Thanksgiving is just around the corner. And you need a plan.
You may be thinking, “I know what I’m doing,” pushing away flashbacks of pre-pandemic panic over last-minute pie crust disasters and bone-dry turkey. (Oh, the things we used to fret over.)
Still, we’re entertaining again and want everything to taste delicious and run smoothly for the folks driving up or flying in. Avoid the needless stress by having a to-do list with plan-ahead strategies week by week and eventually, by day. That way you’ll be chowing down with your guests in peace and giving thanks for the things that matter — lumpless mashed potatoes included.
TWO WEEKS BEFORE
Figure out your guest list — including who’s bringing what — and plan your menu.
You’ll want to serve a signature cocktail or versatile wine, plus a non-alcoholic drink option, an appetizer or two, two to three sides, a few desserts and, of course, your glorious main dish — be it turkey, ham or vegetarian pasta.
So plan your menu and write up a shopping list that includes all of these elements, as well as the markets or specialty stores you’ll need to hit.
We’ve got a few recipe suggestions jotted below — OK, 15 suggestions — if you need inspiration. Then pick and choose and don’t forget to farm out assignments to the “what can I bring?” crowd. There is nothing more beautiful than a cheese or charcuterie board or a side dish made by not-you.
- COCKTAIL: Pomegranate Punch. Everyone loves punch, especially when it’s this crazy easy and dotted with pomegranate seeds. A few bottles of affordable, off-dry prosecco, and you’re halfway there.
- VEGETARIAN ENTREE: Acorn Squash Lasagna. Don’t want to serve your vegetarians Tofurky this year? We get it. This sage-tinged lasagna comes together quickly using acorn squash and two types of cheese — ricotta and mozzarella.
Order your turkey or turkey breast (hmm, maybe this easy seared version with a cream-mustard sauce?) and bake and freeze your pies, rolls and pumpkin bread. Skip pumpkin pie this year for a Louisiana-style sweet potato praline stunner with a rich, praline-inspired caramelized sauce. Or a lemon tart nestled in an espresso-chocolate crust and served with chocolate sauce. They’re both from Maya-Camille Broussard’s new “Justice of the Pies” cookbook. Best part? You can freeze them for up to two months.
Then choose your table decor and put together a playlist. If you use cloth napkins that will need ironing, now’s the time to do that. Polish up any silver and locate and dust off those candlesticks, if you plan to use them.
Now’s the time to find those random pieces of kitchen equipment that you only use once a year, like the extra large roasting pan and potato masher.
- TURKEY: Sear-Roasted Turkey Breast. Perfect for smaller holiday gatherings, this easy turkey breast recipe uses white wine, cream and Dijon mustard to ensure the juiciest breast possible.
- PIE: Sweet Potato Praline. Skip pumpkin pie this year for this Louisiana-style stunner with a rich, caramelized sauce.
- PIE: Lemon Espresso Pie. Step aside, lemon meringue. This lemon curd-slathered citrus tart has an espresso-chocolate crust and chocolate sauce drizzles.
ONE WEEK BEFORE
It’s time to go shopping! Buy all your canned and boxed items, from chicken broth to cranberries; the prosecco for a pomegranate cocktail, perhaps, and any other drinks; and all your most shelf-stable produce, from onions and garlic to potatoes and squash. Clear the fridge of as much non-Thanksgiving fare as possible.
If you hear from guests asking what to bring, by all means, respond with “Brie and crackers” or “soda for the kids” or even “some pretty flowers.”
If you’re making gravy ahead of time or first-course soup, do it now and freeze it. (Yes, gravy freezes. So does butternut squash soup.)
- GRAVY: Bradley’s Ogden’s Turkey Gravy. No turkey stock? No problem. This silky gravy can be made with organic chicken broth. Just don’t forget the powerhouse ingredients, sage and sherry vinegar.
- SOUP: Roasted Butternut Squash Soup. Oakland cooking instructor Rosetta Costantino’s zuppa zi zucca calls for two pounds of butternut squash, fresh thyme and a head of garlic.
TWO TO THREE DAYS BEFORE
Head back to the grocery store to pick up the turkey and all your fresh fruits, veggies and herbs. Grab extra cartons of chicken broth, heavy cream and butter — you never know.
Now, it’s time to start cooking those sides! Everything except salad can be made now, including mashed potatoes, stuffing and cranberries. Actually, you can make salad dressing now, too. Clear space in the fridge and make sure you have enough containers for these make-ahead dishes.
- SIDE: Ultimate Mashed Potatoes. There’s a reason this recipe — which calls for russet potatoes — is one of our all-time most popular. It calls for gobs of butter and cream.
- SIDE: Easy Apple Pecan Stuffing. With a loaf of cubed French bread as your base, this classic stuffing brims with Honeycrisp apples and the Thanksgiving herb trifecta of sage, thyme and rosemary.
- SIDE: Cornbread and Sausage Stuffing. Prefer a kick to your dressing? This recipe, from America’s Test Kitchen, uses red pepper, chipotle and andouille sausage to liven up classic cornbread.
THE DAY BEFORE
It’s time to clean the house — recruit your kids to help — and craft the last of those side dishes. (Again, we’re offering options. Do not — repeat, do not! — make them all!) Set up the bar cart, if you have one, or drinks area. Adjust the dining table for any last-minute cancellations or “Can I bring so-so?” texts. Then set that table.
- SIDE: Ox + Anchor’s Creamed Spinach. San Luis Obispo Chef Ryan Fancher’s creamed spinach is gussied up with Mornay sauce and onion rings that are easy enough to master at home.
- SIDE: Roasted Maple Bacon Brussels Sprouts. This side, from SoCal “College Housewife” blogger Elizabeth Van Lierde, has a salty-sweet thing going on thanks to bacon and maple syrup.
- NOT PIE DESSERT: Pumpkin-Gingersnap Tiramisu. Crushed gingersnaps stand in for lady fingers, with pumpkin puree and warming spices flavoring the mascarpone in this delightful Thanksgiving-themed Italian dessert.
THE DAY OF
Get the turkey in the oven on time. Set your timer for basting or any other turkey TLC. Make your salad — something simple that doesn’t require an oven — and create your charcuterie boards or other appetizers. Breathe.
- SALAD: Kale with Almonds, Cranberries and Pepitas. Massage curly or lacinto kale with lemon juice, olive oil and salt to tame its toughness and finish with a simple homemade balsamic vinaigrette.
- SALAD: Autumn Chopped Salad. Pear, cranberries and pecans give this otherwise simple romaine chop an unmistakable Thanksgiving vibe.
Source: Orange County Register
Be First to Comment