Ok. I failed at photos this Thanksgiving. I didn’t get any shots of Will and Paige together (sad, because they looked so cute). Nor did I take many shots of anything else. I was just too busy cooking and enjoying myself — and as a result, I just don’t feel too bad about it. It was a happy day.

This was the biggest spread I’ve done thus far. We had a delicious turkey that was super juicy and perfect, along with a ton of sides.

But why have one Thanksgiving when you can have two? Last night, Will, Paige and I joined the Sweetnicks clan, Patsy of Family, Friends and Food and Joanne of Eats Well with Others for a fun bloggers Thanksgiving potluck dinner.

As you can imagine, the food was plentiful and delicious. We went with a vegetarian theme and really focused on side dishes and desserts (the best parts!). And the conversation? Totally great too. It’s amazing when you can come together with people so seamlessly and have so much to chat about.

Here are a few last photos from the bloggers dinner … I’ll be back tomorrow with a fabulous holiday treat recipe and an amazing giveaway that you don’t want to miss. Seriously.

PS: Dear Cate, please post the recipe for these sweet potatoes. Soon. xoxo, me.

Our Thanksgiving Table, Circa 2006

Are you ready for tomorrow? I’ve been cooking since about 7 a.m. today (not including the pre-7 a.m. breakfasts I made for the kids) and am all set for our Thanksgiving feast tomorrow.

I hope you’re ready too but if not, here’s a quick, easy last- minute menu for what to make and serve for Thanksgiving tomorrow.

Last Minute Thanksgiving Menu

• Butternut Squash, Toasted Walnut and Dried Cranberrry Salad
• Rosemary Romano Roasted Turkey Cutlets
• Foolproof Herbed Turkey Gravy
• Tasty Two Cheese Fingerling Potatoes
• Easy Buttery Glazed Carrots
• Green Beans with Browned Butter and Almonds

Seven years ago, I hosted my first Thanksgiving dinner. Shawn and I were newly weds, and I couldn’t wait to play hostess. It was practically an obsession for me, and I wasn’t happy until I could do it. I devised an aggressive menu and tried my hardest to make it awe-worthy. In the end, the meal was okay — but I was so stressed about the whole thing that I barely spoke until we sat down to dinner. Back then, I didn’t yet have a tried and true method of preparation or a cache of recipes that I loved. All I had was a vision for this beautiful and epic dinner that reality couldn’t live up to. I’m lucky anyone let me do it again.

Since then I have hosted Thanksgiving every year — even last year when we had two Thanksgivings and in 2007 when I was released from the hospital on Thanksgiving Day after having Paige earlier that week (we actually had two Thanksgivings that year too — the second, where I cooked, was three days later). Over the years, I have changed how I approach the meal dramatically and honed a method that makes cooking for Thanksgiving practically stress-free.

So, what are my best Thanksgiving planning tips?

• Plan Smartly – The biggest mistake I made when planning my first Thanksgiving was that I selected recipes without paying much attention to how they worked together or how their cooking times differed. Now, when I plan the menu, I pay attention to ingredients and look for ways that I can use ingredients in more than one recipe. I also pay attention to cooking times and methods. I have two ovens and four burners to cook on (plus a hot plate with two more burners) and my turkey is cooked in a rotisserie — so everything needs to work within those cooking spaces.
• Don’t Overdo It – The first few years, I served a variety of hot appetizers in addition to dinner. Do you know what that meant? I basically cooked the entire time. It wasn’t relaxing or fun — just stressful. So for the past four or five years, I have stuck to cold appetizers that can be prepped ahead of time. This year, I am adding a hot dip in, but I will be preparing it the day before and just sliding it in the oven before it’s time for our guests to arrive. It won’t be a stress. Whether it’s the appetizers or side dishes that stress you out, it’s important that you recognize the problem and back off. You’ll be happier for it.
• Mix It Up – Traditional Thanksgiving dishes are great — but don’t feel like you have to serve them. Plan your menu around what your family likes instead. If you aren’t a turkey fan, it’s okay to trade in a spiral ham or a chicken. Not a sweet potato casserole lover? Then skip it. Thanksgiving is about honoring family and heritage and the harvest. The dishes you serve should reflect what you like — not about what you think you are supposed to have.
• Accept Help – Probably the smartest and best decision I ever made was to let Shawn make the turkey. He has his own recipe for creating a juicy, flavorful turkey in our rotisserie and takes care in creating it. Me? I’m happy to hand off the responsibility and focus on my favorite part of the meal: the side dishes. And in the end, we have an awesome turkey that goes really well with all of my sides.

