Fall - Thanksgiving
All the Thanksgiving recipes you need to help build your delicious menu and festive tables. From drinks & appetizers (Pickies as I like to call them) to sides, main dishes and dessert – I've got you covered!
DINNER TIPS
Thanksgiving is a wonderful holiday because we get to spend time with family and friends, but it can often be stressful, especially those that don't like to be in the kitchen often. Here are some things to organize and plan to make the day easy peasy for you!
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MENU:
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How much to make? Figure out about how many people will be attending. Then, decide how much to make of each item. Add an additional dish for every 6 people attending. A rule of thumb... the way I like to prepare... 1 appetizer, 1 Main Dish (protein), a dozen rolls or a loaf of bread, 3 sides (1 starch, 2 veggies or 1 sweet), 2 desserts (whatever you choose), and one special cocktail and or mock-tail for a party of 4 people.
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Don’t be afraid to ask your guests to bring a dish. Most are happy to help!
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STORAGE: Clean out the fridge the week before to make room for Thanksgiving food. Trust me, this will make your life MUCH easier!
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SHOPPING: Don’t wait until the last minute. Stores get crowded and ingredients run out. There are also many things you can buy ahead of time that you can freeze like:
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Frozen Veggies for sides - like Green Bean Casserole
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Cheeses – Shredded
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Dessert ingredients (and desserts like Caramel Apple or Pumpkin Pie)
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Juice concentrates (for drinks like Tin Can Margaritas, Pain Killer (You may need one after the In-Laws leave!) or Harvest Punch) and grab those bottles of wine!
Other items that can be stored in the fridge or pantry for at least a week, include:
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Dips
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Crackers
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Canned Goods - gravy, cranberry sauce, etc...
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Cheeses (for boards and appetizers)
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Candies and Nuts (for guests to munch on)
Main Dishes
Oven Roasted Turkey
Brown Sugared Glazed Ham
Roasted Pork Loin
Tammy's Baby Back Ribs
PLAN A COOKING SCHEDULE
Plan a scheduled based on these questions:
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What can be made ahead of time?
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Can anything be made in a crock pot?
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What are all the items that need to be cooked in the oven and in what order?
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Can any items go into the oven at the same time?
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What are all the items that need to be cooked on the stove top and what order?
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How can I keep items warm?
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Do any dishes need to be reheated?
Jot down a schedule for yourself to keep you on track and always add a buffer of 30 minutes. Trust me it helps when things don't always go as planned, it happens to all of us! 😉
Side Dishes
Nana's Portuguese Stuffing
Creamy Mashed Potatoes
Green Bean Casserole
Sweet Potato Casserole
Nana's Portuguese
Stuffing
Creamy Mashed Potatoes
Green Bean Casserole
Sweet Potato
Casserole
Cranberry Orange Sauce
Roasted Asparagus
Patty's Stuffed Mushrooms
Roasted Shrimp Cocktail
TIPS + TRICKS FOR THANKSGIVING SIDES
How much to make?
The following information can help guide you in how much to make. This is the process I use every year.
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Potato dish: plan 8 oz per person
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Vegetable dish: plan 6 oz per person
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Plan 2-3 rolls per person
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Anticipate needing 1 cup salad per person
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Drinks: 1 bottle of wine per person so stock your bar
Make ahead of time! And be sure to use different cooking methods like the oven, instant pot and slow cooker to help out.
Keeping Sides Hot:
Here are a few ideas you can use to help keep your food hot.
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A cooler: Not just for keeping food cold! Its insulation will also help retain heat. Cover the pots and pans with a lid or foil and stack them inside. (Be sure that they don’t smoosh the food underneath) Using a baking sheet or piece of wood to stack helps!
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Use the grill. A gas grill, with a thermometer, will work to keep foods warm. Keep the internal temp around 200°F.
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A crock pot set to low or warm.
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Use an insulated food carrier
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Chafing Dishes
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The drawer under the stove... This is what it was intended for... But we all know you store your pans for the holidays in there like me... So we will leave that drawer out of the list! 😉
Desserts
The Great Pumpkin Pie
Chocolate Cream Pie
Caramel Apple Pie
NY Style Cheesecake
DESSERT TIPS
Keep these tips in mind when making your Thanksgiving desserts.
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Make as many desserts ahead of time as possible. Most desserts store well and still taste delicious the next day.
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Plan for people to have 2 desserts. A few guests won’t want to have dessert while others will only want 1 or 2 servings. Some, with a sweet tooth, will desire more. Planning 2 dessert servings per person will ensure everyone gets their fill.
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Have a separate serving area for desserts. Place small saucers, utensils and napkins next to the dessert display.
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Using tiered trays or a table cloth bunched and draped over boxes or books if you don't have a lot of tiered dishes is a beautiful way to present desserts as well as save space.
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Adding a label to each dessert gives a nice finish to the display. You can even include important allergy information on the labels if you choose.
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Leftover desserts can be boxed up and sent home with guests. Purchase little take out containers from your local dollar store or grocery store for easy disposable transporting. Many desserts can also be stored on the counter or freezer to be enjoyed at a later date. See the individual recipes for storage information.
