah.

String Beans – I’m steaming them because I know I won’t have room in my oven or on my stove top. I was tempted to make this amazing sounding green bean casserole from Pioneer Woman, but between the mashed potatoes, sweet potatoes, and other fattening goodies … well, I just had to draw the line somewhere.

Cranberry Sauce – Last year I made Barefoot Contessa’s; it was ok but a little too citrusy for me. This year I’m making this one I found on Epicurious. Have you been to Epicurious? It’s amazing! Go now!

Stuffing (Dressing) – I’m not one to make actual stuffing (that means it’s cooked inside the bird) because it takes longer to cook and then your bird gets dry. Nobody likes a dry bird. Just like nobody puts Baby in the corner. It’s just not done! Stuffing that’s cooked on its own is actually called dressing. I wasn’t going to make it but yesterday I said to Matt, “It’s ok that I’m not making stuffing, right?” And he said, “I really love stuffing.” So… I’m making stuffing. Dressing. Whatever. This cornbread stuffing from Tyler Florence looks great so I’m giving it a try!

I’ll take pictures and get reviews from friends on Saturday. Happy Fakesgiving!

One thought on “Thanksgiving Menu Ideas Part II

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s