Friends and relations have asked about my Thanksgiving menu this year, which I am happy to share. I am cooking for 4 people, so I may be cutting some recipes in half, but I plan on playing all the hits and trying some new tricks!
Buttermilk-Brined Roast Turkey, because I love Samin Nosrat and if it works for her roasted chicken, it will work for my roasted turkey. I’ve only ever used a salted water brine and grilled my turkey. Fingers crossed for this first-time buttermilk-brined, spatchcocked, oven-roasted turkey! Of course, there will be gravy, but I don’t use a recipe for that.
Cornbread Stuffing, I will be cutting this recipe in half. It’s so delicious, but it makes a lot.
Roasted Delicata Squash, because, squash (!) and color.
Shaved Brussels Sprouts Salad with Pomegranate Vinaigrette, an all-time favorite recipe that actually makes you want to eat salad at Thanksgiving.
Cranberry Chutney, because it includes golden raisins, dried apricots and chopped pecans and it will make your turkey jump for joy.
Pumpkin Pie with Spiced Walnut Streusel, because, honestly, I’m not a big pumpkin pie fan, but the walnut streusel makes this feel (and taste!) special. Here’s my recipe for pie crust. Don’t forget the whipped cream!