I heard from some of you in response to next week’s menu that you’re still figuring out Thanksgiving. Which is to be expected, since most people don’t spend their time thinking about and planning meals for a living… Anyway, I thought I’d share some info and recipes I’ve amassed over the years.
First up, a cover story on Turkey 101 I wrote for Weight Watchers magazine a few years ago. The magazine is no more, but the info is still useful. The first page is below—click the link to see the rest. Pro tip: Dry brine your bird. (The article explains exactly what that means.)
And these are my go-to recipes, the ones that appear on my table almost without fail:
Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan came from Bon Appetit originally. I’ve made it every year since it was first published. It’s my favorite thing about Thankgsiving.
Pumpkin-Shaped Pumpkin Dinner Rolls have made my super-picky eater happy since he was six years old. Some years, they were the only thing he ate.
Shaved Brussels Sprouts Salad with Pistachios & Warm Maple-Bacon Vinaigrette, a salad made with a vegetable my husband despises—but the salad is so good he’ll eat it anyway.
Pan-Roasted Carrots with Crispy Sage is one of those big-payoff-for-little-work sides.
Old-Fashioned Pecan Pie is perfect.
Watch your inbox tomorrow for details on next week’s Family Plan.
Debbie