Best Thanksgiving Menu Ideas from our Fall into Cooking Store

It's T-minus five days and counting until Thanksgiving, and if you're still planning (or have yet to even think about) next Thursday's holiday menu, might I suggest a quick visit to our Fall into Cooking Store. Each year an all-star lineup of award-winning chefs, cookbook authors, and food writers, are kind enough to pass along a hand-picked autumnal dish to share with us and I've taken the liberty of playing some mix-and-match with over a dozen dishes to assemble a Thanksgiving menu (including an excellent idea for those leftover turkey sandwiches). Even if you only pick one of these recipes to add to your table, you'll be in excellent company. And if you're feeling especially daring this year, dazzle your family and assembled guests with Grant Achatz's Pheasant with Shallot, Cider, and Burning Oak Leaves.

--BTP

Signature Drink
Scott Beattie's Autumn Apple Cocktail

Nibbles
A.J. Rathbun's Gorgeous Gougères

Starters
Thierry Rautureau's Butternut Squash Soup with Apple and Hazelnut Baked in Phyllo
Jennifer McLagan's Pumpkin and Bacon Soup
Johnny Iuzzini's Apple Soup with Sweet Potato Gnocchi

Main Course
Ina Garten's Roasted Turkey Roulade
Martha Hall Foose's Barq's Root Beer-Glazed Ham

Sides
Mark Bittman's Braised and Glazed Butternut Squash
Bobby Flay's Orange-Glazed Grilled Acorn Squash
Shirley O. Corriher's Golden Brown Puffed Cheesy Rice Spoon Bread
Alice Waters' Potato Gratin

Dessert
The Lee Bros. Sweet Potato Buttermilk Pie
Rick Rodgers' Pumpkin Sticky Toffee Pudding
Tom Douglas' Persimmon Pudding
Frank McClelland and Christie Matheson's Bittersweet Chocolate Terrine with Warm Pumpkin Sauce and Shaved Black Truffle
Barbara Fairchild's Apple Crumble with Vanilla Ice Cream
Nick Malgieri's Chocolate Almond and Amaretti Cake

Leftovers
Jason Denton's Leftover Turkey Panini with Pickled Squash Mayonnaise and Fontina

Comments

[Andrea on November 23, 2008 at 01:50 PM]

Nice collection of autumn recipes, though it seems that a step or two is missing from Bobby Flay's acorn squash dish. The recipe jumps from lighting the grill to making the sauce "while the squash is cooking" with no mention of what to do with it.

[Brad Thomas Parsons on November 23, 2008 at 03:08 PM]

Hi Andrea: Thanks for the heads-up. I've updated the recipe accordingly. --BTP

[BlogDog on November 24, 2008 at 01:03 PM]

The drink looks good but that's a lot of work to get to the boozing. I like the simplicity of the apple cider & cinnamon schnapps recipe that was here earlier.