Time to Put the Pope’s Nose to the Grindstone: Thanksgiving To Do List

Thanksgiving apple pie ready to go into the oven.
Thanksgiving apple pie ready to go into the oven.

It’s the official culinary countdown for Thanksgiving.  The house is kind of, sort of organized and clean.  I have a good idea of who is coming when.  We have plans for an early dinner out with the first set of family arriving at Puritan and Co. today.  We have plans to take out Bon Me sandwiches and Pizza for Wednesday evening.  We know who is coming in when, and where everyone is staying.  So, now I can focus on the lists.  The grocery list is one list.  The timeline is the other list (tonight’s post will be all about the timeline).

Menu:

  • Cranberry Sauce
  • Cider Gravy
  • Mashed Potatoes
  • Green Beans with Meyer Lemon Vinaigrette and Parmesan Breadcrumbs
  • Brussels Sprouts a recipe from Jody Adams’ or Rialto and Trade
  • Roasted Potatoes (Dairy free – just the potatoes here not the lamb too!)
  • Sweet Potatoes (from my friend Myndi’s Mee Maw – is that how you spell it?)
  • Bourbon Glazed Carrots
  • Fried Turkey with Duck fat, and truffle purée and cider gravy (Since my husband doesn’t eat dairy instead of truffle butter I take duck fat and add truffle purée to it and slide that under the skin.
  • It turns out that my husband doesn’t really want the Herb and Onion Stuffing (Bon Appetit Nov. 2008) or
    Rustic Bread Stuffing with Dried Cranberries & Oyster Mushrooms
    (Fine Cooking Nov. 2008) this year.  So, I’m going to make a
  • Cornbread and apricot stuffing (Heavily modifying this to include no dairy, no meat and to not be cooked in a chicken)

Sources

  • Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs
    (Fine Cooking Nov. 2008)
  • Cranberry Sauce (Classic Canadian Cooking, Elizabeth Baird)
  • Sugar & Spice Pumpkin Pie with Brandied Ginger Cream
    (Fine Cooking Nov. 2008)
"A table!"  Let's eat!  We are thankful for all this bountiful harvest.  Thanksgiving.

“A table!” Let’s eat! We are thankful for all this bountiful harvest. Thanksgiving.

Sausage stuffing for Thanksgiving.
Sausage stuffing for Thanksgiving (made by a family friend).

Butter Tart for Canadian Thanksgiving

At the last minute, sometimes you have to let part of the menu go and outsource the desserts. We’ve got one dairy free pie to bake but we’re going to buy one apple pie this year.  With Community Servings you can save the day with some fabulous pies made by so many wonderful volunteers around the city (I’ve been eyeing Rialto’s apple pies and South End Buttery’s pumpkin pies via Facebook).  The fun of Pie in the Sky with community servings is it is always a surprise, not which kind of pie (you choose that) but who made it.

Pick one up at the following cash-n-carry locations. Last minute cash, check and credit card purchases can be made in person at the following locations:

Tuesday, November 26th, 2013

Pie Central – The Massachusetts Convention Center Authority
415 Summer Street – Exhibit Hall C, South Boston, MA
9am to 6pm View map of the BCEC for parking and entrance directions

Wednesday, November 27th, 2013

If your not in need of a pie, consider donating a pie to a sick client to help us reach $600,000 – we’re almost there! Remember, every $25 you donate provides a week of meals to a neighbor struggling with a life-threatening illness.

Brilliant orange squash brightens up and sweetens the Thanksgiving feast just a bit.

2 Comments Add yours

  1. Carolina says:

    Oh so nice! I wish I could celebrate it again! So excited for you! 🙂 I wish you a great thanks giving! 🙂

    Like

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