Thanksgiving Menu!

Thursday is Thanksgiving, my ninth. I think it's such a wonderful holiday, because it's simply about giving thanks for all our blessings.

Of course it's a big cooking day, this is one of the few occasions throughout the year that we get to really be extravagant. It's days like this that the Martha Stewart comes out in me and if I was unrestrained would probably have the whole decorating, matching tableware, fine details going on.

So what's on the menu at my house?

Roast Turkey

Roast Ham

Homemade gravy

Roast Potatoes

Green Bean Casserole

Sweet Potato Casserole

Cauliflower Au Gratin

Bread Stuffing

Steamed carrots and Brussel sprouts

Bread

Pecan Pie

Mini Butterscotch Pies

Fresh Fruit Salad

OK yes this is probably extreme but it's THANKSGIVING and I want to spoil my men! Now cooking such a big meal is intimidating and timing is a fine art to work out. The first Thanksgiving I cooked was a disaster. The Sweet Potato Casserole recipe I used called for orange juice and well it would have been better called Orange Casserole because orange was all you could taste.

If you join us and I say we're eating at noon, expect to eat at 1pm. This year I'm planning to be finished by 11am so that we can eat at noon because without fail I always seem to be an hour late.

This year I'm going to do as much as possible on Wednesday, like make the casseroles and pop them in the fridge, that's the wonderful part of casseroles. So with that said, I'm going to share 2 of my casserole dishes, Green Bean Casserole and Cauliflower Au Gratin. I hated cauliflower growing up but have come to love it as an adult and this casserole is so rich and delicious. It does call for Gruyere cheese which is a little more expensive but again it's Thanksgiving so a little luxury added to your dishes is wonderful. White Cheddar or regular cheddar can easily be used.

GREEN BEAN CASSEROLE

2 (10.75oz) cans condensed cream of mushroom soup

3/4 cup milk

1 (2.8 oz) can French Fried Onions

2 cups shredded cheddar cheese

32 oz green beans, cooked (I boil mine with a healthy sprinkling of Tony's Cajun Seasoning)

Directions:

1. Preheat the oven to 325 degrees F (165 degrees C).

2. In a small saucepan, combine mushroom soup, milk and cheddar cheese. Mix together over low heat until melted.

3. Mix in the cooked green beans and pour into a greased casserole dish and top with French fried onions.

4. Bake for 30 - 40 minutes.

Make Ahead: You can make the dish up without adding french fried onions on top and either refrigerate or freeze, just add to cooking time to ensure fully cooked through.

CAULIFLOWER AU GRATIN

1 (3lb) head cauliflower, cut into large florets

4 T (1/2 stick) unsalted butter, divided

3 T all-purpose flour

2 cups hot milk

1/2 tsp freshly ground black pepper

3/4 cup freshly grated Gruyere, divided

1/2 cup freshly grated Parmesan

1/4 cup fresh bread crumbs

Directions:

1. Preheat oven to 375 degrees F.

2. Steam the cauliflower florets until tender but still firm, drain.

3. Meanwhile, melt 2 tablespoons (T) butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes.

4. Pour the hot milk into the butter mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.

5. Off the heat, add 1 tsp of salt, the pepper, 1/2 cup of the Gruyere and the Parmesan.

6. Pour a 1/3 of the sauce on the bottom of a 8 x 11 x 2 baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.

7. Combine the bread crumbs and the remaining 1/4 cup of Gruyere and sprinkle on top.

8. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper.

9. Bake for 25 - 30 minutes, until the top is browned.

MAKE AHEAD: You can construct the casserole up to the end of step 6 and refrigerate. Then complete the remaining steps when you are ready to cook, just add a little extra time to ensure full cooking.

I'll be sharing my Baked Ham recipe tomorrow with it's secret ingredient and Irish touch!