Cooking at Thanksgiving is supposed to be a joyous time, full of nurturing love for family and friends, marked by renewed appreciation for our good fortune and the fruitful bounty of America.
You know the shtick.
But, according to a casual socio-anthropological poll we conducted (basically, we asked around), we’ve learned that those in charge of creating the traditional meal rarely have time to reflect on any of those lovely sentiments.
Because they try to do too much, and too quickly. By the time the holiday actually arrives, the Thanksgiving cook has morphed from a normal human into the Incredible Hulk at that discombobulated moment right before his shirt pops into shreds and his pants turn into clam-diggers. And that’s before the football has begun blasting in the den and the dog has run off with the dropped turkey neck clamped between his teeth, and guests pop into the kitchen to ask if they can “help” while sipping their cocktails and beginning a long, involved personal story that requires eye contact and nods of understanding.
So, hey: Let’s keep that from happening this year.
Let’s plan!
Thanksgiving is on a Thursday. Why can’t it be on Sunday? Honestly, you don’t have time to think about that because the holidays have become like a race. But the key, of course, is to be like the tortoise rather than the hare.
Get on your mark on Sunday. Get set Monday. Really go-go-go on Tuesday and Wednesday. And then when you cross the finish line on Thursday, you’ll have so many things accomplished that you can assemble your feast with grace, and join the celebration looking and feeling almost as if you’d ordered everything from a caterer.
The first thing you must do before starting, however, is know your limitations.
Remember that old chestnut about simplifying? We know this is not easy, because when we typed “chestnut” just then, we thought, “Hey, chestnuts! We should make something with chestnuts.” You can’t afford to think that way, unless you are serving a hockey team or a small church congregation.
For example, our menu — which we’re going to walk you through — originally had spoonbread, apple crisp, cheese straws, pumpkin pie, a butternut squash gratin, and homemade parkerhouse rolls from our Aunt Mariah’s mysteriously good recipe.
But too much food sets your guests up to disappoint you. By the 10th dish, they lose their sense of wonder about your culinary abilities and begin to feel pressured.
So we pared it down to the menu shown on the center spread.
Just remember to stay calm, Godspeed to you — and Happy Thanksgiving.
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Thanksgiving menu
Rosemary-scented roast turkey*
Corn bread dressing with apple and onion*
Twice-baked potatoes*
Cranberry relish
Roasted butternut squash
Braised Brussels sprouts with cream*
Pumpkin spice cake with caramel icing*
(* RECIPES INCLUDED)
– – –
READY, SET, GO!
Sunday
(2 hours)
* Shop, using our list on the center spread.
* Place turkey in refrigerator to thaw.
Monday
(1 1/2 hours)
* Do prep work. Wash green onions and celery. Scrub potatoes. Chop celery and onions. Grate Cheddar cheese. Cube brioche and corn bread.
* Store each separately (vegetables and cheese in refrigerator) in airtight containers or bags.
Tuesday
(1 1/2 hours)
* Make cranberry sauce. Refrigerate in airtight container.
* Make cake and store, unfrosted, wrapped tightly in plastic wrap and foil.
Wednesday
(2 1/2 hours)
* Roast butternut squash; refrigerate in airtight container.
* Start twice-baked potatoes, but do not bake second time; refrigerate on cookie sheet, wrapped tightly in plastic.
* Meanwhile, prepare turkey as instructed in step 1 of recipe.
* Wash, trim and quarter Brussels sprouts; store in airtight container.
* Wash and chop herbs; store in airtight containers or bags. Set table.
Thursday
(6 hours)
Noon: Remove turkey from refrigerator and let rest at least 1 hour. Bring butter to room temperature. Meanwhile, review game plan.
1:00: Heat oven to 450 degrees. Finish step 2 and begin step 3 of turkey recipe.
1:30: Once turkey has begun roasting, make caramel icing and frost cake.
2:15: Lower oven to 325 degrees. Begin step 4 of turkey recipe.
