Thanksgiving Dinner Plan

I composed this Thanksgiving Dinner in 2000. It is detailed with instructions for step-by-step preparation. You may use my plan, or modify it to suit your own dishes. Enjoy!

UPDATE: Ds2 pointed out to me that my recipes need some serious modification, as we eat differently now than we did 7 years ago.

MENU

* Turkey
* Stuffing
* Mashed Potatoes
* Gravy
* Potato Rolls
* Baked Sweet Potatoes
* Black and Green Olives
* Pickles
* Veggie Tray
* Pumpkin Pie
* Cheesecake
* Fruit Salad
* English Toffee Hot Cocoa

SUNDAY BEFORE THANKSGIVING
Calculate how many hours turkey will need to defrost if in the refrigerator. (My favorite way and one of the safest ways to thaw meat)

TUESDAY BEFORE THANKSGIVING
1. Make cheesecake.
"I OUGHT TO FEEL GUILTY" CHEESECAKE from Whole Foods for the Whole Family, La Leche League Cookbook

* 24 oz. cream cheese
* 3/4 c. eggs (3 TO 5)
* 1/4 c. honey
* 1 t. grated lemon rind

Process until smooth. Bake at 350 for 45 to 60 minutes - until the top puffs lightly all the way to the center.

2. Make pumpkin pies.

PUMPKIN PIE
* 2 eggs 1 yolk, 3 whites
* 4 C. pumpkin
* 1 C. honey
* 1/2 t. salt
* 2 t. cinnamon
* 1 t. ginger
* 1/4 t. cloves
* 1/2 t. nutmeg
* 1 c. cream lowfat evap milk
* 1/2 c. water

Blend filling ingredients with blender. Pour into pie crust. Bake at 425 F for 15 minutes, reduce heat to 350 F and bake 45 minutes more. Makes 2 deep dish pies. Bake pies on top of cookie sheets, in case they dribble over.

WEDNESDAY BEFORE THANKSGIVING
1. Boil 1 potato for rolls, mash and save 1/2 cup of potatoes. Save water.
2. Cut up celery, onions, mushrooms.
3. Peel potatoes and cut in quarters, refrigerate covered in water.
4. Bake cornbread and cube. (see recipe below)
5. Mix together liquid ingredients for rolls:

* 1 1/4 c. milk
* 1/4 c. honey
* 1 1/2 t. salt
* 1/4 c. butter margarine
* Refrigerate.

6. Take out neck, etc., refrigerate. Save for making the gravy tomorrow.

7. Mix ingredients for Hot Cocoa English Toffee. (see recipe below)


THANKSGIVING DAY, THURSDAY

Time planned on to eat: 2:00 pm
A key to success here is to stay on your feet all day, every spare moment should be spent tidying the kitchen of the last round of dishes. Otherwise, look forward to 2-3 hours of dishes to wash at one time... You might ask yourself if this dinner is really worth it. *grin*

9:45 Put turkey (around 20# turkey) in the oven in bag.
Plates, silverware, napkins, glasses on table.
Open cranberry sauce, clear flat dish, refrigerate.
Open olives; pickles. Arrange on dish, refrig.
Start broth w/neck, etc.

10:45-11:15 Start on rolls; Recipe for rolls
heat liquids.
Add to dry mixture.
Add egg and potato.
Beat at low 30 seconds.
Beat at high for 3 minutes.
Stir in flour to make soft dough.
Knead 6-8 minutes.
Place in bowl, cover.
11:15-12:15 Let rise till double.
12:00 Place cut potatoes in pan to steam, don't cook yet.
Place butter on plates to soften.
Take package corn out of freezer.
12:15-12:30 Punch down, let rest 10 minutes.
12:30 Start white potatoes cooking.
12:30-12:45 Shape into rolls. (We do crescents or cloverleafs)
12:45 Check to see if turkey is done.
Wrap in foil and place sweet potatoes in oven.
1:00 Check white potatoes for doneness.
12:45-1:45 Let rolls rise until almost double.
Saute onions, celery, mushrooms.
Mix potatoes with mixer.
1:10 Mix dressing together, cornbread, vegetables, frozen corn and broth.
1:15 Check on sweet potatoes. (They are done when you can press an indention into them. Or, take one out, unwrap and if you can place a fork easily into the potato.)
1:20 Take broth from turkey.
Make gravy.
1:20-1:45 Bake stuffing.
1:45-1:55 Take stuffing out of oven.
Bake rolls at 400 F.
1:45 Place turkey on serving tray.
Place stuffing on table on potholders.
Place cranberry sauce on table.
Place olives, etc., on table.
Place potatoes on table.
Place gravy on table with ladle.

