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!!!
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 ;)
re: c oliver
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.
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.
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.
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!
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!!!!!!!! :)
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.
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.
I am done shopping... Tomorrow will be turkey broth (including de-constructing the turkey), cranberries, and the squash gratin, and probably some bread for stuffing (I have quite the delemma this year, as I cannot bring myself to buy Pepperidge Farms due to HFCS and hydrogenate oil in the ingredient list). Thursday will be pies, stuffing, potatoes, turkey, green beans... hmmm maybe I need to blanch the beans tomorrow too!
Since I have to work tomorrow night I'm far ahead. The table is preset without the flowers. Foodwise roasted green beans with chantrelles and shallots, cornbread dressing, maple candied yams and apples, cut sprouts for last minute saute, stock ready to add to the dressing and for gravy, layers for cakes, sweet potato pie, pear ginger upside down cake, yeast rolls in freezer, cured salmon for apps., cured duck breast for homemade prosciutto 15 days, marinade for deep fried turkey, aging prime rib 15 days, my poor refrigerator. So for Thursday frost cakes, make mashed potatoes, fry turkey, roast beef, and make snacks (cheese, veg, olives, duck, salmon) and serious drinks. Whew!!
Our turkey is dry-bringing and I've made the gravy (actually I think it is the best ahead-of-time-gravy I've made to date), which recipe I got a couple of years ago here. And extra stock for the stuffing. Finished the garlic-y goat cheese spread which will be served as one of the apps. Made the braised potatoes (Stevens) - a guest is allergic to the copious quantities of dairy that my son squeezes into the mashed. Roasted and lightly marinated my beets (Lucques with horseradish sauce), made the cornbread for the stuffing (am trying MMRuth's rendition this year) and poached the pears and made the chocolate sauce (and bought the sorbet - Caitlin McGrath's recipe) - one of my guests is allergic to everything in pies....
Needless to say I have swiped a lot of recipes from Chowhounds over the years. In addition to the above, I am offering shrimp roasted as per Katie Knell, with two dips from Rubee as additional apps. And wasabi and gold fish crackers (really) that another Hound suggested a while back and I find rather addictive.
Tomorrow I make my rolls (Bread Makers Apprentice), stuffing, roast the shrimp and figure out the table situation.
Thank you very much, everyone here, for how much you have given me. Wishing you all the best.
Are you doing the habanero-lime aioli, and cilantro-almond dips for the shrimp? I was planning on that too, but then decided to take the easy route - I'm just going to serve the cooked shrimp in a spicy herbed olive oil marinade for one of the apps.
Wold love to hear more about the wasabi and gold fish!
Happy Thanksgiving to you and E!
Yes, I'm doing your two dips - One of my guests is allergic to oodles of things, but I'm pretty sure she'll be able to eat the habanero dip. And I really liked the cilantro-almond one, so there it is.
I misspoke when I said "wasabi and goldfish." It's actually just a mix of wasabi PEAS and goldfish crackers. And I should have credited the Hound: JungMann. It is a fun mix and very pretty!
Guests aren't arriving until 2. I did so much ahead, I really don't have that much to do today except go to the gym and pick up the house! And I am thankful for that.
Happy Thanksgiving, everyone!
i'm with you two. did all the shopping tuesday evening [WFM and TJ's were EMPTY. hello, recession.]
i feel like such a slacker this year since i'm not hosting - i have so much less to do than usual!
today is roasted carrot purée, spicy black bean dip [not really Thanksgiving-ish but everyone wants it], triple ginger cake, and prepping the brussels sprouts for cooking right before dinner. i'll also make the separate components - crust, filling and topping - for the dark chocolate cranberry tart to be baked off thursday morning.
all i need to do on Thanksgiving is cook the brussels sprouts [shredded, sautéed with garlic, tossed with a sauce of lemon & anchovies & garnished with pan-fried capers & parsley], and bake the tart.
it feels so weird not to have anything else to do...i'm antsy!
Last week I made a ton of chicken stock, some of which will go in my stuffing and gravy. The pie crusts are in the freezer--I'll make the pecan pies tomorrow. I cut up the bread for the stuffing and dried it out in the oven this afternoon. I just finished the cranberry relish. Now all that's left tonight is to cook and shell the chestnuts (which I swear every time that I'm never doing again because it's such a pain in the butt, but they're sooooo good in sutffing, and the frozen ones and the ones in the jar just don't taste the same!)
