Thanksgiving Dinner

Winter arrived here in Chicago overnight and it now truly feels like the end of November.  Nothing warms the soul more than family, friends, and food by the fire.  In other words: Thanksgiving.

Make the best Thanksgiving meal ever this week.  If your crew all prefers the white meat, then just make the turkey breast.  Begin the process at least 24 hours prior to cooking by brining the turkey.  Take some of the heat out of the kitchen and grill the turkey breast.  

While the meat is cooking, enjoy a wonderful autumn soup as your starter.  This can be made 3 – 4 days in advance and stored in the refrigerator.

I’m not a fan of the traditional heavy holiday food and lethargic feeling after the meal.  These healthier versions of bountiful fare taste fabulous and much can be prepped ahead of time.

Fennel Orange Cranberry Sauce

Smashed Red Skinned Potatoes

Blanched Green Beans (click for demo)

Baked Acorn Squash

Quick Winter Salad

Follow this menu plan so that on Thursday you can pour a nice glass of vino, enjoy your company and reflect on all the things for which you are thankful.

Cheers!