Thanksgiving Menu

collard and brussels sprout salad

Collard & Brussels Sprout Salad
  • 4 slice(s) (or up to 6 slices) thick-cut bacon, diced
  • 1 1/2 pound(s) collard greens, stems removed, cut into thin strips
  • 12 ounce(s) Brussels sprouts, shaved or sliced paper-thin
  • 1 cup(s) grated Parmesan
  • Mustard Vinaigrette (recipe follows)
  • Kosher salt
  • Freshly ground pepper

Mustard Vinaigrette

  • 1/4 cup(s) sherry vinegar
  • 1/4 cup(s) extra-virgin olive oil
  • 1 tablespoon(s) fresh lemon juice
  • 1 teaspoon(s) Dijon mustard
  • 1/2 teaspoon(s) kosher salt
  • Freshly ground pepper, to taste


  1. In a skillet over medium heat, cook bacon until brown and crispy. Transfer to a paper-towel-lined plate to drain.
  2. In a large bowl, combine collard greens, Brussels sprouts, Parmesan, and reserved bacon. Toss with mustard vinaigrette. Season with salt and pepper before serving.
  3. To make the vinaigrette: Whisk together sherry vinegar, olive oil, fresh lemon juice, Dijon mustard, honey, kosher salt, and freshly ground pepper to taste.
sage butter roasted turkey
Sage Butter Roasted Turkey

  • 2 lemons, sliced
  • Juice of 1 lemon
  • 1 1/2 cup(s) kosher salt
  • 1/2 cup(s) sugar
  • 1 tablespoon(s) whole peppercorns
  • 1 (12- to 15-pound) fresh turkey
  • 1/2 stick(s) butter, cut into 8 slices
  • 8 fresh sage leaves
  • 2 tablespoon(s) olive oil
  • 3 carrots, cut into 2-inch pieces
  • 3 stalk(s) celery, cut into 2-inch pieces
  • 2 onions, quartered
  • Freshly ground pepper
  • Gravy (recipe follows), if desired


  • Turkey drippings, in roasting pan
  • 2 tablespoon(s) all-purpose flour
  • 1 cup(s) chicken broth
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 2 tablespoon(s) butter
  • 1/2 teaspoon(s) fresh thyme leaves


  1. In a stockpot large enough to hold the turkey, over high heat, bring 2 cups water, lemon slices, salt, sugar, and peppercorns to a boil. Remove pot from heat and add 2 gallons ice water and lemon juice. Submerge the turkey, cover the pot, and refrigerate for at least 6 hours or up to overnight.
  2. Remove the brined turkey and rinse under cold water. Transfer turkey to a wire rack, with paper towels placed underneath, to drain; dry the skin with paper towels.
  3. Run your fingers under the turkey’s breast and thigh skin to loosen. Work butter slices and sage leaves under the skin. Dry the skin again with paper towels, then rub with oil.
  4. Place carrots, celery, and onions in a shallow roasting pan; place turkey in the center. Sprinkle with pepper. Refrigerate for at least 2 hours or up to overnight. Remove from the refrigerator 2 hours before cooking.
  5. Preheat oven to 450 degrees F. If any liquid has collected in the roasting pan, remove it with a baster. Tuck the turkey wings underneath the bird and tie the legs together with kitchen twine. Place the turkey in the oven. Lower the temperature to 350 degrees F. Roast for 1 hour, then baste with pan juices. (If breast is browning too quickly, cover with foil.) Rotate the pan and continue to roast, basting turkey every 30 minutes, until an instant-read thermometer reaches 165 degrees F when inserted into the thickest part of the thigh, 21/2 to 3 more hours.
  6. Transfer turkey to a cutting board and let rest 30 minutes before carving. Reserve drippings for gravy, if desired.
  7. To make the gravy: Add flour to drippings in roasting pan and cook over medium heat, scraping up the browned bits from the bottom of the pan, until the mixture turns a rich brown, 5 to 8 minutes.
  8. Slowly add chicken broth and stir until gravy thickens, adding more broth if needed. Add kosher salt and freshly ground pepper to taste.
  9. Stir in butter until it melts. Add fresh thyme leaves, if desired.
cornbread dressing
Cornbread Dressing
  • 3/4 stick(s) butter
  • 3 cup(s) (about 2 large onions) chopped onions
  • 2 cup(s) (about 6 stalks) chopped celery
  • 3/4 teaspoon(s) kosher salt, plus more to taste
  • 1/4 teaspoon(s) freshly ground pepper, plus more to taste
  • 7 cup(s) day-old cornbread, broken into 1-inch cubes (see Cast-Iron Buttermilk Cornbread recipe)
  • 2 tablespoon(s) minced fresh sage
  • 2 cup(s) chicken or vegetable broth


