THE THANKSGIVING DINNER
Many of the recipes mentioned in this post will be included on the blog prior to Thanksgiving Day (US). Other recipes reflecting this year's menu may be substituted.
Preparing a fabulous Thanksgiving Dinner (or for, say, Christmas as well) is not rocket science, brain surgery or sorcery. It is, however, a great deal of work. And once prepared and presented, it is one of a cook’s most fulfilling repasts.
Because it is much work, I like to break it up by prep-cooking the entire week
preceding the feast on Thanksgiving Day. This allows everything to be prepared in an unhurried manner, which helps not only to avoid mistakes, but also to let the cook enjoy the day without spending it in its entirety in the kitchen.
preceding the feast on Thanksgiving Day. This allows everything to be prepared in an unhurried manner, which helps not only to avoid mistakes, but also to let the cook enjoy the day without spending it in its entirety in the kitchen.
Here’s the menu:
THANKSGIVING DAY MENU
Roast Turkey with Gravy
Traditionally seasoned
Sausage & Apple Dressing
Made from various breads and homemade stock
Garlic Mashed Potatoes
Skin-on, made with cream and butter
Spiced Cranberry Sauce
Whole berry sauce flavored with tangerine zest and dark, amiable spices
Green Bean Casserole
Whole, fresh green beans baked in homemade cream of celery soup, topped with caramelized onions and Parmesan bread crumbs.
Orange-Glazed Brussels Sprouts
Sauteéd in butter and olive oil, with sweet onions
Peach Pie
Fresh peach slices in a homemade crust with streusel topping
Red Velvet Cake
With cream cheese frosting
And here’s how the week before went:
TO MAKE:
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Bread Toast Cubes
11/20 FRIDAY
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Green Bean Casserole
11/20
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Dressing “Stuffins” Spiced Broth
11/22 SUNDAY
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Streusel
11/22
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Get Turkey from Robert
11/23 MONDAY
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Pie Crust
11/23
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Peach-Apricot Filling
11/23
√
Cranberries
11/24 TUESDAY
√
Orange Glaze
11/24
√
Bake Pie
11/25 WEDNESDAY
√
Red Velvet Cake
11/25
√
Neufchatel Frosting
11/25
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Stuffins
11/25
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Herbed Butter
11/25/15
√
Turkey
11/26 THANKSGIVING DAY
√
Gravy
11/26
√
Potatoes
11/25
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Brussels Sprouts
11/26
Wednesday was the most work, with a great deal of baking being done. But, that took the onus off the actual day itself, and I was able to enjoy a cocktail and conversation with my cherished guests (only leaping up a few times when the timer went off to baste the turkey).
There a few “rules” to pull off a successful Thanksgiving – or any other, for that matter – feast without losing one’s mind.
• Don’t stress out! You can do it. And if something’s stressing you, let someone else do it or just let it go and do something else. But don’t flip out! If you get squirrelly in the kitchen, you can’t cook with love. And if you can’t cook with love, you don’t belong in a kitchen. Period. Having a glass of wine and listening to good music makes for a relaxed atmosphere. In fact, I do my best cooking (especially Italian) while listening to opera!
• Delegate, delegate, delegate! Yes, the recipes and information I’m sharing make it possible to do it all yourself, as did I this year. But you don’t have to! Especially if you’ve got family or friends at dinner who are foodies, too. Assign them small tasks that won’t interfere with the all-important social interaction: setting the table and such. Maybe a foodie can prepare a dish to bring (on your menu or not). Maybe another can get the wine. Another can tend bar. Get the gist?
• Clearly plan your menu one or two weeks in advance, and create a shopping list from that menu. Choose a day to shop only for Thanksgiving Day’s dinner. Take your time shopping so that you can consider choices and options and not choose hastily.
• There’s enough to accomplish – with or without help – on the day of the feast. Prepare in advance as much of the menu as you can without sacrificing the quality of the result.
• Make a schedule for the day: when to wake, and the goal time for the dinner are of utmost importance. The dinner time will dictate the time the turkey needs to go in the oven and when it needs to come out and rest for an hour. It will also determine when the bird needs to be prepared for the oven. I allot a half an hour for that task. How much time do I need to mentally wake up, and how much coffee (or green tea) will that involve? That dictates what time to set the alarm clock. Basically, live out the day backwards in your head on Wednesday, and Thursday will work like a charm.
• Once the turkey’s in the oven, you’ve got a copious amount of time to start the potatoes, lay out the table, set up for making the gravy, set up for serving, and so forth. And mingle with guests!
• A turkey weighing 12 to 15 pounds is the best choice. If more is needed, add either another bird, or separated parts (thighs, drums, wings, breast) depending on what type of meat is desirable.
• Make a gallon – yes, a gallon – of gravy. Here’s another Southern axiom: there’s no such thing as too much gravy! Use the pan drippings and dilute with chicken and/or vegetable stock. Wait for the pan drippings to cool enough to skim the fat with a spoon, or use a gravy separator. Of course, you can always use prepared gravy (canned or jar), but that’s just not the same: it won’t have the wonderful flavors of the Roast Turkey recipe in this book.
• Have a pot of coffee ready to accompany dessert. Fresh turkey is loaded with tryptophan – which causes drowsiness – and thus, the post-dinner impromptu napping. The caffeine in the coffee (tea also has caffeine) will help offset the tryptophan’s effect. Frozen turkey also has tryptophan, but of somewhat lesser potency.
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