Make Ahead Ideas for Thanksgiving

[BucknellAlum]

It is confirmed that we are hosting Tgiving, so today I got out all my recipes, cookbooks, etc to get ideas of what to serve. We always do several traditional dishes, but I try to add a few new things each year. Plus, our guests stay over (a whole 'nother thread itself) so I like to have things ready for a nice breakfast the next day too.

So, I am always looking for make ahead ideas. And when I say Make Ahead, I don't necessarily mean a day or two before, I mean 2 weeks before! One year I made a clear porcini mushroom soup, I think, that I froze in advance and then served as an appetizer. I have even made my broccoli casserole in advance and frozen it, but somehow that feels like cheating!

So I am looking for recipes or tips on how to make as much as possible ahead. I have a pumpkin cranberry muffin recipe from last year's CL that I might make and freeze for breakfast the day after. I would love to have a good butternut squash soup recipe that I know freezes well (I have several recipes but have never frozen them).

So anyway, any advice for prepping in advance, let's share it here!

[apple*tart]

These Pumpkin Streusel Cinnamon Rolls are fantastic - I haven't frozen them yet, but I intend to, and a few of the reviews mention freezing them after the second rise. They might be good for breakfast one day!

[LaraW]

I believe you can even make your turkey ahead (but only a day or two). Maybe ask testkitchen45 about this, but I think she has done it.

I don't normally have a big crowd, so I only do things a couple of days ahead, normally my mashed potatoes get done over the weekend and heated up in the crockpot.

[oct2189]

This came from Cook's Country:

Make-Ahead Green Bean Casserole
Serves 10 to 12
The topping and casserole can be frozen separately for up to 2 months.

Topping
2slices hearty white sandwich bread , torn into pieces
2tablespoons unsalted butter , melted
1/4teaspoon
salt
2cups canned fried onions
Casserole
3tablespoons unsalted butter
10ounces white mushrooms , sliced thin
1teaspoon salt
1/2teaspoon pepper
6garlic cloves , minced
1/2teaspoon dried thyme
1/4cup all-purpose flour
1/2cup white wine
1 1/2cups low-sodium chicken broth
1 1/2cups heavy cream
2pounds green beans , trimmed and cut into 1-ich pieces
1/4cup cornstarch
1. For the topping: Pulse bread, butter, and salt in food processor until coarsely ground. Combine bread mixture and onions in bowl, transfer to zipper-lock freezer bag, and freeze.
2. For the casserole: Melt butter in large skillet over medium heat. Add mushrooms, salt, and pepper and cook until mushrooms release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in wine, broth, and cream and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened, about 10 minutes.
3. toss green beans with cornstarch in large bowl and transfer to 13- by 9-inch baking dish. Pour warm mushroom mixture evenly over beans. Let cool completely, wrap with plastic, cover with foil, and freeze.
4. To serve: Adjust oven rack to middle position and heat oven to 400 degrees. Remove plastic from baking dish and replace foil. Bake until sauce is bubbling and beans are tender, about 80 minutes, stirring beans thoroughly after 50 minutes. Remove foil and spread topping mixture over beans. Bake until golden brown, about 8 minutes. Serve.

[cherylopal]

Originally Posted by BucknellAlum

Plus, our guests stay over (a whole 'nother thread itself)

I hear you on that thread! My issue is having to plan and prepare 4 breakfasts! Thankfully only 3 this year.

Sorry- I don't have any suggestions for making anything that far in advance. I have Wed off and do most of my prep then plus my freezer is soooooo small. I'll still be watching this thread for ideas though- good luck

[Autumn]

Instead of sweet potato casserole, I now make The Pioneer Woman's Butternut Squash Puree. My family insists on it! I have never frozen it (just made it the day before), but it only includes the squash, butter, and maple syrup. I think it would freeze well. I'm on my way to church, but I will post later.

[BucknellAlum]

Here is the Pumpkin Cranberry Muffin recipe I am going to try. (Note, all the reviewers said they were sweet and most cut the sugar by 1/4, so I plan to do the same) Hopefully they will freeze well in our downstairs freezer.


Pumpkin Cranberry Muffins

These moist muffins get a burst of sweet and sour notes from the cranberries. This recipe doubles easily to feed a crowd. These are best warm, but you can make ahead to jump-start holiday cooking. Bake up to one month in advance, and place in a heavy-duty zip-top plastic bag. Let the muffins thaw at room temperature, and then microwave at MEDIUM-HIGH about 30 seconds to heat through.