After the jump … Thanksgiving Menu 2011.

This year’s Thanksgiving menu features a mix of my families annual favorites and some new additions.

Starters

• Selection of cheeses with Crackers and Bread
• Crudites with Ina Garten’s Blue Cheese Dressing
• Spinach Artichoke White Bean Dip with Tortilla Chips

Dinner

• Shawn’s Rotisserie Turkey
• Asparagus with Pomegranate, Toasted Walnuts and Blue Cheese
• Maple Bacon Butternut Squash
• Buttery Glazed Carrots
• Roasted Beets with Thyme
• Steamed Haricot Verts
• Sauteed Brussels Sprouts with Lemon Vinaigrette
• Mashed Potatoes
• Chestnut and Bacon Ciabatta Stuffing
• Herbed Turkey Gravy
• Homemade Jellied Cranberry Sauce
• Cranberry Apple Sauce

Dessert

• Pecan Pie
• Pumpkin Pie
• Fresh Whipped Cream

On Thursday, Thanksgiving Day, we ate but didn’t feast — at least not in the fork-to-mouth sort of way. But we did feast in the beauty of our tropical surroundings. It was bliss.

When we returned to Connecticut, we prepared for the other kind of feast — the traditional one had at Thanksgiving. And on Sunday, we had a feast of food. It was bliss.

While away, we spent much time playing in the sand, building castles and tearing them down. The soft, warm sand was molded into pretend feasts, imaginary creatures and more. And when we grew tired of it, we retreated to the cool ocean waters or the warm pool.

We waited until Sunday to enjoy turkey and the fixin’s so that we could celebrate as a family. After all, isn’t that what Thanksgiving is about? Family. So, one day after returning, Shawn and I whipped up a spread that rivaled other years. Short planning time or not, we did it up.

On Thanksgiving Day, we ate pork and canned corn. A salad too. That night, as every other night, we settled in after dark on the balcony and listened to the roar of the Atlanta and watched the airplanes fly overhead while waves crashed below.

This year, we were privileged to have two Thanksgivings. We are grateful … I am grateful — for family, friends, food, pursuing my dreams, happiness, health and so much more. I am grateful. What are you grateful for?

I have a great idea of what we’ll be serving. But I haven’t put pen to paper yet. So, if you are a last-minute planner, you aren’t alone.

Still, with Thanksgiving day just days away, I am now thinking about appetizers. Here are a few fantastic ideas to make your appetizer spread grand.

• Mozzarella Crescent Rolls
• Freeform Puff Pastry Tart
• Basil White Bean Dip
• Sundried Tomato Basil Hummus
• Turkey Pepperoni and Cheese Puff Pastry

Looking for more ideas? Check out my post on Tablespoon.com about planning a Thanksgiving appetizer spread.

My family doesn’t have a set menu each year. I am big on changing things up, and as someone who makes a career from writing about food, we often are adding new dishes to the menu and replacing old ones. But what traditions we do have revolve around everyone being there, together, enjoying.

Nonetheless, the food is important since it’s meant to be a special meal — a step outside the ordinary. So, I wanted to offer up some suggestions for delicious side dishes for Thanksgiving to change up your menu this year.

• Apple, Sage and Walnut Stuffing – Sweet, savory and meaty — without the meat. This version of stuffing is perfect for any table — but particularly meat-free ones.
• Easy Roasted Cheddar-y Cauliflower – Yes, it’s easy. And yes, it’s fast. But this fabulous side dish is also delicious with sharp cheddar coating sweet, roasted cauliflower. Mmm.
• Orange Glazed Beets – Forget super sweet beet recipes, these tangy, saucy beets are a step out of the ordinary — and absolutely delicious.
• Glazed Carrots and Parsnips – On the other hand, if you love sweet sides, these Glazed Carrots and Parsnips deliver big time.
• Pomegranate Thyme Carrots – A little sweet, a little savory. These carrots are tender and delicious.
• Olive Brussels Sprouts with Feta, Roasted Red Peppers and Bacon – Brussels sprouts are a must for our Thanksgiving dinner, and this beautiful recipe is full of big, bright flavors. Make a huge batch.
• Savory Pumpkin Soup - Don’t confuse this with pumpkin pie. This savory pumpkin soup is addictively good, and totally savory with sage, onions and more.

Tomorrow: Fabulous Thanksgiving Appetizers

As an experienced blogger (I’ve been blogging here for four years!), I think more about the timing of topics when posting now. I didn’t used to. When I first started, I wrote about what I wanted to, no matter when it was. After all, I can’t be the only one who still makes some Christmas treats a few days after Christmas. Right? But honestly, although writing after-the-fact recipe posts about seasonal items might help some people, it really helps more people if I post earlier so that it can benefit the maximum number of people.

