Thanksgiving Menu Ideas
Investing time looking for Thanksgiving menu ideas can ensure an excellent quality dinner that will complement that special family gathering. Thanksgiving is a yearly family event that deserves the best care in every detail: the best impression, perhaps with some candles on the table, and, of course, the best food.
1. Thanksgiving Turkey Salad
- 1 ½ cups turkey, cooked and cubed
- 1 cup seedless green grapes
- 1 ½ cups celery, sliced
- 1 cup mayonnaise
- 1 ½ cup cooked noodles (elbows, shells, etc.)
- ½ cup roasted almonds, halved. pepper.
- Combine the grapes, celery, turkey and mayonnaise in a medium sized bowl, and refrigerate.
- When ready to serve, add the cooked noodles and almonds, tossing well.
- Place salad in a serving dish, and sprinkle some pepper.
2. Thanksgiving Butter Beans
- ¾ lb. green beans
- 2 tbs. freshly chopped basil
- 1 garlic clove, chopped
- 2 tbs. freshly chopped chive, to garnish
- salt and pepper
- Boil the green beans until tender, (for about 6-8 minutes).
- Toss the beans with the garlic and the basil
- Season to taste with salt and pepper, and garnish with the chives.
3. Thanksgiving Spicy Crab Linguine
- 10 oz. cooked crabmeat
- 1 lb. linguine
- 3 tbsp. olive oil
- 2 scallions, chopped
- 2 tsp. dried chili flakes
- 1 clove garlic, crushed
- juice and zest of 2 lemons
- salt and pepper
- Cook the linguine in a large pot of boiling water, until firm.
- Mix the crabmeat and the rest of the ingredients in a medium sized bowl.
- Toss the pasta into the crab mixture.
- Serve hot.
4. Thanksgiving Sweet Corn Noodle Soup
- 1-quart vegetable stock or water
- ½ cup noodles
- 2 cups fresh, sweet corn kernels
- ½ cup celery, chopped
- 2 hard-boiled eggs, chopped
- salt and peppe
- Bring the vegetable stock into a boil.
- Add the noodles and the sweet corn, and boil for 5 minutes.
- Add the celery and the chopped eggs, stirring well.
- Reduce the heat, and cook for 10 more minutes.
- Add salt, pepper, and serve hot.
5. Thanksgiving Tapioca Cream Dessert
- 1 cup instant tapioca
- 1 ½ cups milk
- 2 eggs, separated
- 1/3 cup sugar
- 1 tsp. vanilla extract
- 1 tbs. cinnamon
- Cook the tapioca and the milk in a medium sized saucepan over low heat, stirring frequently, until thick.
- Remove the saucepan from the heat, and beat in the egg yolks and the sugar.
- Let it cool for 10 minutes, and add the vanilla.
- Whisk the egg whites in a small bowl, until stiff.
- Add the egg whites to the tapioca mixture, mixing well.
- Serve in individual bowls.