The Soft Menu Plan – 2015

Heather says

Today is pretty simple, it’s a pen and paper exercise. We’re going to create the soft menu plan for our Thanksgiving dinner. Why do I suggest this method instead of getting everything set in stone right away? This allows time to go over the menu a couple of times and really think about it.

Here is my Thanksgiving Menu Plan printable, I’m not a graphic designer and it shows. (Heck, it even still has the old logo on it. That said, it works)  The menu plan printable has three columns, one for your ideal menu, another for your guests’ ideal, and finally we have the great compromise.

Why?

If it’s going to make too many people upset that there isn’t any green bean casserole, will it really hurt you to provide green bean casserole? 

Hate on sweet potatoes all you want, some people will be sad if they aren’t there.  You may be cooking and it may be your home, but you’re helping create a memory for each person that shows up. Be a little flexible and a little accommodating when you need to be. 

Please note I said a little. This leads me to the next consideration.

Have you ever noticed that sometimes holiday meals tend to feel like a potluck?

This tends to happen when recipes are chosen at random. Meat? Check. Vegetable? Check. Starch? Check. The seasonings in one dish may not complement the flavors of another which leads to the potluck effect.

Back in 2012, when I last did the great Turkey Day photo shoot, I had an Italian theme:

Antipasti
turkey -brined in apple cider, parsley, lemon, peppercorns, and salt
shallot rosemary gravy
mushroom risotto
sausage stuffed mushrooms
tri-color roasted potatoes with rosemary and parmesan
Brussels sprouts with prosciutto and parmesan (this is just a straight substitution of prosciutto for the bacon)
butternut squash with rosemary (optional drizzle with balsamic vinegar)

In this example, the turkey has a fairly neutral seasoning, the shallot and rosemary gravy is where we start to get interesting. The rosemary in the gravy is also in the potatoes and butternut squash. The savory nature of the meal shows in the risotto, the stuffed mushrooms, and in the earthy flavor of roasted Brussels sprouts.

Typical Thanksgiving at Heather’s

deep fried turkey
gravy
company mashed potatoes
collard greens
shrimp and andouille sausage cornbread dressing
traditional sage dressing
butternut squash
broccoli salad with dried cranberries
Brussels sprouts with bacon

The usual Thanksgiving menu around here has a Lowcountry / Cajun theme with the Andouille sausage in the cornbread dressing showing up again in the collard greens. The cranberries in the cranberry sauce show up as dried cranberries in the broccoli salad and again in the apple and sage dressing. (I’ll be experimenting with gf bread to see if it can create a dressing like experience, if not, it’ll be stricken from the menu, with regret)

Here is a post with some resources for vegetarians.

If you are having guests bring sides, talk to them about the recipes as they are assigned. Not in a micro-manager I have to control everything way, but rather to discover what the main flavors will be. When you know what people are bringing you can adjust the recipes you choose to ensure there is a flow of flavor throughout the meal.

What will you be serving for Thanksgiving 2015?