Thanksgiving Dinner
Menu
Dates for 2008
Canada: October 13th - USA: November 27th
This is my idea of a perfect, Thanksgiving Dinner Menu for the busy host or hostess as much of the preparation can be done well in advance!
Inspired by an English Chef, this easy menu offers a European influence on a classic American celebration.
Here you will find my personal selection of dishes for a three course Traditional Thanksgiving Menu along with planning notes and timetable which will guarantee a stress free celebration for YOU, your family, and your guests!
CLICK HERE for further tips and advice on planning your own Thanksgiving dinner menu.
Whichever part of the World you may be celebrating in, I would like to wish you, Happy Holidays!
Gourmet Food......the easy way!
THANKSGIVING DINNER MENU
For an alternative Traditional Thanksgiving Dinner Menu
CLICK HERE.
PLANNING NOTES & TIMETABLE
Three or more days ahead
- Prepare the Cranberry & Orange Relish.
- If you are using a frozen turkey, remove it from the freezer (3 days before - no more). Unwrap it, place it on a suitable tray or platter, cover completely in cling wrap and put it on the lowest shelf in the refrigerator.
- Plan your Thanksgiving Gift Shopping - don't leave it to the last moment!
Two days ahead
One day ahead:
Thanksgiving Day morning
- About an hour before roasting, take the turkey out of the brine, rinse it under cold water and dry it with kitchen towel. Cover it and leave somewhere coolish which will allow it to come up to room temperature. Once in the oven, this allows the heat to penetrate more quickly and therefore cook through safely and more evenly.
- Prepare the croutons for the soup.
- Peel all of the potatoes and put into cold water to prevent discoloration.
- Wash and shred the leeks.
- Crush the saffron to a powder using a pestle and mortar. Place the potatoes for roasting in a saucepan and cover with water. Season with salt and half of the saffron powder. Par-boil them for about six minutes and strain off the water. Put the lid back on the pan and shake vigorously to “fluff” up the outside. Allow to cool.
- Whip the cream and decorate the pumpkin pie. Place in the refrigerator.
Final preparations and cooking.........
Please see the individual recipes (click on the links above) for the final preparations and cooking of individual dishes. You may find it helpful to print off all of the recipes and keep them close to hand.
....and finally, if you are very short on time....
Cheat a little!
A Traditional Thanksgiving Dinner Menu requires a fair amount of your precious time for preparation. So consider buying in a quality, prepared appetizer or dessert course....or both!
Wine Connoisseur's Suggestions
By courtesy of Cheers 2 Wine.comOur friend and savvy wine expert, Steve Howe from Cheers 2 Wine.com makes the following suggestions for this traditional Thanksgiving dinner menu: French Onion Soup: Chardonnay is the classic choice of wine to use in the French Onion Soup recipe and perfect to drink as you enjoy this wonderful first course.
Roast Turkey: Pinot Noir will go well with the turkey and complement the side dishes perfectly.
Pumpkin Pie: Choose either a Tawny Port or Muscat.
Cheers Steve!
To return from my Thanksgiving dinner menu to
More Tips on PLANNING your Thanksgiving Menu
CLICK HERE
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