Made chicken stock, got some sourdough bread dough rising, and made some granola for TD breakfast. Tomorrow night will be the pies, mashed sweet potato/fruit/ginger, chop veggies,, get gravy made. Also plan to make a batch of pumpkin/choc chip cookies if I can! Saving the turkey, mashed potatoes, veggies and stuffing for TD.
Got all the groceries tonight though!
hmm, i'm almost halfway through:
wild rice dressing
cranberry / pear / orange relish
pumpkin ice cream
still to come:
five spice turkey
moscato vinegar glazed parsnips
really enjoying reading about everyone else's menus!
On Sunday I dry brined the turkey and cleaned the house
On Monday I cleaned the silver
How do you make gravy ahead of time? Sounds like a dream... In spite of how organized I am-everything falls apart in the rush to make the gravy! I'd love to know how to make it without the drippings from the roasted turkey?
I just sat down with a glass of wine-hope I don't drink all of it before Thursday after making:
Apple and Cranberry Crisps
Herb and Apple Stuffing
Prepping Sweet Potatoes
Pie Crust Dough
Cream Corn w/Chevre and Red Peppers
Sweet Potato with Chipotle Peppers and Oranges
Upside Down Cherry Cake
Have to shop for Oysters, Crab Claws and Caviar and White Wine Glasses
There have been a few different threads over the years on making gravy ahead of time. I think these three about cover it:
But they’re all variations on a theme. Use turkey parts to make a stock. Chill the stock overnight. Remove the fat cap and use it to make a roux. Whisk in reheated stock and season to taste.
I’ve been doing this for years now. I have a small apartment kitchen and the whole concept of trying to let the turkey rest somewhere while I place the roasting pan over burners that are being used for other things conjures up a Marx Brothers movie. Being able to make the gravy a few days or even weeks ahead of time is what finally allowed me to relax and enjoy the day.
I have the turkey dry brining, I've made the pie dough for the pumpkin pie, the dough for the apple cake-pie, the World Peace cookies dough, and the Parker House rolls, and the cranberry butter to go with them -- all but the turkey are wrapped well in the freezer, as yet unbaked. I've also roasted, pureed, and drained the pumpkin for the pie, and it's all ready in a mason jar. My mom was supposed to make the cornbread, but she hasn't, so I'll do that tomorrow afternoon.
I'm starting to have Thanksgiving ennui about my menu! I love my desserts -- Pumpkin pie, Grandma's Apple Cake Pie, and World Peace cookies (all from Dorie Greenspan, not on purpose). Someone else is also bringing a sweet potato pie. Turkey, cornbread and andouille dressing, which I love, Ham, cranberry sauce (with some sugar, some orange zest, some contreau, some apricot jam, delicious), the Parker House rolls, Macaroni and Cheese, a fancy version of green bean casserole (I've never made this before, and am a little suspicious), sauteed chard, and roasted sweet potatoes. Okay, writing that all out, it sounds like a lot of food! But I feel like I need something bright and crisp...any suggestions? I'll sleep on it, and see if anything grabs me when I'm at the store tomorrow for a few last minute items. Maybe I'll try that quince and cranberry chutney, my neighbor has a quince tree...
Happy Thanksgiving, everyone!
As we are traveling to my sister's, she is in charge of the dinner--I'm doing desserts.
So far I have made:
Two pate sables which will be filled this evening with the ingredients for Nutella tarts.
One pumpkin/banana mousse tart --Thanks Ina!
Salted caramel frosting to be used on my chocolate layer cake, which will be made tonight.
Ginger buttercream marscapone filling for the pumpkin roulade that will be made tonight. (thanks again, Ina)
Apples are sliced, cored, and soaking in sugar and cinamon to be added to my Irish/Jewish apple cake which I will bake tonight!
Not much yet since I like everthing as fresh as I can get it, so I will finish my shopping this morning for all the veggies and start cooking this afternoon. I did break up all my bread for stuffing to dry out last week. Since I took off from work today, I will make my cranberry sauce, pumpkin pie layered with a pecan bottom, saltin cracker toffee for desert snacking and make the stuffing tonight.
I LOVE Thanksgiving and love when all my family comes over for dinner . My boyfriend tells me I always cook to much, but I can't help it. That way there is always plenty of left overs for everyone to take home!
I love Thanksgiving too!
So far I've made:
2 Pumpkin pies
Dried and cubed the bread for the stuffing
Sauteed the celery and onion for the stuffing
Made the stock
Shredded the chicken for the stuffing
Candied the sweet potatoes
Made chicken pate
Toasted slices of baguette for the pate
The table is set
Tonight I will:
Make the stuffing
Peel the potatoes - they'll soak overnight
Make buttery cresent rolls
Clean the turkey and stuff with onions and celery, maybe an apple
On Thanksgiving Day we'll bake the turkey, make the gravy, cook the potatoes and mash them, cook the green beans with a ham hock and onion, bake the stuffing, and warm the sweet potatoes and rolls.