2:30: Return turkey to oven. Make dressing; put in an oven-safe serving casserole, but do not bake. Refrigerate.
4:30: Remove twice-baked potatoes and dressing from refrigerator.
5:00: Remove turkey from oven; tent with foil on cutting board. Make gravy; cover and keep warm. Raise temperature to 350 degrees.
5:10: Place dressing in oven.
5:30 Place twice-baked potatoes in oven. Make Brussels sprouts; keep warm. Place turkey on platter; garnish.
6:00: Microwave butternut squash. Remove potatoes from oven; place on large platter and garnish with leftover herbs. Remove dressing from oven. Raise heat on Brussels sprouts briefly, to rewarm, adding a splash of cream to refresh. Carve turkey; place meat on platter.
6:15: Dinner is served!
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Shopping list
(Check your larder before beginning)
DAIRY
1 pint milk
1 dozen large eggs
1 container (8 ounces) sour cream
2 pints whipping cream
1 1/2 pounds butter
1 pound Cheddar cheese
PRODUCE
1 bunch celery
8 large russet potatoes
1 bunch green onions
2 1/2 pounds Brussels sprouts
1 bunch parsley
3 large onions
2 large Granny Smith apple
5 lemons
Fresh sage (1 bunch)
Fresh thyme (1 bunch)
Fresh rosemary (2 bunches)
MEAT DEPARTMENT
1 frozen turkey, 12 to 14 pounds
BAKERY
1 loaf corn bread
1 loaf brioche
SPICE AISLE
Pure vanilla extract
Ground cinnamon
Ground cloves
Ground mace
Ground allspice
Whole nutmeg
Coarse salt (sea or kosher)
BAKING AISLE
Baking powder
Shortening
Flour
Granulated sugar
Light brown sugar
Confectioners’ sugar
MISCELLANEOUS
1 bottle dry white wine (for cooking), wine for the table
Beverages for table: sparkling water, etc.
Unseasoned panko (Japanese bread crumbs)
Olive oil
1 can pumpkin
1 carton (32 ounces) chicken broth
– – –
Rosemary-scented roast turkey
Prep: 25 minutes
Chill: Overnight
Cook: 3 hours, 20 minutes
Makes: 12 servings
This recipe was developed in the Tribune test kitchen.
1 turkey, 12-14 pounds, thawed
1 teaspoon salt
Freshly ground pepper
1/2 stick (1/4 cup) plus 3 tablespoons butter, at room temperature
4 lemons, 2 thinly sliced, 2 quartered
2 small bunches fresh rosemary
1/4 cup olive oil
2 large onions, chopped
3 ribs celery, with leaves, chopped
1 bunch parsley
1 cup water
1 1/2 cups white wine
1 cup low-sodium chicken broth
1/4 cup flour
1/3 cup half-and half, optional
1. The day before cooking, sprinkle turkey cavity with 1/2 teaspoon of the salt and pepper to taste; wrap in plastic wrap. Refrigerate overnight.
2. Remove turkey from refrigerator; let stand 1 hour. Heat oven to 450 degrees. Carefully insert your hand under the skin of the turkey breast, thighs and legs to loosen skin away from meat without tearing skin. Spread 1/2 stick of the butter under the skin with hands; slip in lemon slices and 5-6 sprigs of the rosemary. Rub outside of turkey with olive oil; sprinkle with remaining 1/2 teaspoon of the salt and pepper to taste.
3. Place half of the onion, half of the celery, parsley, lemon wedges and remaining rosemary in the bird cavity. Scatter remaining onion and celery in bottom of a large roasting pan; place turkey on top. Roast until it begins to brown, about 45 minutes. Lower heat to 325 degrees.
4. Remove roasting pan from the oven; carefully tip pan so cavity juices run into pan. Move oven rack to bottom rung. Add 1 cup water and 1/2 cup of the wine to pan. Roast 2 1/2 hours, basting with pan juices every 30 minutes. Turkey is done when thermometer registers 165 degrees inserted near thickest part of inner thigh, being careful not to touch bone. Remove turkey from roasting pan; let stand at least 30 minutes before carving.
