<p>If you want fresh mashed potatoes, you can just peel them on Tuesday night and put them in water in the fridge. Then boil them and mash them on Thursday. Think about what else you can chop up on Tuesday - maybe the onions and celery for the dressing?
You definitely need to plan, plan, plan. And organize. You are getting a good start thinking about it now.</p>
<p>Another thought - Check your local grocery store - some in my area sell an entire Thanksgiving Dinner ready to go. I have never had one, though. But it’s a thought.</p>
<p>lololu, I can’t believe you tampered with that sacred recipe! It does not need garlic, it is absolutely perfect as it is, except for being artery clogging!</p>
<p>Last year Thanksgiving was at my house. I was hit by a car while biking Nov. 13th. So, given the broken leg and sprained other stuff I did the local grocery store Thanksgiving meal in a box. It was seriously good. This year Thanksgiving has rotated on to the next family. They are healthy and the mom at this point is retired, but they are thinking of doing the grocery store meal too, it was just that good. (Though my college daughter got home and decided she needed to make additional side dishes, because you NEED to cook on Thanksgiving.)</p>
<p>treetopleaf - I’d like that stuffing recipe. I have yet to find a stuffing recipe I really like. In England I always used a sage and onion stuffing mix with sausage meat and I can’t do that over here (can’t buy the mix though my Mum would send it, but your sausage meat is very different). I keep trying different ones every year. A cook ahead one would be just perfect.</p>
<p>Do you use an electric roaster? I was eying one up in Walmart yesterday wondering if they were any good. Our oven is quite small and freeing it up would make timing so much simpler. Might even try doing roast potatoes, very popular in England and my favorite, but not something Americans seem to cook.</p>
<p>Holiday Mashed Potato Casserole</p>
<p>Makes 10 serivings
Preparation time: 25 minutes
Cooking time: 45 minutes</p>
<p>4 pounds potatoes, peeled and cut in large, uniform chunks
1/2 cup (i stick) butter
1 bunch (4 or 5) green onions thinly sliced (discard root ends)
1/2-1 cup milk
8 ounces cream cheese, at room temperature
1 cup grated Parmesan cheese
Salt and pepper to taste</p>
<p>Place the potatoes in a large saucepan and cover with about 2 inches of lightly salted cold water, Bring to a boil, reduce heat to medium and simmer for 15 to 20 minutes or until tender when pierced with a fork. Drain thoroughly; transfer to a large mixer bowl.</p>
<p>Preheat oven to 350 degrees. While potatoes are cooking, in a medium skillet over medium-low heat, melt butter. Add green onions and saute until tender. Add 1/2 cup milk. cream cheese and Parmesan; stir until cheeses are melted. Add the melted cheese mixture to potatoes ad beat with electric mixer until fluffy. Season to taste. If mixture seems too stiff, add a little more milk. Pour into a 9 x 13 inch casserole dish and bake uncovered at 350 degrees for about 30 minutes. Mixture should be nicely browned on top and slightly bubbly.</p>
<p>If not serving immediately, wrap airtight in foil and refrigerate of freeze. Bake uncovered at 350 degrees for 30-60 minutes, or until heated through. You can freeze before you bake it off or after; whichever works for you, we have done both.</p>
<p>Artichoke Appetizer</p>
<p>2 cans artichoke hearts, drained and shredded
2 cups parmesan cheese, freshly grated if possible
2 cups mayonnaise (I use Hellman’s)
dash of garlic powder (optional)
paprika</p>
<p>Mix together in dish you are cooking in(I like to use a deep round dish, some use a quiche pan) and sprinkle with paprika. Bake uncovered at 350 degrees for 30 minutes. Serve with crackers (my family likes garlic rounds or garlic bagel chips.)</p>
<p>Delegate, delegate, delegate. Make a master list. The sister who can’t host the dinner-she can do the turkey. Stuffing can be made 2 days ahead and put in a casserole dish. Bought pies and rolls. Simply prepared veggie sides. If anyone feels strongly that a special dish(marshmallowed yams) has to be included then have them make it and bring to the dinner. Set the table the weekend before. The emphasis of the dinner is to enjoy the holiday with friends and family, de-emphasizing the food part. Don’t be afraid to ask for help, it’s about time to make it easier on the host family. Cheers!</p>
<p>Tell your sister to bring the mashed potatoes. Ask other guests, if any, to bring side dishes, a pie, whatever. Don’t take all the stress on yourself. Have cleaning done and make sure linens and china are ready a few days ahead.</p>
<p>I am the laziest cook in the world. I make T-day dinner for our immediate family (9 people-or whoever shows up–college kids not coming this year), by myself, mostly that day. I don’t work up a sweat. We eat late in the afternoon–3-5. I bake my turkey covered with foil at a low temp overnight–putting it in the oven around midnight. Remove foil, increase temp and brown 1/2 hour before removing from oven. With this method timing is not important–the turkey is “done,” any time–but not overdone. (I make pumpkin pies the day before,–with frozen crusts and canned pumpkin, and use frozen topping–but you can buy or get someone to bring pies.)
