The holiday season is here and we have been telling ourselves for weeks that we will be organized and plan our menus weeks in advance for all of the upcoming festivities. Well, Thanksgiving is THIS week so here we go…
Our Noble Tangerine Glazed Ham is a yearly staple. We know it isn’t a Turkey but if you are feeding a large crowd it is nice to have a few main dish options. Food and Wine magazine has a Roasted Turkey with Tangerine Glaze recipe that will be making an appearance on our family’s table as well. The tangerine glaze has hints of ginger, brown sugar and sage and we will be making make extras to top off our left overs.
A great compliment to the roasted turkey would be this Cranberry-Tangerine Cranberry Relish courtesy of Bobby Flay on the Food Network website.
Some may argue that side dishes are more important than the main. I would have to agree. There is something about pilling on the mash potatoes with gravy, the gooey sweet potato casserole and some years, if someone is willing, the oyster casserole with multiple sticks of butter that requires a few green vegetables to “balance” everything out. We are a Brussels sprout family but only if they are roasted almost beyond recognition. The crispier the better. With a quick google search we came across Blood Orange Brussels Sprouts from Jan’s Sushi Bar that look great.
If you were able to save room for a bite of dessert this Citrus Pumpkin Pie in a Nutty Crust recipe from Food.com would be the perfect ending to your Thanksgiving meal. If you didn’t save room it would even make a tasty breakfast the next day.
No matter what you serve on Thanksgiving this year we wish you and your family a safe and delicious holiday. Enjoy.