This year we decided to limit our gathering to immediate family, which still puts us at 11 people. Several members of this group are vegetarian and my nephew is allergic to nuts so everything (except the turkey and one pecan pie) will be meat-less and nut-free.
After taking stock of the pantry, I realized I will probably spend a couple weeks' worth of grocery money on this one meal. Fortunately I have a turkey in the freezer (that has been frozen rock-solid these past 12 months). I'll outsource some of the things that are easy to buy like rolls and desserts. And having an abundance of leftovers means I will not have to cook (or shop) for several days afterward.
Our Thanksgiving menu is always essentially the same:
- Herb roasted turkey
- Creamy mashed potatoes
- Dressing (which for us is a jazzed up Stovetop Stuffing cooked on the side, not in the bird)
- Vegetarian gravy
- Cranberry sauce
- Crescent spinach and cheese bake, a vegetarian casserole (recipe below)
- Green bean casserole
- Dinner rolls (store bought)
- Peas with pearl onions
- Comanche corn with (vegetarian) bacon
- Pecan pie (which The Ex makes every year)
- A second, nut-free dessert option, which this year will be chocolate chip cookies and homemade banana ice cream
- Homemade egg nog
- Bottles and bottles of Martinelli's Apple Cider
Crescent and Spinach Cheese Bake
This recipe comes from America's 30th Bake-off, one of those paperback cookbooks from Pillsbury that they sell by the cash registers at grocery stores. This one is copyrighted 1982, which means I was 14 when I bought it. Some of my best recipes come from old cookbooks, and I make this casserole every Thanksgiving because it is one of my sister's favorites.
1/4 c. finely chopped onion
1/2 clove garlic, minced or 1/8 tsp. garlic powder
2 tbsp. oil
1/4 tsp. salt
1/8 - 1/4 tsp. cayenne pepper or pepper
10 oz. pkg. frozen chopped spinach, thawed & squeezed to drain
1/2 c. cooked rice
6 oz. (1 1/2 c.) Kraft shredded natural low moisture part skim Mozzarella cheese
3 tbsp. Kraft grated Parmesan cheese
2 eggs, slightly beaten
2 tbsp. milk
8 oz. can Pillsbury Refrigerated Quick Crescent Dinner rolls
Heat oven to 350 degrees. Grease 9" pie or round cake pan. In small skillet, cook onion and garlic in oil until tender. Stir in salt and pepper; remove from heat.
In medium bowl, combine spinach, rice, 1 cup of the Mozzarella cheese, Parmesan cheese, eggs and milk; stir in onion mixture.
Separate dough into 8 triangles. Place 1/3 cup spinach mixture on shortest side of each triangle. Roll up; starting at shortest side of triangle, gently wrapping dough around spinach mixture and rolling to opposite point. Place rolls point side down in prepared pan.
Bake at 350 degrees for 25 to 30 minutes. Remove from oven. Sprinkle with remaining 1/2 cup Mozzarella cheese; return to oven. Bake 5 minutes longer or until cheese is melted and rolls are golden brown.
Note: As written, this recipe makes eight small servings. I always double the recipe and bake in a 9" x 13" pan.
I'm so impressed that you had a turkey. That's GREAT!
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