Five Thanksgiving Dishes To Make Ahead This Weekend
November 21st, 2008
Don’t save all your cooking for turkey day — pour yourself a drink and start things off slowly this weekend with some easy side dishes that can be made ahead and kept or frozen until Thanksgiving.
1 Candied whole cranberries can hold in the refrigerator for two weeks. Or make some of Mama Stamberg’s famous cranberry freezer relish.
2 Pumpkin cheesecake freezes well or can be made four days ahead and stored in the fridge.
3 A toasted pecan vinaigrette makes a lovely dressing for Thanksgiving green beans — prepare them separately a day ahead and assemble when you’re ready to eat.
4 Mashed potatoes should be made on the day itself, but not necessarily at the last minute. Keep them warm by putting them in a heat-proof bowl, covering them tightly with plastic wrap or foil and setting them over a bain marie.
5 And if you really can’t stand the heat, this make-ahead gravy (secret: turkey wings) will get you out of the kitchen and to the Thanksgiving table in no time.
November 22nd, 2008 at 11:29 am
The garlicky cranberry chutney sounds good too.
Microwavingto reheat potatoes works well too. Especially if the oven is holding other items.
November 22nd, 2008 at 11:42 am
I follow a similar path of prep for Thanksgiving and make a large pot of turky stock using wings, thighs, necks, or whatever is available. I like to use the bonier parts because they impart more body to the stock. Then I use that stock as liquid in the stuffing, as part of a butter or flavor baste for the turkey and as the base for the gravy.
I could not/would not make the gravy ahead and miss those wonderful pan drippings. I also don’t think gravies reheat with the same texture as the day they are made. It’s a small thing and takes very little time, so it’s not a do ahead for me.
I do prep/chop everything on the weekend. Then Wed. night, I’ll make the dressing and it will be oven ready.
The bird (it’s a whopper and organic this year) will get brined on Sunday for a 24 hour period. (Less time for a smaller bird or one that’s already enhanced).
Monday night it will get a good rinse and pat dry. Then it will air dry, uncovered in the refrigerator for another 12-24 hours. Tues. night it will get a seasoned (but saltless) rub and allowed to infuse those flavors until Thursday morning. Thurday it gets a little oil rub and into the oven it goes.
November 24th, 2008 at 4:09 pm
I’d like to recommend this planner and video to anyone that always finds the big day a bit of a panic. Plan ahead and time your day perfectly because no one should see you sweat. This is suppose to be fun, right!
http://rouxbe.com/events/thanksgiving