Friday, November 16, 2018

My Thanksgiving Menu and timeline


We are having a houseful for the holidays. The more the merrier. 




Roasted Stuffed Turkey
Cajun Fried Turkey
Apricot Mustard Glazed Ham

Turkey Dressing
Wild Rice and Corn Casserole
Green Bean Casserole
Broccoli Cheese Casserole
Sweet Potatoes
Whiskey Glazed Carrots
Green Beans Almondine
Garlic Mashed Potatoes
Crudities
Crescent Rolls

Pumpkin Pie
Pecan Pie
Cheesecake
Fall Sugar Cookies

First of all, I love to make the Thanksgiving Meal. It is my favorite meal to cook. I guess it is how a mountain climber feels when climbing the highest peak. It is challenging, and the timing has to be pretty good to get everything out of the oven for the same time 

Monday

Bake:         Pumpkin Pie
                  Pecan Pie 
                  Cheesecakes
Boil:          Wild Rice 
                  Rice

Tuesday

Bake:         Crescent rolls 
Roast:        Turkey
Make:        Turkey Dressing


Let’s talk turkey:

I make my turkey on Tuesday. It is stuffed and roasted on Tuesday and it is just as delicious. 

Think of it, you have a fool proof turkey. If it is your first turkey you are roasting, you give yourself a do over if you mess it up. 

You can clean up your kitchen with all that grease, turkey drippings, messy roasting pan without the guests feeling like they need to help. 

1.     Roast the turkey as you normally would, let it rest covered for 30 minutes. Then uncover and let it get completely cool., 
2.    Carve the turkey as you normally would. 
3.    Place on a baking sheet, cover with two sheets of plastic wrap, and a lid or aluminum foil. I use a half sheet with a lid, like this one. 
4.    On Thanksgiving Day, remove turkey and allow to sit on the counter for 1 hour to get to room temperature. This helps prevent overcooking it. 
5.    Remove plastic wrap and make sure the turkey is in an even single layer. 
6.    Before putting in a 350-degree oven, pour some turkey or chicken stock into the pan. You can also use your own stock if you made it. 
7.    Cover the pan tightly with aluminum foil.
8.    Place the pan into the 350-degree oven for 25 to 30 minutes. 
9.    Remove from the oven and decorate the beautiful turkey. 


Wednesday

Put together:     Broccoli Cheese Casserole
  Sweet Potatoes

Cover the other turkey with seasoning for deep frying. I am using a Cajun mix this year. 
Cut up Crudities


Thanksgiving Day

Dinner is at 3:00 PM

11:00 AM   Remove “deep fryer” turkey from fridge and allow to fully come to room temperature. 

12:00 PM   Put together:  Wild Rice and Corn Casserole - 
                             Green Bean Casserole

12:45 PM    

Bake:  Ham and Glaze ( 10 minutes per pound at 275) – we have a ten pound ham so that will take 1 hour and 40 minutes. I will glaze it at 1 hour and every 10 minutes after that. I will let it rest for 30 minutes while the turkey reheats. 

2:15 PM     

Deep Fry: Turkey (If we make two turkeys, one for today and one for later) we will start this process at 1:30 PM

Bakes at 350 degrees for 30 to 45 minutes: 

Wild Rice and Corn Casserole 
Broccoli Cheese Casserole
Put turkey in the oven to reheat

 2:30 PM       Bakes at 350 degrees for 25 minutes

          Green Bean Casserole
          Sweet Potatoes
          Heat up Garlic Mashed Potatoes

 2:40 PM 

         Whiskey Glazed Carrots- On the skillet for 15 minutes
         Green Beans Almondine- On the skillet for 15 minutes
         Heat up gravy

2:50 PM 

                    Add the crescent rolls to oven to heat up. 
                    Dish up cranberry sauce
                    Add water to glasses
                    Open wine bottles 

As I move dishes from the oven or stove, I cover with aluminum foil. 

Eat and enjoy!!


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Cynthia