Reply to Planning Ahead... Thanksgiving Dinner

Forum Index » Food, Cooking, and Restaurants

Reply to "Planning Ahead... Thanksgiving Dinner"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous]For mac and cheese, I would make it the night before but not bake it, put it in the fridge, and then bake it the next day.  I wouldn't make it earlier than that and freeze it.

My standard menu (guests bring other things to supplement) is turkey, gravy, dressing, mashed potatoes, sauteed brussels sprouts, sweet potato casserole, pies.  My plan is typically:

A week out:

Make pie crusts and freeze unbaked.

Day before:

Make sweet potato casserole, put in fridge unbaked
Chop all ingredients for dressing and sauteed brussels sprouts

Day of:

AM:
Take out pie crusts to defrost in the morning.
Do stovetop cooking of dressing, put in baking/serving dish
Put turkey in oven late AM (we typically eat at 4, it takes about 4 hours to roast, plus time to rest and carve)
Boil giblets to make stock for gravy

Midday: Make pies, put in to bake (I have a double wall oven so this is a lot easier; if you don't have this, see if you can juggle space with turkey, otherwise outsource pies, whether to guests or buy premade)

PM:
During last hour of turkey cooking, make mashed potatoes and put in crockpot to stay warm (most mashed potato recipes are fine staying in for a while, but if you're using cream cheese or sour cream, don't add it until the end because it will break down in the crockpot)
Turkey comes out of oven, sweet potato casserole and dressing go in to warm while turkey rests
While turkey rests, make gravy with roasting pan on stovetop, then saute brussels sprouts[/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics