Happy Thanksgiving! I realize that I’m a week early, but we’re having some friends over for an early Thanksgiving on Sunday. Because it’s not the actual Thanksgiving day, I’m taking some liberties and veering from my family’s traditional Turkey Day menu (and let’s face it, who wants to have the same meal twice in one week?).
This week, we’re getting sweet potatoes, red onion, and collards or mustard greens from Naegelin, Eureka persimmons from Indian Hill (Texas A&M has a good breakdown of persimmon varieties grown in Texas here), Cameo apples from Top of Texas, pie pumpkin, green beans from Animal Farm, hot and sweet peppers from Green Gate Farm, escarole and Louisiana shallot-scallions from Acadian Family Farm, Bibb lettuce from Bella Verdi and herb from Pure Luck.
So I’m making:
- Persimmon-cranberry chutney with water crackers and brie
- Herb-roasted turkey
- Chestnut-apple stuffing (made with a red onion) served inside a roasted pumpkin – this only works if we get a pumpkin, not fennel. Here’s hoping for a pumpkin for the super cool presentatation!
- Roasted sweet potatoes tossed with herbs
- Roasted green beans
- Sauteed greens with garlic
- Louisiana shallot-scallion dinner rolls (based on this sweet dinner rolls recipe)
And because we still have to eat dinner on Saturday:
- Italian wedding soup with escarole
- Green salad with balsamic vinaigrette
I’m also retrying hot pepper jelly with this recipe, since it didn’t work so well last time.
Are you changing up some of your Thanksgiving staples this year, or keeping it traditional?