In the morning I'm making an apple pie with a crumble topping - I think... I'd make it tonight but I don't have enough experience with fruit pies to know if it would still be great the next day. I should have enough time tomorrow morning.
Happy Thanksgiving everyone!
Turkey stock. Spicy cranberry relish. Pumpkin cranberry bread. Brine. Cornbread. Green beans blanched. Rosemary olive oil bread is cubed and drying. House is clean.
Shopping is complete. A busy day ahead.
I thought I was in good shape until I read the former posts ; )
Cathy, What is the wasabi and gold fish crackers?
other than the chicken stock I always have on hand, nothing. I want everything to be made fresh and from scratch.
I will make my cake, and pies tonight since I need the oven pretty much all morning for the 20+ lb. Turducken.
Grocery shopping is done, just waiting for work to be done for the week to get in the kitchen
Rum Ice Cream
cut up some of the veggies
dough for pies and tarts
cubbed bread for dressing- sitting out to dry.
parker house rolls
Turkey stock - roast bones
bake off pies and tarts
make some biscuits
chop up more veggies
make some cookies
make dressings for salads and pesto for roasted veggies
Wild rice stuffing
Chipotle glazed turkey and gravy
Funny how we think alike - I was about to start a post on it's Wed morning - what have you cooked already? - before I saw this.
So as of last night:
Cranberry cherry sauce is done. Another bunch of cranberries were quickly boiled in simple syrup to be used in a dessert fruit gratin (Sunday Suppers). Creme fraiche (from cream and buttermilk), made.
Stuffing - all veggies sauteed, all bread cubed. Will combine and throw in a casserole dish today. I actually need my second casserole for the dessert, so will throw extra stuffing into muffin tins ala Rachael Ray.
Plan for today:
Whip up a batch of no knead bread.
Peel and chunk carrots, parsnips, potatoes to roast w/turkey.
Make bbq spice rub for bird and massage it in.
Shred brussels for tomorrow's saute.
Slice shallots and caramelize them for brussels dish.
T day will involve cooking the bird (just the breast this year - small group) and root veg, baking the bread, baking the stuffing, sauteeing the brussels, and making the dessert.
I love T day - even when it's a small group - 6 of us this year - I can't help myself from going nuts. Happy holidays all :)
re: c oliver
I saw an interesting rub on Giada the other day with a lot of bbq flavors - chili, cumin, brown sugar, garlic, mustard - etc. Very different from my regular salt and pepper or maybe herb. But I'll be roasting, not grilling. If you're going with a dry/wet rub, put it under the skin and leave it on for a few hours before you cook. It will penetrate the surface and flavor the meat some of the way through.
I love thanksgiving too. It's now Wednesday and I have my turkey in a brine. I made chicken stock this morning and the turkey stock is now on the stove. 2 more hours and my prep will be done. Tomorrow it's game time for the turkey and the roasted root vegetables. The rest of my family takes care of the rest.
Almost I forgot I made vanilla ice cream to go with the pie.
Let's see. The cranberry/orange/Grand Marnier is in the fridge macerating. The pumpkin cheesecake is (so far) nicely dodging any early nibbles. The wings and giblets are plucked from the free range turkey and in the pot bubbling away to make stock for the dressing and gravy. I am in the process of chopping herbs and veggies for the stuffing (onions, celery, parsley, fresh sage, fresh tymen, fresh rosemary and diced thick sliced bacon and chopped giblets) that I will be making as soon as the housekeeper gets back from picking up Texas bbq for lunch. Then we'll do the sweet potato souffle and tuck it in the fridge so it's read for the oven tomorrow before she leaves tonight. The stuffing will rest in the fridge in pans overnight and then go in the bird tomorrow. Tonight we'll peel and dice the potatoes ready to boil tomorrow. That's about it for today. Tomorrow we put it all together and eat! Oh, yeah... Gotta do the yeast rolls tomorrow. Can't forget that! It's an old family tradition I caught from my mom.
I have to thank whoever posted the Four Onion Gratin - just finished this, it's in the dish ready for the oven tomorrow with some breadcrumbs and parsley on top. It's soooooo unbelievably fantastic - thank you thank you.
