Photo by James Ransom for food52
I don’t know where the time went, next week is Thanksgiving. It dawned on me today so I started prepping. I make the same thing every single year, no change there would be a coup if I did. Part of me didn’t want Thanksgiving to get here even though it’s my favorite holiday, it’s my first without Izzy and Nando and I feel sad. That said I have started prepping, write the shopping list, order the turkey, make what I can in advance, bread cubes are drying in oven as I type this. Took a whole chicken out of the freezer to make stock. There is a lot of work and planning that goes into one meal and I do what I can in advance. Is that what you do? I usually have 8-10 here for Thanksgiving. How many do you have over?
What are your plans for Thanksgiving? Do you cook/host the meal or go to friends or relatives. Have you started preparing? Would love to know what everyone does, I know that some of you from other countries do not celebrate Thanksgiving. What is on the menu at your house? Traditional or non traditional or a mixture of both. Here is my menu with links to the recipes.
Butter and herb roasted turkey
mashed potatoes- yukon gold, sour cream. butter salt and pepper
brussels sprouts- oven roasted
corn – steamed and served with some butter
homemade potato dinner rolls
cranberry sauce- use the recipe on the ocean spray package but sub fresh squeezed orange juice for the water and add some orange zest.
pumpkin and pecan pie – I usually just use the pumpkin pie recipe on the can of LIbby’s pumpkin, may do something different this year from my good friend Johnny at Kitschen Flavors.
I have a pretty strict time line making as much as I can in advance.
Done in advance:
Make chicken stock (need for dressing)
Make cornbread and air dry (2 days before I make the dressing)
Dry bread cubes for dressing (doing that today)
Cranberry sauce made ahead and refrigerated (making it this weekend)
Make compound butter for turkey (Monday)
Make pie dough and refrigerate (Tuesday)
Prep the turkey putting the compound butter under the skin, and refrigerate.
Make dressing cover refrigerate.
Make the bread dough, form into rolls, cover and refrigerate until a few hours before baking them.
Make the pies plus an extra for a friend, the apple and pear tart
We eat late around 5:30 or 6PM. I’ve heard that most eat early like lunch time. This is actually the easiest day, I have already done a lot of the work. Set the table, get the wine ready, refrigerate the white, let the red breathe/decant.
Turkey goes in at around noon – I get at 18-20 lb turkey and it’s done in 3 ish hours because of the fast cooking method I use in my graniteware pan.
Peel potatoes and cut and let sit in cold salted water until ready to boil. (Usually around 4PM)
Make the corn and brussels sprouts.
Bake the dressing
Bake the rolls right before dinner is served so they are hot.
Whew, it’s a lot of work but I wouldn’t have it any other way. Love Thanksgiving!!
Izzy And Nando