Slang on your apron & wash up, because it’s time to make your Thanksgiving feast!
I’m spending this Thanksgiving with my boo’s family in Minnesota, so I won’t be making my own menu this year. If I were cooking, this is the menu I’d be making.
Starters & Beverages
Cheese Plate- One hard cheese, one soft cheese, & one cheese you haven’t tried before; two types of crackers (I like plain water crackers & something with a lot of seeds); some dried fruit & assorted nuts.
Wine (a Riesling would be lovely), cider (non-alcoholic & boozy), good beers, & assorted sodas. And don’t forget to set out a pitcher of water!
Sides
Peas- My mom always makes peas, so I make peas. I sautée some fresh thyme in butter then toss in (defrosted) frozen peas. Let it all get hot & friendly and boom veg done.
Cranberry Sauce- There are two types of people in this world, those who like home-made cranberry sauce & those who like the canned stuff. I’m one of the latter group. This babe loves cracking open a can & squeezing the jelly out onto a plate. Deal with it! If you’re one of the former people, bring 2 cup sugar, 2 cups water, & 4 cups cranberries to a boil. Let them go until the crans pop, turn off the heat and let the sauce cool before serving.
Biscuits- Again, I go the pre-made route for biscuits. There’s nothing like the rush of popping open a can of Pilsburry with a spoon. Here’s a good looking biscuit recipe if you’d like to DIY.
The Bird
Simple Roast Turkey– You can do it!
Dessert
Babe Daily 