UPDATED with stupid annoying questions! Critique my TG menu

rp-chicago-mom · November 2013

We're just just having FIL but it looks like my friend may stop over for pie with her son.

Appetizers: Pub cheese with crackers and roasted grape chutney; spinach triangles.

Spatchcocked dry brined turkey with cider gravy

cornbread wild rice dressing with dried fruits and prosciutto

maple glazed root vegetables (sweet potatoes, parsnips and the like)

mashed potatoes with roasted garlic and chives

brussels sprouts braised in cream

Oh and cranberry sauce. I haven't decided if I want to do a cooked one or a relish.

pumpkin pie

winter fruit crumb pie

It looks like way too much food for three adults and one child but it still needs to be a feast. I tried cutting something else out but this is as bare bones as I can go.

UPDATE:: So I was talking to H last night and he said that as an ice breaker at his work retreat, he had to say what he looked forward to at thanksgiving every year and he said my roasted brussels sprouts with prosciutto and shallots. I love my husband so much, so very much (you'd have to to put up with him!) but, really? Brussels sprouts is what you look forward to? Whatever, dude. So, do I have to make those now? I feel obligated and if so, do I keep the prosciutto in the stuffing or cut it out because that's too redundant? Should I swap it? The charcuterie down the street from which we are getting our turkey has duck prosciutto. Maybe that in one and pork in the other?

Also, here's the recipe I'm loosely using for the pie (I am terrible at following recipes!) https://www.epicurious.com/recipes/food/views/Deep-Dish-Winter-Fruit-Pie-with-Walnut-Crumb-354977

It has you soak the figs in water but I thought I would use liqueur instead to add a flavor oomph and then boil that down and add to the filling (and reduce the sugar by a tablespoon or two). What liqueur should I use? Calvados, rum and brandy come to mind but I could see one of the whiskey family working too. Thanks! Sorry I am so annoying!

rp-chicago-mom · November 2013

Oh and sweet potato rolls. I forgot I am making bread too.

jodegaard · November 2013

It's perfect! And I love leftovers, so not too much IMO!

BluepointToasted · November 2013

What time is dinner? Make it 4 adults..

jodegaard · November 2013

Baker_Bride said:

Oh and sweet potato rolls. I forgot I am making bread too.

Tell me about these sweet potato rolls! I'm in search of a good roll recipe.

rp-chicago-mom · November 2013

jodegaard said:

Baker_Bride said:

Oh and sweet potato rolls. I forgot I am making bread too.

Tell me about these sweet potato rolls! I'm in search of a good roll recipe.

This is the recipe. I haven't made it but it looks pretty straightforward. It looks a lot like white potato bread.

https://www.kingarthurflour.com/recipes/sweet-potato-rolls-recipe

vvvvvfee · November 2013

sounds good-- it's making me hungry! you need to have a lot so you have ample leftovers.

zbeesma86 · November 2013

Yummy!

jodegaard · November 2013

@Baker_Bride, I'm doing a trial run of those rolls right now! I just put the dough in the fridge, though I'm not going to refrigerate it as long as the recipe calls for. I'll probably bake them off once James goes to bed.

rp-chicago-mom · November 2013

@jodegaard, let me know how they turn out! I think I will go for a really long slow rise so the second proof is done just as the bird comes out and they can be ready when dinner starts.

ccam · November 2013

Sounds delicious!!

jodegaard · November 2013

Ok. The rolls are very yeast-y. I'm not super surprised by this as the recipe calls for an unusual amount of yeast. Not sure if refrigerating overnight would change it, my dough was in the fridge for and hour. Also, my taste buds were very confused by the cinnamon in a dinner roll.

I still ate like three as soon as they came out of the oven. I'd loved to know what you think when you make them.

shakinros · November 2013

What does Spatchcocked mean?

Sounds excellent!

rp-chicago-mom · November 2013

shakinros said:
What does Spatchcocked mean?

Sounds excellent!

You remove the backbone and butterfly it so it's flat. Cooks in about half the time and more evenly since the breast is in the middle and so it doesn't dry out.

rp-chicago-mom · November 2013

@jodegaard, I think I may try this recipe. I want them stuck together though but it looks more reasonable with the measurements. Maybe I will do them stuck together for breakfast on Saturday and see if that works.

https://www.thekitchn.com/easy-baking-recipe-noknead-swe-132580

vvvvvfee · November 2013

prosciutto is awesome (and i say this as someone who hasn't eaten red meat since high school- even i occasionally sneak a piece). i say the more of it the merrier. i think if you don't make it your H might do that sad and mopey thing, like "oh, no brussels sprouts this year? okay..." *frowny face* (do all husbands do that, or just mine?)

for the pie, i would go with calvados (or applejack, if you're cheap like me). although maybe a splash of frangelico would be good since there are walnuts in the topping.

SJandVA · November 2013

I say make the Brussels sprouts and who cares if the prosciutto is in both. They will both be yummy. If you need to buy more prosciutto then you could try the duck one but if not stick with the pork in both.
I don't know enough about liquor to help with that one.
I'm also coming over!

BluepointToasted · November 2013

Yes you have to make you H his brussels sprouts! And yes to proscuitto in everything. No one has ever walked away from any meal saying "you know, there was just too much proscuitto"

MoFree · November 2013

Can I be invited next year? My only critique is that I prefer Brussels sprouts without cream and usually roast them and glaze with a flavored balsamic vinegar.

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UPDATED with stupid annoying questions! Critique my TG menu

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