My sister asked about this post, and when I couldn't find it I realized I'd written it for the Co-op blog I contributed to for five years (from inception until we quit). Our last post was in 2015, but since the internet is forever you can still read our posts - mine under the byline Sadge - at the Simple Green Frugal Co-op.
So, from November 2010: I'm the oldest of five children, so learned early how to cook for a
crowd (in fact, I had to learn to cook all over again, for one, when I
moved out on my own). Although there are just the two of us now,
Thanksgiving Dinner at my house is usually for at least six, and
sometimes even more. Over time, I've developed a timetable schedule that
lets me get everything ready and on the table at once, with a minimum
of stress. The menu doesn't vary much - we pretty much stick with
tradition for this meal.
Things get started the weekend before
Thanksgiving. The turkey needs to be out of the freezer and into the
refrigerator by Saturday to thaw - it will take at least 3-4 days. I use
my timetable as a reminder when making out my shopping list that day
too (should you wish to refer to mine, clicking on the picture below
should bring it up in a more-legible size).
By Tuesday, the
turkey has thawed enough that I can get the giblet bag and neck out
(when my sister first cooked TG dinner for the family, she didn't
realize that those extras were inside. Mom discovered them, cooked
inside, when she went to carve the bird) to use for making stock for
gravy and moistening the stuffing. I submerge the bird in a bucket of
brine, in the refrigerator, until Wednesday, and then let it air-dry,
also refrigerated until time to get it into the oven on Thursday.
With
the brining bucket out of the refrigerator Wednesday, I can start
getting some of the other items prepped and in. I'd rather cook from
scratch instead of out of cans when possible. Although the timetable
says pumpkin, I prefer either a pink banana or butternut squash for my
pie. Any of them will work, but where pumpkin pie can have a greenish
cast to it, Pink Banana Squash Pie tastes the same but with a nice brown color
instead. Whole sweet potatoes cook at the same time, later to be peeled
and sliced into a casserole dish. Bread for the dressing, either Cornbread or One-Hour French Bread,
is baked, cut into cubes, and left out on the counter overnight to dry.
I use the "day before" list pretty much in order for the most efficient
use of my oven.
The "Make" list, I might leave until my sister
arrives. I always have a "guest apron" or two available, and we enjoy
the chance to talk, wait for the local radio station to play Alice's
Restaurant, maybe drink a toast to the harvest, and work together
preparing the dishes we've had for Thanksgiving since we were children.
For
"The Day" I have two sets of serving times in the left margin. If my
husband has the day off work, we can eat in the afternoon; if he's
working (Nevada casinos are 24/7, so getting the day off is never a
certainty), TG dinner becomes an evening meal. Since there is only
enough room in my oven for the turkey, everything else goes in when the
turkey comes out. The side dishes cook while the turkey rests; gravy is
stirred and potatoes mashed; husband carves while everyone else gets
their choice of beverage. Then everyone helps get the meal on the table.
And then we all sit down together. I hope you and your families are
similarly blessed this holiday season.
Nice to see a post from you Sadge. Does this mean you will continue posting here? I hope so. I found your blog after you left :( But read it through from the beginning and really enjoyed it. Hope you and your family had a wonderful Thanksgiving this year.
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