I have a grave dislike of sweet potatoes so don't use them at Thanksgiving. For me it's all about the turkey, Gravey, mashed potatoes and cranberry sauce. Anything else is just fancy extras.

Anonymous wrote:It's not Thanksgiving without sweet potatoes!

I agree! What about this? Looks delicious.

http://www.thekitchn.com/recipe-sweet-po-1-18999

It's not Thanksgiving without sweet potatoes!

We are doing:

turkey
cornbread stuffing
mashed potatoes
sweet potato casserole (with orange, pecans, marshmallows)
roasted b. sprouts with balsamic drizzle
green bean casserole (WITH the soup and fried onions)
corn casserole
cranberry sauce (whole homemade and canned)
relish tray with olives, pickled carrots, pickled beets
parker house rolls

pecan pie
apple pie
ice cream

Apps might be a simple dip and crudites.

This is for a small gathering of four adults and a child, but we like food.

If we had a larger gathering I'd probably add macaroni and cheese and another veggie like oven roasted carrots and/or peas and pearl onions. I'd also do way more apps like sweedish meatballs, my family's traditional sausage balls, cheese plate, etc...

OP, you have a lot of starches, that might be just tradition in your family though -- spoon bread pudding PLSU potatoes PLUS mac n cheese on top of the stuffing?

Not necessarily a bad thing on T day of course, but I might drop the spoon bread pudding in favor of a less starchy side.

Also -- where's the cranberry sauce???

What's interesting is there is a discussion... Deviating from our usual menu in my family would result in mutiny! There's always ham, turkey, chicken and dumplings, candied yams, corn casserole, dressing, Mac and cheese, cranberry sauce, pole beans, giblet gravy, rolls, red velvet and 12 layer cake and pumpkin and chocolate and lemon pie. You can add things but they may be regarded with suspicion. You may not remove any of these from the lineup.

Anonymous wrote:Not too early at all!

What's the brioche stuffing exactly? Will it contain real French brioche - yummy...

http://www.epicurious.com/recipes/food/views/Northwestern-Wild-Mushroom-Stuffing-815

ngredients
2 cups hot water
1 ounce dried porcini mushrooms
1 1 1/2 to 1 3/4-pound loaf unsliced egg bread, crust trimmed, bread cut into 3/4-inch cubes (about 16 cups)
6 tablespoons (3/4 stick) unsalted butter
4 cups coarsely chopped leeks (white and pale green parts only; about 3 medium leeks)
1 cup chopped shallots (about 8)
1 1/4 pounds crimini or button mushrooms, sliced
1/2 pound fresh shiitake mushrooms, stems removed, caps sliced
2 cups chopped celery
1 cup chopped fresh parsley
1 cup coarsely chopped toasted husked hazelnuts
3 tablespoons chopped fresh thyme or 1 tablespoon dried
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
2 large eggs, beaten to blend
3/4 cup canned low-salt chicken broth
preparation

Combine 2 cups hot water and porcini mushrooms in medium bowl; let stand until mushrooms are soft, about 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry; chop coarsely.
Preheat oven to 325°F. Divide bread between 2 baking sheets. Bake until beginning to brown, about 15 minutes. Cool. Transfer to very large bowl.
Melt butter in heavy Dutch oven over medium-high heat. Add leeks, shallots, and crimini and shiitake mushrooms and sauté until golden and tender, about 15 minutes. Mix in celery and porcini; sauté 5 minutes. Transfer mixture to bowl with bread cubes. Mix in parsley, hazelnuts, thyme and sage. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill porcini soaking liquid and stuffing separately.) Mix eggs into stuffing.

To bake stuffing in turkey:
Fill main turkey cavity with stuffing. Combine broth and 1/2 cup reserved porcini soaking liquid in large glass measuring cup. Add enough broth mixture to remaining stuffing to moisten (about 3/4 to 1 cup broth mixture, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.

To bake all stuffing in pan:
Preheat oven to 325°F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.

Definitely not too early, but then sometimes our discussions start in the summer.

I'd add cranberry sauce (the water-sugar-cranberries recipe from the bag or something fancier if you want).

Just saw this recipe on Chow and thought it looked good:

http://www.chow.com/recipes/30879-baked-ginger-sweet-potatoes

Some roast-your-own nut mixes, with herb or spicy/sweet coatings, would be good beforehand.

It's November. About time.

OP, your menu looks good, and pretty complete. I'd say you only need to talk bread, pie, cider, wine, and snacks/appetizers.

How about a cheese board before or after?

Pumpkin and gingerbread trifle has been a hit.

Chipotle sweet potatoes. It gives a spicy flavor everything else lacks.

Not too early at all!

What's the brioche stuffing exactly? Will it contain real French brioche - yummy...

I've got 10 adults and 9 kids. Looking for some great, interesting ideas (twists on tradition)

Tentative menu (but need more)

Turkey
Brioche Stuffing (Mushroom, Leek, Celery)
Balsamic Drizzled, Roasted Brussel Sprouts
Mashed Potatoes
Green Bean Casserole (not with cream of mushroom soup)
Mac N Cheese (Ina Garten)
Kale, Cranberry, Hazelnut Salad
Spoon Bread Pudding