Anonymous wrote:No recipes to share, but some things to consider before you get totally overwhelmed by all the scrumptious sounding things to make.

* remember how many ovens you have and how big they are. Assuming you are making a turkey, that takes most of a normal oven for a long time. It does "rest" for a while before eating, which gives you a window to pop in some things to cook or reheat.

* think about how many baking dishes and serving dished you have. Seems like everything needs a 9x13 dish. I have four now, two of which are also presentable for serving, thanks to holiday cooking demands.

* consider a theme. Like different dishes from your regional / ethnic histories. Or from a favorite place to visit. Something to give the meal extra meaning.

* think about what can be done ahead. No one dish might be too complex, but when you are trying to get them all to the table at the same time, it can get a little crazy.

* If you are hosting your in-laws or friends, ask them if there are any must-have items for it to feel like Thanksgiving. I really dislike my MIL's dressing, but it makes her happy to have it there. I can make my mom's recipe just about any other day of the year, if I really want it. DH feels really strongly about pumpkin pie, so we have that plus one that I prefer (just about anything else).

For menu inspirations, check out Epicurious, Real Simple and Martha Stewart.

Great post. I was going to point out the logistics of ovens/serving dish, but this PP beat me to it.

If you want to brine (highly recommended!) and don't have room in the fridge...you can brine in a cooler with ice. You might need lots more salt to get the ratio correct. And of course be sure to clean the cooler really well after you are done though!

Yes, Bell&Evans pre-brined is a favorite. I am using recipes from the Nov. issues of Rachael Ray EveryDay & Food Network magazines. Using cornbread stuffing recipe from Martha Stewart. Making that oldie but goodie chocolate pumpkin tart from Gourmet magazine, RIP.

Anonymous wrote:Brine the turkey is the best suggestion. Basically just means putting it in salt water over night, so no need to spend extra.

You have to keep it at the right temperature or you will risk making your guests sick. If you have a big fridge, great. Otherwise buy brined.

Caramelized onion, sage, and cornbread stuffing. Delish.

http://www.foodnetwork.com/recipes/tyler-florence/caramelized-onion-and-cornbread-stuffing-recipe3/index.html

I am ALL about the sides on Thanksgiving.

As such, I go all out with those and make a roasted turkey breast or two. It's easier, and for some reason seems way less hard to screw up. Plus, you can lift it out of the oven and use existing baking dishes to cook it.

Candied yams! The best side dish of all! And a good stuffing. And a green vegetable of some sort. My mom always made Crescent rolls for Thanksgiving so I do too. I also love corn casserole: 1 can corn, 1 can creamed corn, 1 box of Jiffy corn muffin mix, 1 stick of melted butter, 1 8 oz sour cream. Mix all together and bake 350 for an hour. Decadent but hey it's thanksgiving.

I make my turkey the way my mother did. I still use frozen, but this will work with fresh as well. I wash the bird, then rub salt and pepper over both the inside cavity and the outside (sometimes you can add dried herbs if you want, but I don't usually bother and it comes out fine). Stuff the bird with your favorite stuffing mix. I take cheesecloth and I wrap the bird completely with cheesecloth. I then melt one stick of unsalted butter and brush it over the cheesecloth. I put the bird in. I then take a 2nd stick of unsalted butter, melt and add about an equal part of chicken stock/broth (buy lowest sodium version you can unless you make your own). After half an hour I baste the chicken with the mixture. Then once/hr, I baste the turkey with the pan drippings of the butter and broth. Cook based on the instructions on the wrapper (although it works better if you have a meat thermometer and cook to internal temp of 165 F). The cheesecloth and basting keep the meat moist and help get the skin crisp but not burnt.

