KATHY’S HOME & GARDEN TIPS – Thanksgiving tips and shortcuts Part 2

A big meal with many guests coming can be quite intimidating. There are many tips and strategies that can make the day go smoothly and will let you have fun with your guests and not spend the entire day in the kitchen. Most Thanksgiving guests are close friends and family so will be forgiving if there is a hiccup or two! Accept help when offered! Don’t think you are super human.

Take your menu and master list from last week. Make the schedule. Allow enough time for everything to come together. Remember the turkey must rest 20-30 minutes before carving. This time is great for making gravy or reheating side dishes. So many things can be done the day before or early in the morning.

Many Thanksgiving dishes can be prepped ahead of time. For the stuffing, I always do the celery and onion the day before. I prep them in the food processor to get them finely chopped. Sauté in unsalted butter till soft. If you like complete the stuffing prep by adding low salt broth and butter to the bread cubes. Make it a little moister than you think. Sitting all night in the fridge will dry it out a bit. Sprinkle with a little melted butter before heating.

Many vegetables can be prepped the day before also. Trim the beans and Brussel sprouts. If you are roasting the sprouts or other veggies these can also be done the day before to free up oven space on the big day. If you are doing crudité they can be prepped and plated the day before. Make any dips for appetizers, these are often more flavorful when given more time for flavors to meld. Are you doing the awesome green bean casserole? Make the day before in a baking dish. Put on the final onion topping and bake with the stuffing.

Mashed potatoes are a great staple on Thanksgiving. This day is not for dieting! Real cream and butter are a must. Always heat the cream and butter together before adding to the hot potatoes. Use a two-cup glass measuring cup in the microwave. Keep an eye on it! Cream and butter can boil over quickly if heated too much. Never add cold cream and butter, this can make the potatoes gummy not fluffy. These can be made the day before too! Put in a crock pot insert and refrigerate. On Thanksgiving morning, heat on high till piping hot and keep on warm. Add a little warm cream and butter just before serving.

So, try and be calm. I usually don’t declare a specific dinner time. I’ll say it will be “around 4.” Meaning it can be anywhere from 3:45-4:45. Most of your menu on Thanksgiving is forgiving and won’t lose much by sitting a little longer or being reheated. Remember, always have enough liquor on hand. Dinner a little late? Open another bottle of wine!

KATHLEEZ WEAVER-ZECH & DEAN’S TEAM CHICAGO