Tuesday's Cupboard—Thanksgiving Essentials 2013

Getting back to basics with an excellent menu from the NYT

Thanksgiving 2012

It's everything you'll need for a fab Thanksgiving dinner!

Click HERE for a superb interactive Thanksgiving menu from New York Times food & dining writers, (the elegant) Julia Moskin & (the darn cute) Melissa Clark.

The Basics
They start with the basic categories of every Thanksgiving meal.  

•  Simple Roast Turkey
•  Stuffing
•  Gravy
•  Cranberry Sauce
•  Potatoes
•  Orange Veggies
•  Green Veggies
•  Pie

At our house, appetizers & a garnish tray brimming with home-canned treats & deli specialties are essentials, so feel free to add in your own traditional favorites.

Favorite finger foods

Julia & Melissa provide us with traditional favorites, plus a couple of alternatives in each category.  Even if you already have your menu planned, the videos (about 1:30 each) are worth a watch.  Oh man...they will inspire and make you hungry all at the same time!

Their dry rub for the turkey looks wonderful, and I think I will try dry brining the turkey this year.  I like to change up the turkey every year.  I also like an unstuffed turkey, so I'll make dressing on the side this year.  

Toasted sourdough bread for the stuffing
It's Mark Bittman's Make-Ahead Gravy for me this year!  Yay, I hate making gravy at the last minute.

My choice:  Their recipe for Mashed Potato Casserole with Sour Cream & Chives.  Hell yeah, make it up to 3 days ahead!

Cranberry Sauce
It's our favorite cran-sauce:  Steve's Maple-Cranberry Sauce

Steve's Maple Cranberries & Golden Raisins

Look for this recipe and our favorite Deer Valley Pecan Pie in next week's Tuesday's Cupboard post.

Their Two-Way Stuffing with Mushrooms & Bacon looks pretty darn tasty!  Steve & Zak will love the bacon & fresh mushrooms.  Again, this is a side dish, so it does not have to be stuffed, but you could roast it in the bird if you wanted.

Orange Veggies  
Their Roasted Butternut Squash & Red Onion casserole looks fabulous!  That's going on my menu, for sure.  I'll use pine nuts instead of green pistachios.  

Green Veggies
I am totally doing their Hashed Brussels Sprouts with Lemon Zest!  Instead of hand slicing the Brussel Sprouts, I may foop them (chopped in the food processor).

Steamed fresh green beans, Meyer lemon zest & red peppers
with toasted sesame seeds

I liked their chocolate pecan pie, but I am leaning toward our traditional Deer Valley Pecan Pie with Cinnamon Whipped Cream.

My 2012 pumpkin pie

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