MY FAVORITE DRESSING

Cornbread:

* 1 c. cornmeal
* 2 t. baking powder
* 1 c. whole wheat flour
* 1/2 t. salt
* 1 to 2 eggs
* 1 c. milk
* 1 t. chili powder

Mix wet and dry ingredients in separate bowls. Mix together quickly and briefly, only until moistened. Bake cornbread, (400F for 20 min.), slice into cubes.

Vegetables to add into cubed cornbread:

* 3 ribs celery, sliced
* 1/2 large onion, chopped
* 1 lb. mushrooms, quartered
* 1/2 c. turkey broth or water
* 1 T. poultry seasoning
* 16 oz. frozen corn

Saute celery, onion and mushrooms in 1/2 cup water or broth until celery and onion are transparent. Mix poultry seasoning in sauteing vegetables. Salt to taste. Mix cornbread cubes into vegetables, place in baking dish. Bake 30 min. at 350 F.

BETTER HOMES AND GARDENS' POTATO ROLLS

* 1 small potato, pared and cubed
* 1 c. water
(if you are following my plan, you have already cooked the potato yesterday)
* 4 to 4 1/2 c. flour
* 1 T. quick rising yeast
* 1 1/4 c. milk (liquid from boiled potato plus milk)
* 1/4 c. honey
* 1/4 c. butter margarine
* 1 1/2 t. salt
* 1 egg

In saucepan, cook potato, covered, in the water till tender, 10 to 15 minutes. Drain. Mash potato and measure 1/2 c. mashed potato; set aside. In large mixing bowl combine 2 cups of the flour and the yeast. In saucepan heat together milk, honey, margarine, and salt just till warm (115 F to 120 F), stirring constantly till margarine almost melts. Add to dry mixture in mixing bowl; add egg and mashed potato. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a soft dough. Turn out onto lightly floured surface and knead till smooth and elastic, 6 to 8 minutes. Shape in a ball. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place till double, about 1 hour. Punch down; turn out on a lightly floured surface. Cover; let rest 10 minutes. Shape into rolls. Place on greased baking sheets. Cover; let rise in a warm place until almost double, about 1 hour. Bake in hot oven (400 F.) for 10 to 12 minutes. Makes 2 dozen rolls.

MASHED POTATOES
Take the steamed potatoes from the pan and place into a bowl. Add in margarine/butter to taste, and I use milk and some of the remaining potato water to moisten the potatoes and make them fluffy and light. Add salt and pepper to taste.

OR --
try Swanson's (tm) Skinny Mashed Potatoes

* 5 large potatoes, cut into 1" pieces (about 7 1/2 cups)
* 3 1/2 cups Swanson Chicken Broth
* Generous dash pepper

In medium saucepan place potatoes and broth. Over high heat, heat to a boil. Reduce heat to medium. Cover and cook 10 minutes or until potatoes are tender. Drain, reserving broth. Mash potatoes with 1 1/4 cups broth and pepper. If needed, add additional broth until potatoes are desired consistency. Salt to taste. Serves about 6.
1/2 gram fat per serving (traditional mashed potato recipe: 8 gram fat per serving.)

GRAVY
I take all the broth from inside the cooking bag and put it in a 6 quart pot. I always skim off the fat. One year I skimmed off one cup of fat. Then I add in the broth made from cooking the neck and parts. Then I take 1-2 cups of cool water and mix in some flour, and then pour the flour water into the hot broth, mixing constantly with a whisk. Add salt and pepper to taste. Personally, I prefer a thin gravy with Thanksgiving dinner.
Rule of thumb for gravy thickness:
Thin: 1 tablespoon flour per cup of liquid
Medium: 2 tablespoons flour per cup of liquid
Thick: 3 tablespoons flour per cup of liquid

VEGGIE TRAY

* celery
* carrots
* radishes
* broccoli
* cauliflower
* cucumbers
* cucumbers with garlic seasoning

Hidden Valley Ranch Dressing with Daisy Light Sour Cream.
(Cucumbers with garlic seasoning: sliced cucumbers with freshly crushed garlic, 1 clove or more per cucumber, lemon juice or vinegar and salt.)

FRUIT SALAD

* Fresh papaya, diced
* 1 can pineapple chunks and the juice
* 3 bananas, sliced or diced
* red grapes
Mix and serve immediately or chilled.

ENGLISH TOFFEE HOT COCOA

* 3 cups water
* 2 bags Celestial Seasonings English Toffee tea
* 1 1/2 cups cold water
* 1/3 cup honey
* 1 t. cinnamon
* 1 t. vanilla
* dash salt
* 1/4 c. cocoa
* 1/2 c. nonfat dry milk

Boil water, steep tea for 5 minutes. Mix remaining ingredients in blender. Pour into hot tea. The cocoa and milk are frothy making the cocoa seem like it has marshmallows on top. Very good and creamy.