Brenda's Thanksgiving Survival Guide
THE MENU
Entree: Vegurkey Vegetable Patties for Kids or Oven Roasted Portobellos for Adults
Sides: Make ahead Dinner Biscuits, Mashed Potatoes, Apple Sage Stuffing, String Bean Casserole, Butternut Squash with Caramelized Apples, Oven Roasted Glazed Brussel Sprouts, Glazed Carrots, Cranberry Orange Sauce
Dessert: Apple Pie with Non-Dairy Ice cream (store bought) and Spicy Pumpkin Cake
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:
- Dry measure the ingredients for the spicy pumpkin cake and set aside.
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
- Prepare brussel sprouts
- Prepare the pie recipe through step 5
- If you are cooking for a child, make the vegurkey patties
- Bake the Spicy Pumpkin Cake
Thanksgiving Morning:
- Make the glazed carrots
- Make the glaze for the brussel sprouts
- 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)
- Roast the brussel sprouts
- Make the potatoes; keep warm in a slow cooker set on low
1 hour before serving:
- 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
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
- Reheat brussel sprouts, add glaze
SIT DOWN, HAVE A GLASS OF WINE, ENJOY THE MEAL & YOUR COMPANY – YOU DESERVE IT!