The Thansgiving Game Plan by Bree Hester

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Bree Hester

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ver the years, I have turned my Thanksgiving game plan into a well-oiled machine. I look so relaxed on Turkey Day that everyone asks me how I do it. Well, the simple truth is I am always organized and prepared.

I prep and cook a little bit each day in the week leading up to Thanksgiving so that is the holiday never feels overwhelming or unmanageable. I think through the celebrations, ask myself certain questions, and make decisions on how to plan an event that will be fun for everyone (even me, the hostess!).

• • • • • • • • • •

How many people are coming?

Am I cooking for everyone?

What am I going to make?

Do I need to consider any special dietary concerns?

What serving dishes will I use for which dish?

Do I have everything that I need to cook this meal?

Do I have enough plates and silverware? Linens?

Where will people eat?

Where will they sit?

Will I serve a sit-down or buffet-style meal?

These are the same questions that will guide you as you plan this mega-meal.

When you think through these things

ahead of time, you avoid the “Whoops, I don’t have a roasting pan,” or “Looks like Uncle Jim is missing a plate” problems.

Releasing the Reins:

As a slight control freak when it comes to Thanksgiving, I politely declined when people offered to contribute a dish for many, many years. However, we invited so many people one year that there was absolutely no way that I could do it all myself, even if I barely slept that entire week. I roasted a few turkeys and prepared a few of my favorite recipes, but I gratefully accepted when guests suggested that they brought whatever side dish they liked. As a result, I thoroughly enjoyed that Thanksgiving because my workload was so light, and I was able to sample some amazing dishes that I never would have cooked myself.

Moral of the story: when people ask if they can bring something, say YES! Just be specific to avoid duplicates or dietary concerns. Desserts are generally the most helpful items because they can often be served at room temperature. If your friends offer a side, simply ask that it comes hot so it doesn’t take up much oven space.

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W

ho says you need to have a turkey? These sides are good enough to stand alone and easily adapted to a vegan or gluten-free diet as well, so everyone at the table can eat them. All of these recipes are great for other times of the year too; don’t just save them for Thanksgiving!

The Vegetarian Thanksgiving Recipes: Glazed Mushrooms Cranberry, Ginger, and Lemon Chutney Vegan Sweet Potato Casserole with Pecan Topping Roasted Turnips with Maple and Cardamom Roasted Green Beans with Lemon Vinaigrette Fresh Herb Spoon Rolls serves 4 to 6 (with leftovers)

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Corn Pudding

My friend Tiffany gave me this recipe. Although prepared with very simple ingredients, this corn pudding is rich, creamy, and perfect alongside the roasted chicken and root vegetables. In the summer, I often substitute fresh corn in place of the canned.

Make ahead: 2 days

Instructions:

Ingredients:

Preheat the oven to 375°F. Coat an 8x8” pan with cooking spray. In a mixing bowl, stir everything except for butter. Pour the mixture into the prepared baking dish, and top with the butter slices. Bake for 40 minutes, or until the edges turn golden brown and begin to pull away from the pan.

• 1 (12-ounce) can corn kernels • 1 (14.75-ounce) can creamed corn • 1 (8.5-ounce) box corn muffin mix • 1 (8-ounce) container sour cream • 1 teaspoon granulated sugar • ½ teaspoon salt • ¼ teaspoon pepper • ½ cup unsaltedbutter, cut into 8 slices

Tools Needed: • • • •

medium bowl rubber spatula 8x8” baking dish serving spoon

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Roasted Green Beans with Lemon Vinaigrette

No matter how you serve them, I never refuse green beans—steamed, sautéed, or even raw—but I am really into roasting them right now. I love the rich flavor that develops, and the cleanup is a breeze. I like to add a little brightness to my beans by drizzling them with a light lemon dressing and finishing with a little coarse sea salt.

Make ahead: Prep green beans 1 day ahead, make dressing 3 days ahead

Ingredients: Lemon Vinaigrette: • • • • • •

¼ cup fresh lemon juice ¼ cup red wine vinegar 3 tablespoons honey 1 teaspoon salt ½ teaspoon pepper ¾ cup olive oil

Green Beans: • 24 ounces green beans, washed and trimmed • 3 tablespoons olive oil • salt and pepper • coarse sea salt (for serving)

Tools Needed:

Instructions: To make the vinaigrette, add all of the ingredients to a mason jar and shake until combined. Store it in the refrigerator until ready to use, shaking to recombine.

Preheat oven to 425°F. Line two baking sheets with foil. Spread the green beans out in a single layer on each pan. Drizzle with olive oil and season with salt and pepper, turning to coat completely. Roast for 10 minutes; then toss the green beans with a spatula. Roast for another 5 minutes.

Remove the green beans from the oven and drizzle with vinaigrette. Sprinkle the coarse sea salt on top.

• mason jar (or a small jar with a tight-fitting lid) • 2 rimmed baking sheets • foil • serving platter • serving fork

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Fresh Herb Spoon Rolls You probably noticed that I left stuffing off of this menu. This feast needed something a little lighter, yet still on the savory side, and these rolls were the perfect solution. They are incredibly simple to make—just one bowl and a spoon—but still really, really, delicious. My husband thinks describes these as a cross between a biscuit and a muffin. Herby and served with a little pat of butter, everyone at the table will fight for the last one!

You can make these up to a month ahead of time; simply wrap them well in plastic wrap and freeze in a plastic freezer bag. On Thanksgiving Day, let the rolls thaw, and reheat them in the oven along with the rest of your sides. Super easy.

Make ahead: 1 month

Instructions:

Ingredients:

Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.

