Thanksgiving Menu, 2010 Edition

Before I get into what we’re eating for The Big Day next week, I’d like to bring your attention to a matter of great importance – the S510 Food “Safety” Bill that is being run through Congress and the FDA raids on small, independent farms – particularly dairy farms selling raw milk and raw milk artisan cheeses.  I encourage you to read this and this – even if you do not drink raw milk or consume pastured meats, eggs or locally grown, organic produce, these things affect you.  Because if they can take away my right to eat what I want, they can take away your right to eat what you want.

Well, here we are – less than one week away from Thanksgiving.  I would be lying if I said my interest in cooking this meal hadn’t waned this year, for a lot of reasons – mostly, though, because I was conflicted about what to cook and eat.  But thanks to my wonderful readers (and the input of the actual attendees), I now have a plan of action.

And one that I’m actually excited about.

In the end, I took a little bit of everyone’s advice; I will cook traditional dishes, some of which I will rework to fit in with our new way of eating and include some new dishes.  This is the menu I came up with:

  • Cauliflower Soup with White Truffle Oil – I may add some cheese and pancetta as a garnish, to compliment other dishes I’ll be serving.
  • The Turkey From Hell – since we’re purchasing a pastured heritage turkey this year, I will brine the bird before injecting and roasting.
  • My Grandmother’s Cornbread Dressing – In response to my post asking for help on deciding what to cook, AndreaAnna from Life As A Plate commented, “So why not pick a couple of things that you KNOW you won’t have any other time of year that are TRULY worth it and enjoy those. And the other things – the “eh” things – that just happen to be there, skip or substitute? For me, I couldn’t care less about rolls or pie. But my mother’s cheesy jalapeno cornbread? WILL be going down my gullet.”  This is one of those dishes – one that I would definitely miss if I didn’t make it.  However, I will be making it with sprouted whole wheat flour, sprouted corn meal and homemade chicken stock in an attempt to make it marginally healthier.
  • Cranberry Sauce – the new recipe, tweaked to use an orange instead of a lemon and no additional sweetener, other than the honey.
  • Maple Butternut Squash Souffle – ’cause it is damn good.
  • Balsamic Glazed Brussels Sprouts with Pancetta – double damn good.
  • Green Bean Casserole – an adamant request from Jolly.  That being said, it will be made entirely from scratch, fried onions and all, using as healthy of ingredients as I can get my hands on.  I’ll post this recipe on Monday.
  • Brown and Serve Rolls – an adamant request from The Young One.  These will also be made with sprouted whole wheat flour in an attempt to keep them as healthy as possible.  (I’ve made homemade hamburger buns for The Young One and a friend using the sprouted flour and they were devoured, so I’m not worried these will go uneaten.)
  • Roasted Garlic White Cheddar Mashed Potatoes – another adamant request from The Young One, who does not care for dressing, sweet potatoes or squash.  I may or may not eat some of these; they fall into the “damn good” category.
  • Sweet Potatoes – the kind topped with brown sugar and marshmallows, again per Jolly’s request.  These I won’t eat, for obvious reasons.  The kids will, though, and that’s really what matters.
  • Apple Pie – the only pie Jolly will eat.  Again, the crust will be made with the sprouted whole wheat flour, but that’s the only change I’ll make.  I’ll eat a sliver of this, since it’s my favorite pie as well – the remainder will go home with Jolly (along with what’s left of the sweet potatoes).
  • My Grandmother’s Pumpkin Pie – because Miss J would be extremely disappointed if I didn’t make it.  And, frankly, so would I – this is absolutely the BEST pumpkin pie I have ever eaten.  The crust will be made with the sprouted whole wheat flour and I’ll use fresh pumpkin instead of canned, and I’ll have a small piece (or two) and hope everyone else finishes it off. 😛

And there you have it – our Thanksgiving Feast for 2010.  Will it be a lot of work?  Sure it will, but I will love every minute of it.

Again, thank you all for your help with this.  I hope you all enjoy your Thanksgiving Dinner as much as we’ll enjoy ours!

Posted in participation of Food Renegade’s Fight Back Friday

15 thoughts on “Thanksgiving Menu, 2010 Edition”

  1. What time should we be over;)? I’ll even dress little o like a pilgrim and LG like an Indian, if you’d like.

    This menu looks great. You managed to make Thanksgiving almost healthy. Good for Jolly and the young one for standing up for their food rights, though. You banning agencies can sometimes take it too far…

    Oh, and don’t get me started on S510. Salmonella in the peanut butter crackers served to many children and oldsters gets a passing inspection, but the local farms get grilled? I am waiting for the day when researchers get out from under the grips of the agribusinessmen and start publishing what really makes us fat. I will sue Monsanto faster than any lung cancer patient sued RJ Reynolds, I tell you.

  2. So this is interesting. I’m taking traditional dishes and altering them too. We’re having Asian-inspired Thanksgiving this year. But we are less prone to sweet foods as the benchmark, tend more to the bitter. That’s the High WASP diet I referred to, about which I do plan to post. I think it’s the British roots, maybe, we like lots and lots of vegetables and don’t really care for sugar except in desserts. So, for example, we will have chard stir-fried with garlic and fermented black beans, wok-braised sweet potatoes with ginger and scallions, and fried rice with lap cheong as dressing. Desserts, of course, are still sweet, apple pie, pumpkin pie, and a gingerbread cake with chocolate glaze. But the brussel sprouts, for example, will have pancetta and roast lemon, vs. the sweeter balsamic.

    Oh, and congrats you lucky winner you. I will email you the code for your prize. Do tell me what you get:).

  3. Oh man! This is really making me think my decision to NOT cook Thanksgiving for just this one year was a BAD one. Can’t we at least come to your house and not to Jimmy’s cousins house where everything will be either purchased from the Marie Callenders or bought frozen from Trader Joe’s. Sigh. I’m really serious. Can we come?

  4. Looks lovely. I’m glad you are giving yourself the opportunity to have the damn good stuff. Hope all is well in things potentially unbloggable.

  5. First of all you are so right on about this food safety bill. It must be stopped!

    Your meal sounds wonderful. I am interested in sprouted grains as well and is something I’ve been reading on. I still have so much to learn!

    Happy weekend to you and yours! XX

  6. Yummy! I spent tonight drinking wine with Nike and discussing Thanksgiving dishes. There’s so much bonding to be done over food – whether it be discussing recipes, cooking together, or scarfing it down! : )

  7. Isn’t it a great feeling to come up with alternatives that work with your lifestyle? That’s the feeling I get whenever I come up with something vegetarian from something traditionally made with meat.

  8. I read this with great interest. I will make a traditional meal, though not as ambitious as yours. I have only 7 people (and 1 baby) this year, and none of them are big eaters. My son in law will make the pie — pecan, I think, but I don’t eat pie. I will make stuffing for the turkey, even though I am finding more and more that eating bread and other wheat products does not agree with me. I will not be able to resist the stuffing, and I will pay later with a stomach ache. Ah well, I am such a weakling.

    I noticed that you substituted orange for lemon and I wondered whether there is something bad or unhealthy about lemons. I use lemons a lot in cooking, especially with chicken. And I eat the cooked lemons, peel and all. Is that bad for me?

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