Thanksgiving: Make-Ahead Recipes
How many times have you heard someone say they’ve slaved away in the kitchen all day? It’s safe to say too many times. Stress in the kitchen can easily arise for a variety of reasons, especially when you’re strapped for time and have a never-ending to-do list. Holiday feasts call for delicious dishes to please a crowd, but making preparation as simple as possible is as time-honored a tradition as the turkey itself. To decrease the stress and make your hosting experience more enjoyable, cook as much of your Thanksgiving meal ahead of time, also consider these simple pro-tips: Prep Before You Begin Practice the “mise en place” method –Aa French term for having everything in place before cooking. Measure ingredients, chop vegetables and set out utensils to create a steady workflow. Plan Ahead – Like The Pros Prepare easy appetizers to serve ahead of guests’ arrival and don’t be shy about outsourcing sides to family and friends. You Need the Right Tools A worthwhile investment in the best kitchen appliances and gadgets will get you through your holiday cooking and baking without stressing, by keeping you organized and on track! Check out our full range of affordable priced luxury kitchen appliances. To help you plan your menu, we’ve compiled a selection of Thanksgiving recipes that has something for everyone, Thanksgiving side dish recipes, a Thanksgiving dessert recipe and of course Thanksgiving main dish options. So! Instead of letting yourself go crazy this year, try these Thanksgiving make-ahead recipes: Sausage and Cornbread Stuffing This classic turkey sidekick can be assembled and tucked away in the fridge up to a day before hitting the oven on the holiday. Prep time: 15 minutes Cook time: 20-25 minutes Servings: 10-12 Ingredients package cornbread pound sweet Italian sausage, ground ½ cup carrots, peeled and diced 1/2 cup celery with leaves, diced 1/2 cup yellow onion, peeled and diced 1/4 cup dried blueberries 1/2 cup dried apples teaspoon fresh garlic, crushed ½ tsp. each dried sage leaves and black pepper 1-2 cups low-sodium chicken stock nonstick cooking spray Directions Cook cornbread according to package instructions; allow to cool. Leave uncovered and let dry 1 day. Break into medium pieces. Preheat oven to 375 degrees F. and lightly coat a medium-sized baking dish with cooking spray. Heat medium skillet and add sausage. Cook until half done and fat is rendered. Add carrots, celery, onion, blueberries, apples and garlic, sage and pepper. Sauté until caramelized. Add cornbread pieces and stir to combine. Add chicken stock until slightly wet or pasty; stir well to combine. Transfer stuffing from skillet to pan and bake, uncovered, 20-25 minutes, or until golden brown. Internal temperature should reach 155° F when fully cooked. Cranberry-Sage Rolls These make-ahead rolls can be chilled in the fridge up to 24 hours before baking. Add cranberry and sage for a delightful holiday twist. Prep time: 30 minutes Rise: 30 minutes Bake: 20 minutes at 350°F Yield: 12 rolls Ingredients 1 (16 ounce) loaf frozen white bread dough 2 tablespoons butter, melted ½ cup finely chopped dried cranberries 2 tablespoons chopped crystallized ginger 2 tablespoons snipped fresh sage 1 egg 1 tablespoon water 12 small fresh sage leaves (optional) Directions Thaw dough according to package directions. Grease a large baking sheet; set aside. On a lightly floured surface, roll dough into a 12×10-inch rectangle. Brush with melted butter; sprinkle with cranberries, crystallized ginger, and snipped sage. Starting from a long side, tightly roll up rectangle into a spiral. Cut into twelve 1-inch slices. Place rolls on prepared baking sheet, standing rolls upright with seam sides down. Cover and let rise in a warm place until double in size (about 30 minutes). Preheat oven to 350°F. In a small bowl whisk together egg and the water. Brush rolls with egg mixture. If desired, gently press a small sage leaf into the top of each roll; brush leaves with remaining egg mixture. Bake about 20 minutes or until golden brown. Garlic Mashed Potatoes Your search for make-ahead mashed potatoes for Thanksgiving ends here. You can make and chill these mashed potatoes up to two days. Simply reheat gently with a little more dairy and they’ll be as velvety as if you had whipped them only moments ago. Ingredients 2 lbs russet potatoes 1/2 stick (4 tbsp.) butter 1/2 cup softened cream cheese 1/4 cup heavy cream 2 cloves garlic, crushed 1/4 teaspoon seasoned salt 1/4 teaspoon black pepper Directions Peel and cut potatoes into pieces that are roughly the same size. Bring a medium pot of water to a simmer, and add the potatoes. Raise heat to a boil and cook until fork-tender. Drain the potatoes, then return the pot to the stove on low heat. Begin mashing the potatoes, and slowly add all other ingredients. Mash well, then spread potatoes in a baking dish. At this point, cover and freeze the mashed potatoes for up to 3 days. When you’re ready to reheat, remove the potatoes from the freezer about 2-3 hours before serving. Preheat your oven to 350 degrees. Dot the tops of the potatoes with a few pats of butter, then cover with aluminum foil. Bake for 20-30 minutes or until warmed through. Green Bean Casserole A completely fresh green bean casserole that can be made-ahead for your Thanksgiving feast (no canned soup required), then freeze and forget it. To serve, just reheat (from frozen) and top with crunchy fried onions. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes Serves: 10-12 Ingredients ½ cup Panko 2 tablespoons olive oil (or melted butter) ¼ teaspoon table salt ⅛ teaspoon ground black pepper 3 cups canned fried onions (about 6 oz.) 2 lbs green beans, ends trimmed and halved 3 tablespoons unsalted butter 1 lb sliced white button mushrooms 3 medium garlic cloves, minced fresh ground black pepper 3 tablespoons unbleached all-purpose flour 1½ cups low sodium chicken broth 1½ cups heavy cream Directions Mix panko and fried onions with two tablespoons of olive
