thanks escondido... I agree a vinaigrette might pair better with the creamy dishes. I was going for more of an American steakhouse theme!

Using the famous Alton Brown brine a few years ago, the bird was super moist but the skin was not to my liking! And that's my favorite part. Am I doing something wrong? It tasted sweet. Last year, I roasted without brining. Skin was delicious but it wasn't as moist as the brined turkey.

King..

Thanks for the feedback. Have you cooked a whole tenderloin before? How many does it serve? What are your thoughts on the rest of the menu?

I'm personally intimidated to make a goose too! But it seems to be as easy, if not easier, than a turkey. Here is a recipe that is apparantly fairly easy to follow if you ever work up the courage. http://www.bbcgoodfood.com/recipes/24...

That sounds absolutely delicious.
This menu sounds nice, with the chutney, braised red cabbage and potato gratin
http://www.foodandwine.com/menus/roas...

this is excellent and very colorful with cukes, tomatoes, broccoli, olives and carrots in addition to the tricolored pasta

http://www.grouprecipes.com/107418/na...

6 adults that like seafood

Appetizers will be Oysters with shallot mignonette

Shrimp & Crab cocktail

Dinner

French onion soup with gruyere

Iceberg wedge w/ homemade blue cheese dressing

Filet mignon with bernaise sauce

Asparagus

Black truffle Mashed potatoes

Dessert:

Mille crepe cake http://creampuffsinvenice.ca/2007/06/... OR a buche de noel (festive chocolate hazelnut French logcake) Which appeals more to you?

Assortment of cookies and truffles

Any suggestions for changes you would make?

that is an option.. it's a no fail dish I served last year for thanksgiving and was a hit with some.. it's very simple- just rabe blanched then sauteed with lemon zest and olive oil, a bit of salt and pepper... it would be easy to add in.

I think overall my menu looks more complicated than it is. Most of my dishes involve only a few ingredients and I am only baking one dessert. Many things can also be prepped the day before.

I can't believe how helpful everyone has been, giving really specific ideas and suggestions. It's so nice to get that feedback in the planning phase.

I am not sure if people will have eaten lunch or not! Probably half and half.
This is what the "new" menu would be if I cut the charcuterie and cheeseboard.

Relish Tray- Assortment of marinated olives, pickles, cornichons

raw crudités

Smoked salmon & dill on cucumbers w/ creme fraiche on side

Spiced bar nuts

Chilled Oysters with Apple-Ginger Mignonette

Salad:
Frisee, Pomegranate Seeds, Toasted Pecans & shallot vinagrette

Biscuits, & Butter

Dinner:
Roasted Turkey

Apple cider gravy

Cornbread herb stuffing

Mashed Potatoes 2 ways: Black truffle or traditional yukon gold

Cranberry & blood orange sauce

Sweet potato casserole with maple, brown sugar and marshmallows

Roasted root veggies & brussel sprouts

Specialty drinks: mulled wine and sparkling apple cider

Dessert:

Cranberry sorbet
Vanilla Ice Cream w/ salted caramel sauce
Apple Pie
Pumpkin Cheesecake

After dinner dessert cheese: reyes blue cheese, cracker, fig jam

Hi magie- 2 to 3..

did you see my edited idea.. of cutting the cheese and charcuterie.. replacing with something much lighter: smoked salmon on cucumber w creme fraiche on side and spiced nuts

and

(to satisfy my love of cheese and need to serve while entertaining) putting just the blue, fig jam and cracker out after dinner when dessert is served

Magies mom- would you change your opinion on the cheese if you knew the dinner was served on the later side? (6pm) versus a 2 or 3pm eating time?

I want to have biscuits just in case but I do agree with you that it's not necessary.

Want a menu that's mostly simple ingredients and has lots of healthy choices.. the chow readers helped me narrow down my menu and this is what I came up with as a final menu

Apps (want to have something substantial bc eating time is pretty late, 6pm and arriving 2-3):

Charcuterie & Cheese Board: Point Reyes Blue, Truffled Goat, Aged Gouda, Proscuitto Parma, Salami, Italian bread sticks, crackers & hot pepper jelly & spicy mustard & fig jam

Relish Tray- Assortment of marinated olives, pickles, cornichons

raw crudités w a homemade ranch dressing

Chilled Oysters with Apple-Ginger Mignonette

Salad:
Frisee, Pomegranate Seeds, Toasted Pecans & shallot vinagrette

Biscuits, & Butter

Dinner:
Roasted Turkey

Apple cider gravy

Cornbread herb stuffing

Mashed Potatoes 2 ways: Black truffle or traditional yukon gold

Cranberry & blood orange sauce
(no additional sugar added, it's just cranberries cooked in fresh OJ so a bit tart but good)

