We just got a call from our CSA farmer. Due to the odd weather, he's got a bag of goodies for us just in time for Thanksgiving. This means upping the local ingredient quota for the menu. I'll be adding a salad and a cauliflower and chard gratin to the table. So far, the locally-sourced ingredients for our meal will include:
Greens, Cauliflower, Turkey, Eggs, Milk, Cream, Butter, Pork Sausage, Sage, Corn, Cornmeal, Bread, Honey, Sweet Potatoes, Pumpkin, Green Beans. I wish the apples were local, and the cider, but the freeze just ruined all the fruit crops this year. Still, much of the meal will be sourced locally, and I feel pretty good about that.
I'm thinking we have it waaaay easier than the pilgrims did this time of year.
The final menu will be:
Apple-Cider Brined Turkey with Maple-Sage Reduction
Sweet Potato Souffle
Green Beans with Roasted Tomatoes and Shallot
Cauliflower and Chard Gratin (recipe in the works)
Pork Sausage, Apple and Sage Cornbread Dressing
Cranberry-Applesauce (recipe in the works)
Vanilla-Sweet Potato Pie with Pecan Brown Sugar Crust
Maple Pumpkin Pie (Epicurious, but I may modify)
Apple Tart with Red Wine Caramel and Gorgonzola
Then, the recipes for leftovers begin! What's kicking around in my head right now is a sort of turkey pot pie that is hand held like a calzone. Great for lunch boxes, and easy to freeze. Also, an upscale turkey and noodles.