Maybe you figured it out this weekend. Maybe you’ve known for months. Maybe you spent last Black Friday brainstorming for this week
Or maybe you’re just like me and have no clue. Is it bad that I don’t even know if I’m responsible for more than desserts this year?
I guess it’s time to finally start thinking about what I’m going to make for Thanksgiving. Hey, when you don’t have a turkey to thaw, it’s never too late, right? …
Just in case I’ve got some fellow chronic procrastinators out there, here are some yummies made or craved by me:
Butternut Squash Barley Risotto can be a side but is hearty enough to be a main dish for the vegetarians out there. It’s so creamy and packed with flavor!
Duh: T-Day requires carbs. Double Duh: Carbs are 100000x better when homemade. No-Knead, Overnight Dinner Rolls were a delicious and simple answer to my dilemma with my family’s lunchtime Thanksgiving last year.
To bridge between savory and sweet we have Pumpkin, Sage, and Brown Butter Muffins. Triple threats to wake up tummies on Thanksgiving morning!
But then this Pumpkin Cream Pie was so, so good last year. With candied pecans, maple whipped cream, creamy pumpkin pudding, and a gingersnap crust, regular old pumpkin pie is forever dead to me.
Not everyone loves pumpkin, though. I think you’d be hard-pressed to find someone who would turn down a pretty slice of Caramel, Apple, Cranberry Crostata. Cardamom-spiced whipped cream takes things up to eleven.
But if you can’t fathom a pumpkin-less Thanksgiving, this Pumpkin Stout Gingerbread Bundt with Brown Butter Icing will win over the haters, no doubt. You mainly notice the ginger and brown butter, but the pumpkin and stout make things more intriguing!
What are you making this year?
Wait….I don’t know if I can handle more possibilities. The feeble decision-making part of my brain might explode!
Just tell me what to make. Just kidding! No I’m not.