My secret to a stress free Thanksgiving? Prep and/or pre-cook EVERYTHING the day before!
I make fresh cornbread for dressing a day early, then assemble it the night before. I always make it a little 'wet' so that it wont dry out overnight. Sometimes you still need a splash of chicken stock before baking. I NEVER put it inside the bird, that's just crazy talk!
I ALWAYS make FRESH cranberry sauce. That canned stuff is crap. You can make it a week ahead, but I usually just do it on prep day, Thanksgiving-eve.
If you are still using canned green beans for green bean casserole, please stop. You are getting ZERO nutrition from it, and it can easily be made FRESH! I make it the day before, and of course I use a homemade cream of mushroom soup. I takes no time at all, and tastes a million times better! (The quick low down; Steam green beans with salt, pepper, garlic powder. Saute onion, a few cloves of garlic, and a good bit of fresh mushrooms. Add cream, half & half, or milk, salt and pepper and simmer. Combined with drained green beans. Bake Thanksgiving day, until warm)
I always have my Brussel Sprouts cleaned, cut, and waiting in a bag. Then when they are ready to go in the oven for roasting, all you have to do is toss with olive oil and salt/pepper.
I make an Herb butter for my bird. I do this a couple days out, then Thanksgiving-Eve I lather and get ready for the oven. I serve dinner around noon, so typically I set an alarm for the early morning. When I get up, all I have to do is throw it in the oven and go back to bed.
Happy Thanksgiving, y'all!
-mygfChristy
