Help! Thanksgiving tips...

[Kerri]

Hello!

I am 24 and newly married. My parents are coming to our place for Thanksgiving and my mom has informed me that I am in charge of the menu. I don't know if I am ready for this..

Anyways, I was hoping that people wouldn't mind sharing their Thanksgiving survival tips. I know there are rules like so many pounds of turket for the number of people, but I am not sure about what they are.

Also, I am looking for a really good roll or bread recipe to serve.

Thanks for your help!

[ML]

Kerri- the best thing you can do is not worry!! I was in your place just two years ago- except it was my-inlaws coming for the holiday http://www.cookinglight.com/bbs/eek.gif

I survived by making every dish I possibly could ahead of time- several days to a day before hand. Then all you have to do is put everything in the oven. Fix dishes that you are comfortable preparing or if you are trying something new- make it in the next few weeks for practice.

Most of all- enjoy your holiday!!!

[Vanessa]

Hi. www.bhg.com (http://www.bhg.com)
has the roasting guide just type the info they ask and they will guide you on roasting your turkey also how many pounds you will need etc. Another great help is your butterball web site.
try www.discovergames.com/turkeyhome.htm (http://www.discovergames.com/turkeyhome.htm)
(the butterball.com website just moved)
Anyway there you will find answer on thawing, servings, timing also recipes for that day etc etc.
My personal advice is relax. Its your first Thanksgiving but its with your parents. Keep it simple and don't try to make a huge dinner or get totally stressed out.
Plan your menu, wines etc, desserts. Keep a list in your refrigerator. Do some things before hand (like ironing tablecloth cranberries, dessert) Its always a busy day in the kitchen but believe me your mom will sneak in and help http://www.cookinglight.com/bbs/smile.gif
There is a thread about thanksgiving fixings you might want to look for ideas.

[BeckyM]

I agree with the other comments to make as much ahead of time as possible. But even before that, I would sit down and figure out your menu, trying to keep the complicated dishes to a minimum. When I'm having company for a big dinner, I always make a list of my menu, so I don't overlook anything. One of my first Thanksgivings I didn't do that, and I completely forgot to serve the salad I had made ahead of time and left in the fridge!

[RunnerKim]

Hi Kerri,

I would recommend the crusty whole-grain flaxseed rolls - that's what I'm making for Thanksgiving at my grandparents/parents. They freeze great - so you could make them up ahead of time and just re-warm prior to eating for minimal fuss.

The recipe is in the May 2000 issue.

Kim

[Pat58]

My first tip is not to get a huge turkey. A 10 to 12 pound fresh turkey should be enough (if it's just you, husband and parents).

Turkey dressing: You can go with Stove-Top on the Big Day, but if you want to make a very nice dressing that isn't too involved, I suggest buying some Pepperidge Farm stuffing mix. Rather than stuff the bird, I put it in a casserole dish, cover with foil and bake during the last half hour (or whatever the package instructs). You can make it the day before, put in a casserole, cover with foil, then pop it in the oven.

Here is how I make it special: Chop one medium onion, 2 large stalks of celery and one apple. Melt some of the butter called for in the recipe and saute the onion and celery in it in a large pot. When veggies are softened, sprinkle with 1/2 teaspoon dried sage. Add stuffing mix and the chopped apple, toss well.

If your family likes cranberry sauce, fresh cranberry sauce is extremely easy and fun to make. I don't know why people need canned versions. This can also be made the day before and served chilled or briefly heated. Just buy a 12 oz. bag of fresh Ocean Spray cranberries in the produce dept. and follow the directions on the package! (be sure you have enough sugar)

Best of luck to you, you will do fine - PS: My final tip - call Mom into the kitchen for the gravy! She can show you her secrets, if she's a good gravy maker. Even if something goes wrong, it will only contribute to laughter at the Thanksgiving table in years to come. My family remembers outrageous mistakes going back to my grandma's time way better than the great gravy someone made last year. And we still laugh over them every year!

[Shirley Panek]

Originally posted by Vanessa:
[B]Do some things before hand (like ironing tablecloth cranberries, dessert) Its always a busy day in the kitchen but believe me your mom will sneak in and help http://www.cookinglight.com/bbs/smile.gif
B]

I would recommend not ironing the cranberries, or anyway, not on the tablecloth! http://www.cookinglight.com/bbs/wink.gif

But seriously, I'd plan my menu, and like others have said make as much ahead of time as you can. Of course, you should just relax and enjoy the day. It should be fun for you as well. Maybe try to corral some help from your new hubby and your parents. Since everybody (in my house, anyway) usually ends up in the kitchen, don't let them just stand there and do nothing. Be assertive and tell them what to do. http://www.cookinglight.com/bbs/wink.gif (Besides, you need to train your husband while your young, if you wait too long, fehgetaboutit! http://www.cookinglight.com/bbs/biggrin.gif)

Shirley



[This message has been edited by Shirley Panek (edited 10-25-2000).]

