Saturday, October 24, 2009


It's not even Halloween, but in the culinary world it's time to start thinking about Thanksgiving.  We've already had the first few calls about our Thanksgiving menu, so I rolled out of wedding season and wrote the Thanksgiving menu first thing.  We did a taste taste between our classic Herb Roasted Turkey, a new Brined Turkey, and a Dry Rubbed Turkey.  The classic won hands down for flavor and moistness.  But we have substituted Buttermilk Mashed Potatoes for the traditional; great flavor.  Plus added a few new items.

Herb Basted Turkey 12 to 14lb.

with choice of four sides
Celery Sage Stuffing with Golden Raisins
Buttermilk Mashed Yukon Gold Potatoes
Tarragon Roasted Vegetables
Maple Yams with Brandied Raisins
Roasted Squash with Apples, Onions & Thyme
Creamed Corn with Bacon & Caramelized Onions
Scalloped Potatoes with Fennel

choice of one accompaniment
Cranberry Orange Conserve
Pear Sauce with Cranberries

all with
Mixed Sonoma Greens
Pomegranate Vinaigrette & Pralines
Turkey Gravy
Dinner Rolls

and choice of one dessert
Apple Streusel Pie
Traditional Pumpkin Pie
Fresh Baked Cookie Platter
Chocolate Pecan Pie

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