So, last week I wrote about beginning preparation for Thanksgiving 10 days in advance. Unfortunately, I succumbed to the bad P – procrastination, despite best intentions. The upside is that in doing so I inadvertently gave myself fodder for this weeks blog, preparing for Thanksgiving 4 days in advance.
With my new task in hand, I went to the supermarket today. Checkout lines were 20 people deep. Baskets and carts were overflowing with canned goods, stuffing mixes, pie crusts, and turkeys. My anxiety began to mount, I’m running out of time. Thankfully, a calm came over me as I took a deep breath and realized I’ve been here before and this is how to do it.
I hate doing this as I am very particular. Everything has to be just so, and I decide what just so is. I have no time for that luxury though so tonight I am emailing relatives asking them to pitch in, even if only to pick up some rolls. This year I will make one less pie and have my sister in law make or buy one instead. Yes, Amy, I’m talking about you.
Instead of making salad dressing from scratch I’m going to buy Good Seasons Italian salad dressing. It is a great off the shelf product. Follow the directions but be sure to use rice wine vinegar. Add 1 tsp of sugar and 2 tsps of balsamic vinegar. I promise you will just love this dressing. I also like to add glazed nuts to my salads which I usually caramelize with brown sugar and vanilla. Not this year. Most supermarkets carry honey glazed pecans or walnuts. Absolutely delicious and a great way to save time. Soup. Most caterers, delis, supermarkets, or restaurants make butternut squash soup this time of year. I plan on buying the soup and then making it my own by adding frozen corn and extra soup powder to taste as the corn tends to water down the soup. If you think you have time to make your own soup be sure you buy pre-cut butternut squash. You don’t want to rush cutting a squash. I have proven that to be a dangerous activity.
Don’t reach.
Those time consuming dishes that looked so tantalizing in their photos will be shelfed this year. They will have to wait for another year when I “P & P” (plan and prepare). Instead, I plan to replace them with some of the recipes below. These are tried and true, easy to do, and always get a rave review from friends and family.
Joan Hamburg’s Ritz Cracker Stuffing
Joan Hamburg is a host on NY’s WOR radio. Her recipe is simple and tastes amazing.
Serves 8 to 10
1/2 cup vegetable oil or chicken fat
5 medium-large yellow onions (not Spanish),
cut in 1/4-inch dice (about 7 cups diced onion)
1 (1 pound) box (4 sleeves) Ritz crackers,
crumbled as per directions below
3 outside ribs celery, cut in 1/4-inch dice
(about 1 1/2 cups diced celery)
2 eggs
1/4 teaspoons freshly ground pepper
1 (14 ounce) can chicken broth (about 1 1/3 cups)
4 tablespoons butter (1/2 stick)
In a large skillet, over medium-high heat, warm the chicken fat or oil then fry the onions, stirring frequently, until they are very brown, at least 20 minutes. Turn the heat down to medium after the onions have wilted and become golden.
Meanwhile, crush the Ritz crackers in your hands so the largest pieces are no bigger than a nickel.
In a large mixing bowl, combine the browned onions, the crushed crackers, and the diced celery. Toss well.
In a small bowl, beat the eggs to mix well, then beat in the pepper and 1/2 cup of the chicken broth. Pour the mixture over the cracker mixture and mix very well again.
Pack stuffing into a 2-quart casserole or souffle dish – not too tightly.
Bake in a preheated 350 degree F oven for 1 1/2 hours.
If baking along with a turkey, baste three times, every 20 minutes, with turkey drippings and juices. If baking without a bird, melt the butter in the remaining chicken broth and baste with that mixture. When done, the top and edges should be very crispy.
Cauliflower Popcorn from Kosher by Design Entertains by Susie Fishbein
This is one of favorites. Even my kids eat it. I like to cook the cauliflower longer than the recipe calls for. It should be a rich, caramelized color, almost burnt looking in appearance. If the cauliflower is still a redish orange hue, cook it longer.
2 heads cauliflower, cut head into medium sized florets and discard stems
1 teaspoon salt
2 tsp sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp paprika
1/4 – 1/2 tsp tumeric
6 – 8 Tablespoons olive oil
1. Preheat oven to 450
2. Line a jelly roll pan or baking sheet with parchment paper
3. in a large bowl, combine the salt, sugar, spices and oil. Add cauliflower florets and toss to evenly coat.
4. Place in a single layer on the prepared sheet
Roast uncovered for 30-35 minutes until the largest piece can be pierced with a fork. If the tops are starting to get too brown, toss the cauliflower during the baking process. I usually cook for 45 to 50 minutes. Just keep checking to make sure cauliflower doesn’t burn.
Pumpkin-Cranberry Muffins
Kosher by Design Short on Time by Susie Fishbein
These muffins are moist and delicious. They are also quick and easy to bake.
3 cups bread flour or all purpose flour
3 cups sugar
1 1/2 tsps ground cinnamon
1/2 tsp baking powder
1 tsp baking soda
1 (15 ounce) can pumpkin (NOT pumpkin pie filling)
1 cup canola oil
3 large eggs
1/2 cup sweetened cranberries such as Craisins
shelled pumpkin seeds
Preheat oven to 350 degrees F. Line 3 (6-cup) muffin tins with muffin liners on a parchment lined cookie sheet. Set aside.
In the bowl of an electric stand mixer, mix flour, sugar, cinnamon, baking powder and baking soda.
Add the pumpkin, oil, eggs and cranberries. Mix on medium speed for 2 minutes.
Pour the batter into the prepared muffin tins. Each cup should be filled two-thirds of the way. Top each muffin with a few pumpkin seeds.
Bake, uncovered 40-45 minutes, or until a toothpick inserted into the center of one of the muffins comes out dry. Serve hot or at room temperature.
I’m also going to try a few recipes from our HHM members. Sarah’s Pumpkin Bars and Roasted Sweet Potatoes both look amazing. I think they will be an excellent addition to my menu. I also think my family will flip over Bunny’s Autumn Pumpkin Cheese Ball submitted by theparishouse. I will keep you posted and let you know how it all turns out.
HAPPY THANKSGIVING!