Pumpkin and Feta MuffinsThese are first because they are the coolest thing we made. I got the recipe from 101 Cookbooks a few weeks ago and they were the first thing on my Thanksgiving recipe list. I followed the directions exactly and got excellent results. The only thing to note was that we ended up with 18 muffins instead of 12, but that's certainly nothing to complain about.
Golden-Crusted Brussels SproutsWhen my sister got wind of the menu (the day before Thanksgiving, of course) she greeted me with: "Can we PUHLEEEAAASE make a DIFFERENT VEGETABLE?!?!" Right after these were cooked, I saw her stick her hand right in the skillet to try one - and of course she loved it. Super simple, and the caramelized edges were the best part. This is another recipe from 101 Cookbooks.
Lemon-Barley StuffingThis recipe from the New York Times was kind of a wild card, but it worked out in the end. The mushrooms shrunk into ribbons when roasted, and I thought there wouldn't be enough lemon, but it shined right through. The chive butter was fun to make and pretty much made the dish. This is where I gained a deeper knowledge of where the line lies between browned and burned. Note to self: more liquid next time, trust your instincts.
Sandra Lee's TurkeyWell, of course there was a turkey. This one had butter massaged into it. I never liked turkey before, and I still only ate a very small bit of it, but it was very good. This picture is gross. (Thanks to Haley for the photo.)
Mashed PotatoesYuck. That's all I have to say about that. This is a picture of what later became mashed potatoes. There's no finished picture because there's nothing pretty about mashed potatoes. (Thanks to Haley for the photo.)
Garden Vegetable and Potato LyonnaiseI've got these giant rutabagas sitting in my fridge, plus a few turnips, and I've never had these things before, of course, so I had no idea what we could do with them. I found this recipe through the "look inside" feature of Amazon - it's in Homegrown Pure and Simple by Michael Nischan. Naturally, Amazon wouldn't let me look at the second page, but I found an adapted version online and used it to sort of wing it, and it turned out alright. The strong flavors weren't appreciated by all, but I finally got to try a bunch of things through this dish.
Pumpkin CornbreadWhen we were little, my dad used to make us biscuits. Of course, they came from a box, but I had to remind him to channel those times from the past when my mom asked him to help us by making the cornbread. This alone was the most hectic time of the day, as he insisted on lining up each ingredient, did not know the difference between liquid and dry measures, and refused to stop whisking even when I said he was finished. Then we ended up having to bake it in the microwave (it makes sense if you've seen my mom's space-age microwave) and since we're all too short to see the top it got a bit toasted. Fortunately, it tasted fantastic. This was another New York Times recipe. (Thanks to Haley for these photos.)
Winter Green Salad with Sugared Walnuts,
Crispy Pears and Pomegranate VinaigretteI made this last year, but did a different candied walnut. Though we had to make some substitutions, these walnuts were delicious. Everyone kept walking by them and snatching a few - we're lucky we had any left for the salad. The vinaigrette was my favorite part. This recipe is from Clean Food.
"Best-Ever" Apple PieHaley made her famous apple pie with lattice crust. It's the best-ever apple pie! This particular pie contained a variety of apples known as "whatever we had lying around."
Spice-Kissed Pumpkin PieThis pumpkin pie recipe is from 101 Cookbooks. It features a special spice blend and a hazelnut paste between the filling and the graham-cracker crust. Delicious.
Pumpkin and Ginger SconesThese were not for Thanksgiving, in particular, but they were there when I arrived to cook on Thanksgiving, and they were delicious. I liked them plain, but they were very good with Haley's cinnamon glaze.