Your "Do-Ahead" Thanksgiving Menu

Thanksgiving is my absolute favorite holiday -- and not just because of the food! I love the traditions, the togetherness, and the tranquility of it all. Well, tranquility might be a bit of a stretch – there’s still a lot of preparation, cooking and cleaning to do – but compared to the season ahead with holiday parties, shopping and what feels like endless entertaining, Thanksgiving is an oasis. Especially if you do as much as possible ahead of time and let your family and friends in on the process.

As I mentioned in my last post, I’m a big believer in trying to slow things down and really enjoy the lead up to the holidays -- and one of the best ways to do that is to create a “do-ahead” menu. You can start your Thanksgiving meal a good 2-3 days ahead of time, cooking a little bit each day or night and involving others (if you like), but more importantly, giving yourself time to enjoy the cooking and the day itself. Here are some ideas to get you started:

Three Days Ahead – the accompaniments - Why buy Cranberry Relish when you can make your own?  It’s easy  . . . and this recipe actually tastes better the longer it sits in the fridge! 

Two Days Ahead – the starter & the desserts - What better way to start a Thanksgiving feast then with a warming cup of soup?  This time of year, Butternut Squash Soup is sure to be a hit. And what better way to end the meal then with a show-stopping Four-Layer Pumpkin Cake with Cream Cheese Frosting. When made ahead it’s actually very manageable.

One Day Ahead – the sides - Instead of mashed potatoes, try a gratin. Although they take a bit more time to prepare, you can make them a full day ahead (they actually taste better when the flavors meld overnight) and just bake the next day!  For one with loads of flavor try an Herbed Potato Gratin with Roasted Garlic and Manchego. For veggies with some zip, make a quick batch of Carrots Glazed with Balsamic Vinegar and Butter and Green Beans with Caramelized Shallots.  In both cases, slightly under-cook the veggies so they stay firm when you re-heat.

Thanksgiving Day – the main event! - With all your “doing ahead,” the only things you should have to cook on Turkey Day are the turkey and the stuffing! For stuffing, try a delicious yet super-easy Corn & Herb-Bread Sausage Stuffing  And for the perfect bird, try this recipe for Extra-Moist Turkey with Pan Gravy. 

Oh, and don’t forget the beverages!  You can purchase those way in advance . . . if you like wines, stick with Pinot Noir or Red Zinfandel as they pair really well with turkey.  Some favorites include:  2007 Rochioli Pinot Noir, 2007 Terlato Family Pinot Noir,  2007 Rosenblum Zinfandel, or 2007 Seghesio “Old Vine” Zinfandel.  Or, if you want to mix things up a bit, go with a Cranberry Kir Royale – a great way to welcome your guests or cap off your day.  So here’s hoping you have a wonderful Thanksgiving – full of spirit and tranquility (because you “did-ahead” and enjoyed the ride).  And stay tuned for one more post on what to do with all those fantastic left-overs!!

 - Sharen Santoski, www.SignalRockCommunications.com
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Sharen Santonski, foodie extraordinaire, and a former member of the Spirited Woman Blogger Team will be guest blogging for Spirited Woman on her favorite subject "food." Growing up in an Italian/Polish/American home, Sharen cultivated her love of food at a very early age. She is an amateur aficionado of cooking, dining, entertaining and exploring. Bon Appetit!