Every family has its own Thanksgiving traditions and that’s exactly the way it should be – doing what works best for your family, or framily, as the case may be.
We went through a few years when we didn’t take a vacation in the summer, but instead went on vacation the week of Thanksgiving, just for a change of pace. We did San Antonio, New Orleans, Marfa, Crystal Beach. On these occasions, we wouldn’t cook, but would go to a restaurant for our Thanksgiving meal instead. It sure reduced the stress and pressure, not having to do all that shopping and cooking. However, as nice as that may have been, the downside was not having all the leftovers to eat on all weekend.
We have Thanksgiving with our extended family every other year, so on the “off” years, it’s just us three and my mother. Over time, I’ve tried to take on more of the responsibilities to give Mother a break, feeling like she’s already done her time.
I’m certainly no Martha Stewart and would never claim to be, but I have learned a few things over the years when it comes to cooking for Thanksgiving. The two most important things, in my opinion, are: Number 1 - Make a detailed plan. Number 2 - Be realistic with your expectations. While these both may sound obvious to you, for some, they are not. Through trial and error, I’ve come up with what works for us (me), so I thought I’d share my thoughts. Hopefully, you’ll find a nugget or two to help your Thanksgiving meal go a little smoother.
Plan … and be realistic
I got a little carried away the first year I prepared Thanksgiving for the four of us and came up with a menu that, while wonderful, was entirely too much food for four people. We had turkey and gravy, dressing, mashed potatoes, green beans gremolata, roasted broccoli, German-style sweet potato salad, corn pudding with bacon and rosemary, cranberry sauce, deviled eggs, rolls and dessert. I honestly don’t know what in the world I was thinking. It was enough food for the entire neighborhood and then some. Looking back, I still can’t believe I pulled it off. And everything turned out great … except the gravy. It was a little iffy.
I was so exhausted from the ordeal that the day after Thanksgiving that year, I had dressing and wine for breakfast and then spent the remainder of the day (weekend) lying on the couch watching TV.
Having learned the error of my ways, I went much simpler the next time I did the Thanksgiving meal. We had chicken and dressing. (Yes, chicken. I’ve yet to find a turkey that’s small enough for four, but a whole roasted chicken was perfect.) Accompanying the chicken and dressing were mashed potatoes with an onion gravy, green beans, deviled eggs, cranberry sauce, rolls and dessert. It was just right.
Plan … and be realistic
Thanksgiving is not the time for experimentation. However, this is one of those “do as I say, not as I do” moments. I’d be lying if I said I have never experimented with dishes at Thanksgiving. In fact, two of the aforementioned dishes – the German-style sweet potato salad and the corn pudding with bacon and rosemary – were both things I’d never made before, but fortunately, they both turned out delicious. On the flip side, however, last year I experimented with a new green bean dish with sliced almonds and parmesan cheese that wasn’t even edible. I kid you not. We all choked down a few and the rest went in the garbage.
Plan … and be realistic
Once I plan my menu, I type up a grocery list in which I list the ingredients by individual recipe. It may sound redundant, but it helps me keep it straight. After I make my list and print it out, I then go through it and color code it with highlighters. There’s a color for produce, a color for meats, a color for dry goods, etc. You get the gist. It may sound like overkill (or perhaps OCD), but I’ve found that color-coding the list by sections of the grocery store allows me to get in and out of the store in a more timely manner.
While we’re on the subject of grocery shopping, I’ll share a few more tips. Don’t wait until Thanksgiving week to do your shopping. If you do, I promise they will be out of something you need. (It will probably be that can of gelatinous “cranberry sauce.” I don’t touch the stuff myself, but I do have some loved ones that like it and have to have it.) Another thing I do with my list is separate the perishables from the non-perishables. That way, I can go a week or two prior and get all my non-perishables, completely avoiding the crowds. Then I try to get the remainder on the Sunday or Monday prior to Thanksgiving. This method just makes it easier and less stressful for me.
Plan … and be realistic
Something else I’ve learned over the years is to develop a timeline. No matter how skilled you may be, you cannot thaw the turkey, make the cornbread for the dressing, peel the potatoes, cut, chop, brine, etc. and then cook it all on Thanksgiving morning. Anything that you can possibly do in advance, I strongly encourage you to, whether it’s chopping veggies or pre-measuring dry ingredients. For example, chopping onions, celery, carrots, etc. is not difficult, but it is time-consuming. I try to do all my chopping in advance, then place the ingredients in zip-top bags and stick them in the fridge until time to use them. Take peeling potatoes for example, assuming mashed potatoes is on your menu. Again, peeling potatoes is not difficult, but it is time-consuming. I’ve discovered in recent years that you can peel all of your potatoes and place them in a bowl or pot filled with water, completely covering them, and stick it in the fridge the day before. Then, just pull them out when you’re ready to begin cooking them and drain them. Being covered in the water stops the oxidation process, so they don’t turn brown. This has become a huge time-saver.
If you’re unsure of how to develop a timeline, just Google it and you’ll find many online. I think I’ve used Ina Garten’s before and maybe Ree Drummond. I promise they’re out there. You just need to search and find one that works for you.
Whether your family puts the fun in dysfunctional or is the perfect Norman Rockwell family, and whether your goal is simple or elaborate, you really can have a successful Thanksgiving feast if you plan … and be realistic. I hope that you derive something of use from this. And if not, maybe it gave you a chuckle or two. Either way, I wish you much success (and patience) if you’re the one in your family, or framily, that’s tasked with preparing the meal. You can do it!
