Thanksgiving Planning

I've been off work this entire week and that has given me some time to plan out my dishes. I try to cook as little as possible on the big day. Even though our family room and kitchen are all in one, I still hate being chained to a stove while everyone else is visiting or watching the game. So I make as much as I possibly can ahead of time. I usually plan on beginning my cooking with the desserts the weekend before Thanksgiving. But,if you still haven't gotten a move on, not to worry. You have plenty of time.
Here's what my game plan looks like:
Sunday- shop for the meal to beat the crowds
place frozen turkey in the frig to begin to defrost(if using a fresh bird skip this step)
make pie dough for pies, leave in frig for later

Monday- make the pies and other desserts, place in frig
bake the sweet potatoes for the souffle and store in frig

Tuesday- make the stuffing and cranberry conserve
make sweet potato puree for souffle
prep the souffle, stopping just before adding the egg whites

Wednesday- prep the brussel sprouts and blanche them(for brussel sprouts and
bacon)Oct. '11
pick the turkey up from meat market
place turkey in the brine in the a.m.
make the mashed potatoes
make the rolls
buy the flowers and set the tables
make the artichoke dip

Thursday- 9:00- watch the Macy's Thanksgiving Day Parade
10:00- prep the cocktail weenies and the cranberry/brie bites
remove the turkey from brine and prep it for the oven
put the turkey in the oven and prep basting liquid
will baste turkey every 30 minutes
12:00-put the brie bites,cocktail weenies and artichoke dip in the oven
prep the crackers and plates
make cocktails or open the wine
1:00- put out goodies and welcome family and friends
3:00- put the mashed potatoes and stuffing in the oven
finish the souffle and put in the oven
make the brussel sprouts and place in oven to stay warm
prep my serving station(island in the kitchen)
3:30- remove turkey from the oven, tent with foil and let rest
strain the liquids in bottom of the pan
make the gravy
rolls and butter on the table
4:00- carve the turkey and place on platter
remove the dishes from the oven and set out with serving spoons
get drinks on the table
put out gravy and cranberries
Call everyone to the table!
put the coffee on before sitting down.

Turkey Brine

I have been brining my turkey for several years now with great results. As I don't have enough frig space to store a large turkey in liquid, my husband and I devised a plan that works just as well. Start with a large, clean beverage cooler and 2 heavy duty trash bags. Place the turkey into one of the bags and place that bag into the second bag. Place the turkey into the cooler with the opening to the bag in a position on top to easily pour the liquids into the bag. Add the citrus and spices to the turkey and then pour the liquids into the bag. Secure the opening to the bag well, squeezing as much air as possible from the bags before sealing. Add enough ice to the cooler to cover the turkey. Set in a cool place and check the temperature of the cooler frequently with an electronic kitchen thermometer. It must stay in the low 40's to keep the turkey at the proper temp. Add more ice as needed.

12-15 pound turkey
1 gallon water
2 cups salt
1 cup brown sugar
2 oranges sliced
1 gallon white wine
10 juniper berries, crushed
4 bay leaves
10 whole cloves

Remove giblets and neck from turkey and rinse in cool water. Double bag the turkey in 2 large trash bags. Place it in a clean cooler. Dissolve the salt and sugar in the water and pour over the turkey in bag. Pour in the wine and add the rest of the ingredients. Tie off each bag, taking out as much air as possible. Cover with ice and let the turkey soak for 24 hours. Take out of liquid, rinse in cool water. Pre-baste with melted butter, season with salt and pepper and roast as usual. A 325 degree oven. Baste every 30 minutes with chicken stock .

Fresh Pumpking Puree

This is the first dish I make for Thanksgiving. I make the puree in advance and then freeze it. A week before Thanksgiving, I make the pies and freeze them until the day before. I usually use 2-3 medium pumpkins. This will give me enough puree for 2 pies with leftovers for cookies or pumpkin bread. You can refreeze the puree for another day if desired.
Don't be put off by making your own puree. There is more inactive work time in making the puree than actual work. The oven and gravity do most of the work for you.

2-3 medium pumpkins,cleaned
water

Preheat oven to 375. Cut the pumpkins into 8 or so pieces. Place the pieces onto rimmed baking sheet lined with foil or a silpat. Bake for about 45-50 minutes or until a knife inserted into a pieces goes in easily. Remove from the oven and let cool. Using a spoon, scoop the flesh out of the shell and place in a food processor. Working in batches, puree the pumpkin. Add a little water to each batch to speed the process along. Pour the puree into a sieve that you have lined with coffee filters. Allow the puree to drain over the sink until no more liquid drips out. The puree will reduce in volume by about half. Store in a container with a lid. The puree with last about a week in the frig and several months in the freezer.

