In addition to the general low-key anxiety of spreading COVID-19 to my aging family, I was actually in self-isolation due to hanging out with a confirmed COVID-positive friend. She had a false negative and then a positive, so even when I got my negative back I decided that it was better for all of my friends, my boyfriend, my family, and my sanity to just round out two weeks entirely.
Planning the Menu
Oh boy, I was so excited. My great-aunt and great-uncle always get AJ’s catering—which is delicious—but also aggressively don’t want any potluck dishes—which is heartbreaking.
This year, I’m feeding me, myself, and I for the day of and the week following! I get to cook everything! There won’t be a kernel of corn in sight, dang it! I got started planning early—I had the whole menu, with recipes and portions and shopping list—planned by the Wednesday-ish prior to Thanksgiving.
This menu, by the way, was heavily inspired by the delicious La Madeline French Bakery‘s turkey feast holiday sampler. (I look forward to this every year. Amazing dinner + French decor + fireplace? Perfection.)
If you care to follow along, the menu breaks down to approximately 6 servings of each, which is perfect for one chef and about a week of leftovers!
My Menu
Spinach and artichoke dip with chips
Recipe: https://www.cookingclassy.com/spinach-artichoke-dip/, with some modifications that I have in my notes
Also, I splurged and got the overpriced Stacy’s Pita Thins that I’ve always side-eyed and couldn’t convince myself were worth the money. So good! So crispy!
Parmesan
Specifically my favorite, the Fry’s Marketplace Murray’s Parmigiano Reggiano cheese block from the specialty cheese selection in the deli
Turkey breast
Recipe: https://www.thekitchn.com/how-to-cook-turkey-breast-the-simplest-easiest-method-cooking-lessons-from-the-kitchn-213324, because I actually have never cooked a turkey before, let alone just the breast
I did get a seasoning mix from some random website on the day of, but it wasn’t good so I’m not going to try and find it again
Mushroom sauce
Recipe: https://www.morethanmeatandpotatoes.com/creamy-mushroom-chicken/, full recipe, swapped the onion for a shallot, and swapped the chicken stock for veg stock (because I had it on hand and already open)
Cranberry and apple stuffing
Recipe: https://www.peasandcrayons.com/2013/01/baked-apple-cranberry-stuffing.html, half recipe, used a yellow onion
Cranberry sauce
Recipe: https://www.allrecipes.com/recipe/9111/cranberry-sauce/, half recipe
Loaded mash potato cassarole
Recipe: https://www.verybestbaking.com/carnation/recipes/baked-potato-casserole/, quarter recipe with russet potatoes
This is my signature mash potato recipe and I love it and so do all my friends and family!
Roasted green beans and asparagus
No real recipe, just the usual—toss the green beans (already trimmed) and asparagus in olive oil and some delicious seasonings (garlic powder, onion powder, etc.) and roast for 30ish minutes.
I really, really wanted tri-color carrots as well, but could not find reasonably priced and good-looking carrots anywhere!
Baked mac and cheese
Recipe: http://www.thatwhichnourishes.com/the-mac-and-cheese/, half recipe
My other signature dish!
Butternut squash soup
Recipe: https://www.damndelicious.net/2019/12/29/instant-pot-butternut-squash-soup/, I actually already had a batch of this in the freezer from last month, so that was easy!
Sourdough bread
Specifically the French country sourdough loaf from Kneader’s Bakery, I pre-ordered it and then picked it up Wednesday evening. Also, it freezes amazingly, so I put two slices each in a couple ziplocks and boom!, perfectly portioned!
Mixed greens salad
Just my favorites thrown together, but I specifically requested a to-go portion of Cafe Zupas‘s poppyseed dressing, which I haven’t had in a while but know that I adore! (It’s better than Panera’s, and I will fight you on that!)
Pumpkin cheesecake
Recipe: http://www.atreatsaffair.com/pumpkin-cheesecake-bars-recipe/, half-recipe and using notes that I already have, always swap out the pumpkin for home-roasted kabocha!
This is the last of my signature dishes, promise! I now make this multiple times each autumn, I love it so much.