Preparing the Feast!

Posted by Unknown Posted on 7:58 ص with No comments

I'll admit, my Thanksgiving menu is quite big, maybe even too big. However, because I'm making so many different offerings, I don't necessarily have to make massive amounts of each for my guests. Rather than posting my full overabundant menu all at once, I'll post them in categories, along with what I've already prepared in advance.

So to start off, here is my appetizer menu:

Crab Rangoon Cups
Stuffed Mushrooms
Caprese Salad Skewers
Cilantro Turkey Meatballs
Teriyaki Wings
Buffalo Wings
Fruit, Cheese & Sausage Platter
Gruyere Artichoke Dip
Spinach Alfredo Dip
Garlic Crostini
Shrimp Cocktail Platter

Out of this menu, I've prepped the following thus far, focusing on what I can make in advance safely:

made crab rangoon filling

made stuffed mushroom filling

made cilantro turkey meatballs

cut up my sausages into bite sized pieces

made gruyere artichoke dip

made spinach alfredo dip

made homemade shrimp cocktail sauce

prepped dipping sauces for chicken wings

Next up is my traditional Thanksgiving fare menu:

Rosemary & Herb Turkey
Turkey Gravy
Cranberry Orange Relish
Roasted Garlic Mashed Potatoes
Sausage & Apple Dressing
Sweet Corn Casserole
Grean Bean Casserole
Sweet Potato Casserole
Broccoli Cheese & Rice Casserole
Harvest Green Salad
Sweet Hawaiian Dinner Rolls

Out of this menu, I've prepped the following thus far, focusing on what I can make in advance safely:

cranberry orange relish

pureed raspberries for raspberry vinaigrette

prepped my potatoes

roasted a few heads of garlic

cooked up sausage, apples & aromatics for dressing

par boiled broccoli/cauliflower for casserole

prepped sweet potatoes

Here's my Asian fare menu:

(Thai) Chicken Pad Thai
(Spanish) Shrimp & Chorizo Paella
(Korean) Marinated BBQ Pork Ribs
(Filipino) Chicken Adobo
(Vietnamese) Shrimp Spring Rolls
(Japanese) Miso Soup
Steamed Jasmine Rice

Out of this menu, I've prepped the following thus far, focusing on what I can make in advance safely. Most of the asian dishes will be made closer to Thursday because of the use of fresh veggies:

marinated pork ribs