Yield: 1 dozen (serving size: 1 muffin)
Ingredients
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray
Preparation
Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.

Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

[knunes]

I've had wonderful luck with 3 recipes made ahead:
CL's Streuseled Sweet Potato Casserole (can be made ahead and frozen)

And from the BB:
Make Ahead Turkey Gravy posted by Kim (all the notes are hers):
Make Ahead Turkey Gravy
For those of you that have posted on various threads asking for the recipe, I did a search and here it is. FYI, I used vermouth to deglaze the pan it it came out very well.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 turkey wings (about 3 lbs.) or 3 turkey legs
2 medium onions -- peeled and quartered
1 cup water or wine
8 cups chicken broth
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons butter or margarine
1/2 teaspoon black pepper


Heat oven to 400 degrees. Have a large roasting pan ready. Arrange wings in single layer in pan. Scatter onions over top. Roast 1 1/4 hours or until wings are browned.

Put wings and onions into 5-6 quart pot. Add water to pan and stir to scrape up any brown bits on bottom. Add to the pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrot, and thyme. Bring to a boil, reduce heat and simmer, uncovered for 1 1/2 hours. Remove wings to a cutting board. When cool pull off skin and meat. Discard skin and save meat for another use.

Strain broth into 3 quart saucepan, pressing vegetables to extract as much liquid as possible. Discard veggies and skim fat off broth. Whisk flour into remaining 2 cups of broth until smooth. Bring broth in saucepan to a boil, slowly whisk in flour mixture, boil 3-4 minutes to thicken and remove floury taste. Stir in butter and pepper. Refrigerate up to one week or freeze up to three months.
Yield: "8 cups"

__________________
Kim

I've been making this for the last couple of years. Here are the notes I have in MC in case anyone's interested. I don't need 8 cups of gravy, so I use part of the broth for my stuffing. And for the life of me, I can't remember if I add the butter. I don't remember ever adding the butter...
I added a couple of stalks of celery, about 5 peppercorns, and a few spigs of parsley when making the broth. I also used 1 1/2 lbs. turkey wings and 1 1/2 lbs. turkey backs. After I made the broth, I cooled it, then refrigerated it. I never added the additional 2 cups of chicken broth. The next day I scooped the fat off the top and took out 1 1/2 cups for my stuffing. I also used a little of the broth when reheating the smoked turkey and this kept it very moist. The rest I just put in a pan and heated it up and thickened with cornstarch to make gravy. It worked great! I will use this recipe again, but I'll probably just use all 8 cups of chicken broth right from the start.

And last but not least, from the BB, Gail posted a Mulled Cranberry Sauce (again, the notes are from Gail):
MULLED CRANBERRY SAUCE

Makes 2 1/2 cups

1 12-ounce bag cranberries
1 1/2 cups fruity red wine (such as Merlot)
1 1/4 cups (packed) golden brown sugar
1/3 cup minced crystallized ginger
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Combine all ingredients in a large saucepan. Bring to a boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes. Transfer sauce to bowl. Refrigerate till cold, about 3 hours. (Can be prepared 1 week ahead. Cover. Keep chilled.)

(From: Bon Appétit, Nov 1999)

Gail comments: I really like this stuff, but it is NOT for cranberry traditionalists. Also, though the recipe seems to imply this is to be served cold, it is far better warmed. Downright yummy.

[dlaboriel]

We like Pioneer Woman's Butternut Squash Puree. Here is the recipe:

1 whole butternut squash
2 tablespoons (up to 4) Maple Syrup
1/2 stick butter
1 dash(es) salt

Slice butternut squash in half. Scrape out the seeds and membranes with a spoon. Place both halves, face down on a baking sheet and pour a little water into the pan, about a cup. Bake in a 350 oven for about 30 minutes or until the squash is fork tender. Remove from oven.

Cut 1/2 stick of butter into pices and place in a mixing bowl. With a spoon, scrape out the flesh of the squash from the skin and place in the bowl on top of the butter. Don't miss a scrape of it!

Add 2 to 4 tablespoons maple syrup. With a potato masher, mash the squash until the large chunks are gone. Add a dash of salt. Place this mixture into your blender or food processor and give it a whirl until it's prueed.

