The stores are fully decked out in Christmas already. BUT FIRST: Let's enjoy Thanksgiving, shall we?
In this week's newsletter, I share:
My oh-so-popular Turkey Timeline
A few new Thanksgiving ideas, including how to make a pomegranate sauce with fresh pomegranates (no cranberries and no added sugar).
My homemade leftover turkey soup recipe
My also-popular Thanksgiving grocery list
Brand new recipe on the blog, for my Sherry Vinaigrette that I am obsessed with right now--great on arugula & shaved fennel salad. We used to make this at Mary Elaine's at the Phoenician--except I reduced the amount of sugar, big time.
And more tips that I shared yesterday on TV on Indy Style!
The Dash Dinners website is launching any day now. We're just making a few tweaks. But we do have a Facebook page set up! Give it a likesy, won't you?
And while you're online holiday shopping, please consider adding my book to your shopping cart. It is discounted at the moment on Amazon to just $13.90! Or just ask your favorite bookstore to order a copy for you! Yes, they are more than happy to do that.
Don't hesitate to reach out if you have questions while you're cooking (yes, really). I hope you have a beautiful Thanksgiving!
All right my friends, this is it! I've done all the thinking for you. Just print off my grocery store checklist, fill in any extras you may need, and hit the store.
Then, print off my Turkey Day Timeline, the play-by-play that lays it all out for you, from cleaning out your fridge the week before to remembering to shower between roasting turkeys and mashing potatoes.
The Menu
Turkey
Plan on at least 1 pound of raw bird per person, which will also give you some leftovers. We like lots of turkey leftovers for a few days worth of sandwiches. I've decided that my favorite method is a wet brine followed by Martha Stewart’s method for roasting with butter and wine.
Turkey Gravy
I make a killer from-scratch turkey broth and gravy. It always impresses guests ("the best gravy I've ever had"). I make it two days ahead of time. The day before, I reduce the turkey stock until it's very concentrated. Once the turkey is out of the oven, all you have to do is add it to the pan drippings with white wine and a bit of roux.
Recipe here. Yes, I totally stuff that bird. Just be sure not too pack it in too densely, and definitely take the internal temperature before digging in. You want it to be 165 degrees F to be sure you’ve killed any potentially harmful bacteria. I follow my husband’s grandma’s classic family recipe with white bread cubes and [reduced-fat] Jimmy Dean sausage from the tube. Sometimes you just don't mess with the classics.
Potatoes & Sweet Potatoes
Speaking of classics, made-from-scratch mashed potatoes are a must for me. Use Yukon gold potatoes for a more natural and creamy and buttery taste without having to add a ton of butter. And oh my gosh--I've been buying potatoes from the farmers market lately and they are on a whole other level of creaminess.
For the sweet potato casserole, I pureé baked sweet potatoes with pumpkin pie spice, flambéed Bourbon, maple syrup, coconut oil, and salt, and top with some marshmallows, of course. Bake it and then broil briefly if needed. I have the recipe typed, just not yet up online so shoot me an email if you'd like my notes! So good.
I play around with a new recipe every year, but the one on the back of the cranberry package really is perfect. Orange is a classic accent flavor. If you want to try something totally new, with no added sugar, keep scrolling for the pomegranate sauce I made on Indy Style.
You you can fully tackle this dish a day or two in advance. If you want to invert it like a Jello mold, pour cranberries (they are high in pectin) while they're warm into a cute round dish, or other shape, and chill it until ready to serve. Looking for something different? Buy a jar of lingonberry jam from Ikea. Easy and delish if just a few people are eating the jellied fruit side dish.
Bread
If purchasing a few days in advance, I buy some soft squishy dinner rolls or par-baked rolls. If I happen to be shopping the day before, which will stay fresh, I buy brioche...mmm.
Pies
I created a Butternut Squash-Orange Pie recipe for Food Network’s "Healthy Eats" blog, and let me tell you, it is divine. Butternut squash puree, coconut milk, orange juice and maple syrup are kissed with pumpkin pie spice and all mingle together in a whole wheat and coconut oil crust. Any remaining slivers are the perfect way to kick off your Black Friday morning with your cuppa coffee.
Indy Peeps: I recently bought a Rene's Salted Caramel Apple Pie from Generations Pie company and it is LEGIT. Warm it briefly in the oven first and serve with whipped cream.
Butternut squash and oranges breathe new life into this Butternut Squash-Orange Pie that I created for the Food Network's "Healthy Eats" blog.
Appetizers
I don't bother with complicated appetizers. Thanksgiving dinner is what the day is about, why fill up before you sit down for the main event? Not to mention, I have enough food prep to worry about as it is. I like to prepare simple appetizers as our lunch, and dig into the big meal late afternoon/early evening.
A charcuterie and cheese board is good, classy and easy. Get the best quality that you can comfortably afford, and serve with some nuts and a bit of fruit.
The olive bar at your local grocery store is a lifesaver. Olives are a no-brainer, but bonuses like stuffed grape leaves or peppadew peppers stuffed with goat cheese are an unexpected treat.
Another tradition is to break out the Champs during apps--who doesn't love to take a break from all of the meal prep for a little bit of bubbly? My motto is "burn it." As in, pull the nicest bottle of champs you have and enjoy it with your guests. It is Thanksgiving, after all.
Wine
Lots of it. Sauvignon Blanc (Chardonnay for my father-in-law) and a good red—I leave that to hubs to figure out.
Bonus: Breakfast
Out-of-town family staying in the house? As much as you’d like to hunker down in the kitchen until dinner time, they still need to eat. Put together my Spinach and Bell Pepper Breakfast Casserole the night before, then just pop it in the oven as soon as you wake up. Use whatever bread ends you have around the house, and any vegetable you wish. Done and done.
My Thanksgiving Recipes As Seen on Thanksgiving "Indy Style"
My side dish and appetizer recipes might just steal the show at your Thanksgiving bash this year. Click here to get the recipes and tips for my pomegranate sauce, charcuterie board, and palate-cleansing fall salad.
Do you think the best part of Thanksgiving is the leftovers? Click here for my recipes for turkey soup with vegetables and turkey tacos using my Dash Dinners Chicken Taco Spice Kit!
Dash Dinners are available through Market Wagon (order by Monday night and you'll get it delivered on Wednesday Thanksgiving week, at the Carmel Winter Market (I'll be there this Saturday!), and DashDinners.com--launching by this weekend.
Whew! We did it! Gobble gobble.
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