  1. Preheat oven to 375 degrees F. Meanwhile, in a 12-inch cast-iron skillet over medium heat, melt 1 tablespoon butter. Add onions, celery, salt, and pepper; cook until slightly softened, 3 to 5 minutes. Transfer to a large bowl, and add cornbread and sage. Mix well.
  2. In the same skillet over medium heat, melt 3 tablespoons butter. Add cornbread mixture. Add broth and stir to moisten. Dot with remaining butter, and season with salt and pepper to taste. Bake until brown and crispy on top, 40 to 50 minutes.
citrus cranberry sauce
Citrus Cranberry Sauce
  • 1 1/2 cup(s) sugar
  • Juice and zest of 1/2 orange
  • Juice and zest of 1/2 red grapefruit
  • 1 pound(s) cranberries (frozen or fresh), rinsed


  1. In a medium saucepan over high heat, bring sugar and 1 cup water to a boil. Add fruit juices and zests, and return mixture to a boil. Add cranberries; reduce heat to medium and cook until cranberries pop, 10 to 12 minutes. Chill.
skillet green beansSkillet Green Beans
  • 1 pound(s) green beans, ends trimmed
  • 1 tablespoon(s) soy sauce
  • 1 1/2 teaspoon(s) sesame oil


  1. Preheat oven to 400 degrees F. Meanwhile, in a large cast-iron skillet, toss green beans with soy sauce and sesame oil. Roast, tossing midway through, until just crispy, 15 to 20 minutes.
potato gratin
Potato Gratin
  • 2 tablespoon(s) butter
  • 4 clove(s) (large) garlic, peeled
  • 2 cup(s) milk
  • 2 cup(s) heavy cream
  • 2 teaspoon(s) kosher salt, plus more to taste
  • 3 pound(s) (about 4 large potatoes) russet potatoes
  • Freshly ground pepper
  • 3 cup(s) shredded Gruyère


  1. Butter a 2-quart casserole dish or enamel-coated cast-iron skillet, then rub with 1 garlic clove. Discard garlic.
  2. In a large saucepan over medium-high heat, combine milk, cream, salt, and remaining garlic. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Remove garlic and discard.
  3. Preheat oven to 350 degrees F. Meanwhile, peel and rinse the potatoes. Pat dry with a paper towel, then cut into 1/8-inch-thick slices.
  4. Overlap the potatoes in a circular pattern to cover the bottom of the dish. Top with 1/4 cup of the milk mixture, a few grinds of pepper, a sprinkle of salt, and 3/4 cup cheese. Repeat process (reserving 1/2 cup of the cheese) until layers are 1/2 inch from the top of the dish. Pour additional milk mixture up to top of potatoes (you may not need to use all of it). Top with the reserved cheese.
  5. Place the dish on a foil-lined baking sheet and bake until casserole is bubbling, cheese is brown, and a knife easily pierces the potatoes, 30 to 45 minutes. Remove from oven and let cool for 10 to 12 minutes before serving.

Baby Showers And Beyond !






Love the outdoors? Try throwing a woodsey nature baby shower!



This takes the words ‘Baby SHOWER’ literally ! I absolutely love this.