Pumpkin Pie

Can't believe the holidays are here again. I'm reposting some of my favorite Thanksgiving recipes starting with Pumpkin Pie

It's a rainy Sunday before Thanksgiving, perfect weather for making pies. I can't take the credit for this recipe. I found this in Julia Child's-The Way to Cook several years ago. The filling has the consistency of a mousse. It's divine and I'm not a big pumpkin pie fan. The recipe is enough to make 2 9 inch pies. If you don't need that many, just cut the ingredients in half. The pie dough is my own and you can also cut it in half for 1 open top pie or make the entire recipe for a closed top pie. However if you decide to use a pre-made pie shell, I'll never tell!

Cook's Notes- if you notice the crusts on your pies are browning too fast, at about minute 15-20, lower the temperature of the oven by a few degrees and this should take care of the problem.

Crust
2 1/2 cups flour
2 sticks cold butter
1/2 teaspoon salt
2 tablespoons sugar
6-8 tablespoons water(depending on the humidity of the day)

Cut the butter into small cubes and return to the frig. Fill a small bowl with ice and water and set aside. In a food processor, place the flour, sugar and salt. Pulse 10 to 15 times until they are combined. Open the lid and dump in the butter. Process again until the butter is incorporated and is the size of small peas. With the processor running, measure in the water, 1 tablespoon at a time until the dough forms a ball in the processor. Dump out onto a board and roll into a ball. Cut the ball in two. Reroll into a ball and flatten into a disk. Wrap in plastic wrap and place in the frig for about an hour or until the dough is firm. Roll out the dough to fit your pie plate on a floured cutting board. Lay it into the pie plate, gently press the dough into the plate and crimp the edges. Return to the frig while you make the filling.

Filling
3 1/2 cups pumpkin puree(fresh or canned)pack it into the measuring cup
1 cup brown sugar
1 cup white sugar
1 tsp salt
3 tablsps light molasses
3 tsp each of ground cinnamon and ginger
1/4 tsp each of ground nutmeg and cloves
4 egg yolks
5 egg whites
1 cup heavy cream
3/4 cup milk, or more if needed

Preheat oven to 450 while you roll out chilled dough and make the filling. In a large bowl, mix together the pumpkin, sugars, salt, molasses, cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk. The mixture should be thick and hold its shape in a spoon. Set aside and beat the egg whites in a clean bowl until stiff. Gently fold the egg whites into the pumpkin mixture until just combined. Pour the filling into your prepared pie shells. Set the pie plates onto a lined rimmed cookie sheet. Place in the oven and bake at 450 for 15 minutes.Lower the heat on the oven to 375 and continue to bake your pies for another 15 minutes. Then turn the oven down to 350 and bake for another 15 minutes. At this point a toothpick inserted into the middle of the filling should come out clean. If it does, turn off the heat to the oven, leave the oven door ajar, and let the pie sit in the oven as it slowly cools for another 20-30 minutes. This will prevent your pies from cracking in the middle.

Cranberry Conserve

If you have never had homemade cranberries on your Thanksgiving table, you don't know what you have been missing. It is very easy to make and once you have tasted this there will be no going back.

1 quart of cranberry juice(not diet)
1/4 cup apple cider
1 cup sugar
1 orange peel, cut into strips
1 tablespoon fresh grated ginger
2 bay leaves
1 cup toasted hazelnuts
1 tablespoon balsamic vinegar
1 pound fresh cranberries

In a medium saucepan,combine the cranberry juice, apple cider, sugar, orange peel, ginger,and bay leaves. Bring to a boil and simmer until it has reduced by half, about 20 minutes. Add the nuts, vinegar and cranberries. Continue to cook until the berries burst, about another 20 minutes. Remove the bay leaves and the orange peel. Pour into a bowl and place in the frig. The pectin in the berries will help it thicken as it cools. Serve cold.

Thanksgiving Stuffing

This stuffing has just about everything but the kitchen sink. The combination of wild rice, hazel nuts, apples, dried cranberries and sausage are wonderful with the turkey.

Cook's notes- you can find real wild rice and hazel nuts at Trader Joe's

1 box dried seasoned bread cubes for stuffing(I use Mrs. Cubbinson's or Pepperridge Farms)
1/2 cup dried cranberries
1/4 cup orange juice
3-4 celery ribs diced
1 medium onion diced
1 cup cooked wild rice, cook to package directions
1 large granny smith apple, peeled, cored, diced and tossed with lemon juice
1 pound turkey sausage,removed from casing and cooked
1 cup toasted hazel nuts or almonds, chopped
3-4 cups chicken or turkey stock
salt, pepper
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon each of sage and thyme

Heat the orange juice in a microwave safe bowl and add the cranberries, set aside to let the berries absorb the juice. In a large skillet over medium high heat, melt the butter and oil. Add the onion and celery and season with salt and pepper.Add the sage and thyme. Cook for 5-7 minutes until the onion is translucent. Pour the veggies into a large bowl and allow to cool. Return the skillet to the heat and cook the sausage. Drain, if necessary, and add the sausage to the veggies in the bowl. Pour the stuffing cubes into the bowl. Add the cooked rice, diced apple, toasted hazel nuts and cranberries. Moisten the entire bowl with stock. The amount of stock depends on how moist you like your stuffing. Adjust the salt and pepper to taste. Pour the contents of the entire bowl in a large casserole that has been greased with cooking spray. Cover with a lid or foil. Place, covered, in a preheated 350 degree oven to heat through 30-45 minutes before serving.