It was with that thought that I wondered if I should save this post for closer to Christmas or even next Thanksgiving. But these enchiladas were really good. I love enchiladas but absolutely hate the canned enchiladas sauce. If you’ve never had enchiladas with homemade sauce (which is super easy to make!), then you are totally missing out. I swear. Anyway, I hope you don’t mind this leftovers recipe, even though Thanksgiving was a full week ago.

Speaking of which, surprisingly, I ended up without an excess of leftovers this Thanksgiving. At least of the turkey variety. Of what was left, I gave some to my guests, made a Shepherd’s Pie and used the remainder to make this dish: smoky, rich turkey enchiladas with a zing at the end. These aren’t spicy per se, but they do have some heat at the end.

Are they kid friendly? That depends. I think Will would happily eat these with some avocado, but I think Paige would scoff at the heat. Does your child appreciate a touch of heat when it’s tempered with a cooling bite? If so, then they will probably enjoy this. Otherwise, keep it for the adults.

Hey, it’s okay to have an adult-friendly meal sometimes too, right?

If you are out of turkey, don’t worry, you can make these with leftover chicken too.

Do your kids like a little heat? Share in the comments!

Turkey Enchiladas
serves 4

1 1/4 lb leftover turkey meat, shredded
1 tbsp canola oil
2 garlic cloves, minced
1/4 cup all purpose flour
1 tsp chili powder
1 tbsp minced canned chipotle in adobo
2 cups fresh turkey stock or chicken broth
1/4 cup water
8 corn tortilla
1/2 cup plus 2 tbsp grated cheddar cheese

Preheat the oven to 400 degrees. Spray a 8-inch square glass baking dish with cooking oil spray. Set aside.

In a large saucepan, heat the oil over medium heat. Add the garlic and cook for 1 minute, shaking occasionally. Whisk in the flour, chili powder and chipotle pepper. Cook, continuing to whisk, for one minute. Then, add the stock or broth and water a little at a time, whisking to incorporate. Cook until slightly thickened.

In a large bowl, toss together the turkey and 1 cup of the sauce. Add two tablespoons of cheddar and mix well. Set aside.

Wrap the stack of corn tortillas in a damp papertowel and microwave for one minute to warm.

Pour 1/4 cup of the sauce into the bottom of the prepared pan and swirl to evenly distribute. Divide the turkey mixture evenly among the tortillas and wrap into a roll shape. Place in the baking dish, side by side. Pour remaining sauce over and took with the remaining cheddar.

Place the baking dish in the oven and cook for 15-20 minutes (uncovered) until heated through and the cheese is melted. Let cool for 5-10 minutes before serving.

Serve with avocado slices and/or sour cream.

When I was planning Thanksgiving this year, a lot of it was pretty simple. After five years of preparing Thanksgiving dinner, I have a pretty good idea of timing, what works and where is best to go simple. So, when I was planning the menu I kept to several favorite dishes. That made the veggies and most of the sides easy.

I say most because stuffing plagues me. Every year, I try a new recipe. Every year, I hear that it’s good. But no one recipe seems perfect for our Thanksgiving.

Truth? I am not a big fan of stuffing (or dressing, if you prefer, since I don’t actually stuff anything). In fact, I dislike it so much that I nearly just made Stove Top. Yes, I am serious. Normally, I am not one to buy prepared mixes like that. But when it comes to stuffing, I nearly just gave in, since I know we all sort of like it.

Then I saw the recipe for Giada De Laurentiis’s Ciabatta Stuffing with Chestnuts and Pancetta. It really got me thinking about giving homemade stuffing just one more shot. It looked and sounded so, so good.

Unfortunately, I couldn’t make her recipe per se. See, I’ve recently discovered that when I brown pancetta, it gives me a horrid asthma attack. I have no idea why, but after cooking it three or four times with the same results, I realized that it’s something I need to stay away from for now. I know, it’s a bizarre thing to have a reaction to.

Once I figured out my ingredients list (which is actually pretty different than hers), I whipped this up on Thanksgiving. I figured at worst, it would look pretty on the table … fortunately, it turned out much better than that. Though the ingredient list is decidedly long, and the prep includes about a half hour of hands-on time, it’s worth every second. The salty, smokey bacon is a great contrast to the slightly sweet chestnuts, mixed with the crusty and perfect ciabatta bread.

I don’t need to search for a stuffing recipe anymore. This is the one.

