Thanksgiving Menu! Any critiques?

[Anonymous]

Sounds absolutely delicious, but yes, heavy. I’d 86 the hollandaise sauce on the asparagus and the goat cheese in the carrots.

[Anonymous]

Individually things sound great but having trouble imagining them on a plate together. I agree with earlier posters. I would prefer some plainer options.

[Anonymous]

I love Ina’s potato fennel gratin- but it takes some time in the oven- even if you’re just re-heating. Even with the turkey being done and the oven free think you are going to struggle with baking sweet potato casserole, fennel gratin and mac and cheese and have it all hot. Since the gratin has cheese and so does the mac and cheese. I would do mashed potatoes, stove top mac and cheese (put in crockpot to keep warm) and save the oven for the rolls and sweet potatoes. I agree with others- lose the goat cheese, the hollandaise(sub for lemon garlic butter with a sprinkle of parmesan.) Pomegranate seeds aren’t going to add anything but a weird texture to your cranberry sauce.You need a green salad with an acidic dressing: white wine vinegar, honey, olive oil, dijon. I do admire your culinary ambitions.

[Anonymous]

It's just a lot of dishes. Agree that plain white potato is better especially if you have mac and cheese too. One veg is fine. Is salad served before the main spread? Who eats it along with all the rest?

[Anonymous]

Asparagus is not really seasonal. I'd just skip it given how much else you have. I'd also probably not do both carrots and sweet potatoes. One or the other is good.

[Anonymous]

I’ll skip the asparagus and I’d have mashed potatoes and gravy.

[Anonymous]

Anonymous wrote:It's just a lot of dishes. Agree that plain white potato is better especially if you have mac and cheese too. One veg is fine. Is salad served before the main spread? Who eats it along with all the rest?

In my family, we do salad on the plate with the rest of dinner. I will have salad plates for non-family members-their choice. Mixed greens and crispy romaine with an olive oil, balsamic vinegar, and seasoning salt dressing with tomatoes and red onions. It is refreshing to have an acid cut the fat. I ask for my salad to come with my main at a restaurant, as well.

[Anonymous]

Anonymous wrote:
I love Ina’s potato fennel gratin- but it takes some time in the oven- even if you’re just re-heating. Even with the turkey being done and the oven free think you are going to struggle with baking sweet potato casserole, fennel gratin and mac and cheese and have it all hot. Since the gratin has cheese and so does the mac and cheese. I would do mashed potatoes, stove top mac and cheese (put in crockpot to keep warm) and save the oven for the rolls and sweet potatoes. I agree with others- lose the goat cheese, the hollandaise(sub for lemon garlic butter with a sprinkle of parmesan.) Pomegranate seeds aren’t going to add anything but a weird texture to your cranberry sauce.You need a green salad with an acidic dressing: white wine vinegar, honey, olive oil, dijon. I do admire your culinary ambitions.

Thanks! That’s helpful. I have a great stove top mac and cheese and crock pot stuffing I can do and put both in crock pots. I have 2. I have a very basic green salad with homemade vinaigrette I make basically daily. The pom has no texture or seeds. It is just the bottled pom juice with cranberry. It’s a sub for water or orange juice. It’s a little less sweet and super easy.

[Anonymous]

Anonymous wrote:-Roast Turkey
-Sausage + Mushroom Stuffing
- Gravy
- Rolls + Butter
-Buttered Corn
-Roasted maple carrots with hazelnuts and goat cheese
-Roasted asparagus w/ hollandaise sauce
-Baked brown sugar sweet potatoes
-cranberry pomegranate sauce
-Ina’s potato fennel gratin
-Mixed greens with mustard vinaigrette
- Baked Mac + Cheese
- Nutella Cream Pie
- Apple Pie

It all looks goods. How many people?

[Anonymous]

Anonymous wrote:

Anonymous wrote:
I love Ina’s potato fennel gratin- but it takes some time in the oven- even if you’re just re-heating. Even with the turkey being done and the oven free think you are going to struggle with baking sweet potato casserole, fennel gratin and mac and cheese and have it all hot. Since the gratin has cheese and so does the mac and cheese. I would do mashed potatoes, stove top mac and cheese (put in crockpot to keep warm) and save the oven for the rolls and sweet potatoes. I agree with others- lose the goat cheese, the hollandaise(sub for lemon garlic butter with a sprinkle of parmesan.) Pomegranate seeds aren’t going to add anything but a weird texture to your cranberry sauce.You need a green salad with an acidic dressing: white wine vinegar, honey, olive oil, dijon. I do admire your culinary ambitions.