[mightyh]

I was in your position last year and everything went really well... I decided not to make a turkey cause my family doesn't really care one way or another about turkey. The other thing I did that I would recommend is to stick to family favorites--things you've made before that you know your family will like, light or not. And also, don't make too many things. Our "normal" Thanksgiving is an extended family potluck so I tried to make up for all the food/variety that others would have brought and I ended up having enough stuffing and mashed potatoes to feed a professional football team.

You can make mashed potatoes ahead and freeze them/ reheat in a crock pot. You can also make pies ahead and freeze them.

When planning your menu try to account for the fact that your oven will be SO BUSY that day.... Don't plan too much that has to come straight from the oven piping hot.

Have fun!

[Ralph]

This may sound like a no-brainer, but DON'T FORGET TO REMOVE THE GIBLET PACKAGE from inside the turkey before cooking!!!! http://www.cookinglight.com/bbs/eek.gif
My wife forgot in spite of KNOWING she needed to & guess what we found when we went to carve the turkey?

[lindrusso]

I agree with what has been said before - plan ahead and make lists, stick with what you know - experimenting too close to holiday time = stress, and make as much ahead as you can. I'm hosting Christmas, so I think I'll be starting in November!!

The one thing my husband and I didn't realize the first time we did Thanksgiving is how darned long it takes to thaw a turkey in the fridge (we weren't taking any shortcuts). Depending on size, it may take several DAYS.

Good luck and have fun!!!

[Kelly]

Originally posted by mightyh:
[B]You can make mashed potatoes ahead and freeze them/ reheat in a crock pot. You can also make pies ahead and freeze them.
B]

Your advice intrigued me - I have always wanted to make the potatoes ahead of time and reheat them. It would be so great to not have to worry about the mashed potatoes while I'm trying to juggle everything else. Any fool proof methods for this?

mightyh - how exactly do you do this in the crockpot?

[lorilei]

I hesitate to ask... do you have a bread machine? I often use mine on the dough cycle to make the dough for rolls while I'm working on the rest of dinner.

Here's one of the best recipes I've found for dinner rolls:

POTATO ROSEMARY KNOTS

1 1/8 cups warm water
2 tablespoons olive oil
2 tablespoons nonfat dry milk powder
1/2 cup dry potato flakes
1 tablespoon white sugar
1 teaspoon dried rosemary, crushed
1 teaspoon salt
3 cups bread flour
1 1/2 tsp yeast
1 tablespoon cornmeal
1 egg, beaten
2 teaspoons kosher salt

Measure and add warm water, olive oil, dry milk, potato flakes, sugar, rosemary, salt, bread flour, and yeast to your bread machine in the order listed by the manufacturer. Select Dough cycle and Start.

Divide dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so that it comes up through the middle. Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes.

Brush tops with egg glaze or melted butter, and lightly sprinkle with kosher salt. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes.

[mightyh]

Here's a mashed potato recipe I got from my mom. She's the one who told me about how you could freeze and reheat them. I always just use this recipe, but I bet it would work with whatever you do for your mashed potatoes....

This makes a LOT of mashed potatoes.
5lb. potatoes
3 oz. light cream cheese
1 c. low fat sour cream
2 Tb. onion salt
2 tsp. pepper
butter to taste

Cook peeled potatoes in boiling water and mash. Beat remaining ingredients in until light and fluffy. Cool. Cover and place in fridge for up to two weeks or freeze.

If you freeze them, defrost ahead of time (they take a while to defrost), then either (1) bake in greased casserole dish for 30-40 minutes at 350 or (2) microwave in halves/thirds to further defrost and keep in crock pot on low. Stir periodically while in crock pot.

* I find that the potatoes get more runny after defrosting, so you may want to make them thicker than usual before freezing. Also, I continue to dab in onion salt, butter, and sour cream while they're in the crock pot. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by mightyh (edited 10-26-2000).]

