This year cooking for Thanksgiving only took 8+ hours. We [my sister and I] started the night before and ended up with this spread:

Pictured: Asparagus, Sweet Potato Medley, Parsnip Gratin, Beets with Goat Cheese, Turkey, Gravy, Squash Rings, and Quinoa Stuffing

Turkey Roast with an Orange Spice Rub

Vegetarian Mushroom Gravy [via Martha Stewart]


Quinoa with Apple, Cheddar Cheese and Sage [Adapted from a Stuffed Squash Recipe via Pinterest]

Rosemary Bread with Prosciutto and Mushroom Stuffing

Spicy Chicken Sausage and Celery Cornbread Stuffing


Parsnip Gratin [via Foodgawker]

Savory Cranberry Chutney [via Epicurious]

Sweet Potato Medley with Lime Glaze

Buttered Asparagus

Roasted Cauliflower

Roasted Beets with Mint and Goat Cheese

Roasted Squash Rings


Homemade Cardamon Pumpkin Pie [all from scratch]

Cherry Cobbler [via Clinton Kelley]


The quinoa stuffing was my favorite. It was sweet and cheesy and mostly healthy. Along with the parsnip gratin – which filled the kitchen with it’s lovely cinnamon flavor when cooking. I really liked the prosciutto and mushroom stuffing as well, even though I’m not a huge fan of bread stuffings.

I was also very happy with Martha Stewart’s mushroom gravy recipe. It’s vegan [I made it vegan] which is nice and came together quickly. And great because I had never made gravy before. Last year we had lobster so there was no need.

We made a lot of dairy free and vegetable dishes this year because that’s how we like it. And I think we’ll take some of this as inspiration for our next Thanksgiving.

I can’t wait until next year. There’s no other time during the year where it’s acceptable to cook this much food and not seem ridiculous.


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