MARY
IN YOUR KITCHEN by Mary McDougall
THANKSGIVING PLANNING
I
first shared this planning schedule with you in 2004 and I
heard from quite a few people who used this schedule and
shopping list for a successful Thanksgiving last year.
Since I plan to use this same schedule, and mostly the same
menu, myself again this year I am including it in this 2005
newsletter. This year I am adding the Squash Butter
(newsletter October 2005) as a spread for the rolls. This
may be prepared 2 days ahead and refrigerated until serving
time.
We
usually have a large crowd of friends and family with us
every year to celebrate, and my menu doesn�t vary much from
year to year. Many of the recipes that are a tradition in
our home I have shared with you over the past several years,
either in one of the cookbooks or in a newsletter. The
following recipes will be part of our holiday meal again
this year. The starred (*) items are ones I suggest for a
basic meal plan, and then add as many more dishes as you
feel your Thanksgiving dinner needs to fit your celebration.
MENU:
Creamy Pumpkin Soup
(newsletter October 2004) |
|
Success Tip: Prepare
this up to two days ahead without the soy milk and
refrigerate. Reheat in microwave or on stovetop.
Add the soy milk after the soup is heated through.
|
Tossed Green Salad with
assorted dressings |
|
Success Tip:
Prepare dressings
three to four days in advance and refrigerate. Or
buy your favorite non-fat salad dressings. Buy
organic baby greens in bags and toss in a bowl just
before serving.
|
* Holiday Stuffed
Pumpkin (newsletter October 2004) |
|
Success Tip: Buy
pumpkin in October or early November for the best
selection. Keep in a cool place. Buy extra
pumpkins for use at other times during the winter
months. Choose one of the many varieties available
at this time of the year. One of my favorites is
the �ghost� pumpkin with its white skin and orange
flesh. The traditional pumpkin for carving a
jack-o-lantern is not the tastiest choice for use as
a stuffed pumpkin, although I have used them when
nothing else was available. Clean the pumpkin the
day before use and refrigerate, but do not stuff
until just before baking. If you do not have enough
room to refrigerate the cleaned pumpkin then clean
it just before stuffing. Cube the bread the night
before and allow it to sit out overnight so the
bread dries out slightly. This step helps to make
the stuffing mixture nicely moist, but not mushy.
|
* Mashed Potatoes
(newsletter July 2004 & October 2004) |
|
Success Tip: Peel
potatoes in the morning and store in water to cover
until cooking time. Drain off all cooking water.
Use a handheld electric mixer and add warmed soymilk
while beating. Place mashed potatoes into a warmed
bowl before serving. For garlic mashed potatoes,
add some of the Elephant Garlic Spread to the
potatoes while mashing.
|
Maple Mashed Sweet
Potatoes (newsletter October 2004) |
|
Success Tip: These
may be made two days ahead of time and refrigerated
in a covered casserole dish. Reheat in microwave
just before serving.
|
* Golden Gravy
(newsletter October 2003) |
|
Success
Tip: This may be made a day ahead of time and
reheated slowly on the stovetop, stirring
frequently.
|
Rich Brown Gravy
(newsletter October 2004) |
|
Success
Tip: Brown the onions and flour a day or two ahead
of time, then cover and refrigerate. Finish the
recipe as directed, realizing that it will take a
bit more time for the liquid to heat through.
|
Whole Wheat & Sourdough
Rolls with Elephant Garlic Spread (newsletter
October 2004) |
|
Success
Tip: Order your rolls from Whole Foods or a bakery
about one week early, then pick them up the day
before the holiday. Make the garlic spread one or
two days ahead of time and refrigerate until
serving.
|
* Cranberry Sauce
(newsletter October 2004) |
|
Success
Tip: Make two to three days ahead of time and
refrigerate until just before serving.
|
* Green Beans |
|
Success
Tip: Trim beans the day before and store in the
refrigerator. Wash just before steaming. I usually
serve these plain with a bit of salt and pepper.
|
Brussels Sprouts with
Creamy Caesar Salad Dressing (newsletter July 2003) |
|
Success
Tip: Trim these a day or two before cooking and
store in the refrigerator. Wash before cooking.
Most people like these best with some type of a
sauce, although Heather and I like them plain with
only a bit of salt. Make the dressing one to two
days ahead and store in the refrigerator. Pour a
small amount of the dressing over the cooked
Brussels sprouts and toss just before serving.
|
* Pumpkin Pie with
Vanilla Cream Sauce (newsletter October 2003) |
|
Success
Tip: Make the pie and the sauce one day ahead and
refrigerate until just before serving. We like this
pie best chilled. If you like warm pumpkin pie, you
will need to make this just before serving. The
crust can be prepared one day early and
refrigerated. Mix the filling ingredients together,
cover and refrigerate overnight, then pour into the
crust and bake. The vanilla sauce should be served
chilled over the pie.
|
Wicked Chocolate Pie
(newsletter October 2004) |
|
Success
Tip: Make this one day early and refrigerate. The
toppings may be made two days ahead, if desired.
