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| Chef: Cary Wolfson | |
| Food Mood: Holiday | |
| Cuisine: New American/Regional | |
Description |
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| If you're like a lot of folks, Thanksgiving Day is about family and cooking - not weeks of planning! If you have not prepared any dishes ahead of time - here's your game plan for Thanksgiving Day. | |
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| Thanksgiving, November 22 1. Make turkey stock. 2. Clean and dry turkey - see ChefsLine FAQs page for how to roast the perfect turkey step-by-step. 3. Stuff bird and start roasting. Add water to pan, up to bottom of the bird. Add water as needed to create a turkey stock. 4. Make sure there's ice and bar fruit. 5. Open wine to get ready (be sure to re-cork). 6. You get ready. 7. Take any appetizers out of refrigerator to come to room temp. 8. Countdown 1 1/2 hours: Make mashed potatoes. 9. Countdown 1 1/2 hours: Prepare vegetable side dishs. 10. Countdown 1 hour: Take turkey out at 165-170 degrees, remove from roasting pan, and wrap tightly. 11. Countdown 1 hour: Start reheating any potluck dishes. 12. Countdown 30 minutes: Make gravy. 13. Countdown 30 minutes. 14. Optional: Host has stiff drink poured for him/her. 15. Countdown 30 minutes. Carve turkey. 16. Countdown 30 minutes. Have guests pour wine, and bring covered dishes to the table. 17. Don't forget the cranberry sauce! |
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