The Things We Ate at Thanksgiving
We had ten people over for Thanksgiving: Me and M, Mom & Dad, tigerlily_blue and Ethan, Allen & Doris, Deanne & Amy. Here's what we made, mostly so I remember what worked and didn't the next time I make up a holiday menu.
Appetizers
1. Cheese & Crackers - I got a nice St. Angel and a Humboldt Fog to go with some basic crackers.
2. Olives - Red Cerignola, marinated pitted Nicoise, some pitted green olives.
3. Salted Almonds - Previously made at the last Supper Club.
Main Course
4. Potato Knishes - Previously made at the second Jewish Soul Food Supper Club. We said then that we'd make this for Thanksgiving one day, and having done so I can say that even small knishes are far too heavy for a meal with this many other courses. They really are a main course by themselves.
5. Kale, Feta & Olive Stuffed Leg of Lamb - Previously made several times, including a prior Thanksgiving and the Last Supper Club. Still a popular favorite.
6. Mushroom- & Cranberry-Stuffed Turkey Cutlets - Found by my sister on Eating Well for those who don't eat lamb. These were much simpler than a full turkey, and tasted pretty good. We made a double batch.
6 ounces sliced white mushrooms
½ cup coarsely chopped onion
2 tablespoons extra-virgin olive oil, divided
⅛ teaspoon salt plus ¼ teaspoon, divided
½ teaspoon ground pepper, divided
¾ cup fresh breadcrumbs (we also mixed in some panko)
½ cup chopped dried cranberries
4 turkey cutlets (about 1 pound)
¾ teaspoon poultry seasoning
1 cup reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon butter
1. Finely chop mushrooms and onion in a food processor.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and onion, ⅛ teaspoon salt and ¼ teaspoon pepper; cook, stirring, until the liquid is mostly evaporated, about 4 minutes.
3. Scrape into a bowl and stir in breadcrumbs and cranberries. Wash and dry the skillet.
4. Cover cutlets with plastic wrap and pound with the smooth side of a meat mallet to about ¼-inch thickness.
5. Sprinkle one side with poultry seasoning and the remaining ¼ teaspoon each salt and pepper.
6. Turn the cutlets over and spread about ½ cup of the mushroom mixture over each. Roll up, starting from a short side. Tie the rolls closed with kitchen string. NOTE: We used toothpicks.
7. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat.
8. Add rolls, seam-side down, and cook for 2 minutes. Carefully turn.
9. Whisk broth and flour together and add to the pan. Cover, reduce heat to a simmer and cook until an instant-read thermometer inserted into a roll registers 165°F, 10 to 12 minutes.
10. Remove the rolls from the pan and strain the gravy through a fine-mesh sieve, if desired. NOTE: We didn't do this.
11. Stir in butter until melted. Serve with gravy.
7. Roasted Brussels Sprouts - Also from The Last Supper Club and many other occasions.
8. Sweet Potato Rolls - Featured in the most recent Eating Well, my sister made these at home and flew here with them in her carry on. They were tasty, but very dense and added more carbs to meal that already had too many of them.
Dessert
9. Crustless Pumpkin Pie with ice cream - An old family recipe, made frequently. We got three pints of ice cream from Mitchells: Vegan Salted Caramel, Vanilla Bean, Butter Pecan.
Appetizers
1. Cheese & Crackers - I got a nice St. Angel and a Humboldt Fog to go with some basic crackers.
2. Olives - Red Cerignola, marinated pitted Nicoise, some pitted green olives.
3. Salted Almonds - Previously made at the last Supper Club.
Main Course
4. Potato Knishes - Previously made at the second Jewish Soul Food Supper Club. We said then that we'd make this for Thanksgiving one day, and having done so I can say that even small knishes are far too heavy for a meal with this many other courses. They really are a main course by themselves.
5. Kale, Feta & Olive Stuffed Leg of Lamb - Previously made several times, including a prior Thanksgiving and the Last Supper Club. Still a popular favorite.
6. Mushroom- & Cranberry-Stuffed Turkey Cutlets - Found by my sister on Eating Well for those who don't eat lamb. These were much simpler than a full turkey, and tasted pretty good. We made a double batch.
6 ounces sliced white mushrooms
½ cup coarsely chopped onion
2 tablespoons extra-virgin olive oil, divided
⅛ teaspoon salt plus ¼ teaspoon, divided
½ teaspoon ground pepper, divided
¾ cup fresh breadcrumbs (we also mixed in some panko)
½ cup chopped dried cranberries
4 turkey cutlets (about 1 pound)
¾ teaspoon poultry seasoning
1 cup reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon butter
1. Finely chop mushrooms and onion in a food processor.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and onion, ⅛ teaspoon salt and ¼ teaspoon pepper; cook, stirring, until the liquid is mostly evaporated, about 4 minutes.
3. Scrape into a bowl and stir in breadcrumbs and cranberries. Wash and dry the skillet.
4. Cover cutlets with plastic wrap and pound with the smooth side of a meat mallet to about ¼-inch thickness.
5. Sprinkle one side with poultry seasoning and the remaining ¼ teaspoon each salt and pepper.
6. Turn the cutlets over and spread about ½ cup of the mushroom mixture over each. Roll up, starting from a short side. Tie the rolls closed with kitchen string. NOTE: We used toothpicks.
7. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat.
8. Add rolls, seam-side down, and cook for 2 minutes. Carefully turn.
9. Whisk broth and flour together and add to the pan. Cover, reduce heat to a simmer and cook until an instant-read thermometer inserted into a roll registers 165°F, 10 to 12 minutes.
10. Remove the rolls from the pan and strain the gravy through a fine-mesh sieve, if desired. NOTE: We didn't do this.
11. Stir in butter until melted. Serve with gravy.
7. Roasted Brussels Sprouts - Also from The Last Supper Club and many other occasions.
8. Sweet Potato Rolls - Featured in the most recent Eating Well, my sister made these at home and flew here with them in her carry on. They were tasty, but very dense and added more carbs to meal that already had too many of them.
Dessert
9. Crustless Pumpkin Pie with ice cream - An old family recipe, made frequently. We got three pints of ice cream from Mitchells: Vegan Salted Caramel, Vanilla Bean, Butter Pecan.