From DN Recipes by David Nagy · Food & Beverage

Thanksgiving 2017 Menu

Published

Thanksgiving 2017 Menu
       
  1. Mashed potatoes (Wed night)
  2. Homemade cranberry sauce (Wed night)
  3. Andrea's stuffing (Thurs morning) - thaw sausage and beef Wed morning
  4. Smoked turkey breast (Thurs afternoon) - brine Wed morning
  5. Turkey gravy (Thurs afternoon)
  6. Crispy fried green beans (Thurs afternoon)
  7. Creamy garlic mushrooms (Thurs afternoon)
  8. Butter rolls (Thurs afternoon) - thaw rolls Thurs morning
  9. Cake - thaw Thurs morning

Rolls
  1. Serve them warm. You can put them in the oven, wrapped in foil, right next to the turkey, or microwave them under a damp towel.
  2. Brush on melted butter. This works best with oven-warming—just do it before the buns go into the oven.
  3. Top with fresh herbs. Finely chopped rosemary, sage, thyme, or oregano make this an excellent upgrade. (The butter you just brushed on will help them stick.)
  4. Sprinkle with flaky salt. Do this right before serving (and go with unsalted butter for trick 2) and you’ll get a bonus texture and flavor pop.

Cranberry Sauce
Ingredients
  • 12 oz. cranberries
  • 1 cup white sugar
  • 1 cup orange juice
Directions
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.