What to Prep Today, Sun. Nov. 24, for Thanksgiving, Part 2 of 5
You're one day close to show time. Knock off some items by following my schedule for a fuss-free Thanksgiving. (Read: No need for Xanax or an emergency call to your shrink.)
NOTE: I received so many messages today after publishing part 1 from folks asking me to send the remaining posts a day ahead so they can plan. Their wish is my command. So here’s tomorrow’s news today.
Sunday's Stuffing Strategy
So! One day down, four to go.
Stuffing
Today's all about bread. Use it in this traditional stuffing and my grandmother's Portuguese number, which I'm obsessed with. (Hello, bacon and chouriço!)
Both of these recipes can be made entirely ahead of time, cooled, and frozen. On Wednesday, transfer the stuffing to the fridge to thaw overnight. On Thanksgiving, reheat it in a 350°F oven for 45 to 60 minutes or until heated through.
Rolls
Want rolls for Thanksgiving? Start your dinner-roll dough, too. These beauties can be shaped, frozen, and baked fresh on Thursday.
To Freeze:
Follow the recipe through step 4 (shaping the individual balls).
Instead of placing in the Dutch oven, arrange the buttered dough balls on a parchment-lined baking sheet.
Freeze until solid (about 2 hours).
Transfer frozen dough balls to a freezer bag.
Then can be stored frozen for up to 1 month if you want them for December’s holiday dinner.
To Thaw and Bake (Day Before Serving):
On Wednesday night, arrange frozen dough balls in your buttered Dutch oven.
Cover and place in refrigerator overnight (8-12 hours).
On Thanksgiving:
Remove from refrigerator.
Let rise in a warm spot until almost doubled (about 2 hours).
Proceed with baking as directed in recipe (350°F, 20 minutes covered + 10-15 minutes uncovered)
Gravy
While the bread's resting, knock out that make-ahead gravy. Remember yesterday's stock? Time to turn it into liquid gold.
Mash together 2 tablespoons of softened butter and 2 tablespoons of flour with a spoon.
Pour 1 quart of defrosted stock into a wide skillet.
Bring the stock to a gentle boil over medium-high heat.
Slowly whisk in the butter paste, 1 tablespoon at a time, until the sauce is thick and gravy-like. Cook for 1 to 2 minutes more.
Season with salt and pepper. Cover the gravy, slide it off the heat, and let cool.
Transfer the gravy to an airtight container and put it in the fridge.
I've added a bunch of alternate recipes if you want to go rogue!
Homemade Cornbread Sausage Dressing
This homemade cornbread sausage dressing is Southern-style Thanksgiving in a dish. Homemade cornbread is tossed with pork sausage, onions, celery, chicken stock, and herbs and baked until crisp on the surface, soul-satisfyingly tender underneath. Thanksgiving comfort food.
Portuguese Turkey with Two Stuffings
Portuguese turkey with two stuffings is a duet of beloved and traditional Portuguese stuffings: a chouriço-bread dressing with spicy sausage, onions, garlic, crushed red pepper, and paprika and another dressing with sweet sausage, potato, butter, nutmeg, and spices.
Wild Mushroom Stuffing
Earthy flavors combine with slightly sweet brioche bread to create this beautiful brioche and wild mushroom stuffing.
Stuffing with Bacon, Apples, and Onions
This stuffing with bacon, apples, sage, and onions is classic Thanksgiving fare and can be cooked inside or outside the turkey.
Stuffed Winter Squash
Stuffed winter squash takes many forms, including this healthy and tasty stuffed acorn squash with quinoa that you can easily make vegetarian.
Buttery Pull-Apart Rolls
These buttery pull-apart rolls bake up crispy on the outside, tender on the inside, and, yes, light as a feather through and through.
Classic Dinner Rolls
These classic dinner rolls call for flour, yeast, honey, salt, and butter--plus more butter to slather on top, natch. You won't believe how fluffy and soft these rolls are or how easy and quick they are to make.
Sweet Potato Cornbread
This sweet potato cornbread may upend all your notions about what cornbread ought to be. It's easy, stealthily healthy, and turning heads and drawing raves wherever it's made.
Chow,
P.S. Won’t you consider tapping the ♥️, restacking this post, and/or leaving a comment? It takes but a moment, but their impact is enormous! xx