The gobble gobble game plan

Well, the big day is almost here, and after browsing recipes, making lists and juggling logistics, we’ve landed on a game plan for Thanksgiving Day 2011. Can I get a gobble, gobble?

As any good Thanksgiving-er knows, the menu is the key to the day. We went back and forth between tried-and-true tradition (there are some things I just can’t go without) and never-before-made recipes (because variety is the spice of life, right?), and I think we’ve reached a happy medium. Check it out:

The hor d’oeuvres:
• Mini brie and apple quiche: This recipe is from the New York Times article I linked to last week, and the photo was just too pretty to pass up (not to mention they sound yummy beyond words). And the brie and egg will be a good dose of protein before all the carbo-noshing later in the day.

• Party mix: Think Chex Mix but way better. Every kitchen needs some snacky food on the big day.

The meal:
• Turkey: We’re following a recipe by Food Network guru Alton Brown (or grown-up Spencer, as we so lovingly call him) that we’ve heard raves about from friends and strangers alike. It calls for apples, onions, rosemary and sage, a few ingredients we’ve never used before (finally a reason to buy candied ginger!) and eight to 16 hours of brining. We figure it’s a go-big-or-go-home kind of year.

• Sage and apple dressing: I’m a Stove Top fan through and through, but we’re going homemade this time around. The recipe we’re basing our dish off of is pretty basic (this is my first time out of the gate, after all), but we’re planning to use sourdough bread and Granny Smith apples for a little extra pizzazz.

• Green bean casserole: Yes, we’re talking Campbell’s mushroom soup, French-style green beans (no chunky beans, please) and French’s fried onions all mixed together in an irresistibly delicious dish that no holiday table is complete without. (My mother-in-law recently informed me that the original green bean casserole recipe is celebrating its 50th anniversary this year. So how about we all raise a fork to a half-century of green-beany deliciousness? Woot!)

• Smokey sweet potato soufflé: This recipe is from Food Network chef Claire Robinson, host of 5-Ingredient Fix. We decided to try it out for a couple of reasons. First, as the show’s name suggests, the recipe uses only five ingredients. Easy peasy. And second, Jared is a mondo fan of all things spicy and chipotle-related, so the surprise kick from the chipotle in adobo had his tummy in love at first sight.

• Cranberry chutney: This is another one of the New York Times recipes, and I’m so excited to give it a go. It’s incredibly basic — fresh cranberries, sugar and orange zest — but the preparation is what caught my eye. There’s zero cooking involved; you just stick the ingredients in a standing mixer with the paddle attachment and run the gadget on low for at least an hour until the cranberries are macerated to bits.

• Canned cranberry sauce (placed on a plate with the can’s shape visibly intact): Sure, I’m jazzed about the fresh cranberry chutney, but Thanksgiving isn’t Thanksgiving without that canned sauce. There’s always room for more; cranberry sauce is like love that way.

• Mashed potatoes: Another classic must-have. Potatoes, butter, milk, salt, pepper. Do you really need anything else?

• Noodles and broth (in lieu of gravy): We’re going homemade this year! Woo hoo! This is total no-man’s land for me, but my mother-in-law used to go the homemade route for all her noodle usage years ago, so hopefully between the two of us, we can whip up something good.

• Rolls: In case someone’s jonesing for some more starch. Bahaha.

The dessert:
• Pumpkin pie: No frills here. Just the classic dessert we all know and love. Plums aren’t in season, so my torte is a no-go, but pumpkin never disappoints.

Now with the menu set and the groceries bought, we’re all geared up for a cooking extravaganza. But before we get started, here are a few tips to keep in mind:

1. Plan ahead: This applies to the menu and list-making for sure, but don’t forget to think about cooking times and oven space. Some dishes (i.e. the turkey) need to be started at least a day in advance (three to four days if there’s thawing action to be done). And unless you’re rocking the double or triple ovens at your casa, oven traffic can get pretty sticky on the big day. Pies can be made the day before, as well as some hor d’oeuvres, which certainly helps. Take a gander at your menu, and make sure you know what’s going where and when. And then make sure it’s doable.

2. Delegate: The quickest way to lower the holiday stress level is to let other folks in on the action. Whether it’s the hubs/boyfriend, wife/girlfriend, kids, friends or parents, there’s usually no shortage of extra hands (or shortage of extra jobs) on Thanksgiving. You might fancy yourself Superman/Superwoman, but don’t despair; asking for help doesn’t mean you lose the cape.

3. Make a day of it: The crazy thing about Thanksgiving is that you spend hours, maybe even days, cooking for a meal that takes no more than an hour to consume. Believe it or not, the holiday is about a lot more than the eats. Enjoy the parade, enjoy the cooking, enjoy the eating and enjoy the football (or Christmas movies, if you’re like my mom, my sister and me). Enjoy each other, you silly love bugs.

So do you have your menu planned and cupboards stocked yet? When do you get started with the preparation? Any favorite traditions you look forward to each year? And how about those canned cranberries?

Let the cooking commence!

XO,
Katrina