Sweet Potato Souffle

My son, Christopher, will tell you he despises sweet potatoes. However when this dish made its debut on my Thanksgiving table he became its biggest fan. It has since replaced the sweet potatoes with mini marshmallows that my mom always made.
This dish begins with a puree of sweet potato. You can make the puree way in advance and freeze until you are ready to assemble the dish. I make the first part of the dish on Thanksgiving morning, saving the addition of the egg whites until just before placing it in the oven.

Puree
3 large sweet potatoes
5 tablespoons maple syrup
2 tablespoons melted butter
Souffle
2 tablespoons butter
1 small onion diced
2 cloves of garlic minced
salt and pepper
1 teaspoon dried thyme
2 tablespoons flour
1 cup milk
1 1/2 cup shredded gruyere cheese
2 cups sweet potato puree
6 large eggs, separated

To Make Puree Preheat the oven to 400. Pierce the potatoes with a knife and place on a lined baking sheet. Bake for 1 hour or until a knife inserted into a potato goes in easily. Cool until you can handle them. Peel away the skin and place the potatoes into a food processor. Add the maple syrup and butter. Puree until smooth. Freeze until ready to use.

To make the souffle
Preheat the oven to 375. Spray a 2 quart casserole with cooking spray. In a medium saucespan, melt the butter over medium heat. Add the onion, garlic and thyme. Season with salt and pepper. Cook stirring until the onion has softened. Add the flour and cook for 2 minutes, stirring continuously. Slowly whisk in the milk until well combined. Switch back to a spoon and stir until the mixture thickens and comes to a simmer. Remove from the heat and add the cheese and 1 teaspoon of salt. Whisk until the cheese has melted and the sauce is smooth. Whisk in the sweet potato puree. Add the egg yolks one at a time whisking after each addition.(If you are making ahead of time, you can stop at this point and set aside until 45 minutes before you are wanting to serve the dish.)In a clean mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the sweet potato mixture until just combined. Pour into the casserole and sprinkle with the remaining cheese. Bake until puffed and golden for 40-45 minutes. Serve immediately

A Better Green Bean Casserole

How many of us grew up with that infamous green bean casserole?? I certainly did. My mom made it every Easter and we devoured it. However, everything in that dish came from a can. Today we all know that canned is not the best option for many of us. Canned foods have too much salt and fat, preservatives,little nutritional value, not to mention the strange things that are in the canning materials themselves. I challenged myself to come up with a green bean casserole that would taste better and not cause a rash. This dish is so good that you will want to make time to prepare it for your next special meal.

Serves 8

2 pounds of fresh green beans with the ends trimmed
10 oz fresh mushrooms, sliced
1 large onion, thinly sliced
2 large shallots, thinly sliced
2 cloves garlic, minced
2 cups shredded swiss cheese
2 cups lowfat milk
1 cup fat-free half and half
1/4 cup butter or margarine
1/4 cup flour
pinch of nutmeg
2-3 cups canola oil(for frying)
2 tablespoons olive oil
salt and pepper

In a medium sauce pot heat the canola heat until the handle of a wooden spoon creates bubbles when inserted into the oil. Add the onion and the shallots and fry stirring occasionally until they turn a medium brown. This will take about 15-20 minutes. When the onions have browned, remove them from the oil with a spider and lay them on a plate that has been lined with a paper towel. Sprinkle immediately with salt and set aside to cool. Meanwhile, place the beans into another pot, fill the pot with water until the beans are just covered. Season with salt and bring to a slow boil. Cook the beans for 5 minutes, drain in a colander and rinse in cold water until the beans are cool to the touch. This will stop the cooking process. Spray a 2 quart baking dish with cooking spray and place the cooled beans into the dish. In a skillet, heat 2 tablespoons olive oil over medium/high heat. Add the mushrooms but do not stir. Leave them alone for about 3 minutes. This will allow the mushrooms to brown without having them release their water. Stir to flip the mushrooms and let them brown on the other side for 3 more minutes. In the last minute of cooking, add the garlic and stir to combine. Turn off the heat and add the mushrooms to the beans. Season the beans and mushrooms with salt and pepper. Toss the coat. Melt the butter or margarine in a medium sauce pot. Add the flour and whisk to combine. Let the flour cook in the butter for 1 minute. Slowly whisk in the milk and half and half until the mixture is smooth with no lumps. Season with salt and pepper. Add the pinch of nutmeg. Stir until the mixture begins to boil and has thickened enough to coat the back of a spoon. Turn off the heat and add the cheese. Whisk until the cheese is combined and melted. Pour it over the veggies in the baking dish and toss to coat. Top with the cooled onions. Heat the oven to 350 and bake uncovered for 15-20 minutes. If the casserole has been in the frig, bake for 35-40 minutes or until the casserole is hot and bubbly.