I like to start my Thanksgiving cooking early and store everything in the fridge until turkey day so I can actually enjoy the day. This (and all family celebrations) can be a food trap or a slightly celebratory meal. In the end, its all in the portions and choices. (and I mean all the choices from how much gravy you use to whom you sit next to and whom you allow to get on your nerves).
Most starchy side dishes can be prepared in advance. Leave the green ones to the day of. Here’s the cooking schedule/menu that I am working with this year. I will post some recipes in the days to come to help you get ready too.
2-3 days in advance:
Sweet potato and pear mash
Baked Mashed Potatoes
1-2 days in advance:
Sausage stuffing
Cranberry Sauce
Apple Crisp
1 day in advance:
Brine the Turkey
Make the gravy
Day of:
Cook the turkey, warm side dishes
Prepare a salad
Steam some broccoli
Warm the gravy (and think about adding pan juices)
Okay, here we go…potato day…
Sweet Potato and Pear Mash
A “stick in the oven and let the kids mash it” kind of side dish that is so sweet and nourishing.
Recipe By: Theresa Albert, DHN, RNCP
Serving Size: 8
Preparation Time 15 minutes
4 medium sweet potatoes
3 pears
2 small clove garlic
1 tablespoon dried thyme
1/4 teaspoon anise seed
2 tablespoons butter
1/2 teaspoon sea salt
Bake sweet potatoes, pears and garlic in skins together in oven on a cookie sheet for about an hour or until very soft.
Peel sweet potatoes into a large bowl.
Carefully mash whole pears through a sieve into the sweet potato bowl to catch the seeds, stem and core. Discard seeds stem and core.
Remove and discard garlic skin and add.
Stir in anise seed, butter and salt and mash roughly.
Can be stored at this stage in the fridge, covered, 48-72 hours.
Bake in oven 30-60 minutes at 350 F or until warmed through.
Baked mashed potatoes and potato skins
Who else is going to give you mashed potatoes AND an appetizer in one 15 minute recipe? That’s right, no-one.
Recipe By: Theresa Albert, DHN, RNCP
Serving Size: 6
Preparation Time :0:15
6 medium Baking Potatoes -- medium
1/2 cup cream cheese
¼-1/2 cup chicken broth
1 teaspoon garlic powder
1 tablespoon dried rosemary
1-3 cups grated skim mozzarella
3 green onion -- minced
1 cup salsa
Preheat oven to 450F.
Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in oven and bake for 45 minutes to 1 hour.
When they are soft, allow to cool or hold with a clean towel and cut in half, scoop insides into a large bowl and add cream cheese, chicken broth and garlic powder. Mash with potato masher and mix until they are the consistency that you like. Empty into a greased casserole dish and cover with plastic wrap. Store in the fridge up to 72 hours.
When ready to reheat, cover with aluminum foil and bake for 45-60 minutes at 350 F or until warmed through.
Appetizer: Lay the potato skins out onto a baking sheet and sprinkle with garlic powder, salt and dried rosemary. Freeze on a cookie sheet until the day of.
To bake skins. Place in a single layer on a cookie sheet, top with grated cheese and bake at 450F for 10-20 minutes until crispy. Top with green onions and serve with salsa
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