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THANKSGIVING SURVIVAL GUIDE

The Game Plan

Up to 7 days before serving:

  • Make the biscuits and freeze
  • Do you have low protein bread for stuffing?  If not, make, slice and freeze
  • Make the pie crust and freeze

Up to 5 days before serving:

  • Make the cranberry-orange sauce

Up to 3 days before serving:

  • Make the ice cream

Up to 2 days before serving:

  • Dry bread for stuffing
  • Blanch the string beans, transfer to a Ziploc bag and refrigerate
  • Dice the vegetables for the stuffing
  • Place frozen pie dough in the fridge

The day before serving:

  • Assemble the string bean casserole, wrap in aluminum foil and refrigerate
  • Assemble the butternut squash dish, wrap in aluminum foil and refrigerate
  • Assemble the stuffing, wrap in aluminum foil and refrigerate
  • Make the Salad dressing
  • Wash and spin the salad
  • Make the smoky shitakes, cool and store in an air tight container
  • Prepare the pie recipe through step 5.

Thanksgiving Morning:

  • Make the glazed carrots
  • Marinate the mushrooms
  • Complete apple pie recipe and bake

2 hours before serving:

  • Roast the mushrooms – don’t forget to deglaze the pans for the gravy (see recipe for instructions)
  • Make the potatoes; keep warm in a slow cooker set on low

1 hour before serving:

  • If the smoky shitakes are not crisp, place in the oven for five to 10 minutes.
  • Make the gravy
  • Take butternut squash with apples, stuffing and string bean casserole out of the fridge

45 minutes before serving:

  • Place butternut squash with apples, string bean casserole and stuffing in the oven
  • Assemble the salad (do not add dressing or shitakes until ready to serve)

15 minutes before serving:

  • Bake the biscuits
  • Reheat gravy and mushrooms on low simmer and put roasted veggies in oven to reheat
  • Reheat the carrots

SIT DOWN, HAVE A GLASS OF WINE, ENJOY THE MEAL & YOUR COMPANY – YOU DESERVE IT!


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