Thanksgiving Menu 2016

thanksgivingWhew! Do you like how I’ve posted more in the past few days than the past few months? It’s all been leading up to this: my Thanksgiving 2016 menu!

These are all tried-and-true, crowd-pleasing recipes that aren’t terribly difficult and are so worth it. Anyway, I’m pleased to have them all in one place so I can refer to this post next year!

Elisabeth’s Thanksgiving 2016 Menu

Alton Brown’s Classic Brined and Roasted Turkey – This is simple yet delicious! Includes a recipe for gravy. It does require a 5-gallon drink cooler (the kind you dump on your coach after the winning game). If you don’t want to buy one, check your local party rental shop, you can probably rent one for less than $10.

The Pioneer Woman’s Parker House Rolls – These rolls are buttery and amazing. I don’t shape the dough for Parker House Rolls, however–I shape them into two-ounce balls.

Fresh Herb Stuffing – This stuffing is delicious and has countless variations!

Mashed Potatoes – I actually don’t use a recipe (I boil about 1/2 lb of potatoes per person in salted water, rice them, and add cream, butter, and salt and pepper to taste), but this one is great!

Green Bean Casserole – The classic! My brother’s favorite.

Green Beans with Filberts, Fennel & Orange – Yes, I’m having two green bean dishes. However, this one is so wildly different from the casserole, I don’t think anyone will notice.

Cranberry Jelly – The ridged kind from the can–aw yeah!

Great Pumpkin Pie – Fortunately, I don’t have to make pie this year (my Mom is making her delicious pie), but when I make pumpkin pie, I use Rose Levy Beranbaum’s recipe from The Pie and Pastry Bible. It has a layer of ground gingersnaps and pecans at the bottom, and it is soooooo good.

I hope you enjoy my picks!

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Green Beans With Filberts, Fennel & Orange

Thanksgiving! It’s less than a week away. I never worry about my menu, because guess what: my family likes to eat the same dishes every year, no matter what. Sure, I might try a new stuffing recipe or add a new appetizer, but if I take out the green bean casserole? It’s over. But I can usually add a new vegetable dish, and this year, it’s Green Beans with Filberts, Fennel, and Orange.

My friend Sara Proctor adapted this from a very different Ottolenghi recipe. It’s zesty and fresh and tart–the perfect thing to cut through the richness of mashed potatoes and gravy. Plus it’s delicious at room temperature!

Green Beans with Filberts, Fennel & Orange

1 fennel bulb, stems removed and thinly sliced, then quick pickled (see below)
2 cups green beans, stems removed and cut in half
1 small blood orange, zested and juiced
2 Tablespoons sesame oil (olive or any nut oil will work)
3/4 cup filberts, roasted (see below)
2 Tablespoons chopped chives
Lemon juice to taste
Salt and pepper to taste

Quick-Pickled Fennel:

3/4 cup rice vinegar
3/4 cup water
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon peppercorns

Bring all ingredients to a boil, then allow to cool. Pour over fennel and let sit for at least 20 minutes.

Roasted Filberts:

Heat oven to 350 degrees.  In an oven-proof dish, place filberts on the middle rack and roast for approximately 15 minutes, checking and shaking every few minutes. Once roasted, place in a clean kitchen towel and rub to remove skins. Roughly chop.

Main Recipe:

Blanch green beans in boiling water for 4 minutes, then shock in ice-cold water. Drain and towel dry. Place in a medium bowl and add chives, orange zest and chopped fennel. Mix.

In a small bowl, mix orange juice, sesame oil, salt and pepper, and a few squirts of lemon juice. Pour over green bean mixture.

Add filberts, toss, and serve.