5. Remove vegetables from roasting pan; reserve. Place roasting pan on stove over medium-high heat; add remaining 1 cup of the wine. Cook, stirring up browned bits, over medium-high heat, 1 minute. Pour pan juices into large glass measuring cup or fat separator; spoon off fat. Add enough broth to juices to measure 4 cups.
6. Melt remaining 3 tablespoons of the butter in a medium saucepan over medium heat. Mash reserved vegetables to make about 1/2 cup of puree; whisk into the butter. Add flour; whisk until golden, about 4 minutes. Add pan juices; heat to a boil, whisking until smooth. Reduce heat; simmer until gravy is reduced to desired consistency, about 4 minutes. Whisk in half-and-half, if desired. Season to taste. Carve turkey; serve with gravy.
Nutrition information
Per serving: 614 calories, 47% of calories from fat, 32 g fat, 11 g saturated fat, 223 mg cholesterol, 3 g carbohydrates, 73 g protein, 381 mg sodium, 0 g fiber
Corn bread dressing with apple and onion
Prep: 30 minutes
Cook: 50 minutes
Makes: 8 servings
Savory, not sweet, corn bread is best for this stuffing, adapted from the cookbook, “Bon Appetit, Y’all,” by Virginia Willis. It can go in the oven after the turkey comes out and be ready by the time the turkey is ready to carve.
1 loaf brioche or egg bread cut into 1-inch cubes, about 2 cups
4 cups day-old, crumbled corn bread
3/4 cup unseasoned panko bread crumbs
1/2 stick (1/4 cup) unsalted butter
2 ribs celery, chopped
2 Granny Smith apples, peeled, chopped
1 onion, chopped
2 cups chicken broth
2 eggs, lightly beaten
1 tablespoon chopped fresh sage
1 teaspoon each: salt, chopped fresh thyme
1/2 teaspoon each: chopped fresh rosemary, freshly ground pepper
1. Heat oven to 350 degrees. Combine the brioche, corn bread and panko bread crumbs in a large bowl; set aside.
2. Heat the butter in a large skillet over medium heat; add the celery, apples and onion. Cook until soft, about 5 minutes; add to the bread mixture. Drizzle in the broth, stirring to coat the bread. Stir in the eggs, sage, salt, thyme, rosemary and pepper. Mixture should be fairly soupy.
3. Transfer to 2-quart buttered baking or gratin dish; bake until golden brown, about 45 minutes.
Nutrition information
Per serving: 344 calories, 36% of calories from fat, 14 g fat, 6 g saturated fat, 106 mg cholesterol, 46 g carbohydrates, 10 g protein, 1,046 mg sodium, 3 g fiber
Twice-baked potatoes
Prep: 25 minutes
Cook: 1 hour, 30 minutes
Stand: 30 minutes
Makes: 8 servings
These can be made 4 hours ahead, before the turkey goes in the oven, and left at room temperature. Or make them a day ahead, refrigerate, then bring to room temperature 2 hours before reheating. This recipe was developed in the Tribune test kitchen.
8 large russet potatoes
1 tablespoon olive oil
1 teaspoon salt plus 2 tablespoons more for skins
1/2 stick (1/4 cup) butter
3 to 4 green onions, thinly sliced
1/2 cup milk
2 cups grated Cheddar cheese
1 cup regular or light sour cream
Freshly ground pepper
1. Heat oven to 400 degrees. Rub skins of potatoes with olive oil and the 2 tablespoons of the salt. Pierce potatoes in several places with a fork. Bake until tender, about 1 hour; cool. Lower oven temperature to 350 degrees.
2. Meanwhile, combine the green onions and milk in a microwave-safe bowl; microwave on high 1 minute. Let stand 30 minutes.
