I hope you have a wonderful Thanksgiving and enjoy the day. Have you started prepping for Thursday? I am going to make a few things on Wednesday so I can get the turkey on the table around 1:00 P.M. Here is my menu for a family of 6, very different eaters; 4 meat-eaters, 1 picky eater, and a vegetarian! Yes, it is a lot of food. However, if I am going to spend time cooking, I will definitely make enough for left overs that will last through Saturday. Thankfully my family eats leftovers!
Rainbow Veggie Tart
Maple Roasted Carrots
Cauliflower au Gratin
Apple Pie Filling
Short Cuts in the Kitchen
Making Thanksgiving dinner can be a bit challenging when there are several things to prepare. I save some time with a few short cuts found at the grocery store.
Gravy: I use the recipe from the turkey but make it vegetarian by using vegetable broth. The gravy is seasoned with the more spice rub to compensate for the turkey drippings. This year I will be using Better-Than-Boullion base since Aldi was out of vegetable broth on Sunday when I went shopping.
Rainbow Veggie Tart: I am using pesto from Aldi in the tart instead of making my own to save some time, especially since this is a new recipe for me.
Stuffing: I use packaged stuffing from Whole Foods Market.
Apple Pie: I use frozen pre-made crusts to save time.
|Turkey||Prep Rub||In the Oven|
|Mashed Potatoes||Make Early/Keep Warm in Slow Cooker|
|Stuffing||Prep Veggies||Make on Stove Top|
|Gravy||Make on Stove Top|
|Roasted Carrots||Prep||In Oven|
|Rainbow Tart||Prep & Make||Reheat|
|Cauliflower||Prep & Make||Reheat|
|Yuca Fritters||Make while Turkey is in the oven|
|Apple Pie Filling||Prep while turkey is in the oven
Make while eating dinner
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