Thanksgiving is the best eating holiday of the year. We took to the Blue Apron Test Kitchen to create a menu that could be cooked in one of two ways–either as three separate, balanced meals for two, or as a single feast for six. All you need are some festive table settings and a bunch of friends to give thanks for.
(By the way–customers: if you already have Thanksgiving plans, you can donate your box to a family in need to provide them with all the fixings for their Thanksgiving table. Blue Apron will match the proceeds from your donation to our partner organizations City Harvest and Food Bank of Contra Costa and Solano. Click here to donate your box by noon (EST) on Friday, November 22nd.)
We are making such a feast!
We started with the turkey, the centerpoint of any non-vegetarian Thanksgiving dinner. We’ve got Maple-Glazed Turkey Breast with Mashed Potatoes, Green Beans & Maitake Mushrooms. The turkey is roasted until crispy on the outside and stays nice and juicy within. Traditional, and delicious!
After that–or really, before–there’s a soup. This Lamb Merguez Sausage and Butternut Squash Soup with Barley & Spinach is one of the heartiest, most soul-satisfying soups we think you’ll ever have. There’s squash in it, plus barley and a flavorful lamb sausage. Here’s what it’ll look like when you serve it up.
After soup, we figure you’ll load up your plates with turkey, stuffing, and our third dish–an amazing salmon served with cranberry-walnut stuffing. Look how festive this will all be:
And, we didn’t make you a pie, but we did head to the bakery to pick one up. We highly recommend dolloping a huge amount of whipped cream on top. You know, for garnish.
Happy Thanksgiving! We’ll be talking about the vegetarian box in a few days, but of course we’ve got you covered.