Eat, Drink, and Be Thankful

I could not be more excited for the short work week and for Thanksgiving on Thursday! I'm hosting Thanksgiving at the house, and have finalized the menu which I thought would be fun to share with you all today.

Appetizers

I married into an Italian family, and we're big on caprese salad with some drizzled olive oil and balsamic vinegar. Always goes quick!

I also can't wait to try out this apple brie crostini from the gals at The Sequin Notebook. Perfect pre-dinner snack!

Mimosas because champs

Mulled Wine in the crock pot

Main Course

Mashed Potatoes from scratch

Green Bean Casserole

Stuffing

Package of Pepperidge Farms Stuffing
Butter
1/2 sweet vidalia onion
2 stalks of celery
1/2 package of Jimmy Deans Turkey Sausage
1 egg
1/2 macintosh apple
poultry seasoning

Sautee onion and celery in butter
Mix together with the rest of the ingredients and move to a greased casserole dish
Cover with foil and bake for one hour at 325-350 degrees

Gravy

1/2 stick of unsalted butter
flour
1/2 carton of reduced sodium chicken broth
poultry seasoning
onion powder

Candied Yams

4 lbs. of sweet potatoes, quartered
1 and 1/4 cups of butter
3/4 cups of brown sugar
3 cups of mini marshmallows, divided
Cinnamon to taste
Nutmeg to taste

Bring a large pot of water to boil.
Add potatoes and boil until slightly underdone, about 15 minutes
Drain, cool, and peel
In a large saucepan over medium heat, combine butter, brown sugar, 2 cups of marshmallows, cinnamon, and nutmeg.
Cook, stirring occasionally until melted.
Stir potatoes into marshamallow mixture.
While stirring, mash and break the others into bite size chunks.
Transfer to a casserole dish.
Bake for 15 minutes, and remove from oven and cover top evenly with remaining marshmallows.
Return to oven until golden brown

Turkey

Stuffed Shells 

Dessert

Pumpkin Pie Martinis

Pumpkin Cheesecake

Candy Corn White Chocolate Chip Cookies

What's on your Thanksgiving menu?

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