I offer this "diary" for those of you who want to know more about the timing of dinners like this- timing is what makes it all go smoothly along with a good menu that doesn't stretch you too far. I make a "plan" in the morning. First I figure the roasting time of the turkey, then cooking time of everything else and I follow that "plan". I always make the dessert first and get it out of the way.
It was a grand day of cooking. Thanksgiving dinner is the easiest of easiest to cook and I got a lot of time to relax and enjoy the day. Dinner was to be at 4pm. I made the cranberry sauce on Tuesday and a nice liver pate with green peppercorns and cognac on Wednesday.
First up (Thursday 9am) was making a spicy pumpkin pie- I used my Grandmother's pie crust recipe which rolled out perfectly- and put the pie in the oven. In a dutch oven I put homemade broth/stock from the freezer along with a whole onion, celery, bay leaf to simmer for gravy later. Next came the dressing (roasting pan). I had torn bread (sturdy baguettes) into a big stainless bowl two days before (with a clean dishtowel over it) so it would get nice and stale. I added browned Italian sausage, onion, garlic, lots of fresh sage, ground up mushrooms, Provence olives, celery, butter, a bit of broth, s & p, some half and half. Then I prepared my DH "must make" green bean casserole but with homemade sauce, not canned soup. Those two dishes were ready to bake later. Then Ms. Turkey got her treatment- onion, sage stuffed inside, a can of chicken broth poured in the pan, lots of chopped garlic in butter over the top, pepper, salt. Since the turkey was smallish (13.4 lbs) it didn't go in the 325 degree oven until 12:45 pm. At 2 pm in went the dressing to join the turkey which I basted (the turkey) every hour. At 3 pm in went the green bean casserole. Then I peeled potatoes and got them on the stove. Meanwhile I started the gravy: I melted some butter, poured in (degreased) drippings from a previous turkey, whisked in flour, cooked it for a few minutes and started adding my homemade broth/stock until I had the right consistency. I added thyme, pepper, a bit of salt. Potatoes were ready to mash at 3:30. I added lots of butter, garlic, chopped onions, sour cream s & p. The turkey pop-up thing told me at 2:30 pm that Ms Turkey was done but I knew better- no way. I had a disfunctional pop-up thing. I decided to leave her in until 3:30 then I took her out and tented with foil.
Then it all came out of the oven. Meanwhile, guests were enjoying the pate and crackers and sipping champagne. Everything turned out great- the dressing had a good crunchy top but was soft inside, the turkey seemed perfectly roasted- juicy with a lovely crunchy garlicky skin, green bean casserole perfect, mashed potatoes just a little lumpy like we love them, a good batch of gravy, cranberries were the perfect foil for it all. The pumpkin pie was terrific- I whipped up some cream to top it. We had a lovely Pinot with dinner. We were all stuffed.
Throughout the day I had plenty of time to relax, call family, etc. No sweat, no stress to this dinner at all.
And the best thing is LOTS of leftovers!
It was a grand day of cooking. Thanksgiving dinner is the easiest of easiest to cook and I got a lot of time to relax and enjoy the day. Dinner was to be at 4pm. I made the cranberry sauce on Tuesday and a nice liver pate with green peppercorns and cognac on Wednesday.
First up (Thursday 9am) was making a spicy pumpkin pie- I used my Grandmother's pie crust recipe which rolled out perfectly- and put the pie in the oven. In a dutch oven I put homemade broth/stock from the freezer along with a whole onion, celery, bay leaf to simmer for gravy later. Next came the dressing (roasting pan). I had torn bread (sturdy baguettes) into a big stainless bowl two days before (with a clean dishtowel over it) so it would get nice and stale. I added browned Italian sausage, onion, garlic, lots of fresh sage, ground up mushrooms, Provence olives, celery, butter, a bit of broth, s & p, some half and half. Then I prepared my DH "must make" green bean casserole but with homemade sauce, not canned soup. Those two dishes were ready to bake later. Then Ms. Turkey got her treatment- onion, sage stuffed inside, a can of chicken broth poured in the pan, lots of chopped garlic in butter over the top, pepper, salt. Since the turkey was smallish (13.4 lbs) it didn't go in the 325 degree oven until 12:45 pm. At 2 pm in went the dressing to join the turkey which I basted (the turkey) every hour. At 3 pm in went the green bean casserole. Then I peeled potatoes and got them on the stove. Meanwhile I started the gravy: I melted some butter, poured in (degreased) drippings from a previous turkey, whisked in flour, cooked it for a few minutes and started adding my homemade broth/stock until I had the right consistency. I added thyme, pepper, a bit of salt. Potatoes were ready to mash at 3:30. I added lots of butter, garlic, chopped onions, sour cream s & p. The turkey pop-up thing told me at 2:30 pm that Ms Turkey was done but I knew better- no way. I had a disfunctional pop-up thing. I decided to leave her in until 3:30 then I took her out and tented with foil.
Then it all came out of the oven. Meanwhile, guests were enjoying the pate and crackers and sipping champagne. Everything turned out great- the dressing had a good crunchy top but was soft inside, the turkey seemed perfectly roasted- juicy with a lovely crunchy garlicky skin, green bean casserole perfect, mashed potatoes just a little lumpy like we love them, a good batch of gravy, cranberries were the perfect foil for it all. The pumpkin pie was terrific- I whipped up some cream to top it. We had a lovely Pinot with dinner. We were all stuffed.
Throughout the day I had plenty of time to relax, call family, etc. No sweat, no stress to this dinner at all.
And the best thing is LOTS of leftovers!