JDubs
different, not less
Member since 7/09 13160 total posts
Name:
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Re: Thanksgiving 101 - help me please!
i know how you feel, this is my first thanksgiving cooking too! i bought those reynolds oven bags, and plan to cook my turkey in there, the recipe that comes with it seems pretty easy. for sides, you can always make stove top stuffing and quick mashed potatoes, if you are worried about how things are going to come out. good luck!!
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heathergirl
Cocktail Time!
Member since 10/08 4978 total posts
Name:
American mouth
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Re: Thanksgiving 101 - help me please!
I jusrt watched Barefoot Contessa and she did a make-ahead T-day dinner that seemed really easy!
She roasted a turkey breast instead of a whole bird, about 2 hours before dinner.
She made a celery root and apple puree the day before, reheated 15 minutes before dinner w/apple cider to loosen it up.
She made a stuffing w/toasted breads cubes and pan drippings w/herbs, 30 minutes before dinner.
She also had roasted green beans, I think. Those are very easy to make.
She made it look incredibly easy.
I would definitely recommend a turkey breast if it isn't gonna be a huge crowd. Then, plan on 1 stuffing (meatless preferably, if there are vegetarians), 1 potato, 1 sweet potato and 2 veggies. I think that is PLENTY and very managable for a first T-day 
ETA:
Vegetarian Stuffing
(1 pound) loaf day-old bread, torn into small pieces
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can vegetable broth
2 tablespoons water
1 teaspoon poultry seasoning
salt to taste
ground black pepper to taste
1/2 cup wild rice, cooked (optional)
1/4 cup dried cranberries (optional)
1/2 cup fresh mushrooms (optional)
1/2 cup chopped pecans (optional)
1/4 cup cubed apples (optional)
Directions
1.Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Press into 9x9 baking pan and bake for 1 hour at 350.
The Best Mashed Potatoes
5 pounds Yukon Gold potatoes
1/2 cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 1/2 cups cream cheese
1/2 medium head garlic, peeled and minced
1 pinch salt and pepper to taste
1.Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
2.Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
Sweet Potato Casserole
1 (40 ounce) can cut sweet potatoes, undrained
1 cup white sugar
2 eggs
1/3 cup butter
1/3 cup milk
1 teaspoon vanilla extract
1 cup packed brown sugar
1 cup chopped pecans
1/3 cup all-purpose flour
1/3 cup butter, melted
1.Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
2.Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
3.In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
4.In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
5.Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.
Bacon and Green Bean Bundles
3 (14.5 ounce) cans whole green beans, drained
1 pound bacon, cut in half
1/2 cup butter, melted
1 cup brown sugar
1 teaspoon garlic salt
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2.Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon.
3.Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt.
4.Cover with foil and bake for 45 minutes.
Zucchini Medley
1 medium summer squash, halved and sliced
1 medium zucchini, halved and sliced
4 bacon strips, diced
3/4 cup chopped onion
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 1/2 cups peeled, seeded, and diced tomato
1.Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings.
2.In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.
Message edited 11/18/2010 5:00:59 PM.
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). I'm usually just responsible for the creamed pearl onions, not the whole damn meal. 
