The traditional Thanksgiving meal can be a real challenge for home cooks. The number of divergent dishes can be staggering, especially when every guest wants his or her personal favorites included in the feast. The traditional menu provides a delectable spread, and a groaning board of last-minute kitchen chores. My late sister-in-law Sue Young always claimed that the menu was created by someone who never had to cook it.
Working yourself to the bone may be a proud Puritan tradition, but hosting the holiday is much more fun if everyone contributes. In these tough economic times, it makes good sense to divide up the work as well as the expense.
Whether made by the host or a guest, making several dishes ahead of turkey day can help to make the meal more cook friendly.
Here are five dishes that can be made in advance and tucked into the fridge.
Pureed Carrot Soup with Ginger and Lime
Starting the feast with a small portion of soup brings everyone to the table for a few minutes of calm togetherness. To prepare in advance, cool the soup and store airtight in the refrigerator for up to 3 days ahead. Reheat on medium or heat in a slow cooker allowing plenty of time for it to thoroughly heat. Taste before serving; adjust seasoning if needed.
Yield: 8 (1-cup) servings
INGREDIENTS
4 leeks, trimmed, white portion only
3 tablespoons olive oil
2 pounds carrots, trimmed, peeled, cut in 2-inch pieces
1/4 cup Arborio rice
6 cups chicken broth, plus more if needed
1 tablespoon minced crystallized ginger; see cook’s notes
Salt and ground pepper to taste
1/4 cup freshly squeezed lime juice
For garnish: 2 tablespoons sour cream or creme fraiche
For garnish: 2 tablespoons lime zest
For garnish: 1 tablespoon minced crystallized ginger
Cook’s notes: Crystallized ginger, sometimes labeled candied ginger, has been cooked in sugar syrup and rolled in coarse sugar. It’s sold in some supermarkets, often in the Asian specialty section. It’s also sold at Trader Joe’s.
DIRECTIONS
1. Slice leeks lengthwise and place flat side of leeks on cutting board. Cut into thin slices. Toss in cold water to remove any dirt. Drain well.
2. In large pot or Dutch oven, heat oil over medium-high heat. Add leeks and cook until softened, about 2 minutes (do not brown). Add carrots, rice and broth. Bring to boil on high heat. Reduce heat and simmer 40 minutes. Add ginger. Cook 10 minutes.
3. Puree mixture in batches in food processor fitted with metal blade or use an immersion blender to puree mixture. Return to pot and season with salt and pepper. Stir in lime juice. If soup is too thick, add more broth until desired consistency is reached. Heat until simmering.
4. Ladle into bowls or cups and add a dollop of sour cream and a sprinkling of lime zest and crystallized ginger.
Source: “Thanksgiving Dinner” by Anthony Dias Blue and Kathryn K. Blue (Harper Collins, out of print)
Wild Rice, Apple and Dried Cranberry Dressing
Wild rice shows off a nutty earthiness and has an appealing chewy texture. It’s delicious in the make-ahead stuffing that teams it with apple, dried bread cubes, and dried cranberries.
For advance preparation, the wild rice can be cooked 2 days ahead and cooled on a sheet pan, transferred to a covered container and chilled. Bread cubes can be prepared up to 2 days in advance. To save time, instead of drying bread cubes in oven, they can be spread in shallow baking pan and dried, uncovered, at room temperature, for 1 day. Dressing can be assembled (without drizzling with broth and melted butter) but not baked, 1 day ahead and cooled, covered and refrigerated. Bring to room temperature before proceeding with step 4.
Yield: 8-10 servings
INGREDIENTS
4 cups water
1 cup wild rice
1 1/2 teaspoons salt, divided use
1/2 pound crusty white bread, cut into 1/2-inch cubes (about 6 cups), see cook’s notes
1/2 cup (1 stick) unsalted butter, plus 2 tablespoons melted unsalted butter, plus butter for greasing pan, divided use
2 cups diced yellow onion
2 cups diced celery
2 cups cored, diced, unpeeled green apple, such as Granny Smith
1/4 cup finely chopped fresh marjoram OR 1/2 teaspoon dried
1/2 teaspoon black pepper
1 cup dried cranberries
1 cup chicken broth
Cook’s notes: Any crusty bread can do the trick. I use half of a one pound loaf of La Brea French bread.
DIRECTIONS
1. Bring water to boil in heavy 2-quart saucepan. Add rice and 1/2 teaspoon salt. Reduce heat to low and cook, uncovered until tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in sieve and spread out on rimmed baking sheet to cool completely.
2. Meanwhile, place oven rack in upper third of oven; preheat to 350 degrees. Spread bread on rimmed baking sheet and bake in upper third of oven until dry, about 20 minutes.
3. Melt 1 stick butter in large deep skillet over medium heat. Add onion and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add apple and cook, stirring occasionally, until apple is tender-crisp, about 5 minutes. Stir in marjoram, pepper and remaining teaspoon salt. Cook, stirring, 2 minutes. Transfer to large bowl; toss with cooled rice, bread cubes and cranberries.
4. Increase oven to 450 degrees. Grease shallow 3-quart baking dish (9-by-13-inch will work) with butter. Place stuffing mixture in prepared pan. Drizzle with turkey or chicken broth and melted butter. Bake, tightly covered with aluminum foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more. Fast glamour: Garnish with fresh herbs and orange slices.
