I’m cooking Thanksgiving, again
Because apparently putting intense pressure on myself also brings me joy, I’m insisting on hosting and cooking Thanksgiving again this year. However, some things will be different.
Last year, I was off work the whole week leading up to the big day and I made most of the meal myself. I had a thoughtful project plan and I pulled it off, but man was I beat afterward.
Keys to Success: Beyond delegation/accepting help, prep is critical. I’ve made my grocery list today so that I can get everything the Monday before. From here, I’ll spend time in the evenings cooking and prepping what I can leading up to Thursday.
Here’s what’s on the menu, and thankfully I have help
Drinks: I’m a wine gal and John’s great at making cocktails. We will absolutely be pairing the courses below with libations. Details coming soon.
Apps: We decided last year that having a strong appetizer course is super fun and helpful if you’re also not a monster and want to eat Thanksgiving at dinner time.
Roasted Shrimp Cocktail, Ina Garten - I know what you’re thinking, why would you have shrimp on Thanksgiving? Honestly, the protein is important when day drinking is happening and I’m excited to shake up the flavor profile of the day. (made day-of)
Baked Brie with Cranberry Jam, NYT Cooking - We made this last year and not only is it EASY and TASTY, we used my Mom’s cranberry sauce she was already making to go inside. It’s all about efficiency guys. (made day-of)
Stuffed Dates - Mom is owning this one and whatever she does will be perfect. (made day-of)
Salad: I know this seems silly to add food to a huge meal, but something about starting with an intentional veggie opener is important. Whether you’re doing a traditional, crisp salad or shaking it up, you are my people if you agree with me on this one.
Roasted Carrots with Harissa and Creme Fraiche, Serious Eats - We’ve been seeing carrot salads/apps at restaurants lately so I want to give this a shot. Full disclosure, Mom is skeptical. (made day-of)
Mains & Sides:
Smoked Turkey & Gravy - Mom is making and bringing this one. They love turkey and even though I don’t, her smoked version is really good. (made before)
Pork Tenderloin - Since John and I don’t love turkey, we’ve enjoyed making pork. It goes with the rest of the menu naturally and it’s easy to prepare. I’ll be brining this 24 hours before and cooking in the sous vide day-of. (brine 24 hours before, sous vide for 3-4 hours)
Fresh Cranberry Sauce - This is another thing my Mom owns each year. She has a beautiful and vibrant recipe with fresh cranberries and lots of citrus. It adds nice acidity to the hefty meal. (made before)
Mashed Potatoes - I always freestyle these. Basically, cook cut up potatoes in salty boiling water, drain when tender, add butter, buttermilk and season with salt and pepper. (made day-of)
Green Bean Casserole, NYT Cooking/Sarah Jampel - This was a huge hit last year and it can be made the day before. It’s so flavorful and savory and crunchy. This is the dish I’m looking forward to. (made before)
Cornbread Dressing - Another legend from my Mom. She uses her own recipe each year and while I’ve tried to make a stuffing equivalent, it never holds up. (made before)
Dinner Rolls - My brother has gotten so good at making bread this year. While I made rolls last year and they were good, I’m passing the baton to him because delegation is important to sanity and his will turn out better. (made before)
Desserts:
Best Apple Pie, Bon Appetit - This dessert is making its third annual Thanksgiving appearance. I won’t lie to you, it’s a lot of work, BUT it has to be made entirely in advance so it won’t stress you out day-of. (made before)
Pumpkin Pie, Hartville Kitchen - I’ve said this before, but my Dad only eats pumpkin pie from this iconic pie factory in our hometown. In my ambitious heart, I want to make a competing version and have him blind taste test, but TBD on this.