I don’t stuff the turkey. I make Mom’s simple bread/celery/onions (could chop up ahead of time) stuffing on the stove. Green bean casserole is heated in the microwave, and put in the oven (after the turkey is out) a few minutes to toast the onions on top. That could be made ahead except for the onions. I cut thick (1 in) slices of sweet potatoes (don’t peel them) and microwave them with a little butter and melt mini marshmallows on top at the end. (My kids make these for snacks throughout the year–I grew up hating Mom’s mushy syrupy sweet potatoes and love these.) I use canned cranberry sauce. (Put in serving bowl the night before and keep in fridge.) I even use canned gravy (gasp!)–I just add some drippings from the turkey, spices, a little water and heat it up. (Hide the Campbell’s can in the garbage if your guests wouldn’t approve. . .A few years ago, canned gravy was unthinkable–but then, I thought about it. . .There are an awful lot of cans of gravy on the grocery store shelves this time of year–SOMEBODY must be using them.) So that is it–turkey, gravy, stuffing, beans, cranberry sauce, and sweet potatoes and pie. I used to make mashed potatoes, too, but we are not potato fans and they didn’t get eaten. I realize this is not how most people “do” Thanksgiving, but it is one fast and easy way.
Frozen pizza another option. Or Taco Bell.</p>
<p>Funny. . .I’ve lived in the Midwest and the South most of my life, and don’t know that artichoke recipe!</p>
<p>Do a search for take-home turkey in your town. I have gotten a deep fried turkey from Popeye’s Chicken and it has been very good. This year for the second time, I’m getting the turkey, dressing, and gravy from a local barbeque chain. I pick it up the day before and heat it up the day of. It is smoked on the grill and much better than anything I could cook. The dressing comes cold and raw, so it is fresh baked when finished. It is also cost effective. I add sweet potatoes that I have made ahead of time and frozen, artichoke dip (does EVERYONE serve this?) and mashed potatoes. Add some yummy store bought rolls (Sister Shubert’s frozen ones are very good) and you’re good to go. I farm out a salad, a green veggie and desserts to guests.</p>
<p>I also use Sister Shubert’s rolls!! I tried buying from a local bakery that sells thousands of rolls for the hoidays, but my crowd like the soft Sister Shubert’s the best!!</p>
<p>Here is my contribution:</p>
<p>When I first brought this for T-day, my family eyed it skeptically. They were of the jellied in the can persuasion. Now, it is the most requested item. My nephews start talking about it around Halloween.</p>
<p>1 12 oz. pkg. cranberries rinsed and drained
1 20 oz. can crushed pineapple
1 6 oz. can frozen orange juice
3/4 cup of sugar ( I only use about 1/2 cup)
2 sticks cinnamon (or 1tsp ground)
1/2 Tablespoon whole cloves
1 cup raisens
1 cup chopped walnuts.</p>
<p>Rinse/drain cranberries and set aside. Drain the juice from the pineapple, the O.J., and water to make 2 cups of liquid. Pour into a pan and stir in sugar. Tie spices (I use a tea ball - I break up sticks). Add bag to juices and bring to boil for 10 minutes. Stir in cranberries. Boil for 5 minutes or until berries pop. Stir, remove spices, and add pineapple and raisins, boil 5 minutes. Remove from heat and stir in walnuts. </p>
<p>I always make this ahead of time and freeze.</p>
<p>I also do the artichoke recipe, but I add juice of 1/2 lemon and rosemary. Hmmm, does that smell good. I also substitute smart balance for the mayo out of respect for DH’s arteries.</p>
<p>I do a potato casserole similar to the one earlier posted. I do this with up to 15 lbs of potatos, adjust the additional ingredients, assemble the casserole up to 2 days in advance. Heat in micorwave–no oven space needed, just be sure the casserole dish will fit in the microwave. I pack it fairly dense into the dish.
