Thanksgiving menu

If ever there were a time for a (an American) baker to shine, it’s during the weeks between the fourth Thursday of November and 25 December. Everyone’s cooking up something, or thinking about it, or frantically searching for ingredients for it, or trying to find someone else to do it all for them.

I love the reason for Thanksgiving, and miss the pleasant hubbub that takes place back home. I explain it to British friends as Christmas without the presents, but with the encouragement to reflect on the past year and be thankful for events big and small that have brought us to where we are today. 

Cooking a big roast dinner is just too much to ask on a non-holiday Thursday night in the UK (though I have taken it as a day off in the past, when heading up a dinner for 12…), so T and I designated the following Saturday as our Thanksgiving day. The feast (and many, many leftovers) included:

- Herb encrusted turkey crown

- Roast potatoes

- Sweet and sour red cabbage with bacon

- Candied sweet potatoes

- Pork and celery stuffing (traditional Grammy recipe)

- Peas (just to have a token green vegetable)

- Gravy

- Pumpkin pie