3. Slice off top quarter lengthwise from each potato; scoop out potato into large bowl, leaving about 1/4 inch in shells. Place the shells on a rimmed baking sheet; set aside.
4. Mash the potato coarsely with butter. Add onion-milk mixture, 1 cup of the Cheddar, sour cream, remaining 1 teaspoon salt and pepper to taste. Spoon the mashed potatoes into reserved potato skins. Sprinkle the remaining 1 cup of Cheddar over potato filling. Bake potatoes until heated through and tops begin to brown, about 30 minutes.
Nutrition information
Per serving: 540 calories, 39% of calories from fat, 23 g fat, 14 g saturated fat, 59 mg cholesterol, 67 g carbohydrates, 16 g protein, 531 mg sodium, 7 g fiber
Braised Brussels sprouts with cream
Recipe key: Easy
Prep: 20 minutes
Cooking: 30 minutes
Makes: 8 servings
This rich side dish is adapted from a recipe on Molly Wizenberg’s food blog Orangette (orangette.blogspot.com).
2 tablespoons butter
2 1/2 pounds Brussels sprouts, trimmed, sliced lengthwise into quarters
1/2 teaspoon coarse sea salt
1 pint whipping cream or half-and-half
2 tablespoons fresh lemon juice
Melt the butter in a large heavy skillet over medium-high heat; add Brussels sprouts and salt. Cook, stirring occasionally, until they begin to brown, about 5 minutes. Stir in the cream; cover. Reduce heat to low; simmer until sprouts are fork-tender, about 20 minutes. Stir in the lemon juice; adjust seasoning. Cook, uncovered, to thicken slightly, 2-3 minutes.
Nutrition information
Per serving: 287 calories, 76% of calories from fat, 26 g fat, 16 g saturated fat, 89 mg cholesterol, 13 g carbohydrates, 5 g protein, 175 mg sodium, 4 g fiber
Pumpkin spice cake with caramel icing
Prep: 25 minutes
Cook: 1 hour,
30 minutes
Makes: 15 servings
You can serve this cake plain or with whipped cream, if you wish. The recipe was developed in the Tribune test kitchen.
3 cups sugar
1 1/2 sticks (3/4 cup) butter, at room temperature
1/2 cup shortening
5 eggs
1 cup each: canned pureed pumpkin, milk
1/2 teaspoon vanilla
3 cups flour
2 teaspoons each: baking powder, cinnamon, ground cloves
1/2 teaspoon each: mace, allspice
1/4 teaspoon freshly grated nutmeg
Caramel icing, recipe below
1. Heat oven to 325 degrees. Beat the sugar, butter and shortening in a large bowl with electric mixer until light and fluffy; beat in the eggs one at a time. Whisk together pumpkin, milk and vanilla in a medium bowl until light and smooth.
2. Sift together the flour, baking powder and spices twice; beat into the butter-sugar mixture alternately with the pumpkin mixture. Pour the mixture into a 9-inch greased and floured tube pan. Bake until cake tester inserted in center comes out clean, about 1 hour, 30 minutes. Let cake cool in pan 10 minutes; remove to wire rack. Cool. Drizzle with caramel icing, if desired.
Caramel icing: Melt 1 stick (1/2 cup) butter in a saucepan over medium heat. Add 1 cup packed light brown sugar; heat, stirring, until melted. Stir in 1/3 cup whipping cream; heat to a boil. Cook 1 minute; remove pan from heat. Cool in saucepan to room temperature. Beat in 2 cups confectioners’ sugar and 1 teaspoon vanilla.
Nutrition information
Per serving: 605 calories, 38% of calories from fat, 26 g fat, 14 g saturated fat, 119 mg cholesterol, 90 g carbohydrates, 6 g protein, 89 mg sodium, 2 g fiber
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ernunn@tribune.com
No cooking involved: Would you rather pick up your premade Thanksgiving feast at the grocery store? Find out how four options rate. IN SMART