Chestnut and Bacon Ciabatta Stuffing
serves 8

3 tbsp unsalted butter
8 oz bacon, chopped
1 Vidalia onion
2 carrots, peeled
3 garlic cloves, crushed and chopped
1 cup roasted and peeled whole chestnuts, chopped
2 tbsp chopped fresh thyme
2 tbsp chopped fresh sage
1 pound (one loaf) day-old ciabatta bread, cut into 1 inch cubes
2/3 cup freshly grated Romano cheese
1 cup chicken broth
Kosher salt and black pepper
2 eggs, lightly beaten

Preheat the oven to 350 degrees. Prepare your baking dish (glass – 15x10x2 inches) by rubbing the bottom and sides with butter. Set aside.

Heat a large skillet over medium heat. Brown the bacon until crisp, then remove to a large mixing bowl with a slotted spoon. Add butter to the pan with the bacon drippings and set back over medium heat.

Use a food processor to shred the onion and carrots (alternatively, you can chop finely or grate by hand. If you choose to do it either of those ways, prepare the veggies before starting to cook the bacon). Add the vegetable mixture, along with the garlic and herbs. Saute until the vegetables are soft and the onions are translucent — about 10-15 minutes.

Pour the vegetable mixture into the bowl with the bacon. Add the ciabatta bread and Romano cheese, and toss together. Add the chicken broth and stir until moistened. Sprinkle with salt and pepper and then mix in the eggs.

Pour the stuffing into the prepared dish and spread out into one even layer. Cover with a large sheet of buttered aluminum foil, with the buttered side facing down (this prevents the stuffing from sticking to the foil). Bake for 30 minutes, until heated. Then, uncover the stuffing and cook for an additional 15-20 minutes until the top is crispy and golden brown.

Devour.

Hope you had a great Thanksgiving yesterday! Ours was perfect – relaxed, happy and filled with good new memories. My kids and I watched the Macy’s Thanksgiving Day Parade on television, a favorite tradition of mine. Later, Shawn and I took to the kitchen to prep our meal – Shawn does the turkey and I do the rest (FYI, the table above is last year’s spread, check out this year’s recap here). Then, our company came and we all stuffed ourselves.

Perfect.

Now that it’s the ubiquitous day after, you probably have a fridge full of leftovers just begging to be used. I sure do! But seriously, there are only so many meals that you can eat reheated turkey and mashed potatoes for. Instead of zapping everything back to life, give the turkey, stuffing and cranberries a new life. Here’s how.

Turkey Leftover Recipes

• Traditional turkey sandwiches are great. But for a revamped version, try a Turkey, Fontina and Pancetta Pita Sandwich. Substitute warmed leftover turkey for the turkey cutlets.
• I love this sandwich idea from Kalyn’s Kitchen – use your leftover turkey to make Turkey and Guacamole Quesadillas. Talk about giving the those leftovers a whole new life with this Tex-Mex twist.
• Like risotto? You are going to love Artichoke, Turkey and Kalamata Risotto. With the days getting cold, this is the perfect substantial bite for a chilly winter night.
• I can attest that the recipe for Thanksgiving Stromboli from Sweetnicks is absolutely amazing. Flavorful, economical and just plain delish, you really need to try it. Mmm.
• Don’t toss the turkey carcass! It’s easy to transform it into a fantastic turkey stock. Then, that use that turkey stock to create a fabulous soup like Portabella and White Bean Soup. Delish!

Cranberry Sauce Leftover Recipes

• Ready for breakfast? Whip up a Cranberry Coffeecake with leftover cranberry sauce. It’s awesome to wake up to.
• For a breakfast goodie that is a little speedier, check out the Morning-After Cranberry Sauce Muffins at Serious Eats.
• How about dessert? Epicurious has a tasty-sounding recipe for Apple-Cranberry Crumb Pie. Who doesn’t need just a little more pie?
• Go decadent with this White Chocolate-Cranberry Creme Brulee from My Recipes. Doesn’t the sound of that just make you drool?

Stuffing/Dressing Leftover Recipes

• Hungry for something savory for breakfast? Check out Robin Miller’s Stuffing Frittata recipe on Food Network. With a healthy dose of two cheeses and some leftover stuffing, it sounds delightful.
• For me, the best part of stuffing are the crispy bits. How about making your leftover stuffing into a crispy Stuffing Bite? Better yet, Sunny Anderson’s recipe also uses up some leftover cranberry sauce.
• AOL Food has the right idea with their Stuffed Mushrooms, using up some leftover stuffing. What an awesome appetizer.

From our family to yours, we hope you had a wonderful, joyous, happy Thanksgiving.