I also have to thank whoever posted the Mushroom and Fennel Bread Pudding - to die for. I love trying new recipes and not always do they work but I'm sooo happy with my dishes so farr.
I'm also done with mixing up a nice salmon mousse for cuk rounds and dill tortilla chips.
I cheated and bought two fantastic pies at our fantastic bakery down the street. Why even try when I know theirs are perfect.
I'm a little behind because we joined a couple of Chowhounds for a fabulous dinner at Noca last night, but totally worth it.
Infused vodka with vanilla bean and cranberries (Michael Chiarello)
Made stock and do-ahead gravy, cranberry sauce (marsala, cherries, and rosemary), and herb butter for the turkey
Sauteed vegs and cooked sausage for the stuffing
Made mini maple cheesecakes
Tonight I still have to:
Pick up some flowers and finish setting the table
Cut up the carrots for roasted honey-orange carrots
Make the Grand Marnier, sausage, and chestnut stuffing, and mashed potatoes with leeks and thyme
Boil and cut off corn on the cob
Prep the turkey - rub herb butter under the skin
Make sun-dried tomato dip (Ina Garten)
Strain and chill cranberry vodka
Bake Brandied Pumpkin Pie
Cook and marinate shrimp, and bake brie in puff pastry with cranberry/cherry compote for apps
Roast carrots, and bake stuffing and crescent rolls
Heat up potatoes, gravy, peas and pearl onions, and saute corn with scallion butter
Warm up spiced cider
Roast the turkey!
PS - It's my first time with a convection oven, with a 16-pounder. Does anybody have any tips?
Sweet Potato Mash and Cranberry Dressing done, and working on Sausage and Roasted Chestnut stuffing with Apples right now. Making a Green Bean salad in the morning, then the Turkey and Risotto just before meal. I am so full already just from tasting all this, don't know if I'll be able to eat much tomorrow!
The stuffing/dressing is all done and just finished the mashed potatoes. Followed a suggestion here of making ahead and reheating in the slow cooker. Brilliant. Was going to do the brownie pie next but maybe I need a little rest :) Daughter and SIL arrive in a few hours and I'd to be asleep before they get here!
I'm still considered part of the "kid's table" ;-) so I don't have Thanksgiving at my house. We'll make it to three Thanksgivings this year- one at my parent's, one at my grandparent's, and one at the in-laws! (I need to have kids, so I can have an excuse to stay home!) At any rate, I made, to take to various places:
- cranberry sauce, and I also bought canned, just in case people are weirded out by the homemade
- whole wheat rolls
- crescent rolls
- Creamed Corn Gratin with Fried Onion Rings and Bacon (health food, ya know!)
Still have to make:
- an apple dessert of some sort- I'm feeling very grouchy and indecisive about this one, so I don't know what it will be... long story!
- Carrot Souffle (I would only do this for my husband's grandma- I'm trying to recreate Furr's!! :-)
- Bacon, Scallion, and Caramelized Onion Dip
re: Katie Nell
Bacon, Scallion, and Caramelized Onion Dip
1/2 tablespoon unsalted butter
1/2 tablespoon vegetable oil
1/4 teaspoon table salt
1/2 teaspoon light brown sugar
1 pound onions , root end cut off, halved pole to pole, peeled, and sliced 1/4 inch thick across the grain
1/2 tablespoon water
Ground black pepper
3 slices bacon (about 3 ounces), cut into 1/4-inch pieces
2 scallions , minced
1/2 teaspoon cider vinegar
3/4 cup sour cream
Heat butter and oil over high heat; when the mixture stops foaming, stir in salt and sugar. Add onions and saute until onions begin to soften, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are caramelized, about 40 minutes longer. Off heat, stir in water; season to taste with pepper. Fry 3 slices (about 3 ounces) bacon and set aside. Combine caramelized onions, cider vinegar, scallions, sour cream, and bacon in medium bowl. Season to taste with salt and pepper.
I thought it was just okay- it was a little too sweet for my taste from the caramelized onions. Surprisingly, one of the 3-year olds there gobbled it up!
(I would have traded a couple of the functions to come to your home! I'm sure you're one of the best hosts ever!)
re: Katie Nell
I would LOVE to come to your house! :-)
I ended up making a Buttery Apple Cake recipe on Martha Stewart's website- I made a reduced apple cider and cream sauce to go over the top. I was being a baby because I wanted to do something new and different, but that side of the family is not too open to change, so I was pouting! ;-) I think the apple cake went over pretty well- a little different, but not too far out of their comfort zone.
