My Thanksgiving Menu

Plus, a tasty treat to utilize your Halloween pumpkins!

The Halloween decorations have been packed away and the streets are laced with a hint of pine. The days are getting shorter and our boots are making their way out of storage. The music is feeling oddly sentimental and even my coffee isn’t safe from the scent of pumpkin. Speaking of pumpkin, if you have any left over Halloween pumpkins that you want to roast and make purée, my pumpkin protein muffin recipe is perfection. Or you can always make it with me how I did here with canned pumpkin purée:

I digress, all this talk of food and traditions can only mean one thing – we’ve officially entered holiday season. And honestly? I’m pumped. I’m never immune from a little holiday excitement, and this year it’s particularly heightened, because Dave and I are hosting Thanksgiving!

In my opinion, it’s never too early to start planning. From menus, to music, to place settings, I’ve started writing lists and thought I’d share my process with you.

How I develop a menu

Start with the main

It’s no groundbreaking revelation, but I always start my menu planning with the main event. At Thanksgiving, that thinking is already done, because turkey is a no-brainer. I’ve already put in my turkey order through Real Good Fish (yes, they do more than just fish!). Many of you may know that my brother Alan and sister-in-law Jenn run this incredible company, and this year they’ve sourced free-range turkeys. The birds have been raised slowly and naturally, grazing freely on perennial native grasses, which promises a juicy and flavorful turkey that I can’t wait to try.

Of course, a suitably delicious stuffing to accompany he turkey also goes without saying. In the past, I’ve made stuffing filled with sage, sausage and apple, and it’s always a hit. This year, I want to play with the recipe a little, perhaps incorporating chestnuts, inspired by this recipe. The thought of combining sausage, apples and chestnuts already has my mouth watering.

Next, it’s on to sides

When it comes to Thanksgiving sides, I like to go for a potato, a root, a green and a bean. (You won’t forget that, will you?)

The potato is a done deal, because over the past few years, I’ve made this dish of potatoes au gratin, which is a consistent favorite. As for the root vegetable, my no-frills mash is a simple, nutrient-rich dish that delivers subtle sweetness, without the need for marshmallows (but I won’t speak too soon – they always do end up on the table somehow!). For beans, I love Asian string beans, which are a staple in my house and in my opinion, bring more variation and interest to the table than a bean casserole. Finally, the greens. There are so many options based on whatever is growing in my garden, but this is also the dish I’ll have up my sleeve to outsource when someone inevitably asks, “What can I bring?!”

If I’m feeling ambitious and not-too-overwhelmed on the day, I’ll also pop in some sourdough rolls which are perfect for mopping up the juices.

Plan the appetizers

Now that the menu is planned, I work backward and onto the appetizers. This year, I’ll be creating a cheese plate, with the star of the show being this baked brie. It’s decadent and gooey, and when topped with drizzled honey and chopped nuts, feels festive and impressive. I’ll surround it with a range of crackers and dried fruit for my guests to snack on before the main event begins.

Desserts

The finishing touch is always pie, but you’ll have to stay tuned for my next newsletter to hear what I have in mind. (In other words: I’m still working on it!)

How I set the scene

You all know how much music forms a part of my identity, and when it comes to special events, it’s even more important to get it right. At Thanksgiving time, I think it’s key to feel festive without mentioning Christmas.