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Reply to "Planning Ahead... Thanksgiving Dinner"
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[quote=Anonymous]I have to admit...I do not understand why people think thanksgiving is hard. It's a big bird and a couple of standard/easy sides. My hints: Do a fresh (as in go to a farm, not a grocery store) bird; brine it in cider. Let the turkey rest for at least an hour after roasting. Prep most things the day(s)before: Dressing: bread gets cubed the weekend before and allowed to dry. Or the day before and dried in a 200 degree oven for a bit. Everything for this dish is completed on Wednesday except for the actual baking, then it goes into the fridge. Allow extra baking time to compensate for cooking from a cold state. Mashed potato: peeled and tossed into water on the stove (but not turned on) early Thursday am. Cook as usual slightly ahead of when needed. Keep warm by placing covered pot over pot of hot water. Gravy: I make stock the weekend or day before. I make gravy base on Thursday am. I make the roux, add in just enough stock to make a thick gravy, then let it cool. I set that in the fridge until later. Then literally all I have to do is bring it back to temp, add drippings from the turkey, thin with more stock, add whatever ;sometimes I bade add a touch of cream, etc) and it's done. All the messy hard stuff is done early on. Veggies: I do 1) green beans and 2)Brussel sprouts plus whatever else looks good. 1 and and 2 get cleaned and prepped Wednesday pm. Blanched Thursday am. Sautéed after turkey is out of the oven. Easy peasy. Breads: baked in the am before turkey goes in. Dessert: pies cooked before turkey goes in. Or as you sit down to eat. Or the night before. If you only have one oven do these the day before. CLEAN AS YOU GO. It really is possible to sit down to a dinner with a large group and not have a wrecked kitchen waiting for you. [/quote]
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