Thanksgiving Menu

This year's Thanksgiving menu was made largely from scratch and largely from local ingredients.  The herb-spiked stuffing was admittedly a boxed stuffing mix from Trader Joe's, spiked with fresh sage and thyme.  The steamed corn was little more than frozen kernels heated in the microwave.  But the links to everything else are provided.  It was a healthy, whole-foods feast fit for a king!

Starters

Toasted Pumpkin Seeds

Autumn Salsa with Blue Corn Chips

Salad

Bibb Lettuce and Sliced Radishes with Chives, Dill, and Parsley

Red Wine Vinegar and Olive Oil Dressing

Main

Roasted Turkey Rubbed with Olive Oil, Sage, Thyme, and Rosemary

Stuffed with Harvest Fruits and Vegetables: Apples, Onions, Celery, and Carrots

Sides

Herb-Spiked Cornbread Stuffing

Green Bean Casserole with Shallot Topping

Apple-Thyme Carrots and Parsnips

Peanut-Maple Acorn Squash

Roasted Brussels Sprouts with Caramelized Grapes

Cinnamon-Clementine Cranberry Sauce

Corn, Apple, and Spinach Bread

Steamed Corn

Dessert

Crustless Pumpkin Pie

Traditional Additions

Cheeseball, courtesy of my Sister

Ham, Garlic Mashed Potatoes, and Mushrooms, courtesy of my In-Laws

Desserts, courtesy of my Parents and Uncle