This morning I washed the cranberries and tonight I’ll make the cranberry sauce and prep my kale gratin. Last year we started a new tradition of the whole family gathering in Holland for Thanksgiving at my brother and sister-in-law’s house. A few weeks before last year’s event, I sent a slew of recipes over to my sister-in-law so we could pick the perfect inaugural menu. She added a couple of her favorite recipes and soon we had a great menu. This year, we’ve adjusted it slightly, learning the limits of oven and stovetop space. Here’s what we’re eating!
Turkey – My Mom was never big into turkey while we were growing up, but my Dad gets one from his job every year. At some point, I stepped in and tried to find the easiest way for us to make turkey and this recipe from Gourmet is SO EASY and so good. It’s a genius high-heat method and the turkey is done in 2 hours or less. It’s amazing. We use this recipe every year now.
Pomegranate-Vanilla Bean Cranberry Sauce – We made Pioneer Woman’s pomegranate cranberry sauce last year and it was so surprisingly good that it was my favorite part of the meal. This year I’m adding vanilla bean and maybe a cinnamon stick because I can’t leave well enough alone. And I’m definitely making a double batch.
Roasted Sweet Potatoes – Last year, we adjusted Erika’s great recipe and used maple syrup because I can’t seem to find that southern treat, cane syrup, around here. I was hoping to pick some up during our trip to Louisville, but some things inevitably get left off the list. We were thrilled with how these turned out with maple syrup, though!
Lacinato Kale Gratin -This recipe is a new addition to the feast this year and I can’t wait to try it. Tonight I’ll be prepping the greens and Marc, my trusty cheese shredder, will get that aged cheddar ready to go.