For the last 18 years we have spent Thanksgiving with my husband’s family in Ohio, so I have not made a Thanksgiving dinner since 1992. And, truth be told, I wouldn’t have been very good at it back then anyway.
To make up for not getting to make this classic meal in November, I make it for Christmas. Despite family protests (they like a set menu, bless their non-adventurous hearts) I’ve tried new things, some of them successful, some not and arrived at what is for us the Definitive Menu. The only thing I vary is the dessert. Lately I’ve been fond of pecan pie, mostly because I can make it ahead and freeze it, then just set out to come to room temp. on the big day.
So if you’re still searching for a reliable gravy, or a class stuffing (with no “weird stuff” in it), or want to make your own crescent rolls this year, I think I can hook you up. We all love all of these dishes but if I had to pick a favorite I would chose the Green Bean Casserole. In this recipe it’s liberated from its condensed-soup origins but, hallelujah, you still get to have the French’s Fried Onions on top! With one exception, these are all Cook’s Illustrated recipes because this is absolutely what Cook’s excels at: classic American food at its very best.
Feel free to pick and chose and I’ve even given you my tried-and-true schedule. All in the spirit of thankfulness. You’re welcome.
The Schedule For Thanksgiving (or Christmas)
Monday of Thanksgiving week (or Dec. 22)
Begin Crescent Rolls
Tuesday (or Dec. 23)
Cut up bread for stuffing and set out to air-dry
Make Cranberries with Cider and Cinnamon
Make Maple Pecan Pie (but don’t use the crust in the recipe; use your own favorite pie crust, preferably all-butter)
Continue Crescent Rolls
Wednesday (or Dec. 24)
12:00 p.m.: Begin Roast Stuffed Crisped-Skin Turkey by putting turkey in brine
Par-bake Crescent Rolls
Make Classic Bread Stuffing for a Crowd
Make Classic Green Bean Casserole
4:30: remove turkey from brine and air-dry (I almost always remember to do this halfway through the Christmas Eve Eucharist)
Begin Best Turkey Gravy (steps 1-3)
Thursday morning (or Dec. 25):
11:00 turkey in oven/might want to take your shower now
12:00: reduce oven temp. to 250 (is it too early to drink? Does it count as drinking alone if you have a 20-lb. fowl nearby?)
Make Holiday Potato Casserole with Garlic, Gouda and Thyme
2:00: flip turkey/put Potato Casserole in oven/continue Gravy steps 4-6
3:30: turkey out of oven (be careful of Bumpus Hounds)/finish baking Crescent Rolls/finish Gravy/put Green Bean Casserole in oven (it’s certainly a civilized time to drink now!)
4:00: carve turkey and EAT!
5:30 put on any tent-like clothing you may have and enjoy your well-earned food coma
Christmas at your house sounds cozy and delicious.
I am going to check out that green bean casserole this year. The potatoes sound good too; I am interested in the use of both russet and Yukon Gold potatoes.
I use a small Benriner mandoline to slice the potatoes for my Potato Gratin Dauphinois. I hope you try it sometime – but not with the green bean casserole (too much heavy cream).
“Too much heavy cream”? I’m sorry, I don’t understand the meaning of that phrase.
If it’s potatoes and cream I will definitely try it Victoria!
Kate, you are too organized! Since I have to work both the day before and the day after T-day, I will adjust the schedule. I will brine turkey Wednesday a.m.; take out Wed. evening (hope that’s not too much brine time). Dry overnight in fridge. The only things I will make before the big day are cranberry sauce and pumpkin cheesecake, although I might buy some turkey necks/legs and make the gravy ahead. I plan to make cloverleaf rolls, mashed pots, stuffing in a crockpot, and some kind of squash dish (a request from a guest). I’m still on the fence about the green bean casserole, but I do need some kind of green veggie.
Regarding drinking: it’s a holiday, so anything after 10:00 a.m. is fair game.
The degree to which I like to make lists is actually a little frightening. In fact, it’s so bad that if I do something that’s not on the list, I have to add it just so I can scratch it off. There, now you know the worst about me. Ok, that and that I feel a little happy when celebrities hit the skids. NOW you know all.
I forgot to say that my non-cooking mom makes the sweet potatoes.
Kate, this is my first thanksgiving cooking for others and this schedule is tremendously helpful. Thanks for the time to shower too. 🙂
Good luck Beth! Just remember: nobody will ask for their money back.
The only green vegetable we have for Thanksgiving is stuffed celery, and sometimes we forget to take that out of the fridge in time for dinner!
I’m thinking of trying a new sweet potato recipe this year but DH says “what’s wrong with the old one?” so I don’t know
Fitzie
That is so funny Fitzie because the on-going joke in our family revolves around the things we forgot to serve at Thanksgiving/Christmas dinner. Often it was the relish tray but one Dec. 26th we went to heat something up in the microwave and there were the sweet potatoes!
Ooh–I love that pecan pie recipe. I like to do a mix of pecans and walnuts, to get a good mix. 😉
Kate,
I have been remiss in posting a comment. I look at your site weekly, and really love the recipes. I am inspired, and have tried several of the french dishes. Great! I am testing out your turkey brine this week.
Djana, thanks so much for reading! How did the turkey turn out? A cooking friend of mine tried a new technique where you ice the breast, so it cooks slower. She said she likes it better than brining so I may try it. Some day. As you can see, I’ve got a pretty good system down!