I'm not claiming to be a holiday cooking expert but you wouldn't believe the number of emails I've gotten asking for tips on making a complete holiday meal. With a little advance planning, the big day will be a snap.
Many of the ingredients and flavors in this menu are repeated in more than one dish so not only do all the dishes go well together, you don’t have a lot of unrelated specialty ingredients to buy and you won't end up with a bunch of small amounts of random items. For example, there are pecans in the stuffing and gingered sweet potato pie and the pie crust which will just about kill a bag of pecans.
1 16-18 lb turkey
Large bunch parsley (to be divided in 2)
Bottle of Madeira
Chicken broth or turkey stock
1 lb pecan halves
½ gallon apple cider
1 bag cranberries
2 lb onions
1 bunch celery
1 loaf sliced bread (about 1 lb)
Poultry seasoning (basically a mix of marjoram, sage, rosemary, thyme, pepper)
Sage (fresh or dried)
1 12 oz can sweetened condensed milk
Knob of fresh ginger
Light brown sugar
3 sweet potatoes or yams
Vegetables for side dishes
Potatoes for mashing
The night before or the morning of:
Make the ginger spiced sweet potato pie and pecan crust. Reserve leftover pecans for the stuffing.
About 4 hours before you want to eat, begin the turkey:
About 1 ½ hours in, prepare the stuffing.
About 3 ¼ hours in, boil the potatoes to mash. When finished, mash in 1 tablespoon butter, some milk. Make cranberry sauce.
About 3 ¾ hours in, steam vegetables. Cover and set aside.
Meanwhile, remove turkey from oven, drain juices and make the gravy.
Plate and serve.
Use up your leftover cranberry sauce by making this yummy cake. And make these great turkey enchiladas.
Traditional Thanksgiving Menu Plan
Spring this menu!
Non-Traditional Thanksgiving Menu Plan
Spring this menu!