My family may be small, but I cooked enough food for a crowd this Thanksgiving. I’ll keep this post simple — just the highlights. First, I made that Chocolate Butterscotch Pie from The Glory of Southern Cooking again. I’m a little obsessed with it now. I made the crust with lard this time, my first lard experience. I can’t quite describe how amazing the crust was. Perfect texture, slightly savory aroma, beautiful flake, rich. I get it now, lard is amazing.
The funny thing about this pie is the meringue topping, just because I used to proclaim to dislike meringue. Now I’m a convert.
Strangely enough I didn’t get a photo of the finished turkey, but I did snap this photo of the bird before she went into the oven. My recipe comes from The Bon Appetit Cookbook — you make an herb butter which you spread under and over the skin. Shallots go inside the cavity and in the pan, and you end up with an incredible roasted herb-shallot gravy.
This sweet potato-bourbon soup from The Glory of Southern Cooking is a Thanksgiving family favorite now. I’ve written about it before, and I’ll likely do so again in years to come. It’s sweet, a little bit spicy and very creamy.
The recipe for this sausage-apple stuffing is also from The Bon Appetit Cookbook. I’m so thankful there are leftovers of this to eat for dinner tonight. It’s stuffing perfection.
This recipe also came from The Bon Appetit Cookbook — lemony Brussels sprouts. Normally I’d roast my sprouts, but these were done on the stovetop. It’s a great dish to whip up while the turkey is resting. Hmm, I didn’t take a photo of the cranberry sauce, but I made mine with orange zest and Grand Marnier, as always.
This is a cauliflower gratin from Cooking for Friends by (my friends) Allison Attenborough and Jamie Kimm. The coincidence is that I’ll be working with Jamie next week on a photo shoot — he’s an amazing food stylist.
Yes, I made David Lebovitz’s incredible pumpkin cheesecake again. Just like last year, I improvised with the crust — this time I made it with ginger snaps, even though it looks chocolatey in the photo. That’s a pecan-caramel-bourbon sauce on top. Love.
Speaking of love, I had to include one more photo of the pie. The texture is impossibly light, even though it might seem very dense here. Best of all, we’ve got half the pie left for dessert tonight. Can’t wait.
yummmm!! i love brussel sprouts, will have to try that recipe. Looks like a fantastic dinner!
i love brussels sprouts too — this was a perfect recipe, i have to say
Wow! When did you start cooking and how did you get all of it done so nicely? I cooked nonstop for two days and I have a sore back and legs to show for it. But, my dishes weren’t as complicated as yours. I’m curious to know your secret. lol. Very delicious looking spread!
i made the desserts (mostly) the day before. i didn’t start that early — maybe 8:30am. somehow it all worked out.
Everything looks great. You’ve convinced me – I’m ordering The Glory of Southern Cooking.
if you like Southern cooking at all, you will not be disappointed
Seriously, one of the most gorgeous Thanksgiving menus I’ve seen. Every dish is a winner. Looking forward to seeing what you whip up for next week’s Cookie Swap, Justin!
thanks. now i feel like the pressure is on for the cookie swap.
Everything looks absolutely amazing, Justin!
thank you!
Amazing! If I’m ever in charge of Thanksgiving menu planning, I might borrow this entire menu from you. Love the idea of having the sweet potatoes in soup form too. Bookmarking it now.
ha, i would be very flattered by that. the soup is such a favorite at my house.
Wow. You made some serious deliciousness Justin🙂
thanks… it was pretty awesome
Lovely treat for thanksgiving! Wanted to have a peek of your finished turkey too:) Taking photos after the arrival of guests makes me uncomfortable and so I too miss the whole spread photo🙂 I tried roasting a whole chicken from Paula Deen’s and got it successful for the first time in my life…..:) Have a nice day!