Lexington, KY - The tradition of preparing a memorable Thanksgiving meal can be daunting, to say the least. And Martha Stewart Magazine's annual Thanksgiving issue, offering step-by-step instructions for origami apple centerpieces, turkey confit appetizers and pumpkin soufflÈ, can be downright depressing. Who has time to fold the paper for apple origami, let alone fold in the whipped egg whites for the soufflÈ? Where's the balance between ordering dinner side dishes from QVC and the turkey confit?
Each year I share with readers of my blog my Thanksgiving Day menu. In recent years, it has become a top-ranked page as thousands of people search for ideas and suggestions to make their Thanksgiving meal a memorable one. After a few years of turkey dinners under my belt, I have nearly mastered the balance of making a festive meal without falling into a sleep deprived, comatose state at the end of the day.
The vital component to preparing any great feast is planning ahead. With pen and paper ready, gather all available cookbooks and family recipes to create a menu. If guests are coming, ask what they would most enjoy contributing to the meal. Otherwise, ask if they would bring a bottle of wine or a bag of gourmet coffee grounds to the meal.
Often hors'd oeuvres and drinks are an afterthought to the Thanksgiving meal. Including a nice simmering cider, sparkling wine, warm soup or vegetable tray to the menu is not only a thoughtful addition but a welcomed one.
Now that the menu has been set, begin breaking down every step needed to accomplish each task. It is amazing how much of the preparation can be done days, if not weeks ahead of time. Take for example the green bean casserole. Green beans can be washed and cut a couple of days in advance and kept in the refrigerator wrapped in a moist paper towel and tucked in a plastic bag. If you are making your own cream of mushroom sauce for the casserole, that too can be made and stored days in advance.
If you can shop for food, chop vegetables, assemble pie crusts, mix sauces and dressings, fold napkins, clean the china, and choose the music prior to that fourth Thursday in November, it simply becomes a matter of assembly and time management.
Surrounded by my own pile of cookbooks, I am still in the midst of planning this year's menu. Although it varies from year to year, the basic components remain true. A couple of appetizers, salad, turkey or ham (sometimes both), potatoes, a couple of veggies, bread, and dessert. I am sharing with you last year's feast, although I encourage you to add your own family favorites to make it a truly memorable Thanksgiving for you and your loved ones.
If baking is just not your forte, don't stress. I will often buy bread for the meal to save time and energy. Those delicious cornbread and biscuits can be ordered at Cracker Barrel by the bakers dozen for just $4.29.
Missy's Pies is already taking holiday orders. The cutoff date for placing your Thanksgiving Day pie is 4 p.m. Monday, Nov. 22. Pecan and Pumpkin are their best sellers this time of year, but they bake over 50 delicious varieties.
Centerpiece Ideas
Send the kids, or venture outdoors yourself to collect long sticks, pinecones and colorful leaves to make a centerpiece table runner with. Add a few apples, small gourds, or mini pumpkins to add even more color, depth and autumn feel.
Core apples and place little tea light candles inside. Set them at each place setting.
Craft stores around town are full of cheap, creative centerpiece ideas this time of year. Buy wooden turkey or pumpkin cut outs and have the kids paint them while you cook. After drying, write guests names on them with a Sharpie and use them as name plates for each place setting. This not only keeps the little ones from running under foot but it helps foster a spirit of hospitality.
Menu
Click on the links below for recipes.
Starters
Tomato & Roasted Red Pepper Soup with Croutons
Spicy Three Cheese Spread with toasted baguettes and vegetable tray
Salad
Apple, Dried Cherry and Walnut Salad with Maple Dressing
Main Dishes
Cranberry Sauce with Cider and Cinnamon
Mashed Potatoes
Desserts
Pumpkin Pie with Homemade Cinnamon Ice Cream
Preparation
Make a couple of days to a week ahead
Tomato Soup (refrigerate and reheat day of)
Cranberry Sauce
Pie Crusts (make dough and cover with saran wrap; roll out and bake day before)
Pie and Tarts (bake day before)
Make the custard base for the ice cream and store in the refrigerator.
Make a Day Ahead
Cheese Spread
Prep Salad (wash and chop vegetables)
Make Salad Dressing
Cut Carrots
Assemble Sweet Potato Casserole and Green Bean Casserole and refrigerate.
Make Cornbread for Stuffing
Chop vegetables for Appetizer Tray
Thanksgiving Day
Prepare Turkey
Assemble Stuffing
Bake Casseroles
Assemble Salad
Toast Baguette Slices
Make Mashed Potatoes
Cook Maple Glazed carrots
Put ice cream custard in the ice cream machine.