A Bountiful Thanksgiving in the Pacific Northwest

All recipes that are referred to in this menu are from The New Thanksgiving Table

Rogue River Blue Cheese–Stuffed Celery (page 27)

Deviled Eggs with Capers and Wild Smoked Salmon (page 31)

Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts (page 58)

Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy

Sourdough Stuffing with Roasted Chestnuts and Apples (page 116)

Sweet Potato Purée with Pecan Streusel (page 147)

Butter-Mashed Yukon Gold Potatoes with Parmesan

Roasted Carrots and Parsnips with Fresh Herbs (page 150)

Green Beans with Lemon-Butter Bread Crumbs and Toasted Almonds (page 153)

Framboise Cranbeer-y Sauce (page 158)

Hazelnut and Fresh Herb Popovers (page 137)

Spiced Pumpkin Layer Cake with Cream Cheese Frosting (page 167)

Honey Roasted Bosc Pears with Sticky Toffee Pudding Ice Cream (page 187)

Timetable

3 Weeks Ahead

Plan your menu.
Make two grocery lists, separating staples from perishables.
Select wine and other beverages.
Check your kitchen tools and equipment.
Plan your table setting and décor, check serving platters, bowls, and utensils.

2 Weeks Ahead

Order a fresh turkey.
Make the pumpkin cake and frosting. Assemble the cake and freeze.
Make a big batch of turkey stock, if desired, and freeze.
Roast the chestnuts for the stuffing and freeze.

1 Week Ahead

Make the cranberry sauce and refrigerate.

3 Days Ahead

Boil the eggs for the deviled eggs and refrigerate.
Make the juniper brine and store at room temperature. Make the bread cubes for the stuffing and store at room temperature.

2 Days Ahead

Brine the turkey.
Make the turkey stock for gravy and refrigerate.
Make the blue cheese for the stuffed celery and refrigerate.

1 Day Ahead

Peel, halve, and make the filling for the deviled eggs and refrigerate.
Thaw the cake in the refrigerator.
Thaw the chestnuts and refresh them in the oven.
Sauté the vegetables, apples, and herbs for the stuffing and refrigerate.
Cut the celery for the stuffed celery and refrigerate.
Make the gravy and refrigerate.
Remove the turkey from the brine, rinse, pat dry, and refrigerate uncovered.
Roast the carrots and parsnips and refrigerate.
Make the sweet potatoes and topping and store in the refrigerator.
Make the salad dressing and refrigerate.

Thanksgiving Morning

Make the roasted pears and set aside at room temperature.
Blanch the green beans and set aside.
Toast the almonds and make the bread crumb topping for the green beans.
Peel and cut the potatoes; place in a pan with cold water to cover. Set aside.
Roast the hazelnuts for the salad and set aside.

5 Hours Ahead

Remove the turkey from the refrigerator and prepare for roasting.

3 1/2 Hours Ahead

Roast the turkey.
Assemble and garnish the deviled eggs. Cover and refrigerate.

2 Hours Ahead

Make the batter for the popovers and set aside at room temperature.
Remove the parsnips and carrots from the refrigerator.
Remove the sweet potatoes and its topping from the refrigerator.
Remove the vegetables for the stuffing from the refrigerator. Assemble the stuffing.
Remove the salad dressing from the refrigerator.
Toss the cranberries for the salad with dressing and set aside.
Prepare the onions for the salad and set aside.
Stuff the celery for the appetizer, arrange on a serving plate, and refrigerate.

1 Hour Ahead

Bake the stuffing.
Assemble and bake the sweet potatoes.
Make the mashed potatoes and keep warm.
Put the cranberry sauce in a serving dish.
Heat the carrots and parsnips.

Shortly Before Serving

Bake the popovers.
Heat the gravy and keep warm.
Finish assembly of the green beans.
Cut the pears and toss the salad.
Remove the pumpkin cake from the refrigerator.
Reheat the roasted pears.

Recipes and Tips are from Diane's new cookbook
The New Thanksgiving Table
An American Celebration of Family, Friends, and Food