Though it continues to be a work in progress, the Thanksgiving menu is making its way towards some solidification and certainty. With the big event less than a week away (I am doing it a week early – long story), it is time to stop experimenting and start planning out the cooking.

From my several trial dinners so far, some excellent (and thankfully not *too* time-consuming) dishes have been discovered. Here is what I am thinking of making at this point.

Appetizers:

• Trio of latkes

– Butternut Squash (with toasted pinenut and sage yogurt sauce)
– Spicy Cauliflower (with za’atar yogurt sauce)
– Swedish Potato (with brown butter applesauce) (still awaiting trial)

First Course:

• Hazelnut Leek Smoked Salmon Chowder (lauded by my chef friend as one of the best things he had ever tasted!)

Main Dishes:

• Cheddar-Butternut Squash Bread Pudding
• Roasted Turkey Ballottine Wrapped in Bacon
• Steak with Peppercorns and Pomegranate Glaze (still awaiting trial) or Duck with Berry Sauce (still awaiting trial)

Sides:

• Sourdough Stuffing with Sausage, Apples, and Raisins
• Thyme Roasted Apples and Onions
• Brussels Sprout Slaw
• Potato and Autumn Vegetable Hash (still awaiting trial) or Yams with Maple Syrup, Walnuts, Brandied Raisins (still awaiting trial)

Dessert:

• Spiced Brandy Semifreddo topped with Pomegranate Molasses and Honied Oranges with Mini Fruitcake Cookies on the side
• Chocolate-Coffee Gingerbread Cake with Coffee Whipped Cream

Have you missed my Thanksgiving cooking adventures and experiments so far? Here is a quick catch up:

• The race is on – announcing the Thanksgiving test cook-off
• The grand compendium of dishes up for consideration
• Step-by-step guide to preparing the first test Thanksgiving
• The menu for Thanksgiving take two (with detailed review by one of the guests in the comments)