Brown vs light sugar + Thanksgiving ??s [Moved from Los Angeles area board]
Several questions, please. Can I substitute dark for golden (light?) brown sugar in a maple pecan pie and a marscapone pumpkin pie (Bon Appetit)?
Secondly, can I prep my stuffing on Tuesday (with cooked sausage, pine nuts, dried apricots) and then cook on Wednesday and warm up on Thanksgiving?
Ditto can I make the Lawry's creamed spinach on Tuesday and warm it on Thanksgiving?
Thanks so much. If my mom were still alive...and if she had cooked - I'd be ok on my own!
I love the flavour of dark brown sugar and always use it over light brown, but you can add a little white sugar to the dark brown if you are concerned that it's too heavy a taste.
Can you prepare all the stuffing ingredients and not mix them, maybe keeping them in small containers, refrigerated, if needed? It'd not take long to mix. I always worry about holding items that contain pork/sausage items, as well as vegetable dishes, for more than a day, cold or not. However, coastie is probably right, and it'd be fine.
Thank you for your very helpful answers. I feel like I have sisters...or brothers.
The reason I try to frontload my work is we have a Thanksgiving tradition w/dear friends; first church, then a big salad for lunch, then a movie, then we come home about 2 and put the turkey in (so no time to cook anything else and allowing time for cocktailing) and eat on the late side. I'll take both of your advice and prep the stuffing ingredients separately on Wednesday and then will combine/cook before church on Thanksgiving. I have so much to be thankful for including your advice. Cheers!
You can have all the separate parts of the stuffing precooked --- put all the veggie stuff together and keep the meats separate, put them together, stick them in that turkey and bake your heart out.
Almost anything else can be predone or prepared and just baked. The turkey is so big that it needs a clean run to the end.
you will be ok substituting dark sugar. It will result in a darker product and has more flavor , but the flavor of mollases is good in both those dishes.
I would not rest the stuffing, then cook then reheat. I would do it all that day,BUT it would be ok to make and bake on the same day and then reheat.( how without drying it out, foil and a little stock) Is it for lack of oven space...or could you put it together hold for a day and then bake on thanksgiving ,,,this would be best of course but the oven does get full.
I think the spinach will be fine...you are just preparing a casserole and then warming it , almost like spinach dip - it will work well.