Wednesday, November 23, 2011

Thanksgiving master recipe

As I promised yesterday, here's my giant Thanksgiving recipe.  Shopping done!  Today's stuffing day.

  • Make space in fridge by emptying out gross moldy things.
  • Grocery shop.
  • Make cranberry relish:  (grind together in the blender 4 cups cranberries, 1 orange, and then 2 cups sugar.  place in refrigerator.)
  • Make salad dressing:  (mix 1/4 c walnut oil, 1/2 c vegetable oil, 3 tbs cider vineagar, 1 tsp mustard, 1 TBS honey, salt, pepper,  and 2 tbs chives.) 
  • Chill white wine, water, and canned cranberry sauce.
  • Defrost turkey.
  • Start the stuffing:
Brown 2 lbs turkey sausage with sage and celery and break up clumps.  While letting cool, toss 12c. bread cubes with 2 tbs olive oil, thyme, salt, and pepper.  Spread onto 2 baking sheets and lightly toast in 350° oven for 20 min, shaking pans occasionally.  mix with sausage (not grease), cherries, and apricots.  Store in a ziploc bag.  Save 2 tbs grease.


t = -5.5:  20 lb turkeys take 5 hours; cook about 15 min per pound.
  • preheat oven to 450°.
  • finish stuffing:  (chop up 2 apples.  mix sausage grease with 2 cups water.  add both of these to dry mixture.  stuff into turkey).
  • grease turkey with butter or oil & cover with foil.

t = -5:
  • place turkey in oven; reduce heat to 325°
  • put the rest of the stuffing in a crock pot.
  • start salad: (wash and dry lettuce; tear into small pieces and store in ziploc bag in fridge)
  • for dressing, chop 2 apples and mix with 1 tbs lemon juice and then 1/4 c walnuts.  mix all ingredients together with dressing from Wednesday and store in fridge.
  • make sweet potatoes:  Preheat small oven to 400°. Wash and slice potatoes into quarters. In a large bowl, mix together 1 tbs olive oil and 1/2 tsp paprika. Add potato sticks, and stir by hand to coat. Place on greased baking sheet. Bake for 40 minutes.  Serve at room temperature.
(this is the last chopping until t = -1.5.)
  • run dishwasher.

t = -4.5:
  • baste turkey now and every 15 to 30 minutes (says Joy of Cooking).  ugh!

t = -1.5:
  • empty dishwasher.
  • set table.  Don't forget serving bowls, serving spoons, and butter.
  • wash, peel, and quarter potatoes.  place in a pan of cold water.

t = -1:
  • open red wine.
  • boil potatoes, then simmer.
  • check turkey temperature (when cooked, stuffing should be 165°).
  • preheat second oven for bread.

t = -15 min:
  • put cranberry sauce & relish on table.
  • boil water for greenbeans.

t = -10 min:
  • nuke 1/3 c. milk for 1 min.
  • nuke gravy
  • add greenbeans to water.

t = -5 min:
  • Finish mashed potatoes (drain potatoes; add 3 tbs butter and nuked milk, mash together and use mixer to whip it lightly). Put in nice bowl on table. 
  • open white wine. 
  • mix lettuce with salad dressing. 
  • pour water, milk. 
  • remove turkey from oven, remove stuffing from turkey.

t = 0:

On table or sideboard:
  • Turkey 
  • gravy 
  • mashed potatoes 
  • butter 
  • stuffing from turkey 
  • bread 
  • sweet potatoes 
  • salad 
  • green beans wine 
  • cranberry relish 
  • cranberry sauce 
  • milk 
  • water
After dinner, begin preparations for leftovers:
  • shepherd’s pie 
  • soup

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