The Friday Five: Thanksgiving

Thanksgiving is next week, friends!

My mom and I have been e-mailing back and forth since the end of October to plan our menu. As always, she’s in charge of the turkey and I’ll be helping out with the lower maintenance (i.e. easier) side dishes. There are so many wonderful ingredients available to cook with this time of year, including pumpkins, cranberries and apples, and we are planning to use as many of them as possible.

Here’s what we’ve got so far:

  1. Cornbread Stuffing (via Cooking Light): We’ve picked a few recipes out that we like for the stuffing. This one seems like a good base, but we’re probably going to tweak it with a few other ingredients, like golden raisins, apple, celery and onion.
  2. Roasted Brussel Sprouts with Mushrooms (via Bell’alimento): One of our favorite sides from last year will make a repeat appearance. Bonus: it’s super easy to throw together.
  3. Orange and Honey Glazed Carrots (via Saveur): We were having trouble thinking of an option for a non-green side and then I received an email from Saveur with dozens of ideas, including this one. Honey always makes for a nice, rich glaze.
  4. Cranberry, Cherry and Walnut Chutney (via Cooking Light): I love cranberries, but I like them even more when they are combined with other ingredients. We’ll still be making plain old cranberry sauce for those of us who don’t like nuts in our food (i.e. my brother).
  5. Pumpkin Pound Cake with Buttermilk Glaze (via Cooking Light): An alternative to the pumpkin pie that none of us are really a fan of.

Not pictured: Mashed potatoes, sweet potatoes and my aunt’s homemade bread.

What’s going to be on your table this year?

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