Thanksgiving is only a month away but if you're one cooking dinner on the big day, now is the time to start planning. I don't think there is another day that causes more stress and sometimes fear for those with the job of cooking the meal. Even more specific preparing the star of the show, the turkey. Why not get a jump on it, now is a great time to think about the guests, the menu, and you overall vision for Thanksgiving day. If you having a large number of guests, lets say more than 12, you might want to have a more casual menu with room for lots of different items to satisfy the tastes of all your guests. However if you are having fewer guests than you could do a more intimate and formal dinner and get a little bit more creative with your menu. I love all the Thanksgiving classics, but I do thinks it's a good idea to give them a fresh modern update. To get you creative juices going here is menu that I am considering for my Thanksgiving celebration, I hope you are inspired and feel free to leave me a comment with any questions or if you would like to see more suggestions and recipes.
Thanksgiving 2008
Thyme and Orange Roasted Turkey Breast with Gravy
Cranberry Apple-Pecan Cornbread Dressing
Honey Roasted Butternut Squash
Wild and White Rice Pilaf
Roasted Green Beans with Champagne Shallot vinaigrette
Braised Swiss Chard and Collards
Pumpkin Bars
Pecan Pie
Apple Crisp
Thyme and Orange Marinade/Rub
1 cup fresh thyme
Juice of one orange juice
1 tb orange zest
1/2 cup olive oil
2 tsp salt
2 tsp pepper
Place all the ingredients a food processor and mix until smooth
This will make enough for 5-7 lb turkey breast
Honey Roasted Butternut Squash
2 lb, butternut squash, peeled and diced into 1" pieces
1/2 cup olive oil
3 tb honey
2 tsp cinnamon
1/2 tsp nutmeg
salt and pepper to season
Preheat the oven to 375ยบ
In a large bowl combine all the ingredients and toss together until squash is coated evenly
Spread onto a baking sheet
Bake for about 25-30 minutes until squash is tender
