Make-ahead. Do-ahead. I’m all about it this year, whatever I can do to make everything and anything in advance. I’m rolling out the pie dough (vodka in lieu of water!), pre-baking the casseroles, and even assembling the stuffing and dressings. As for the business of gravy, I plan to make my own… BUT. But I’m obsessed with the giblet gravy from Central Market, in Texas, so I plan to order it. First key moment for Thanksgiving, NEVER TELL PEOPLE ABOUT THE GIBLETS. Just lie. You made gravy, and that little brown bit was just some scraping from the bottom of the pan. You don’t mention necks or heaven-forbid livers or gizzards. No one wants to know about the inner workings, so lie. They’ll do what people do on Thanksgiving; they’ll thank you.
THANKSGIVING 2012, My House, NY – 19 People
ROAST TURKEY FOR A CROWD (22 lb. turkey)
Be sure the skin of the bird is dry before brushing it, or it will have spotty brown skin. Key is to flip the gobbler during roasting, roasting the bird breast side down for the first hour. Meanwhile, bring maple syrup to a boil in a saucepan, reducing it from a cup to 3/4 cup. In last hour of cooking, brush the turkey with maple glaze (reheat syrup if it has solidified). Continue roasting, uncovered for 30 minutes, brush with glaze again. After another 30 minutes, brush for the last time, and let turkey rest for 45 minutes before carving.
ARTISANAL SOURDOUGH SAGE STUFFING WITH SAUSAGE, APPLES, AND GOLDEN RAISINS
Celery, onion, breakfast sausage, granny smith apples, golden raisins, fresh sage, chicken broth, eggs
HERBED CHALLAH + BRIOCHE MUSHROOM STUFFING
What you’d expect: Challah & Brioche, celery, onion, cremini mushrooms, thyme, rosemary, flat leaf parsley, vegetable stock, butter, walnuts
TEXAS GREEN HATCH CHILE MAC + CHEESE
DUMP + RUN CORN PUDDING
BROWN BUTTER AND SAGE SWEET POTATO CASSEROLE (If I muster up the patience and time to make my own sage marshmallows)
SWEET POTATO MERINGUE PIE with EASY PIE DOUGH
THANKSGIVING TWOFER PIE
Half pecan pie, half pumpkin
Still on the hunt for a recipe for Gramercy Tavern’s:
CRANBERRY BROWN BUTTER CAKE with Spiced Pumpkin Cream, Hazelnuts and Orange Ice Cream
This dish is like having a cirque du soleil performance on your tongue, only with a rainbow of Care Bears who’ve devoured a tray of hash brownies. It’s downright silly how good this is.
My step-mother is bringing the Cranberry Sauce. Her brother’s gal is bringing ROASTED BRUSSELS SPROUTS and SWEET POTATOES WITH APPLES AND PRUNES and MUSHROOM BARLEY SOUP. My mother-in-law is bringing GARLIC WHIPPED MASHED POTATOES. Phil’s sister is bringing APPLE CAKE. Oh, and did I mention, Phil’s also making a prime rib? Holy angioplasty.
Is this menu final? Not by a long shot. My Pinterest Thanksgiving Board distracts me into a world of gingerbread pumpkin trifles and mini-marshmallow topped casseroles (I’ll keep adding to it). Though, I must admit, I’ve always associated the marshmallow toppings with Jewish cooks who really can’t cook anything but a brisket. I realize this can’t be true. I know it. But it still feels true.