Thanks! That’s helpful. I have a great stove top mac and cheese and crock pot stuffing I can do and put both in crock pots. I have 2. I have a very basic green salad with homemade vinaigrette I make basically daily. The pom has no texture or seeds. It is just the bottled pom juice with cranberry. It’s a sub for water or orange juice. It’s a little less sweet and super easy.

Interesting sub with the pom juice - I made mine today and was out of orange juice so added a splash of Trader Joe’s grapefruit juice. Also, I think you’re hurting yourself and should lose the corn. Plenty of butter elsewhere and one more thing to worry about being hot. My back aches for you. Take some Advil when you get up to prep and make sure to wear supportive tennis shoes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:
I love Ina’s potato fennel gratin- but it takes some time in the oven- even if you’re just re-heating. Even with the turkey being done and the oven free think you are going to struggle with baking sweet potato casserole, fennel gratin and mac and cheese and have it all hot. Since the gratin has cheese and so does the mac and cheese. I would do mashed potatoes, stove top mac and cheese (put in crockpot to keep warm) and save the oven for the rolls and sweet potatoes. I agree with others- lose the goat cheese, the hollandaise(sub for lemon garlic butter with a sprinkle of parmesan.) Pomegranate seeds aren’t going to add anything but a weird texture to your cranberry sauce.You need a green salad with an acidic dressing: white wine vinegar, honey, olive oil, dijon. I do admire your culinary ambitions.

Thanks! That’s helpful. I have a great stove top mac and cheese and crock pot stuffing I can do and put both in crock pots. I have 2. I have a very basic green salad with homemade vinaigrette I make basically daily. The pom has no texture or seeds. It is just the bottled pom juice with cranberry. It’s a sub for water or orange juice. It’s a little less sweet and super easy.

Interesting sub with the pom juice - I made mine today and was out of orange juice so added a splash of Trader Joe’s grapefruit juice. Also, I think you’re hurting yourself and should lose the corn. Plenty of butter elsewhere and one more thing to worry about being hot. My back aches for you. Take some Advil when you get up to prep and make sure to wear supportive tennis shoes.

Corn is just a microwave steamable bag of frozen! It’s one of the few things my children will eat. I think the only dishes that will take time will be the gratin and stuffing and pies.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:
I love Ina’s potato fennel gratin- but it takes some time in the oven- even if you’re just re-heating. Even with the turkey being done and the oven free think you are going to struggle with baking sweet potato casserole, fennel gratin and mac and cheese and have it all hot. Since the gratin has cheese and so does the mac and cheese. I would do mashed potatoes, stove top mac and cheese (put in crockpot to keep warm) and save the oven for the rolls and sweet potatoes. I agree with others- lose the goat cheese, the hollandaise(sub for lemon garlic butter with a sprinkle of parmesan.) Pomegranate seeds aren’t going to add anything but a weird texture to your cranberry sauce.You need a green salad with an acidic dressing: white wine vinegar, honey, olive oil, dijon. I do admire your culinary ambitions.

Thanks! That’s helpful. I have a great stove top mac and cheese and crock pot stuffing I can do and put both in crock pots. I have 2. I have a very basic green salad with homemade vinaigrette I make basically daily. The pom has no texture or seeds. It is just the bottled pom juice with cranberry. It’s a sub for water or orange juice. It’s a little less sweet and super easy.

Interesting sub with the pom juice - I made mine today and was out of orange juice so added a splash of Trader Joe’s grapefruit juice. Also, I think you’re hurting yourself and should lose the corn. Plenty of butter elsewhere and one more thing to worry about being hot. My back aches for you. Take some Advil when you get up to prep and make sure to wear supportive tennis shoes.

Corn is just a microwave steamable bag of frozen! It’s one of the few things my children will eat. I think the only dishes that will take time will be the gratin and stuffing and pies.

If you have a mandoline it is great for slicing potatoes evenly. Also, Costco has killer gravy.

[Anonymous]

Sausage and mushroom stuffing makes me want to gag but the rest looks good!

[Anonymous]

Anonymous wrote:-Roast Turkey
-Sausage + Mushroom Stuffing
- Gravy
- Rolls + Butter
-Buttered Corn
-Roasted maple carrots with hazelnuts and goat cheese
-Roasted asparagus w/ hollandaise sauce
-Baked brown sugar sweet potatoes
-cranberry pomegranate sauce
-Ina’s potato fennel gratin
-Mixed greens with mustard vinaigrette
- Baked Mac + Cheese
- Nutella Cream Pie
- Apple Pie

Lol.
Add a protein. All eating turkey? If not, add fish.

[Anonymous]

Your desserts sound delicious and will complement your menu, but I’d be confused and a little disappointed if there wasn’t something pumpkin flavored for dessert. Even if you don’t want to do another pie, maybe you could have cookies, a cheesecake, etc.