Thanksgiving

February 8, 2017

 

 

THANKSGIVING MENU 

 

Deviled Eggs with Fresh Dill

 

Homemade Pigs in Blankets with Coarse Grain Mustard

 

French Onion Tart

 

Spice Nuts

 

 

Maple Roasted Turkey

 

Dijon Crusted Turkey Breast

 

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Rosemary Roasted Brussel Sprouts

 

Shredded Brussel Sprout Salad with Toasted Breadcrumbs

 

Chipotle Mashed Sweet Potatoes

 

Garlic and Chive Mashed Yucon Gold

 

Creamy Potato Gratin

 

Wild Rice and Chestnut Stuffing

 

Wild Mushroom Sourdough Stuffing

 

Roasted Butternut Squash and Carrots

 

Caramelized  Delicata Squash,

 

Maple Sage Roasted Root Vegetables

 

Wide Egg Noodles with Sauteed Napa Cabbage and Leeks

 

Kale, Cauliflower and Salad

 

Sauteed Baby Spinach with Cumin Chickpeas

 

Cranberry Jalapeno Chutney

 

Bourbon Brown Sugar Orange Cranberry Sauce

 

 

DESSERTS

 

Upside Down Pear Gingerbread Cake

 

Chocolate Mousse

 

Apple Pie

 

Bourbon Pecan Pie

 

Apple Cranberry Crisp

 

Pecan Sandies

 

Chocolate Chip Cookies

 

Sugar Cookies

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