Bittman - How to Cook Everything Thanksgiving

Please Pass the Gravy

Thanksgiving is the great American holiday for eating. Is dinner at your place this year? Then be prepared to serve up a feast, even if youre delegating some dishes to guests. Whether you go it alone or decide to let others pitch in, your job as host is to get a great meal on the table while trying to keep everyone relaxed and happy. And thats precisely why the day also can be more than a little stressful, especially if its your first time making the turkey, youve never baked a pie, or youre cooking for a bunch of family and friends. (Or all of the above!)

But with a little planning, the process can actually be a pleasureone where the payoff is enormously rewarding. The goal of this ebook is to provide all the recipes and information you need to get the most out of the holiday meal, whether your table is set for a crowd or a cozy dinner for two.

As far as Im concerned, a Thanksgiving menu can be classic or unorthodox. Though of course the choice isnt that simple: There are expectations, special requests, and cherished dishes. (Just remember, this years change-up could become next years family tradition.) If youre the host, start by evaluating your options. You could stick with the . The recipes in this collection will help you take the meal in all of these directions. Whatever you decide, remember that you will do no onenot your guests, not the meal, and certainly not yourselfany favors by attempting more than you can handle. So be realistic about what can be accomplished, do as much as you can in advance, and dont be afraid to ask for help.

A chief cause of stress at Thanksgiving (at least where the food is concerned) is the turkey. This is a tough tradition to buck: Most Americans are going to serve one, and really, its not that much harder than roasting a chicken so why not? A simply cooked turkey delivers plenty of good eating, plus a killer ; either would make a lovely centerpiece for the meal. Whatever makes youand your gueststhe most comfortable, then thats the way to go.

Timing the Big Meal

With oven and counter space at a premium, coordinating all the dishes may seem tantamount to drawing up plays for a football game. Though you probably can plan without a chalkboard, writing out a game plan is always a smart idea to avoid last-minute scrambling. These tips (which are arranged in order of what you can do first) will help you set up your timeline:

Soup, Stock for the Gravy, and Bread: If youre starting the meal with , go ahead and make these two recipes well in advance. You can store them in the freezer for up to 3 months or the refrigerator for up to 3 days. Then at least 20 to 30 minutes before you want them ready, put the frozen liquid in a covered pot over medium heat for 20 to 30 minutes (or thaw in the microwave first). You can also make and freeze homemade breads. Just wrap them tightly in foil and reheat in a 300F oven for 30 to 45 minutes, depending on what it is.

Vegetables: For vegetables you plan to cook as , try to get all the prep work done the night before. You can rinse, trim, and chop themor even partially cook the recipe in many casesthen wrap or cover well and refrigerate. For raw vegetables to use in salads or crudits, prepare them in the morning and store in plastic bags with damp towels. Then all you have to do is toss if needed and serve.

Dessert: All three of the desserts herecan be made ahead of the meal. You can poach the pears the night before and refrigerate; the pie or crisp are best made Thanksgiving morning first thing. If the pie or the pears are going to be ready more than two hours before dinner, refrigerate them and take them out when you sit down. (You can even warm the pears in the syrup over low heat before serving if youd like.) The crisp is fine out on the counter, covered with a clean towel.

Turkey: The , which could take 18 hours or more.) Once its out of the oven, cover it loosely with a tent of aluminum foil and let it rest on a rimmed baking sheet or platter (to catch the juices). Youll get to it soon enough.

Stuffing: can either be cooked ahead and warmed, or you can assemble the components the day before: Refrigerate them in their baking dishes (covered tightly); then take them out an about an hour before theyre ready to bake so they come to room temperature. Then pop them into the oven to cook when the turkey comes out. Once these are in the oven, check on them once in a while and rotate as needed to keep them warming or cooking evenly. Pull them out when theyre done and tent with foil; theyll stay plenty warm.

Mashed Potatoes: Even this can be prepared an hour or so ahead of time in one of .

: This is the only dish that must wait until just before serving, since you cant start it until the turkey is done. But theres no need to let gravy get you frazzled. Its a finishing touch I like to prepare myself, so I deputize a couple helpers to bring dishes and guests to the table (this will take 15 to 20 minutes, about as long as it takes to make gravy), while I stand at the stove deglazing and stirring.

Guide to Recipe Icons

There are three icons that appear with some recipes in this ebook:

means fast: the recipe takes 30 minutes or less to prepare.

indicates that the dish can be made aheadeither in full or to a certain pointand stored for finishing or serving later.

means vegetarian: no meat, chicken, or fish in the recipe (though there may be some options that add nonvegetarian ingredients).

You can find all the .

Starters and Soups

5 Easy Dips

These all take almost no time to prepare and are sure to satisfy your holiday crowdso everyone wins. The first, Sour Cream or Yogurt Dip, provides the basic recipe; then the next four build from it.

Sour Cream or Yogurt Dip. Mix 1 cup chopped raw vegetables (like seeded cucumber, red or green bell pepper, carrots, and/or peas) with 1 finely chopped scallion, 2 tablespoons chopped fresh dill or 1 teaspoon dried dill, 2 cups sour cream or yogurt, and some salt and freshly ground black pepper. Taste and adjust the seasoning, then add a little lemon juice if necessary. Cover and refrigerate for up to a day.

Onion Dip. Easy and amazing (and a revelation if youve only had the dried soup mix version): Mince 1 bunch scallions by hand or by pulsing in a food processor. Combine with 12 cup chopped parsley leaves, 2 cups sour cream or yogurt, and a sprinkle of salt and pepper.

Mustard-Horseradish Dip. Make the base Sour Cream or Yogurt Dip and add 1 tablespoon each Dijon mustard and prepared horseradish. Taste and add more of either or both for even more kick.

Smoked Salmon or Trout Dip. Also good with salmon or trout roe (eggs): Make the base Sour Cream or Yogurt Dip and omit or include the herbs and vegetables as you like; add 12 to 1 cup flaked smoked trout or minced smoked salmon. The lemon juice is a must here.

Watercress or Arugula Dip. The pepperiness of these greens is the perfect foil for the richness of the dairy: Make the base Sour Cream or Yogurt Dip and omit or include the herbs and vegetables as you like; add 1 cup trimmed, rinsed, dried (drying is essential), and chopped watercress or arugula.

Some notes: If your yogurt is thin, drain it in a cloth-lined strainer for 15 to 30 minutes before using it. The dip is also nice made with part sour cream, part yogurt. You can chop the vegetables in a food processor, but be careful not to pure them. If you prefer a slightly more textured dip, add 14 cup or so of creamy cottage cheese; for a stiffer and more strongly flavored dip, substitute mayonnaise for up to half the sour cream or yogurt.