[SusanMac]

OMG - the last thing I need is another muffin recipe. But, I can't resist pumpkin or cranberries! So I'm going to have to try those.

DSIL just blew up our Thanksgiving plans yesterday, so we are no longer hosting the family this year & it will now be just the 2 of us. How sweet of her and her little passive aggressive ways that DMIL never seems to notice. DH is so pissed. That's a whole 'nother thread, too! ;-)

[BucknellAlum]

Originally Posted by SusanMac

OMG - the last thing I need is another muffin recipe. But, I can't resist pumpkin or cranberries! So I'm going to have to try those.

DSIL just blew up our Thanksgiving plans yesterday, so we are no longer hosting the family this year & it will now be just the 2 of us. How sweet of her and her little passive aggressive ways that DMIL never seems to notice. DH is so pissed. That's a whole 'nother thread, too! ;-)

I made these muffins yesterday and froze them but forgot to leave one out to taste! Oh well, they smelled good when they were done.

Oh, funny you mention passive-aggressive, as we deal with that in our extended clan too. Very frustrating. Just come out and tell me the story, even if I won't like it. That is better than me having to divine what you are trying to say and spend the day guessing!

I guess it really is time to start the Give Me Your Thanksgiving vents thread!

[gobluem82]

I hope this doesn't hijack the thread, but I need some make-ahead dishes for another reason. We're traveling to my parents' house this year; we leave Tuesday night and will arrive Wednesday morning. That limits me somewhat in terms of things that I can bring since it has to survive a 12-hour drive, plus still be fresh by Thanksgiving. I've brought cheesecake in the past, but there are way too many desserts already. The only other thing I can think of is cranberry sauce, but that seems like a pretty wimpy contribution. Any other ideas?

[mikhon12]

A lot of people are having this turkey as their menu during thanksgiving. You can have it to if you want. I have some recipe here for you. Hope you like it.

DEEP FRIED TURKEY

1 turkey, 12-15 lbs, thawed
5-6 gallons peanut oil
1 stick butter
3 cloves minced garlic
1 teaspoon soy sauce
1/4 lb salt pork, chopped to a fine mince
1/2 teaspoon paprika
1 large outdoor turkey fryer
1 turkey marinade injector
1 mesh strainer
salt and pepper

Cooking Preparation:


Set up your turkey fryer outside; make sure the fryer is away from flammable objects such as your house. It is wise to remove little children and your pets from the area you will be frying in. You will also need a heavy-duty wire to lower and raise the turkey from the grease, most fryers provide this.
The turkey must be fully thawed before frying, as excess water will cause the oil to bubble up.


Combine salt pork with minced garlic and 1 tsp. of peanut oil and fry in a pan on low heat for 30 minutes. Add to the pan soy sauce, paprika and butter and cook until butter has melted. Stain this mixture to remove bigger bits and then pour into marinade injector. Inject the turkey; remove pop-up timer and place in the refrigerator overnight.


Hope this Turkey recipe will let you learn how to cook a turkey. You can find more turkey recipe at http://shopturkeydeepfryer.com/Fried-Turkey-Recipe.html


And likewise you should learn how to carve your friend turkey. Here' how - http://shopturkeydeepfryer.com/How-t...-a-Turkey.html


Goodluck!

[tbb113]

You can cook the turkey in advance. Cook it how ever makes you happy, slice it, freeze or refrigerate it. When you go to reheat, put in a pan with either turkey or chicken broth poured over it. Reheat at 350 until it is warm. The skin won't stay as crisp...but other than that, no one will be the wiser.

[menat]

Not the lightest recipe but delicious & decadent even though I used nonfat half & half instead of the cream.

Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping Bon Appétit | November 2008

Yield: Makes 10 to 12 servings
ingredients
1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core
1 1 1/2-to 1 3/4-pound head of cauliflower, trimmed, cut into small florets
2 3/4 cups heavy whipping cream
1/2 cup chopped shallots
1 tablespoon chopped fresh sage
11/2 tablespoons olive oil
1/2 cup plain dry breadcrumbs
1/2 cup pine nuts, lightly toasted
2 tablespoons chopped fresh Italian parsley
3 cups grated Parmesan cheese, divided
preparation

Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.

Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.

Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.

Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.

Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.