Sweet potato casserole with maple, brown sugar and marshmallows
(childhood favorite and non-negotiable to take off menu)

Roasted root veggies & brussel sprouts tossed in evoo, sea salt and a touch of balsamic (an alternative for people who doesn't like the fattening goodneess of the sweet potato casserole)

Specialty drinks: mulled wine and sparkling apple cider

Dessert:

Sorbet (purchased from whole foods)
Vanilla Ice Cream (haagen daaz)
Salted caramel sauce
(purchased from store)
Apple Pie (Homemade)

Pumpkin Cheesecake (Bakery purchased and a personal seasonal favorite I only get once a year)

*** after reading the appetizer thread and getting more feedback from magiesmom, I am rethinking the charcuterie and cheese platter, worried it will make people full. what if I cut this completely? and replaced with spiced nuts or possibly a smoked salmon on cucumber with creme fraiche on the side to the apps (salmon is a regional speciality so it's pretty amazing quality here and would be relatively light).. I love cheese and I could always serve one cheese (prob the blue w a cracker and fig jam) after the meal as an alternative non sweet dessert on the menu

Hi Grey!

Thanks for the feedback, I will scrap the yams in the root veggies..

Corn is gone.

I really want to do truffle potatoes (for myself!) but I do not want to force that on guests so want to do the plain. That's the selfish reason I am having two.

For the roasted root veggies I should scrap the idea of tossing in a little maple syrup and just do EVOO and sea salt?

I *hate* cooked carrots and it's one of the few veggies I dislike so it won't be making an appearance on the menu.

I don't drink soda but it's one of those things that I like to have to offer guests. I don't think Thanksgiving in the time to impose personal health preferences on others :)

Thanks Christina! I definitely do want to cut some apps and appreciate you letting me know which ones you would cut.. :)

What about the menu would make someone uncomfortable? I'm totally confused by these responses.

The icecream and sorbet are prepurchased..The cheesecake is coming from a bakery
The apple pie will be homemade
Cookies will be picked up from whole foods

Hi Magies mom, thanks for the feedback.

Ok- I cut the corn and the fennel salad to start.

The sweet potato casserole won't be cut b/c it's my favorite and something I have every year just once a year. I am making a smaller dish of this since I am serving the roasted root veggies and brussels sprouts.

Which apps sound the least appealing that I should cut first?

I can see the apps being a little excessive, but most are very simple and for the most part pretty light. The dinner mention doesn't seem too excessive to me though.. I really want truffled potatoes but understand that many people want standard, so I am offering both but it won't add more than 5 minutes to cooking time. I tried to keep my menu pretty simple *in terms of actual cooking, prep and ingredients

for 8 people....and want to have plenty of healthy options as well but want to cut down some of the apps especially down to about 2 or 3..

Apps:
Charcuterie & Cheese Board: Point Reyes Blue, Truffled Goat, Aged Gouda, Proscuitto Parma, Salami, Italian bread sticks, crackers, bread & hot pepper jelly & spicy mustard & fig jam

Relish Tray- Assortment of marinated olives, pickles (dill & the mini sweet ones)

raw crudités w a homemade ranch dressing and another basic olive oil and herb dressing

Chilled Oysters with Apple-Ginger Mignonette

Smoked Alaskan salmon & crème fraiche served on cucumber slices and black pepper kettle chips

deviled eggs with bacon

spinach artichoke dip & bread

Salad:
Frisee, Pomegranate Seeds, Toasted Pecans & shallot vinagrette

Biscuits, Bread & Butter

Dinner:
Roasted Turkey

Apple cider gravy

Cornbread stuffing

Lemony garlic broccoli rabe

Mashed Potatoes 2 ways: Black truffle or traditional yukon gold

Cranberry & blood orange sauce
(no additional sugar added, it's just cranberries cooked in fresh OJ so a bit tart but good)
Sweet potato casserole with brown sugar and marshmallows
(childhood favorite and non-negotiable to take off menu)
Roasted root vegetables with olive oil, sea salt and a tiny touch of maple
Roasted brussels sprouts in olive oil and a touch of balsamic

Drinks:
Sparkling apple cider, seasonal beers, iced tea, wine, mulled spiced wine, coffee, tea, cans of soda

Dessert:

Cranberry Sorbet
,Vanilla Ice Cream,
Pumpkin Ice cream (all of these purchased from whole foods)

Pumpkin Cheese Cake (purchased from a bakery)

Apple Pie