52 Lists #46 - Thanksgiving Menu

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Turkey Day is only a couple of days away, so I'm actually making a shopping list related to this week's 52 Lists assignment. We're sharing what's on our Thanksgiving menus and linking up at 52 Lists at Beauty Full Slow. 

For the past few years, we've been blessed to be invited to share Thanksgiving dinner with another extended family that has sort of adopted us, since our own families are far away. That means that I don't need to put the full Thanksgiving dinner with all the trimmings on my own table this year, but since I do usually put that meal on when Thanksgiving shows up on the Canadian calendar (in mid-October), here are the dishes that we include.

• Roast or deep-fried turkey - if time and weather allow, we like it deep-fried
• Stuffing - a very simple stuffing recipe, done in a casserole if the turkey is deep-fried
• Mashed potatoes with gravy
• Sweet potato casserole - with a nut topping, not marshmallows!
• Corn pudding - I only wish my recipe was as good as Mrs. Anne's; and/or Green beans - because the hubster likes them; and/or Glazed carrots - because the kids and I like them - and/or Baked Squash - acorn squash, or sweet dumpling squash if I can find one.
• Pineapple casserole - sometimes; depending on how many vegetable dishes I decide on
• Cranberry sauce and cranberry jelly - the hubster and I like the whole-berry sauce and the kids just inhale the jelly. They would eat it right out of the can if I let them.
• Fresh-baked bread - if I've had time to bake it!
• Pumpkin pie or Pumpkin roll 
• Cranberry crumble - although this is often a "day after dessert" since I use leftover cranberry sauce

Bonus Section! Here's a couple of the recipes:

Pineapple Casserole

3 (20 oz) cans chunk pineapple

6 tbsp flour

1-1/2 cups sugar

6 tbsp pineapple juice

3 cups sharp cheddar, shredded

1-1/2 tubes ritz crackers, crushed

1/2 cup butter, melted

Drain the pineapple very well, reserving 6 tablespoons of the juice. Put drained pineapple in a 13x9 pan. Combine flour, sugar, and pineapple juice to form a paste; spread over pineapple chunks. Spread shredded cheese over that. Combine crushed crackers and butter to make crumb topping; spread over the cheese. Bake at 350* about 25 minutes.

Cranberry Crumble

1-1/2 cups rolled oats
1-1/2 cups flour
1 cup brown sugar, packed
1/4 tsp baking soda
3/4 cup butter or margarine, softened

whole cranberry sauce, about 14 oz or so

Mix together the oats, flour, sugar, and soda; mix in the butter until crumbly. Pack just over half of this mixture into a greased 9x9 pan. (Or use an 8x8 if you're short on cranberry sauce) Spread the cranberry sauce on top and sprinkle with remaining crumb mixture. Press the crumb topping down just slightly, using your hand. Back at 350*F for 35-40 minutes.

I think it's best eaten while warm, with a bit of vanilla ice cream or cream.

See my related post, which includes this recipe: Thanksgiving Inspiration from Canada

Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence. ~ Erma Bombeck

After a good dinner, one can forgive anybody, even one's own relations. ~Oscar Wilde

But seriously.

So once in every year we throng
Upon a day apart,
To praise the Lord with feast and song
In thankfulness of heart.
~Arthur Guiterman, The First Thanksgiving

Leave a comment and let me know what's on your menu, and visit Beauty Full Slow to see more!

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