For stuffing, I make a basic stuffing. I like an egg based bread, like challah. If you get it early and can leave it out to dry, great. If not, slice, toast and then dice (I find that the cube get squished less if you toast and then dice). I add diced carrots, celery, sometimes apple, herbs of choice and then scrambled egg and mix. I also make extra and make a pan of dressing to go along since it is more popular than the amount that can fit into the bird . For the dressing, i also add some chicken stock/broth and cook covered with tin foil most of the way and then uncover, add a couple pats of butter and brown the top.

For sides, I find mashed potatoes easy and popular. Definitely use Yukon Gold if you can--best potato for mashed potato. Boil potatoes until soft, about 20 minutes. Drain, add salt, pepper, whole milk, butter, finely shredded cheddar cheese and then mash. I start with a hand masher and once they are mashed, I use an immersion blender for just about 30 seconds or so to smooth the last few lumps out. Do not overblend as they'll become gluey.

We like lightly steamed broccoli as one side, very easy to make.

I also like steamed asparagus and make a mustard vinaigrette to go with it (mustard, olive oil, balsamic vinegar and herbs blended together with either a mini blender or immersion blender).

I often make a baked ham. Instructions here (along with a snarky response from someone else): http://www.dcurbanmom.com/jforum/posts/list/266147.page#2852973

I usually make a few other sides that vary by what I'm in the mood for and what looks good when shopping.

Enjoy! And hope you have a wonderful first Thanksgiving at home.

No recipes to share, but some things to consider before you get totally overwhelmed by all the scrumptious sounding things to make.

* remember how many ovens you have and how big they are. Assuming you are making a turkey, that takes most of a normal oven for a long time. It does "rest" for a while before eating, which gives you a window to pop in some things to cook or reheat.

* think about how many baking dishes and serving dished you have. Seems like everything needs a 9x13 dish. I have four now, two of which are also presentable for serving, thanks to holiday cooking demands.

* consider a theme. Like different dishes from your regional / ethnic histories. Or from a favorite place to visit. Something to give the meal extra meaning.

* think about what can be done ahead. No one dish might be too complex, but when you are trying to get them all to the table at the same time, it can get a little crazy.

* If you are hosting your in-laws or friends, ask them if there are any must-have items for it to feel like Thanksgiving. I really dislike my MIL's dressing, but it makes her happy to have it there. I can make my mom's recipe just about any other day of the year, if I really want it. DH feels really strongly about pumpkin pie, so we have that plus one that I prefer (just about anything else).

For menu inspirations, check out Epicurious, Real Simple and Martha Stewart.

Brine the turkey is the best suggestion. Basically just means putting it in salt water over night, so no need to spend extra.

I was also going to say, include a basic vegetable dish, like roasted root vegetables--carrots, parsnips, etc.

If this is your first turkey, buy one already brined! Empire Kosher or Bell & Evans are brands that brine and are readily available in the supermarkets. (FYI, Kosher meats are typically brined beforehand.)

I definitely would keep the menu simple and go with the basics, like sweet potatoes or mashed potatoes.

I would buy cranberry sauce and pie.

I like America's Test Kitchen cookbooks.

Keep it simple - and test recipes before thanksgiving.

For the Turkey - purchase a fresh / not frozen. It makes a huge difference.

I prefer to brine the turkey.

Do an inventory of things you will need to prep / cook / serve / and store leftovers.

baked sweet potatoes and apples. healthy (ish) and delicious.

Have fun. Thanksgiving is such a great holiday.

To my mind, the "hardest" part is the turkey because you want it to be really good. I like to mix red miso and softened butter with fresh chopped parsley and thyme and salt and pepper and then smear that under and over the skin before roasting. Then, baste away until done. I usually keep sides simple - beautiful salad with blue cheese to provide some cool bite, mashed potatoes, cranberries (make them yourself - so easy, so much better), gravy, and a vegetable (usually something really simple).

DH and I are hosting our first Thanksgiving this year. We are really excited and want to create a tasty menu. Does anyone have any suggestions/recipes for things we could cook? The only hitch is that we do not eat pork, so please don't send along any recipes with pork products.

thanks so much!