6 Potatos, bake in microwave (A friend uses 2lbs of frozen hash browns–still frozen)
2Cups shredded Cheddar Cheese
1/4 c melted butter
1/3 c chopped grn onion
1 teaspoon salt
1/4 teaspoon pepper
2 C Sour Cream</p>
<p>Bake the potatos in the microwave (can be done a day or two in advance–refrig, do not peel). When ready to make casserole, peel and shred potatos (food processor or kitchen aid attachment), mix with cheddar cheese and melted butter. Add remaining ingredients to sour cream, mix into potatos. Smooth into casserole dish, garnish with butter pats and grn onion. Cover, refrig. Bake in over at 350 for 25 minutes, or heat in microwave for 15 to 20 minutes, medium heat.</p>
<p>When I got married (23 years ago), my mother gave me a turkey roasting pan as a shower gift with a note that said, in effect, “now you can carry on the tradition of cooking Thanksgiving dinner.” Sadly, ironically, she died within 9 months, and Thanksgiving has been my holiday. I love hosting it, as did my mother, because it is the one holiday at which my extended family gets together that is neither religious nor gift giving. Just good family togetherness. I recall the first few years I cooked Thanksgiving dinner I was plagued with nightmares–forgetting to buy a turkey, forgetting to cook the turkey, etc. Now, finally, I have the procees down and the day goes very smoothly. Unlike my mother, I do allow my guests to bring dishes, which eases the burden and allows us all to enjoy their “specialties.” Now that my D is in college, as are some of the cousins, it is even more special to get together. Have a great holiday everyone and be thankful for family most of all.</p>
<p>NYMomof2, I’ve never had it without the garlic. As a matter of fact I have a friend who always ask her hostess “Will there be garlic goop?” before she agrees to attend any function.</p>
<p>Most supermarkets have reasonably priced dinners–the turkey, stuffing, mashed potatoes. This may not be a gourmet’s dinner but sounds better than frozen and I’ll bet most spend at least as much producing their dinner.</p>
<p>Sweet Potatoes…really easy.</p>
<p>Get a bunch of sweet potatoes and peel, cube, cook and mash.</p>
<p>Mix in a little milk and butter when you mash them.</p>
<p>Then get a bag of LARGE marshmallows. </p>
<p>Put mashed sweet potatoes so that the marshmallow is in the center of the ball…ball will be about 4 inches big.</p>
<p>Roll in crushed bran flake. Freeze on a cookie sheet. When frozen, pop into a zip loc bag.</p>
<p>On Thanksgiving day, heat the oven to 350, put the sweet potato balls on a non-stick baking sheet and bake for about 40 minutes or until hot. The marshmallow will just melt on the inside. </p>
<p>These are really easy.</p>
<p>thumper, that is the most unusual recipe I think I have ever seen. We just may have to try it.</p>
<p>I forgot to mention…make as many sweet potato balls around the marshmallows as you can…until you use up the sweet potatoes. I think five pounds of potatoes made about 10 of them (10 marshmallows encased with potatoes).</p>
<p>I usually make so much heavy carby stuff (mashed potatoes, sweet potatoes, stuffing, metc)- so for the last few years I’ve been serving roasted asparagus with the meal. I just can’t bear to do that traditional green been thing with the soup and crunchy onions. Anyway, it’s really easy…you can make it ahead and just heat it up. It always gone at the end of the meal! </p>
<p>Trim the spears, coat with a good virgin olive oil, season with whatever you like ( I use garlic powder, and some Trader Joes mixed spices), and then roast at 400 degrees for 10-12 minutes. Sometimes I add some chopped red pepper to make it pretty. Also sometimes add some parm cheese at the end. Roasting makes them sweet!</p>