It’s time to plan out the menu so I can get the ingredients on sale and enjoy the preparations instead of stressing over these details.
Turkey. When we hosted dinner for 20 or so people, I went for big and cheap. Now with a smaller group we’ll most likely upgrade to a self-basting turkey in the mid-size range. It’s more meat than we need for the meal but we all love turkey and leftovers.
Vegetables. I love green bean casserole, but it’s not the healthiest dish and I’m the only one that will eat it. To avoid that gluttony, I’ll skip it. We’ll have corn, mashed potatoes and sweet potatoes.
Notice there isn’t a salad. That’s because no one eats it when you have all the rest of the food on the table. We’ll save it for another meal.
Side Dishes. I don’t make gravy….ever! So, it’ll be store-bought in either a can, jar or box. The stuffing will come from a box as well and made outside the bird for food safety (and ease in preparation).
We’ll have two types of cranberries. I make a bowl of homemade cranberry sauce, but my husband grew up with the jellied sauce so we buy one can for him.
Other. I always put mini sweet pickles and whole black olives on the table as “relishes”. My mom used to make celery sticks stuffed with pimento cheese, but it doesn’t go over with this group.
We have rolls of some kind. I definitely buy these at the bakery.
Dessert. Pumpkin pie is a given, but sometimes I also make a pumpkin cheesecake. We’ll have whipped topping to finish off the pie.
We’re already looking forward to the gathering and giving thanks for our many blessings.
What items did I miss that will be on your Thanksgiving table?