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Tues night before thxgiving - what have you made so far??

I usually wait until the last minute, but this year I am getting what can be made ahead of time, actually made ahead of time.

I just completed my first dish, Stuffing with Sausage and Spinach, made with a mix of baguette and corn bread. It tastes soooo good, I put some in a little gratin dish, baked it in the toaster oven until it was crunchy on top and ate it for dinner tonight (dangerous having it around early).

I'm going to start an iced Pumpkin Bundt Cake shortly...what have you made so far? or what are you making tonight?

I LOVE THANKSGIVING!!!

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  1. I'm addicted to cooking this year for some reason! I've made most of my butternut squash crab bisque - will add the cream and crab on TD. Made biscotti; cornbread for stuffing. Dried and cubed French bread also for stuffing. Made stock from giblets. Chopped celery and onion for stuffing. Tomorrow/Weds. I'll assemble the stuffing and bake the brownie pie. I feel soooo self-righteous ;)

    4 Replies
    1. re: c oliver

      c oliver, not necessarily for Thanksgiving, but that butternut squash crab bisque sounds to die for! Would you mind sharing the recipe???

      1. re: ideabaker

        http://www.recipelink.com/mf/14/31863

        I found this from a thread on CH where someone was trying to find the recipe for Whole Foods BNS crab bisque. So here it is back here again. CH is great, isn't it? The proportion of mirepoix to squash seems high (I don't mean TOO high) and I'm loving the taste already. Can't wait to add the rest tomorrow.

        1. re: c oliver

          c oliver, thanks so much for this! The bisque sounds very tasty and I am shocked that the calorie count is so low (not that a higher one would've prevented me from making it!). Definitely adding this to my recipe file... and yep, it doesn't get much better than CH!

          1. re: c oliver

            Thanks for this recipe. You've just filled the hole in my Thanksgiving menu.

      2. I love Thanksgiving, too. And one of the things I love about it is that so much can be made so far ahead of time so it's all rather leisurely.

        I made 2 gallons of chicken stock last week and 10 cups of it is already in the kabocha squash soup. The candied pumpkin seeds for the soup garnish are done as well. Honey ginger gelato, the a la carte for the sauteed apple pie, is in the freezer and the pie dough is chilling in the fridge. Both cranberry sauces are done, one a cranberry relish the other a spiced cranberry sauce with Zinfandel. Gougeres are in the freezer, just in case people show up early and get peckish. The do-ahead gravy has been done ahead. And this year, because I like to serve chutneys or compotes with the meal, I'm trying a new recipe for a prune, pear, and saffron compote. It's been mellowing in the fridge for a couple of days now and I'm going to have to stop "sampling" it if I expect to have any left to serve.

        I'm goofing off tonight. A wild mushroom bread pudding instead of stuffing tomorrow and then I make the pie. All I'll have to do Thursday is the brussels sprouts with chestnuts, the roasted potatoes, and the turkey. Easy peasy. I can't wait.

        11 Replies
        1. re: JoanN

          JoanN, that compote sounds so good!!! I would love that recipe!
          I have already made:
          turkey stock
          gravy
          butternut squash soup
          balsalmic braised onions
          all the veggies for sides are cleaned, peeled etc

          1. re: cassoulady

            MMRuth first posted about this recipe and got so many requests for it she paraphrased it here:

            http://chowhound.chow.com/topics/4542...

            1. re: JoanN

              I made that last Thanksgiving after MMRuth's posts - it was great! My MIL is bringing her cranberry sauce this year and I didn't want to compete, or I would have made it again.

              1. re: JoanN

                thanks! will give it a whirl soon!

            2. re: JoanN

              I was thinking about making cranberry sauce tonight also but would love a new recipe, as nobody ever eats much of it - last year, i used the leftovers the next day to make a cranberry swirl coffee cake

              would you mind sharing your 2 cran recipes? they sound delicious.

              1. re: jpmcd

                The cranberry relish with sugar and an orange, you know, the recipe that used to be on the bag (dump a bag of cranberries, a cut up seedless orange with skin, and anywhere from ½ to 1 cup of sugar in the food processor and zap to a texture that appeals), has been a tradition in my family since I was a child. And I really do like it. Especially with leftovers. Couldn’t not do that one. But after all the threads with great-sounding cranberry sauce recipes, I wanted to try something different as well. This one from Epicurious, recommended by Ssqwerty, appealed so I’m giving it a try.

                http://chowhound.chow.com/topics/5690...

              2. re: JoanN

                Yeah, namesake, I also got the yen to make some chutney this year. I did the Paradise Chutney from the DCOTM - Domestic Goddess by Nigella. The base is quince and it does have some cranberries in it (dried and fresh). Haven't tasted it since I made it...maybe I better go do that now.

                Are you making the honey-ginger gelato? Even if you're not...I am impressed!

                1. re: oakjoan

                  Wow, quince and cranberries sound like a great combo. The rose scent to the quince should really complement the cranberries. Add that to the last minute shopping list!

                  1. re: oakjoan

                    The honey ginger gelato is from "Dolce Italiano." I haven't made much from that book, but this recipe seems to be a real winner.

                  2. re: JoanN

                    What's this "do ahead gravy" y'all keep mentioning? That would get my serious attention. Please share?

                  3. I went nuts prepping this year since I got released from jury duty today and had some extra time :)

                    So far, I've made my stuffing (onion and herb, like Stove Top on crack, my husband says), a pumpkin cheesecake, the cauliflower and bruseels sprout gratin, dough for my apple pie, and turkey stock that I'll use for the gravy. Oh, I also made the cranberry sauce (although my MIL is bringing canned!).

                    I can hardly wait - I LOVE THANKSGIVING!!!!!!!! :)

                    1. My gravy is made. Pie crusts and formed rolls are in the freezer. The table is set, minus the flowers. Kale is chopped and washed. All dishes are cleaned and labeled. All shopping is done.

                      Tonight we had roasted salmon steaks on a bed of polenta with caramelized onions and a red wine pan sauce. Tomorrow, we'll eat out.

                      Wishing all Hounds a wonderful Thanksgiving. If you're alone (which I have been on some Thanksgivings past), you are in my heart and at my table -- know that you are loved.

                      1. Just finished salting the turkey for a dry brine. Made apple pie (the way my Bubbie did in a roasting pan with about 10lbs of apples) and froze it a month ago -- that will get baked early Thursday morning. Yesterday, I made a famous chocolate wafer cake in a springform, with chocolate ganache and coffee whipped cream in place of the standard plain whipped cream. That also went into the freezer. Cranberries tomorrow, the rest Thursday.