The big week has arrived and all the turkeys have been pulled out and displayed. Years and years ago, I collected the small wax novelty turkeys that were very popular in the late forties and fifties. When they were first released, they cost between 29 and 39 cents…mine actually have these prices marked on the bottom. They were available in “five and dime” stores and every holiday had their iconic images. Since Thanksgiving is squeezed between Halloween and Christmas, these little turkeys seemed like a fun thing to collect and use for just a week or two. I then found these wonderful antique turkey dishes that cannot wait to bring out each year. Along the way I have added a few vintage turkey candy containers to my turkey collection and for the upcoming week, they set the tone for the holiday. You can imagine how many of my autumn quilts and runners fit right into the Thanksgiving decorating scheme. I think the colors this time of the year are so warm and inviting and I like our home to reflect all the wonderful sights and aromas of the season. Happy Thanksgiving everyone.
Here in Minnesota, we have a brief time between fall colors and snow and Christmas decorating outdoors. Here is a glimpse of what happens in my yard between these two seasons, which happens to land right around Thanksgiving. We often get a dusting of snow right about now which just “frosts” the tops of the remaining Thanksgiving pumpkins.
This is a post from my daughter’s blog last year. Thanksgiving won’t change much at the Jensen home, so thought I would share Kerry’s thoughts and my suggestions on Thanksgiving with my Berry Blog followers. I hope you enjoy my Holiday recipes included, and maybe get a chance to incorporate some of these recipes and stress-free ideas in your Thanksgiving plans.
From Kerry…“There are a few things that are pretty much unbelievable about any holiday at my mom’s house, and Thanksgiving in particular. First, the food is amazing. Thanksgiving is, hands down, everyone’s favorite meal. Second, the ease at which she does everything (or appears to do everything) on the day of – delicious food rolls out of the kitchen, beautifully presented, on a fairly consistent basis throughout the day and my mother never appears frazzled. Third, she does it all solo. Preparing holiday meals at my mother’s house is not a group activity. It’s not a potluck (unless you count bringing wine…and I’m not even sure we’ve contributed that in years past) and it’s not a time in which family members take different responsibilities or steps in the process. Nope, the entire family (except for my mom) is fairly lazy on that wonderful Thursday – content to eat, nap and watch football (and repeat). I asked her to tell me about some of her secrets.
Document a Detailed Plan
At least a week in advance, determine the menu, pick the recipes, and assess your pantry. Keep a list of your recipes – if in a cookbook jot down the page number, print off the ones from online, and set aside those on recipe cards. Itemize the ingredients and compare against what you have in your pantry, so you create a grocery list that saves you time at the store and doesn’t result in duplicate purchases. If you have the space, physically put the ingredients in the bowls and/or dishes in which you plan to serve the food, so that you aren’t short of a particular shape or size once the day arrives.
Make the Food in Advance
With the exception of the vegetable side dish, my mom cooks everything in the day or two (or evenings, when she was working full time) leading up to Thanksgiving. Yup, even the turkey. With the turkey especially, you can take the time to brine, portion out the dark and light meet, make the gravy, etc. Your stress level will decrease dramatically, as it makes the process so much more efficient, particularly on Thanksgiving day. No running to the store when you realize you’ve forgotten an ingredient, no getting frustrated over distractions from guests when reading a recipe, no spending a good portion of the day wishing you had a double oven. Although you still need to be careful to time things correctly (the turkey will take less time to reheat than, say, the mashed potatoes), it cuts down a number of challenges when you don’t need to worry about various cooking temperatures and instead can reheat items at a consistent heat of around 300°.
Sure, there may exist an argument that the house doesn’t have that “the turkey has been in the oven since 8:00 a.m. aroma” as guests walk in. Maybe. Or maybe not – depending on when guests arrive and when you start reheating. The point is, don’t kill yourself for the impact it will make on your guests for the first 45 seconds they walk in the door. And if you do want to create that impact, roast a couple of cloves of garlic, or simmer some apple cider and cinnamon and cloves on the stove.
Wrapped fully prepared items that only need reheating in aluminum foil, formed into rolls. It helps heat the dish evenly, and is incredibly helpful from a space perspective – in the refrigerator on the day or evening prior and on the day of when reheating in a tight, single oven (you can fit the rolls in between casserole dishes or in the space to the side).
Use a small crockpot to heat the gravy on a low temperature. You won’t have the worry of having to tend to it on the stove.
Keep a small amount of chicken or vegetable stock on the stove at a low heat when cooking and reheating, in case you want to moisten any of the dishes just a bit.
No Shame in Purchasing Prepared Items
It was within the last year or two when I called my mom and let her know how I “discovered” that Whole Foods had a cranberry sauce that is shockingly similar to hers. That was when she let me know that her cranberry sauce IS the Whole Foods cranberry sauce. Certainly, there will be special items you love to make or are family traditions you want to continue, but there will be some others for which you can save yourself time and hassle by purchasing fully prepared.
Choose a Self-Serve Dessert
Find a dessert recipe that doesn’t involve a lot of fuss for serving. So many times guests are full at the end of the big meal and want to save dessert for later. If you have an elaborate item planned for dessert, it can be frustrating to have to prepare it several times to meet guests’ appetites. Have something simple and delicious, that guests can help themselves to at a time that suits them. After all, we can all get off the couch once in a while.
This is a family favorite side dish served at holiday gatherings, a true tradition passed on from my childhood. (more…)
Dressed Up Dressing… My family likes the Basic Dressing recipe for our Thanksgiving meal. But, if your family is a little more adventurous you can add dried cranberries, chopped dried apricots or chopped mushroom, as pictured, for the Dressed Up Dressing version. (more…)
This recipe can easily be doubled. Use a glass bowl to show off the layers and make this easy dessert look special. This dessert always gets rave reviews. Serve in martini glasses for extra flair. (more…)
Tip for a stress-free holiday… Make the Roasted Turkey Breast ahead of time, slice and pour drippings over the turkey and cover tightly. Reheat when the guests arrive in a 350° oven for 20 minutes. (more…)
It’s perfectly fine to substitute frozen mashed potatoes in this recipe. Your guests won’t be able to tell the difference. Cook according to the package and add additional ingredients as noted. (more…)
Although this recipe can be assembled ahead of time, baking vegetables are best done just before serving the Thanksgiving dinner. Both the Corn Pudding and the Broccoli with Walnuts bakes at 400°, you can bake in the oven at the same time. (more…)
I normally make another 1/2 of this recipe to have enough for leftovers. (more…)
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