Normally, you all get a free preview of my meal plan on Tuesdays, but Thanksgiving has us all kinds of out of order, and with a few days ahead of us to start prepping, I’m sharing this year’s plan today, in hopes it may give you inspiration if you need it.
Spoiler alert: Dear guests who are also readers – don’t keep reading if you want to be surprised, but also, we’re mostly having what we always have. (These photos are from Thanksgiving, 2015)
Green bean casserole (made two days before, cooked while the turkey is resting)
Stuffing (made the day before, cooked while the turkey is resting)
Sweet potatoes (made two days before, cooked while the turkey is resting)
Brussels sprouts from my sister-in-law (usually roasted with pancetta, and whoops, now I’m drooling)
Cranberry sauce (made whenever my husband wants)
Biscuits (made in the morning and warmed up before dinner)
Apple pie (gifted by a friend)
Pumpkin pie (sold by a neighbor who is a far superior baker)
And this pecan praline sauce because I’m not making the usual bourbon pecan tart (made a day or two before)
And ice cream, because, duh
And orange cookies, because I can’t not bake anything. Hopefully they’ll be amazing, and you’ll see them before too much longer. (made the day before)
The rest of the week, if you’re interested:
Sunday – Sausage and tomato risotto, which is a forever favorite.
Monday – hot dogs and tater tots, and some sort of veggie. Yep. That’s it.
Tuesday – A veggie and chicken stir-fry (love this teriyaki sauce the most) if I’m home early, and leftovers if I’m not.
Wednesday – whatever we didn’t do on Tuesday
Thursday – LOL, see above
Friday – PIE and only pie.
Saturday – Oh gracious, I don’t know yet.