[RUSTYSMOM]

Originally posted by mightyh:
I was in your position last year and everything went really well... I decided not to make a turkey cause my family doesn't really care one way or another about turkey. The other thing I did that I would recommend is to stick to family favorites--things you've made before that you know your family will like, light or not. And also, don't make too many things. Our "normal" Thanksgiving is an extended family potluck so I tried to make up for all the food/variety that others would have brought and I ended up having enough stuffing and mashed potatoes to feed a professional football team.

You can make mashed potatoes ahead and freeze them/ reheat in a crock pot. You can also make pies ahead and freeze them.

When planning your menu try to account for the fact that your oven will be SO BUSY that day.... Don't plan too much that has to come straight from the oven piping hot.

Have fun!

Thanks for the great tip on eheating mashed potato in a crock pot. I always make my mashed potato and stuffing the day before. I usually reheat my potatoes in the microwave - which takes a long time. I love the idea of letting them sit in the crock pot. How long does it usually take?

[Beth H]

Last year I made Thanksgiving dinner for the first time myself. I used one of those bags to cook the turkey in, and it turned out great! It keeps the meat really moist. I used the butterball web site extensively for thawing and cooking time tips. I also made the stuffing from last year's CL holiday issue, and it was delicious!

[lorilei]

I found a helpful article that you might want to take a look at... all kinds of tips for all parts of a traditional Thanksgiving feast http://www.cookinglight.com/bbs/smile.gif

SHORTCUTS TO THANKSGIVING DINNER
http://busycooks.about.com/food/busycooks/library/weekly/aa110199.htm

[This message has been edited by lorilei (edited 10-26-2000).]

[mightyh]

As far as crock pot time for the reheated potatoes... I don't have a specific time. I try to defrost them pretty well and warm them a bit in the microwave and then the crock pot just keeps the process moving. I think last year I put them out in the crock pot four (?) hours before we started eating... Just remember to stir periodically!

[Stacey Strawn]

Have no fear.....Coming to a monitor near you.....next Friday, 11/3, CL.com will be providing you with menus, tips and even shopping lists that will please the pickiest eaters and take the stress out of holiday meal planning....However, I'm not sure if there's anything we can do about your in-laws.... http://www.cookinglight.com/bbs/wink.gif!!
See you on the home page!!
Stacey

[MrsReber]

I don't even own and meat thermometer and I've done the turkeys in the oven bags. The times they give you in the directions are pretty accurate, I've found. I usually do smaller turkeys, though, since we usually cook them in January or February and it's just me and my husband. I get the free turkeys at the supermarket and then after all the turkey holidays are over, it's nice to be able to enjoy a turkey dinner at home a month or two later.

[Kerri]

Thanks for all the tips and ideas! I tend to stress out about the little things. Hopefully, I can plan ahead so that doesn't happen.

Thanks again!

[MrsReber]

I am with BethH- get the turkey bag!! This is the only way I have ever cooked a turkey. It cooks faster and it is always moist and there's always plenty of drippings to make a good gravy! It is so easy to do, too. just follow the instructions they give you, you can't go wrong.

[Norma]

BethH, was it the sausage and chestnut stuffing from 12-99 page 159?

Also, I'm going to try the bag this year. Did you use a meat thermometer with it?

[SusanL]

An easy hint for Thanksgiving to relieve some stress is to buy a fresh turkey, (actually free range)from the local market.The price is more but it definitely makes a difference in the taste and texture. This saves the worry of defrosting it. We buy two large ones because everyone "needs" to take turkey home with them for leftovers. One cooks in the oven while the other cooks in a large electric roaster in the basement. The roaster seems to take longer than the oven.
A second hint is that if I could make one turkey, it would be in the roaster so that I could use the oven for the other sides.

[BetsyF]

So many thoughts on mashed potatoes, so I thought I would add one more. My family ate the same basic version for years; the last couple, I have gone to the trouble to add carmelized onions (which can be done before, at least in the morning), and to use Yukon Gold potatoes; you can really cut down on the butter if you use those, and they are just better anyway.

But, now I have to make more potatoes - these disappear much faster. Good luck!

[MarciaTJ]

Great ideas for freezing mashed potatoes, can you freeze sweet potatoes as well?

[JodiL]

Is anyone planning to make the Portabello Stuffed Mashed Potatoes for Thanksgiving dinner? I made these a few months ago and thought they were a lot of work for an everynight dinner, but they have a great presentation for guests. Also, since you make the dish and then bake it in the oven, it could be made ahead and then baked Thanksgiving day...just a thought... http://www.cookinglight.com/bbs/smile.gif