With the {somewhat} onset of Fall, I have been thinking a lot about Thanksgiving. {Well, actually I've been planning for more than a month now, but I don't want you to think I'm TOO crazy.} It is one of my favorite holidays, since I love cooking & entertaining. Over the years I have developed some tried and true recipes for certain dishes, that I now refuse to do without. I won't even bother trying a new pumpkin pie recipe since I love the one I have so much. This year I won't be able to hostess because I will be waaaaaayyy too pregnant. I learned my lesson with baby #2 by hosting Thanksgiving while pregnant & that was for only 5 people total. So my {covert} plan will be to freeze a bunch of ingredients & side dishes ahead of time so that I can {casually} offer to bring those items for the big day. We are celebrating at my grandma's house, so when I tell her that I already have all the ingredients prepared, how can she refuse? Here are the dishes I really need to have to make my Thanksgiving "complete":
Spiced Cranberry Sauce with Zinfandel ~ I have been making this for about 5-6 years now. I tastes awesome on a {leftover} turkey sandwich too. I'm thinking this will actually freeze quite nicely already prepared. I will split this into two batches so that I can save some for Christmastime.
Slow Cooker Stuffing ~ My recipe is loosely based off of this one. I like to add Bob Evan's sage sausage and raisins too. I think I can freeze all the ingredients, including the bread cubes, then just toss it all in the crockpot on the big day. Maybe I will make extra to have for Christmastime as well.
Thanksgiving Day Pumpkin Pie ~ I'm not sure how I can make this ahead, except maybe to make & freeze the crust. It comes together so quickly that I really don't have to. Here is the recipe for it from Nick Maglieri's book How to Bake:
Thanksgiving Day Pumpkin PieMakes 1 pie
1 9” pie crust
1 ½ c. canned pumpkin
2 eggs plus 2 egg yolks
2/3 c. sugar
½ t. salt
1 t. cinnamon
¼ t. ground ginger
¼ t. freshly grated nutmeg
1 ¼ c. light cream or half and half
Procedure:
Preheat oven to 350 degrees. Place crust and arrange in pan. In a large bowl, place pumpkin and whisk in the eggs and yolks. Whisk in the remaining ingredients in the order listed, whisking smooth after each addition. Pour the filling into the prepared crust. Bake the pie for about 1 hour, until the crust is baked through and the filling is set. Cool the pie on a rack.
Special Notes:
Sweet dough for pies: In processor pulse 1 c. flour, 3 T. sugar, 1/4 t. baking powder, 1/8 t. salt. Pulse in 4 T. cold butter until it looks like cornmeal. Add 1 egg & pulse 10 times or so until dough comes together. Knead 3 to 4 times on lightly floured board. Chill 1 hour. Roll.
How about a few websites for Thanksgiving inspiration? I have been reading the "Thinkin' Thanksgiving" forum over at Organized Christmas. I've also found a few nice ideas here. And here is some Turkey day food inspiration at Allrecipes.Are you making Thanksgiving plans yet? What are the foods that say "Thanksgiving" to you?
P. S. White meat rules!!