(That's Stewart... he's the apple of my eye!)
a few more dishes done today/last night:
- 2 cranberry sauces, 1 raw, 1 cooked
- celery root and sweet potato gratin
- cut up all of the veg for roasted vegetables (carrots, parsnips, turnips, brussel sprouts, onions, garlic, with herbs)
- later tonight I will be peeling potatoes for mashed and making a pumpkin cheesecake with ginger snap crust
I hope the pre-work this year seriously alleviates my work for tomorrow...
I am a guest as well, so everything I was asked to bring is done and then some...
choreg (armenian rolls)
glazed nuts - 2 varieties (pecans for one / almonds, peanuts and pumpkin seeds for the 2nd) CI
warm olives with thyme over goat cheese
apple stack cake
whipped cream - to be made fresh tomorrow
tonight, realxing dinner out and now to try some of the pumpkin pie - there was too much filling so some extra made it into soufle cups:)
The turkey is in the oven, the family is probably about two hours away, the table is set, and I AM STARVING! It is so miserable smelling that turkey and not being able to bite it yet! But I did taste it last night when I boiled the wings and giblets for stock to make the dressing, and this is one exceptionally delicious turkey! I can hardly wait.
Hope all of you have a truly Happy Thanksgiving, even those of you non-traditionalists who aren't having turkey. And especially those of you who don't even celebrate Thanksgiving. Have a special happy day, and we're all thankful for you!
So far I baked my bread I use for my stuffing.
I started doing this a few Thanksgings back and it's great!
It's a simple French bread recipe made with half White/Whole Wheat flour.
I also add dried and fresh herbs into the dough so it is totally infused.
I also dried Onions for the top of my Green Bean casserole ( I make everything in the meal from scratch)
Tonight, I make my Cranberry sauces, Pies, Sweet Potatoes, make stock and brine the Turkey.
I'm not responsible for the whole deal. Just a few things. But they are in hand. Have made some great chicken stock last night. Will be roasting some turkey parts tonight. Those plus the stock will make a do-ahead gravy. Cleaning carrots and parsnips tonight to roast tomorrow.
That prune pear compote sounds fantastic. It's on my list to try.
Let's see - I've roasted cut up sweet potatoes for a delicious new salad I'm making, pecan pies baking as we speak, veggies sauteed and bread cut up for stuffing. Tomorrow will roast brussels sprouts (if you haven't had them roasted a la Barefoot Contessa you haven't lived), turkey of course, do mashed potatoes and assemble spinach salad. Still plenty to do, such as cleaning, and setting the table for 14. I am thankful we will be with family, one of whom I haven't seen in 20 years!
Not in charge of cooking anything. I am in charge of wine though!
I have opened two bottles for consideration, working on a 05 J. Thomas Oregon Pinot Noir, it has opened up very nicely in the last hour. Quite a old world type PN and will probably go nicely with the bird. I will pop a 06 Shea Estate, much bigger PN but also nice. Going to be a great evening taking care of my responsibilities for tomorrow.
It's now a day later....WEDNESDAY night! I have just the dessert chores this year. Heavenly! Son and DIL are doing all the rest.
I've made 2 - orange cheesecake with candied kumquats spread on top and a gingerbread, custard and glazed apple chunks to be served in small glass bowls. My sister is making a fabulous home-made mince (from scratch) pie using leaf lard for the crust. We are all looking forward.
I can't tell you how happy I am to be off the prep express at Thanksgiving. Of course, my sister and I rotate Christmas, but that's just every OTHER year. Wooohooo. I'm with duck833! Bring me that bottle of prosecco!
Just finished making a pumpkin cheesecake and a cranberry-apple upside-down cake. Both look so festive!
Tomorrow I'll make shredded and roasted brussel sprouts w/ bacon and dried figs (Mark Bittman's recipe) and a two potato (sweet and Yukon gold) gratin with sage and gruyere. Can't wait for TG dinner!
Three grocery stores and driving 450 miles is all that got done today. I am cooking half the dinner at my grandparents house, I have been assigned the turkey (epicurious version with onion-balsamic gravy), stuffing (epicurious leek and mushroom), cranberry sauce (triple cran with the juice concentrate), and potatoes (marjoram scalloped). No brining due to travel and the fact that the turkey was waiting for me at my destination.
Tomorrow will start early, since I think I want to cook the potatoes first, then the cranberries, turkey in the oven. Finally the stuffing and gravy while the turkey cooks, reheat the potatoes after the turkey is resting. I guess I ought to work out a timeline tonight, although it would help if anyone knew when the relative with the other half of dinner will be arriving....