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Thanksgiving Ideas

Sensational Do-Ahead Side Dishes for Thanksgiving and Terrific Tips for a Stress-Free Holiday Dinner

You asked for it and I’m sharing it! The now famous recipe for do-ahead mashed potatoes for Thanksgiving. It’s the one recipe that I get more requests for than any other this time of year. And it’s no wonder this potato recipe is a winner. If you’re tired of being stressed out mashing potatoes at the last minute for your Thanksgiving feast, try this new way of preparing Mashed Potatoes that will bring you kudos! There’s a bonus, too –the dish can be done ahead.

And as always on a holiday, remember that it’s not just about the food, but who shares it with you. So don’t stress out about everything having to be perfect, just give those you love a big hug and thank the Lord for your many blessings. If you know of someone who may otherwise be spending the holiday alone, give them a call to share your thanksgiving table. That’s the real meaning of this day.

DO AHEAD REFRIGERATOR MASHED POTATOES
This frees up the cook from last minute cooking and mashing!

4 - 5 pounds potatoes, peeled or not, cut up and cooked until tender
8 oz. cream cheese, chunked up and softened (can use cream cheese with chives if desired),
1 cup sour cream
Salt and pepper to taste
Butter or margarine

Mash potatoes and add cream cheese and sour cream, blending well. Add salt and pepper to taste. Pour into a greased 9x13 casserole, Cover and refrigerate up to two days. Bring to room temperature and preheat oven to 350 or 375 degrees. Dot with butter and lightly tent casserole with foil. Bake until heated through, about 40 minutes or so.


TIPS FROM RITA’S KITCHEN:
HEALTHY ALTERNATIVE: To lower fat, use fat free cream cheese and fat free sour cream. Use a butter substitute.

KEEP REGULAR MASHED POTATOES HOT FOR HOURS – IN YOUR GREASED CROCKPOT ON LOW!!!

PEEL POTATOES A DAY AHEAD AND COVER WITH WATER. THE BEST POTATOES FOR MASHING ARE BAKING POTATOES WITH THEIR HIGH STARCH, LOW MOISTURE CONTENT.

Roasting the Bird:
ROAST IT RIGHT
Dry breast meat a problem? The breast is done at 170 while the thigh is done at 180, at which point the breast is overcooked. Cover breast with foil at start of roasting. Lift foil during basting, and remove it the last hour of roasting to brown.

BASTING THE BIRD
Pour 2 cups stock or broth into pan. This combines with turkey juices to make a great basting liquid for a golden exterior. Use a bulb baster about every 30 minutes and do it quickly to keep temperature from dropping while oven door is open.

IS IT DONE YET?
A meat thermometer is the best way to tell when the bird is cooked properly. Insert deep into the meat, and don’t let it touch bone, which conducts heat, making for an inaccurate reading.

SENSATIONAL STUFFING:
Drizzle with extra stock and bake in buttered or nonstick casserole, covered for half the time, during the last 45-60 minutes the turkey is roasting.

THE RIGHT TOOLS:
High Quality Roasting Pan. A heavy-gauge metal pan supports the turkey’s weight and gives a good surface to catch drippings. The sides should not be more than 4” high for the best browning of the bird. Extremely high sides make meat steam instead of brown.

PADDLE WHISK: Better than bulb-shaped whisks for reaching corners of roasting pans when making gravy. Non-stick whisks won’t scratch surfaces.

CARVING SET: A long two-pronged fork steadies the turkey without releasing too much juice and a long, slender knife carves thin slices.

TABLE TALK:
A week before, take inventory of flatware, glassware, serving pieces and linens. Press linens and shine flatware and glasses. Set table a day before.

Brighten up a plain solid tablecloth by layering a colorful patterned throw or scarf on top.

Hollow out centers of small pumpkins or gourds. Set a votive holder and candle in each.

WINE SELECTION:
Wines that complement strong, hearty flavors work well. Younger wines are ideal because of their more assertive flavor. Apple cider is a delicious non-alcoholic beverage. It’s acceptable to mix and match glass patterns according to the type of wine served.

 

©2007 Rita Heikenfeld and AboutEating.com