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Thanksgiving; What are you making in advance?

12 years ago

Really excited. This is my first Thanksgiving with a kitchen (all I need is a backsplash and its done!!). This is what I've got so far.

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Comments (9)

magsnj
Original Author
12 years ago
Banana cake/bread and broccoli casserole
magsnj
Original Author
12 years ago
Banana cake/bread and broccoli casserole

{{!gwi}}
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bob_cville, I'm happy to post the recipe. It came from the New York Times in 2009. Fiery Sweet Potatoes Time: About 2 hours 5 pounds sweet potatoes 1 cup coconut milk 1 tablespoon Thai red curry paste 1/2 cup dark brown sugar 4 tablespoons unsalted butter 1 teaspoon salt. 1. Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about 1 hour. When cool enough to handle, peel and mash. 2. In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter, and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days. 3. At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar and broil until brown and crusty on top, checking often to prevent scorching. Yield: 10 to 12 servings. Notes: I've made this, the full 5lbs, following the recipe up through step 2. I've frozen it in portions at this stage. If I'm serving it to guests, I'll finish it with the butter and brown sugar because it makes a prettier presentation. If it's just for DH and me, I skip this. It's good enough as is. Cheryl
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Dandyrandylou, here's a very popular pie crust recipe, that's used by a number of us here. I divide it in 6 portions. NATHAN'S NEVER FAIL PASTRY ********************************** These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size. 5 cups flour 1 tsp salt 2 tsp baking powder 1 lb (454 grams) Tenderflake lard (or any kind of lard you prefer) 2 tsp white vinegar 1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup 1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.) 2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball. 3) Roll out amount needed on a floured board. Refrigerate or freeze remainder.
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linnea, I'm assuming the squash is a mashed casserole type dish? If so it can be made ahead and reheats well. Sweet potatoes can usually be made ahead too, depending on the application. I'm cooking all the sweet potatoes the day before, then making a gluten free sweet potato torte, that sticky-sweet-marshmallow-topped casserole and probably chipotle mashed sweet potatoes for Elery and I, all the day before. Broccoli can be cooked ahead for most applications and will also rewarm well, the sauce can be added at the last minute if the broccoli is already cooked or if it's something like broccoli cheese it can all be done a day in advance. I also bake the pies and other desserts the day before, they all keep well, and I make butterflake rolls the day before and keep the unbaked rolls in the fridge, bake them the day of. I've never had anyone complain about a homemade dinner roll baked the day before, though. (grin) All the salad ingredients could be washed/cut/prepared ahead and then tossed with the viniagrette the next day, and someone here has made the mashed potatoes the day ahead too and I think they were warmed in the crockpot, but I might be confusing two techniques. Anyway, I know even the potatoes can be made the day before. Good luck and happy Thanksgiving! Annie
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Comments (31)
Everyone has other places to be on Thanksgiving Day, so our family will be celebrating the Friday after at a restaurant, in the evening. I won't be going as I hate to drive at night and it's a fair distance away. I have some chicken to fry, and dressing, gr.beans, noodles, and I'll get a pie. I also have friends and a couple of aunts who live locally that invite me to their dinners, but I prefer to stay home. Thankful that I have those options tho! Not having TG on the actual day has been a thing for my family for several years. I usually don't mind because my neighbors will stop by with plates of food and goodies from their own dinners. Maybe I told this story before, but last year I decided not to cook myself anything on TG because "my neighbors are so good to me, they'll bring me dinner". Well......I waited all day, and into the evening hours - no neighbors, no food! I didn't want to go fix something in case I had a TG dinner to eat. So I think I ended up with a sandwich of some sort. LOL
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dancingqueengw
12 years ago
The sweet potatoes with bacon and maple are prepared and in the garage since the refrigerator is completely full and it's COLD outside. The italian stuffing is also prepared. A turkey and a turkey breast have butter and herbs under the skin and are sitting in the extra refrigerator. Pies are ready. Tomorrow I make the make ahead mashed potatoes in the morning and the gravy and finally the green beans with cranberries are made just before everything goes on to the table. I ran out out time so no bourbon cranberry sauce this year.
magsnj
Original Author
12 years ago
Wow!! Should I already have my turkey buttered and herbed?! Never even thought of it. Figured I'd wrestle with that big turkey tomorrow am.
melissaki5
12 years ago
Spinach dip, beer bread, pecan caramel apple pie is in oven, pumpkin cheesecake, cranberry relish, stuffing is prepped but not completely ready. Tomorrow is mashed potatoes, corn casserole, salad, green beans, turkey, finish stuffing and I cannot think of what else.
beachlily z9a
12 years ago
Cranberry sauce, cornbread (for dressing), and gravy. Done. I'm feeling great because I have the hard stuff done. Just waiting to see if I can grill or if I have to roast. Depends on the wind .... love to grill! Changed the dessert to mousse if I have to roast. Pecan pie if I can grill. Just waiting. Brought the orchids inside. Supposed to be chilly tonight.
doucanoe
12 years ago
I spatchcocked my turkey on Monday night, it's in the fridge, and I roasted and simmered the backbone, neck, wing tips and giblets with some vegetables and made stock for gravy .

Tonight I got the make-ahead potatoes ready, just need to be heated up, Sauteed the onion, celery, mushrooms and sausage for the stuffing.

So tomorrow all I have to do is roast the turkey and stuffing, heat up the potatoes, thicken the gravy and add pan drippings, and steam the green beans.

Dessert is being brought by my guests. Cranberry sauce is store-bought from Trader Joes.

Happy Thanksgiving, everyone!

Linda
KatieC
12 years ago
DH presalted the turkey. That's it. We have food intolerances and Crohn's to deal with and The Kid's gone gluten-free, so we're winging it. She and future son-in-law will (hopefully) bring something pumpkin flan-ish and GF bread for stuffing. I'll probably make my sis's cranberry chutney and for the rest of the sides we'll raid the pantry and freezer. It'll be a fun day cooking together.
trixietx
12 years ago
For the first time in 30+ years, I am not having Thanksgiving at my house. My son and DIL bought a beautiful, large, and I mean large home and moved in a couple of months ago and DIL wants to have Thanksgiving this year. I am fixing the turkey, dressing, gravy, cranberry sauce and rolls. The turkey is ready for the oven in the morning, I have two large pans of stuffing/dressing as we call it, in the fridge ready for the oven. The make ahead gravy is ready as is the cranberry sauce and the rolls are doing their first rise in the fridge tonight.
Wishing all a Happy Thanksgiving!!!

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