Need an idea TODAY for something to contribute to the Thanksgiving Feast TOMORROW? Here are some! [Caveat: I wrote the following for a client’s website. While I have not (yet) actually made these, I did a lot of research to find these recipes — ones that I thought met my very (sorta) strict criteria: tasty-sounding, no highly-processed ingredients, and not too difficult to pull off! I plan to try all of them this Winter. I will let you know how they go. If you decide to give them a shot for the Holidays, let us know what you think!]
Appetizer: Pecan Cheese Wafers
crisp, slightly spicy crackers rich with the flavors of cheddar and pecans
Salad: Roasted Beets and Carrot Salad
lighten roasted veggies with endive leaves and a tarragon vinaigrette
from Martha Stewart
Side Dish: Cranberry Fruit Conserve
The Barefoot Contessa’s classed up version of cranberry sauce
from The Food Network
Bread: Potato Dough Rolls
simple make-ahead rolls, crispy on top and light and fluffy inside
Dessert: Pumpkin Cake Bars with Cream Cheese Frosting
deliciously moist and pumpkin-y!
And what am I making for Thanksgiving? Well, lucky me, my mom actually does the bulk of the cooking for this holiday. I’m always responsible for the gravy (I’ll update on that, with photos). My Grandma Howe started teaching me how to make it when I was barely tall enough to see into the pot. It’s been more than ten Thanksgivings now that I’ve had to make it on my own. I miss her company — but I like to think I still make her proud with her recipe for delicious homemade Turkey gravy!
I usually contribute a green vegetable, as well. This year I’m trying a new salad. I took this photo of a page from a year-old copy of Better Homes & Gardens I was reading the other day in my doctor’s office! They all look delicious, but I’m going with the Avocado and Roasted Carrot Salad. Will let you know how it goes over!