It's a Make-Ahead Thankgiving

 

I hate to be stuck in the kitchen while everyone else has fun. I hate more that guests feel like they have to help me when I'm in there! I want to enjoy the holiday, have a few Bloody Mary's, and kick back while things cook themselves.  

After cooking Thanksgiving dinner for 20+ people for the past 15+ years, I've learned that nearly everything can be made ahead and just stuck in the oven at the proper time (don't laugh, but I actually have a timeline written down on paper so I can keep track of all the baking times. It's like a science!)

Here are all the recipes I actually make every Thanksgiving and their make-ahead instructions.  The only thing I really worry about on the day is the Martha Stewart Parchment Turkey.

 

 Sweet Corn Pudding 

I add all the ingredients but the baking powder and put in an airtight container and refrigerate.  Stir in baking powder when ready to bake, pour in prepared pan and bake!

Pineapple Souffle

I make this entire recipe ahead of time using a bread pan. Keep in fridge until ready to bake covered in foil. Uncover and bake Thanksgiving morning.

Make Ahead Turkey Gravy 

I have used this recipe since I started cooking Thanksgiving dinner 15+ years ago! I actually make it near the beginning of the month and put it in the freezer until the day before.  Thaw and heat - add some juices from the bird at the end. Easy Peasy!

Classic Campbell's Green Bean Casserole

We still all love this classic green bean casserole. Mix and cover and refrigerate. Put onions on just before baking or they will get soggy!

Roasted Garlic Mashed Potatoes

These potatoes can be made the day before and put into the crock pot to reheat. If you put a liner in, you don't even have to wash the pot!

Traditional Celery, Onion, Sage Stuffing

Make this up the day before but add an egg in addition to the ingredients listed, cover and refrigerate. Before baking, drizzle a little more warm broth, recover and bake. If you want crispy edges, uncover the last 15 minutes of baking.  If you like it soft and pudding-like, add more broth and reheat in crock pot!

Sweet Potato Casserole

Make up the bottom of the casserole and spread in pan. Mix the topping and place in a ziploc baggie.  Stick the casserole, covered, in the fridge and sprinkle with topping right before baking.

Eggnog Pumpkin Pie

This pie is to-die-for! My absolute fave Pumpkin Pie!  You can make the crust the day before and form in to discs and wrap in plastic wrap and store in fridge overnight.  Whip up the filling in the morning and bake. I like to serve at room temp with freshly whipped cream.

Pop open a can of cranberry sauce and you're good to go!  I'm always game to add something new to my lineup, what is your favorite Thanksgiving recipe?

Thanksgiving cont...

The recipe for the Pineapple Souffle is a staple in our family. We make it for nearly any holiday and is delicious when paired with salty meats like ham or kielbasi. Use it like a hot relish or compote, not like a side dish.

I always associate particular people with foods - Patty's Pineapple, Lisa's Cream puff's, Sheri's Delight... It made sense to publish a cookbook with all of the family's signature recipes for Christmas one year. The company, HeritageCookbook.com, was a lifesaver when it come to this project. With an organized and easy to understand website, I completed the whole thing in 2 days. You can upload photos (I didn't have a digital camera at the time...darn!)and write a story or description for each recipe. They print, bind, and ship quickly and it was hit at Christmas time.

Patty's Pineapple Souffle

1/2 cup butter, melted
1 cup sugar
1/2 cup milk
6 slices white bread, cubed (I use stale Italian bread)
1 can crushed pineapple (I use the kind in syrup)

Combine ingredients in casserole and bake 350 for 40 minutes or until golden and bubbly.

I have experimented on and off with corn pudding and have settled on this one from epicurious:

Sweet Corn Pudding

4 cups frozen corn kernels (about 19 ounces), thawed
4 large eggs
1 cup whipping cream
1/2 cup whole milk
6 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.