Thanksgiving Tips

Happy Thanksgiving Sisters!

This year for Thanksgiving we are going to my brother and sister-in-law's home in Draper, so I will not be making dinner.  My job is to prepare and bring the yams and stuffing--that's all.  I know I've belabored the excuse of having my kitchen torn apart with remodeling for so long that you probably don't even believe me anymore, but I really am doing most of my cooking in my electric skillet, and am without the benefit of a full-sized oven, adequate refrigeration, or even counter space to host Thanksgiving--or Christmas for that matter.  I did take some nice photos while making our dinner last year, so for this week's post I decided to share some of my favorite Thanksgiving Tips.  I hope you enjoy them.  It was fun putting this together and to dream about that hopefully not-too-distant day when I have a kitchen again!

8 Thanksgiving Tips

TIP 1:  Buy old bread for your stuffing.  Several days before Thanksgiving, I go to one of our local stores or bakeries and buy bread for my stuffing.  I save money by buying the discounted old bread, because that's how I want it anyway.  I don't want commercially made bread for this, but the store's own bakery bread or rolls. Just plain white bread--not whole grain.  Then I take it home and lay it out to dry on clean, white dish towels or paper towels.  Cover to keep clean, but with towels, not plastic wrap.  You want it to dry out.  Leave it out a couple of days.  (Note, if you bought rolls or buns, slice them first).  Depending on how much you will need, this may take up your whole table.

Kids love to help break up the bread.  When it's nice and crisp, have everyone wash up, give them each their own big bowl and a pile of slices, and sit down to watch a holiday movie together.  When it's all broken up, cover the bowl with a towel until you're ready to finish making it.

For those of you who would like further direction for the stuffing, write me at jamjo@comcast.net and I'll send you a recipe of sorts I put together last year.

Because some members of our family like their stuffing cooked inside the turkey and some do not, I always make some of each. I personally like turkey stuffing way better than the stuffing just cooked in a casserole, so it's worth it to me to take the necessary precautions, preparation, and extra cooking time to cook some of the stuffing inside my turkey.

Close the turkey skin over the stuffing with those little metal skewers, or whatever way you feel is best.  Just don't leave it open like shown above--close the skin back over it or it will dry out.  Make sure your turkey is very clean and dried out completely before the stuffing goes in.

This may not look delicious to you, but it's my favorite part of Thanksgiving--one bite makes all the work worthwhile.  And here's the stuffing baked in a casserole dish.  It's great, but not as great as the stuffing cooked inside Mr. Turkey!

TIP 2:  Make your pies with Libby's Pumpkin.  Sure, it's a matter of opinion, like everything else.  But I have tried other brands and I have also eaten pie made with pumpkin that is not commercially prepared, and all I can say is that I have never tasted a pie someone made from scratch from an actual pumpkin that I enjoyed.  Far be it from me to criticize those who process their own pumpkin for pies--I'm sure if it's done right it could be awesome.  But at the risk of offending those who make pumpkin pie this way, I've never been lucky enough to try one that didn't have a weird, stringy texture.  It's so easy to mix up delicious pumpkin pie filling by simply following the recipe on the can, which makes 2 big pies.  Maybe you aren't comfortable making homemade crust, but even store-bought crusts made with Libby's pumpkin are so much better than frozen or bakery, at least to me.  And don't forget the whipped cream!

Note:  For my easy pie crust recipe, go HERE.

TIP 3:  Select your yams carefully.  I know, it's a tradition for lots of folks to top their yams with mini marshmallows, but lots of folks also think they dislike yams because this is the only way they've ever had them.  It's all about tradition, and if everyone in your family loves the yam/marshmallow way, for heaven's sake--don't change!  But if you'd like to try a new way, this is how my grandma and mom taught me, and it's just baked yams, cooled and sliced, butter, salt, and brown sugar.

First, look for yams that are small to medium sized and oval shaped, not long, skinny, or huge.  They should be pinkish-orange in shade, not yellowish.  These are pretty nice, but last year's selection wasn't as good as sometimes, and there are blemishes.  But these are the perfect shape and size.

Put a cookie sheet or foil on the rack below when you bake them, or they will drip syrup on your oven.  Bake at at least 400 degrees until easily pierced with a toothpick.  Cool completely before peeling and slicing (I would bake these the night before and cool in fridge).

Now slice into a big casserole, sprinkle with salt, and put a chunk of butter on each piece.  Sprinkle on lots of brown sugar. 

Cover and place in fridge until ready to cook.  Then bake without covering at 350 to 375 for about an hour until bubbly and a bit crispy.

Along with the stuffing, these yams are my favorite part of the meal. I'm getting hungry just looking at this picture.

TIP 4:  Make a nice relish tray.  Does anyone else's family have the tradition of filling celery with processed cheese spread?  I don't know how this started, but we've always done it.  In fact, we have a joke about this because my sister claims it's the only thing I trusted her to make for Thanksgiving dinner for years after she grew up and left home.  Now that she owns and runs her own grocery store and cafe, I feel ashamed for ever doubting her culinary skill (plus, she never lets me forget it!)  Anyway, a pretty relish tray really brightens up the table and chilled, crunchy pickles and veggies taste good with all the rich, hot food.

Besides, when else could I show off my great mid-century revolving relish dish in festive orange with gold sparkles?

TIP 5:  Make your turkey gravy nearly fat free.  Believe me, this isn't about cutting calories and making your meal more healthy--it's Thanksgiving for heaven's sake!  But contrary to popular opinion, the ingredients in this meal--lean protein, vegetables, etc.,--aren't inherently bad for you.  However,  if you carelessly make up your gravy with all that turkey fat, not only are you needlessly adding unwanted fat grams to your meal, the gravy will taste greasy and heavy and so will the meat and potatoes you spoon it over.

So how do you separate the fat from the broth?  With this handy-dandy gravy separator!  It has a special spout (hard to see in this photo) which lets you pour what's on the bottom first.  See the clear liquid on the bottom?  That's the flavorful, rich broth.  The cloudy stuff on top is the fat, already starting to thicken.  This will be thrown away.  Look for the gravy separator in any kitchen store.

I've had this for years.  You just pour in the juices from the turkey, let it sit about five minutes, then when you pour it into the pan to make your gravy, you can see where the broth ends and the fat begins.  If you want to make lots of gravy (and who doesn't?) consider extending it at this point with canned broth, turkey gravy seasoning packets, or whatever you'd like, and with the juice from the turkey it will still retain that homemade flavor that everyone loves.  Here's what it looks like before you start thickening it.  See that nice brown color?

By the way, when you drain your potatoes, save some of the potato water to use in your gravy if you need additional liquid.

 Note:  For instructions on how to make gravy, go HERE.

TIP 6:  Make homemade rolls and take them hot out of the oven just in time for dinner.

OK, I'm just kidding about this one!  Sort of.  Honestly, oven space is dear on Thanksgiving day, so don't stress out about where your rolls come from.  However, it is nice to have them hot, so remember to reheat them in a pan covered with foil after everything is out of the oven.  By the time people are gathered around the table and the blessing is said, they'll be warmed and ready.

Note:  For how to make my Thanksgiving Rolls, go HERE. 

TIP 7:  Wear your cute Turkey apron (thanks Dani!) and enlist a big, strong man to help you with last minute details.  This one is particularly good at turkey carving, setting up tables, clean-up, and just about everything in between.  Sorry, he's already taken.

TIP 8:  Whatever you eat and whoever you choose to eat it with, take time to be thankful and enjoy the day and the people you love.  For us it's a different crowd every year, but we always have a great time, and I'm sure you all do too.  See you next week!