Thanksgiving Menu Ideas

Thanksgiving Menu Ideas

Thanksgiving is fast approaching and it’s easy to forget about this special day when Christmas is just around the corner.

Thanksgiving is based on the colonial Pilgrims’ 1621 harvest meal but it has continued to be a day for Americans to gather for a day of feasting, football and family. It is always celebrated on the fourth Thursday of November, which falls on 22 November this year.

Turducken has become a popular Thanksgiving treat in America. But what is a Turducken? The name turducken comes from a combination of turkey, duck, and chicken so it is a three bird roast! At Thanksgiving dinner, side dishes and dressings are also very important and often steal the show.

Here are some ideas and recipes for your Thanksgiving table this year.

Turducken

Ingredients:

  • 1 x 3kg pre-made Turducken (from The Corner Chicken Shop)
  • 2 tbs olive oil
  • 30g melted butter
  • 1 cloves of fresh garlic, crushed
  • 3 sprigs of thyme, removed and roughly chopped
  • pinch sea salt
  • pinch pepper
  • 2 tubs of fresh turkey stock
  • 1 tub cranberry sauce (to serve)
  • 1 tub gravy (to serve)

Directions:

  1. Pre-heat your oven to 170°C
  2. Rinse and wipe your turducken dry with kitchen paper.
  3. Transfer the turducken to a baking tray and massage it with a simple marinade of 2 tbs olive oil, 30g melted butter, 1 cloves of fresh garlic roughly chopped, 3 sprigs of thyme, sea salt and pepper.
  4. Add a tub (or 2 depending on the size) of the turkey stock to your baking tray as this will keep the turducken moist and succulent and assist with basting the meat during cooking.
  5. Place in your oven and loosely cover it with foil.
  6. A turducken needs to cook for an 1 hour for the first kilo then 40 minutes per kilo thereafter. For example a 2kg turducken roll will take approximately 1 hour and 40 minutes to cook.
  7. Remove the foil completely from your meat for the final 30 minutes to brown it.
  8. If unsure, when your meat is cooked when juices run clear after being pierced in the thickest part of the roll with a skewer.
  9. Allow your turducken to rest in a warm place for approximately 15 minutes before carving. This will ensure that the juices have settled and will make the meat very succulent.
  10. While your meat is resting, strain the juices from the baking tray to remove any garlic and thyme from the marinade and place 1 cup of those baking juices in a saucepan along with the gravy. Bring to the boil then simmer for 5 minutes. Serve it along with some cranberry sauce.

Recipe from The Corner Chicken Shop


Spiced pumpkin pie

Ingredients:

  • 1 medium butternut or Jap pumpkin
  • 1 (23 cm) short crust pastry lined pie shell
  • 2 eggs
  • 1 cup packed light brown sugar
  • 1 tablespoon plain flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice or a mixture of cinnamon and nutmeg
  • 1 (375 ml) tin evaporated milk

Directions:

  1. Cut pumpkin in half and remove seeds. Place cut side down on a baking tray lined with lightly oiled aluminum foil.
  2. Roast at 160 degrees C for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm.
  3. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
  4. Increase oven temperature to 230 degrees C.
  5. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, choice of spices and evaporated milk. Stir well after each addition.
  6. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
  7. Bake in preheated oven for 10 minutes then reduce the oven temperature to 180 degrees C. Bake an additional 40 to 50 minutes, or until a skewer inserted near the centre comes out clean.
  8. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

Recipe from Allrecipes Australia


Green Bean Casserole

Ingredients:

  • 250 g frozen green beans
  • 400 g mushroom soup
  • 250 ml milk
  • 1 cup fresh mushrooms, sliced

Directions:

  1. Bring a saucepan of water to the boil then add the green beans and cook for 5 minutes. Drain and add to a casserole dish.
  2. Add to the casserole dish the mushroom soup, milk and fresh mushrooms. Stir to combine well.
  3. Bake in a preheated oven for 30 minutes until heated throughout.

Recipe from Allrecipes Australia


Pan-fried Brussels Sprouts

Ingredients:

  • 10 Brussels sprouts, rinsed and cut in half
  • 1 tablespoon extra virgin olive oil
  • Sea salt and pepper, to taste
  • 1 clove garlic, crushed
  • Chilli flakes, to taste
  • Extras: pan fried bacon, Parmesan

Directions:

  1. Heat a frying pan on medium-high heat and add the olive oil. Once hot, add the brussels sprouts to the pan and lower heat to medium.
  2. Pan fry sprouts, stirring occasionally to prevent burning, until bright green and slightly tender, with golden brown spots on the outside – between 3-5 minutes. Season with salt and pepper, add crushed garlic and sprinkle chilli flakes. Toss to coat for one minute, and remove from heat.
  3. Serve immediately. Optional: add cooked bacon bits and/or freshly grated Parmesan cheese on top.

Recipe from HuffPost Australia


Creamy Mashed Potato

Ingredients:

  • 1.5 kg potatoes
  • 250 ml milk (1 cup)
  • 500 g butter, coarsely chopped
  • Pinch of finely grated nutmeg, or to taste

Directions:

  1. Bring potato and a generous amount of cold salted water to the boil in a large saucepan, cook until potatoes are tender (15-20 minutes). Drain in a colander, return to pan to evaporate excess water (5 minutes), pass through a ricer or mouli into a clean pan.
  2. Bring milk to the simmer in a separate saucepan over medium heat, add half to potato and beat to combine. Add butter a little at a time, beating to incorporate well, then beat until glossy. Add enough remaining milk to form a soft purée (you may not need all the milk depending on the amount of starch in the potato), season to taste with nutmeg, freshly ground black pepper and sea salt, and serve hot.

Recipe from Gourmet Traveller

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