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Thanksgiving shopping list necessary extras to have on hand

Planning on doing shopping for thanksgiving next day or two, in addition to the items from recipes/planned dishes any suggestions for extra ingredients to have on hand? For example, I always make sure to have buttermilk, oranges, all sorts of fresh herbs...anything else that you find gets good use once cooking is underway?

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  1. stock in a box... I always seem to need that at the last minute.

    1. I make sure I have a pound of good butter in the house. Lemons. This sounds weird, but we always have an extra pound of good Italian sausage (the sweet kind, no fennel) in the fridge. I add it to stuffing, and it's something good to fry up with eggs for a quick brunch/supper. I also keep plenty of nuts on hand (almonds, walnuts) for snacking when guests drop in, and cooking.

      1 Reply
      1. re: pinehurst

        I buy fresh sage sausage for this it's great

      2. Butter, eggs, milk and if you're baking, vanilla extract and flour (if it's not already on the list)

            1. re: fldhkybnva

              Containers, yes. How else to send leftovers home with people?

              1. re: Violatp

                My guests are instructed to bring containers for leftovers. They're most happy to oblige.

            2. A couple of extra turkey legs, for the extra stock I know I'll need. A couple of bottles of champagne (hidden away for some emergency or other - unexpected guests, mimosas for brunch, a break for the cook, etc.)
              Twice the cream, butter, and eggs I think I need.
              Lemons! Garlic! Fresh sage and thyme, chestnuts! Useful, but also pretty on the platter.

              2 Replies
              1. re: elenacampana

                What's your quick turkey stock? Just boil with some aromatics until bones are soft?

                1. re: fldhkybnva

                  If you need quick stock, buy ready made. Home-made is easy though - for a fairly neutral stock, put the meat and bones in *cold* water with some onion and maybe a bit of celery. Bring it to a simmer (not boil) very slowly - on medium heat at most. Don't worry if it takes most of an hour to get to that point, because slow is good. Let it simmer (not boil) for a couple of hours, let it cool a bit, strain. Cool, and skim off the fat.

                  For a richer, darker tasting stock (one good for gravy), you can roast the meat and bones first, cool, and then follow the instructions above.