Delegating the green veggies on TDay? Is it possible??

[Christina D]

We're having the largest Thanksgiving crowd we've ever had this year (30-35 people). The hubby and I are making two turkeys, two different kinds of stuffing, 10 lbs of mashed potatoes and oyster bisque. Everyone has offered to bring something and I was really hoping to farm out the cocktails, munchies & most of the sides. Sauerkraut & keilbasa...no problem. Sweet potatoes...no problem. I'm stumped when it comes to the green veggies. Guests arrive at 1pm and dinner is at 4 (assuming the turkeys cooperate). Is there anyway to have guests bring a green veggie without it being grey mush by the time we sit down to eat?

TIA!!

[berkleybabe]

We've gotten to where we use the crudite tray as an app as a salad for the T-day dinner, does double duty. I think I really nice fresh fruit salad would be refreshing and welcome. Otherwise, I'd stick to salads w/o dressing or coleslaw which you can refrigerate.

[chowser]

You'd have to trust that you'd be fine with what people bring which could be a bag of salad, the ubiquitous green bean casserole, tabbouleh salad (I had someone do that once), etc. If they ask what to bring, the blanched vegetables and roasted work well, and can be ahead of time. I love any variation of green beans, almondine, with bacon, with glazed chestnuts, with just lots of garlic. One of my personal favorite do ahead greens is creamed spinach (can be kept warm in crock pot).

[mamachef]

Either have them bring blanched veg. which you can finish if there's kitchen space, or a pan of roasted veg. (BrusselS sprouts, green beans, asparagus, cauliflower and carrots come to mind) which can be warmed at dinnertime or eaten at room temp. No problema! Enjoy your day, your food, your guests, your party! Also, re: green bean casserole; you can make it with blanched Italian green beans and bring a jar of mushroom/onion/bechamel sauce along, combine and finish at mealtime....totally different taste experience than the Campbell's soup version; universally enjoyed.

[chowser]

Do you find people like your version of green bean casseroles when they've only had, and love Campbell's. I've tried doing that w/ other foods and had people turn their noses up at it (not really that bad since they're polite but they weren't as enthusiastic). I've thought of doing green bean casserole but didn't want the same reaction.

[mamachef]

That was one of my concerns the first time I tried it, Chowser; but it was only a fail with the people who can't have green bean casserole any way other than gluey, sticky, and topped w/ canned onion rings. It's more of a taste memory thing, I think: "it's not a holiday without Aunt Myrtle's green bean casserole made w/......etc." However using (frozen, even!) broad green beans and the sauce I mentioned, sometimes with the addition of some nice crunchy brown bacon and water chestnuts, I have never yet had the pan go home less than empty. (scraped clean, even.) - even by the folks who thought my version was just going to be way, waaaaay too fresh-and-healthy tasting. :)

Also......you could make both, so that both factions have a cherce. God knows, the Campbell's version is a five-minute throw-together, so why not?

[chowser]

I might do it for my immediate family (although in that case, none of us are big green bean casserole people) but will consider it for extended family. I've always joked that they just want the durkee onions bits, anway, and would be happy if I put out a container of that. The other logistics is that one SIL has become the GBC guru and brings it every holiday so I don't want to step on toes. But it's a thought... Thanks!

[sunshine842]

One of my guests brings green beans, blanched, and wrapped in serving-sized bundles of bacon, that we slide into the oven while the turkey is resting - they're hot (and the bacon is cooked) by the time the turkey has rested and been carved, and the bundles make serving super easy.

[TorontoJo]

If your friends don't mind being told what to bring, this recipe for Brussels sprouts "hash" is wonderful and doesn't suffer from being rewarmed on site:

http://www.epicurious.com/recipes/foo...

You could reheat it on the stove in a large frying pan, or just microwave it in the serving bowl for a few minutes.

[mattstolz]

that is pretty close to one of the sides im making, but im adding in roasted pumpkin and balsamic!

[TorontoJo]

That sounds great! I've converted many a brussels sprouts hater with this recipe.

[mattstolz]

based on how i know most of the people around me tend to cook (read: totally OVERcook) their green veggies and destroy them, i think if i was doing Thanksgiving i would tend to delegate the turkey before i delegated the greens haha. but then again, the veg is my favorite part of tday and i am very picky with my greens. plus i know thats one of the places i can really impress

[pinehurst]

What do your guests like? I'm a spinach hound, and make a mean spinach casserole, which most folks really seem to like, but if you're guests don't like it, nix the idea. Does the veg have to be green? A great roasted root vegetable dish (beets, parsnips, carrots, fingerling potatoes) would travel well.

[cookie monster]

Roasted brussels sprouts are my standard bring-to Thanksgiving dinner green vegetable - they're not delicate, and they taste good at room temperature.

[todao]

Have them bring green veggies (I'm assuming you're interested in fresh vegetables) cleaned, but and ready to assemble into a dish without actually assembling them ahead of time. You can give them some kitchen time a few minutes before dinner to put it all together.
Either that, or ask them to prepare a green veggie hot dish that you can put in the oven when the time is right. If that's not possible, have them prepare a green veggie dish that reheats well. Something like green beans (- no; not those typical green bean casseroles) partially cooked asparagus, asparagus prepared for broiling in your broiler, broccoli, snow peas, etc.