Cranberry Chutney
This sweet-sour concoction is a delicious relish to serve on Thanksgiving, and it is a scrumptious accompaniment with leftover turkey. It can be prepared up to 1 week in advance, cooled and then refrigerated well sealed.
Yield: About 2 cups
INGREDIENTS
5 medium shallots or 3 large, finely chopped, about 1 cup
1 1/2 tablespoons vegetable oil
One 12-ounce bag (3 cups) fresh or frozen cranberries
Optional: 1/2 teaspoon dried red pepper flakes
2/3 cup sugar
1/4 cup cider vinegar
1 teaspoon minced garlic
1 1/2 teaspoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
DIRECTIONS
1. Cook shallots in oil in a 3-quart heavy saucepan over medium heat, stirring occasionally, until softened, 5 to 6 minutes. Stir in remaining ingredients (dried red chili flakes are optional). Simmer, stirring occasionally, until half of cranberries burst, about 10 minutes. Cool; taste and add more salt and/or pepper if desired. Refrigerate well sealed. Serve with turkey, or use as a topping over Brie or goat cheese, spreading cheese on crisp toasted baguette slices and spooning chutney on top.
Le Bernardin Salmon Rillettes
Salmon rillettes have been welcoming guests at the award-winning Le Bernardin restaurant for many years. This delicious appetizer can be prepared up to 2 days in advance (without the chives) and refrigerated. It is important that the salmon is cold when it is mixed with the mayonnaise. The sliced baguette can be toasted a day in advance.
Yield: 6 to 8 servings
INGREDIENTS
2 cups dry white wine
1 tablespoon minced shallot
1 pound fresh salmon fillet, skinned, pin bones removed, cut into 1-inch pieces
3 ounces smoked salmon, skinned and pin bones removed, chopped
1/2 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh chives
Fine sea salt and freshly ground white pepper
For serving: toasted baguette slices
DIRECTIONS
1. Line a plate with paper towels. In a shallow pan, bring the wine, shallot, and 2 cups of water to a boil on high heat. Reduce it to a simmer and add the fresh salmon. Gently poach the salmon until it is barely opaque, for 2 to 3 minutes. Remove salmon with a slotted spoon and drain on paper-lined plate. Drain the shallot in a small sieve and discard cooking liquid. Place salmon and shallot in a bowl and refrigerate until it is cold.
2. Once the poached salmon and shallot are cool, add with smoked salmon, then the mayonnaise and lemon juice, starting with about 1/4 cup mayonnaise and adding the lemon juice sparingly. Adjust the levels of mayonnaise and lemon juice to taste as you go. Add the chives and gently mix — do not overmix or mix too hard.
3. Season to taste with salt and white pepper. Serve cold with toasted baguette slices
Source: “Seafood Simple” by Eric Ripert
All-in-One Holiday Bundt Cake
This festive Bundt cake sings a Thanksgiving tune. A just-right mix of spices pair deliciously with fresh cranberries, pumpkin and apple. It can be prepared up to 4 days in advance, cooled and wrapped in plastic wrap. Dust it with powdered sugar just before serving.
Yield: 12 servings
INGREDIENTS
Butter for greasing pan
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
1 1/2 teaspoons grated fresh ginger or 1 teaspoon ground dried ginger
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree
1 large apple, peeled, cored, and finely chopped
1 cup fresh cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
For dusting: powdered sugar, see cook’s notes
For serving: sweetened whipped cream or ice cream (vanilla or pumpkin)
Cook’s notes: I dust the cake with powdered sugar, the easiest route to making it pretty. But if you want to drizzle on a maple-flavored icing, combine 6 tablespoons powdered sugar with 2 tablespoons maple syrup. Add more syrup little by little, stirring vigorously, until icing runs nicely off the top of a spoon — you may need another 1/2 tablespoon of syrup to get the right consistency.
DIRECTIONS
1. Adjust oven rack to center position and preheat to 350 degrees. Butter a 9- to 10-inch (12 cup) Bundt pan. Don’t place pan on a baking sheet (you want air to circulate through the inner tube).
2. In large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ground ginger (not if using grated fresh ginger).
3. Using a stand electric mixer fitted with the paddle attachment (or a hand mixer in a large bowl), beat butter and both sugars together at medium speed until light and fluffy. Add eggs one at a time and beat for 1 minute after each addition. Beat in vanilla. Reduce mixer speed to low and add pumpkin, apple, and grated ginger (if using) — don’t be concerned if the mixture looks curdled). Still on slow speed, add dry ingredients, mixing only until incorporated. With a rubber or silicone spatula, stir in cranberries and nuts. Scrape the batter into prepared pan and smooth top with the rubber spatula.
4. Bake for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean (well, at my house it takes 75 minutes and I test with a toothpick, because the knife never seems to come out clean — just saying). Transfer cake to cooling rack for 10 minutes. Unmold on a cooling rack. Cool thoroughly.
5. Just before bringing it to the table, dust the cake with powdered sugar. Place powdered sugar in a small sieve and shake over top of cake. Cut into thick slices (to capture all of the delicious ingredients). Serve with whipped cream or ice cream.
Source: “Baking from My Home to Yours” by Dorie Greenspan