Thanksgiving Menu–adding a couple of new dishes to the menu

I’ve been making Thanksgiving dinner since I was 18 years old. For my husband I’ve been making the same Thanksgiving meal almost 28 years. Several years back I decided not to try new dishes for the first time during holiday meal making, because if they don’t turn out then my stress level goes through the roof. Nothing worse than a dish that flopped and there are a minimum of 10 hungry people at the table. Every year though I say to myself– “self, I should try something new this year”, but I never do. This year I’m taking a leap of faith and I’m making two new dishes. Last week I did a trial run to make sure neither of the dishes are going to be flops. The two new dishes are creamy mashed cauliflower and pumpkin bundt cake with cream cheese frosting. They turned out GREAT!

The recipe for the cauliflower is on Eating Well Creamy Mashed Cauliflower.

Special tip-

Once the cauliflower is cooked, mashed and creamy add butter, buttermilk, and nutmeg. Try Nutmeg– I promise you this will become your go to seasoning. It works well on cauliflower that has been steamed or boiled (just sprinkle a little over the top once done) and works great with green beans and Brussels sprouts. Just make sure to have a bit of butter worked into the veggies and then lightly sprinkle with nutmeg. In place of butter, if you like, you can use any oil you would normally drizzle on veggies. I would find a good priced quality extra virgin olive oil if you are opposed to adding butter.

My Turkey Day menu this year is:

Roasted 16# Turkey
Mashed Potatoes
Mashed Cauliflower
Roasted Brussels Sprouts
Baked Squash drizzled with Maple Syrup
Gluten Free Stuffing
Homemade Parker House Rolls
Pumpkin Bundt Cake
Pecan Pie  

(I love King Arthur Flour recipes– their pecan pie recipe is a big hit every time I make it)

Until next time–be well and be safe!