These are cheap, easy, and super cute baby shower center pieces!



Are you due in the Spring? Have a beautiful bumble bee themed baby shower!




Have your guests guess if your having a boy or girl at the begining of the baby shower! Once the baby shower is almost over revile what your having! (another great idea is giving small prizes away to people who guessed right!


This is a great article from Miss Erin !


Baby showers once meant awkward small talk and and tiny sandwiches, but times are changing. From backyard BBQs to wedding-scale blowouts, today’s baby shower is a whole new animal. “People are starting to get a lot more snazzy,” says Tina La Morte, owner of New Jersey’s Oh So Fabulous! Divine Wedding. “They’re doing linen rentals and napkin treatments, and really stepping it up.” Now, why is a wedding planner talking about baby showers? Aside from recently delivering her second child, Tina has been getting more and more calls for baby showers these days. That’s right — baby shower planners! (Try explaining that one to grandma.)

If you’re planning a shower for a friend, don’t worry — she’s probably not expecting 200 guests or a $90 centerpiece. Don’t be afraid to step it up in terms of breaking a few traditions, though! Here are a few modern shower trends to get you started.

Gifts for Mama
Exciting trend #1: Gifts for mom! “We’re seeing lots of gifts for mothers,” says Tina. “They’re giving baskets of goodies, bottles of champagne, massages…” Baby still comes first, but grownup indulgences are always appreciated — especially at a time when the mom may be feeling pretty uncomfortable (a.k.a. all of late pregnancy). To pamper both mom and baby, consider a shareable treat like the Honey Child gift set from Noodle & Boo.

Daddies on board
Men? At a baby shower? That’s right. While daddy-to-be might not be into unwrapping breast pumps and bibs, why shouldn’t he (and his buddies) join in the celebration? Tina isn’t crazy about the idea, but some moms take a different stance. “I think that more women would come to showers if their husbands were invited,” says one mom-to-be on our message boards. Another mom agrees, “It’ll be like a last little get-together with our friends before we’re super busy with the new baby.” If you decide on a couples’ party, just be sure the boys have something (food/beer/guitar hero) to bond over. One couple even held a poker tournament, with $10 and a pack of diapers as a buy-in!

Kids at the party
Not only are men joining the ranks, but now tots are tagging along, too. the downside of this addition? “It’s one of the last times you have when it’s all about you,” stressed Tina. “It’s your last time to shine.” True, kids can steal a bit of focus, but some moms claim all-inclusive get-togethers are best. “It was baby’s first party! I wanted everyone to be there!” exclaims one Oklahoma mom. To keep things under control, definitely provide fun distractions and places to play. (Kids are better suited to a big backyard than a nice restaurant or reception hall.)

No alcohol for the expectant mom, but does that mean the shower has to stay dry? More and more showers are including fun adult drinks. “Mix it into a brunch, with bellinis or mimosas,” suggests Tina. One Minnesota mom is prepping for a backyard baby-q, which will include beer, mocktails and mimosas. “I can have fun mocktails; no need for everyone else to suffer just because I can’t drink!” she insists.

More in baby news: Showers aren’t all about firsts anymore. Second- (and third-, and fourth-) borns are getting more recognition lately, thanks to the “sprinkle” (as in a sprinkling of gifts, rather than a full-on shower). Second-time moms are usually well set up with gear, but there’s still reason to celebrate! At a baby sprinkle, the new addition is honored with a get-together including small gifts like diapers, wipes or books.

Fun themes and favors
As if boys, babies and booze aren’t enough, showers are taking on a whole new look. Forget your average pink and blue pastels — today’s hot shower hues include bold yellows and cool combos like blue/brown, paisley/pink and periwinkle/cream. Favors are getting a makeover, too, straying from the typical candles or candy. One of Tina’s recent faves: old-fashioned milk bottles filled with different kinds of milk and served, along with cute cupcakes, as guests headed out the door. “Edible stuff is a real favorite,” she laughs.

Erin Walters