Ever since I learned how to cook a traditional Thanksgiving dinner from my husband’s grandmother, I’ve been cooking and serving the same special meal my family looks forward to year after year. This year’s menu is no different. I keep it simple, but make everything from scratch.
The tricky part is organizing and scheduling which dish to make when, so that everything is served nice and warm on the table at dinnertime. Here’s what I did:
Set the turkey out to thaw the day before Thanksgiving. The night before Thanksgiving, roast a pumpkin and leave on the table to cool overnight. Also, make the stuffing and chill in refrigerator overnight.
On Thanksgiving morning, make the Maple Cranberry Syrup and chill till dinner. Get the pumpkin puree from last night’s roast pumpkin and make Pumpkin Cookies and Pumpkin Pie.
After lunch, start the turkey. In between basting the turkey, make the Sweet Potato Marshmallow, then the Mashed Potato and Steamed Broccoli. Toss the green salad and cherry tomatoes together last.
Sweet Potato Marshmallow
3 sweet potatoes
1 bag large marshmallows
Peel and cut sweet potatoes into 1 inch slices. Steam for an hour, then mash. Transfer the mashed sweet potato to a pie pan and let cool. Top with marshmallows. I wait until the turkey is out of the oven before I put the Sweet Potato Marshmallow in the oven to heat. Take it out and serve once the marshmallows are browned slightly.