I did prep for my Thanksgiving menu the night before so that when I got home from work at 5:30pm I would be able to quickly get our non traditional Thanksgiving dinner ready and served by 7:30pm. I work at probably the busiest place in the country during the week of Thanksgiving, a grocery store. My desire to cook an elaborate spread is slim to none when I get home. I even tried to get out of Thanksgiving dinner this year but my daughter wasn’t having it. I figure I only have a few more years of her wanting or even being around for the holidays and after all, What Maia Wants Maia Gets! So, I agreed to cook but I wanted to keep it as simple as possible for myself. I definitely didn’t have time to babysit a turkey and I’m not all that fond of turkey. I usually do steak or smoke some bison tri-tip but i didn’t want to deal with the grill this year. After working a crazy week, I needed something I could slow cook all day and be ready to serve when I got home. I made a few of my traditional favorites like cornbread stuffing and cranberry chutney then added a little JJ twist to the menu and Our Thanksgiving Feast was served!
JJ’s Thanksgiving Menu 2013
- Slow Cooked Leg of Lamb
- Stuffing Stuffed Portabella Mushrooms
- Prosciutto Wrapped Green Beans
- Whipped Sweet Potatoes with Rum Butter
- Cranberry Chutney
- Mushroom Gravy
- Pumpkin Pie!