Countdown to Thanksgiving
November 23, 2011 • Posted by Jennifer Perillo
The annual cooking marathon, otherwise known as Thanksgiving, started weeks ago for some homecooks. Others are bustling about jotting down lists of last-minute ingredients. With only two days left, you may be wondering if you bit off more than you can chew. No worries, though—we’ve got a few tips to help make your holiday hosting easier.
- Lumpy Gravy— perhaps considered the worst offense by Aunt Edith, but she doesn’t need to know about it. If you do indeed have a few lumps, just pour the gravy through a strainer, and you’re secret will be safe with us.
- Forget the flowers— Use ingredients you plan to serve at the meal to create “living” centerpieces. Take a few of your nicest serving bowls and fill them with clementines, roasted nuts, pomegranates.
- Make a Tent— for the turkey, not the kids. Cover the turkey loosely with foil once you remove it from the oven to help keep the meat moist. Depending on the size, it will need anywhere from 20 to 40 minutes to rest before carving.
- Oven strategy— The turkey will take up most of your oven space for a significant period of time, so plan what other dishes need their fair share of heat. Stuffings can usually go in while the turkey rests, as can potato side dishes. Biscuits and rolls should be baked right before serving.
- Easy Appetizers— set out platters of cubed cheese—like cheddar, fresh mozzarella, smoked gouda, some olives and dried salami or sausages with a crusty load of bread to keep guests at bay while you finish putting the final touches on the main meal.
And remember the most important ingredients are the ones sitting at your table—the loved ones sharing in the meal you’ve prepared.