• 2 cups warm water (110°F) • 1 (.25-ounce) envelope active dry yeast • 4 cups self-rising flour • ¾ cup melted unsalted butter • ¾ cup fresh chives, chopped • ½ cup flat leaf parsley, chopped • ¼ cup sugar • 1 large egg, lightly beaten

Combine the water and yeast in a large bowl, and let them sit for 5 minutes. Mix in the remaining ingredients, stirring just until incorporated.

Scoop the batter into the prepared tin and bake for 20 to 22 minutes, or until the tops are golden brown. Cool in the pan for 5 minutes before turning out onto a wire rack.

Tools Needed: • large bowl • rubber spatula • 12-cup muffin tin

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Dry Rub Roasted Turkey and Gravy

While I cook my sister’s turkey for the holiday, I prepare this bird during the rest of the year because of its irresistible spice mix and hint of sweetness. My family loves this turkey! I prepare this bird the same way as my sister’s Herb Roasted Turkey, the only difference is that I do not baste this turkey. If basted, the rub would wash off, preventing it from flavoring the turkey as it roasts.

Just like with my Herb Roasted Turkey recipe, I make this first, take it out of the oven, and cover it tightly with foil. It will stay warm for at least an hour or longer, so while it rests, I reheat the rest of the sides and prepare the gravy.

Ingredients: Dry Rub: • ½ cup brown sugar • 2 tablespoons salt • 2 tablespoons smoked paprika • 1 teaspoon crushed red pepper • 2 teaspoons onion powder • 2 teaspoons dry mustard • 1 teaspoon black pepper Turkey:

• ¼ unsalted butter, room temperature • 3 garlic cloves, minced • 1 tablespoon fresh thyme • 1 (12 to 15 pound) turkey • 2 medium Granny Smith apples, quartered • 1 (32-ounce) container lowsodium chicken broth Gravy

• 3 tablespoons unsalted butter • 5 tablespoons all-purpose flour or Wondra

Tools Needed: • • • • • • • • • •

small airtight container small bowl butchers twine medium roasting pan or (2) heavy duty disposable roasting pans meat thermometer carving knife cutting board foil platter serving fork and spoon

Instructions: To prepare the dry rub, combine the ingredients together in an airtight container. Set aside.

To prepare the turkey, mix together the butter, garlic, and thyme in a small bowl. Set aside.

Wash the turkey inside and out (make sure that you don’t leave any of the “parts” inside either side) and dry with paper towels. Transfer the turkey to a cutting board. Gently use your fingers to separate the skin from the turkey, starting from the neck end and working your way down until you reach the end of the breast. Rub the butter mixture under the skin, making sure to cover the entire surface.

Preheat oven to 475°F. Sprinkle 2 tablespoons of the dry rub into the cavity, and add the apples. Tuck the wings by bending them underneath the bird so they stay in place. Cross the legs and tie them together using butchers twine. Transfer the bird to the roasting pan. Rub 6 tablespoons of the dry rub on the outside of the turkey. Pour the chicken broth into bottom of the roasting pan.

Place the bird in the oven and cook about 45 minutes, checking on the color until the skin is golden in color. If any parts begin to brown too quickly, cover them with a patch of aluminum foil to let the other parts of the bird catch up. Once golden, cover the turkey loosely with foil, reduce the oven to 300°F, and cook until a thermometer reads 165°F (inserted between the leg and the thigh), about 3 to 3 ½ hours.

Remove the pan from the oven, transfer the turkey to a large cutting board, and keep it covered with foil so that it stays warm (up to 2 hours).

To prepare the gravy, pour the pan drippings into a gravy separator (or use the “bowl in the freezer” trick [page xx]), and let it stand for 10 minutes. Remove the layer of fat. You need a total of 3 cups of drippings, so add more chicken stock as needed to reach 3 cups.

Melt 3 tablespoons of butter in a medium saucepan. Whisk in the flour, and cook

while whisking constantly for 3 to 4 minutes, or until golden brown. Whisk in the drippings and bring to a boil; then reduce the heat to medium-low and simmer for 5 minutes. Check for seasoning, and add salt and pepper if needed.

Just before presenting, carve the turkey and serve with hot gravy.

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Cranberry Pecan Chutney

This cranberry chutney tastes amazing when paired with the spices from the turkey, and it is also incredible spread on a sandwich or on cheese and crackers. It is sweet, tangy, and has a little spicy kick from the ginger and red pepper flakes.

Make ahead: 1 day

Instructions:

Ingredients:

Cook the pecans in a dry pan until they are toasted, stirring frequently, about 3 to 5 minutes.

Do not step away from the nuts because they burn easily. Let them cool completely and transfer to an airtight container.

• • • • • • • • • • •

½ cup pecans, chopped 1 cup apple juice or cider ¾ cup orange juice 1 cup granulated sugar 1 cinnamon stick 1 (1-inch) piece of peeled ginger 1 teaspoon red pepper flakes ½ teaspoon salt 1 (12-ounce) package fresh cranberries ¾ cup dried apricots, diced zest from one medium orange

Add the apple juice, orange juice, sugar, cinnamon stick, ginger, red pepper flakes, and salt to a large saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add the cranberries and increase heat to medium.

Boil for 3 to 5 minutes, or until the cranberries pop. Remove cinnamon stick and ginger with a slotted spoon. Stir in the apricots and orange zest. Remove the pot from heat and let the chutney cool completely. Transfer to a separate airtight container. When ready to serve, stir in the reserved pecans.

Tools Needed: • • • •

sauté pan saucepan serving bowl serving spoon

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