This needs to be served chilled.
|
SHOPPING
TIPS:
Shop for the
non-perishable items about a week ahead of time. These are
the canned and packaged products, such as vegetable broth,
canned pumpkin, flour, silken tofu and any dried herbs and
spices that you may need. Potatoes, sweet potatoes and
garlic can be purchased ahead of time as long as you have a
cool place to store them (not the refrigerator). Choose the
menu items that you want to include for your Thanksgiving
feast, then look through the recipes. Check over this
shopping list as you go through the recipes, and make sure
you also have the pantry items available. Shop for your
perishable items no more than 2 days before the holiday, if
possible.
SHOPPING
LIST
The
following shopping lists are for the complete menu above.
You will have to adjust the items needed depending on what
you plan to prepare.
CANNED AND
PACKAGED PRODUCTS
These may be
purchased ahead of time and stored in your pantry or
refrigerator.
4-5 boxes
(32 oz.) vegetable broth
2 cans (15-16 oz.) pumpkin
1 jar (12 oz.) applesauce
3 containers (32 oz.) soy or rice milk
1 jar (8 oz.) pure maple syrup
5 packages (12.3 oz.) Lite Silken Tofu-Extra Firm
2 cups non-dairy chocolate chips
1 bag (16 oz.) Sucanat
1 jar (16 oz.) Wonderslim Fat Replacer
1 bag (16 oz.) frozen raspberries
1 cup unsalted roasted cashews
1 cup sliced almonds
1 container (32 oz.) orange juice
1 jar (4 oz.) capers
FRESH
INGREDIENTS
The first
nine ingredients may be purchased ahead of time. Buy the
fresh vegetables and bread products the day before, if
possible.
4 onions
1 bunch celery
1 head garlic
2 heads elephant garlic
5 pounds potatoes
3 pounds yams or sweet potatoes
1 bag fresh cranberries
1 small pumpkin (to serve the soup in-optional)
1 medium-large pumpkin
Bagged organic baby greens
2 pounds green beans
2 pounds Brussels sprouts
1 large loaf whole wheat bread
6-8 whole wheat or sourdough rolls
PANTRY ITEMS
NEEDED
These are
used in several of the recipes and are things that you
probably already have in your pantry. Check over this list
and purchase anything that you don�t have.
Tabasco
sauce
Curry powder
Soy sauce (at least 1 cup)
Tahini
Vanilla
Whole wheat flour
Unbleached white flour
Cornstarch
Salt
Black pepper
Golden brown sugar
Sugar
Dijon mustard
Pumpkin pie spice
Cinnamon
Ground ginger
Ground cloves
Parsley flakes
Sage
Marjoram
Thyme
Bay leaves
Poultry seasoning
Rosemary
Soy Parmesan cheese
Lemon juice
TIME SCHEDULE
1
week ahead: |
Shop
for non-perishable items and some of the perishable
foods listed above.
Order rolls from bakery. |
3
days ahead: |
Make
salad dressings.
Make cranberry sauce. |
2
days ahead: |
Shop
for vegetables and whole wheat bread.
Make Creamy Pumpkin Soup.
Bake sweet potatoes or yams and prepare Maple Mashed
Sweet Potatoes.
Make Elephant Garlic Spread.
Make Creamy Caesar Salad Dressing.
Make the raspberry sauce and the almond topping for
the chocolate pie. |
1
day ahead: |
Pick
up the pre-ordered rolls.
Make the pumpkin pie and vanilla sauce.
Make the chocolate pie.
Trim the green beans and Brussels sprouts.
Make the Golden Gravy.
Partially make the brown gravy.
Cube the bread and allow to sit out overnight |
Thanksgiving
(Morning): |
Peel
potatoes and place in cold water to cover.
Clean out pumpkins.
Make stuffing mixture and stuff pumpkin. |
Thanksgiving
(Afternoon): |
Take
sweet potatoes and soup out of refrigerator.
Place pumpkin in oven and bake as directed.
Cook potatoes and mash.
Wash vegetables and cook.
Finish brown gravy and slowly reheat Golden Gravy.
Reheat mashed sweet potatoes.
Finish soup and heat.
Place baby greens in bowl. Serve with dressings.
Heat rolls and garlic spread.
Don�t forget the cranberry sauce. |
|