Usually I have our Thanksgiving menu finalized weeks in advance. Maybe it is the third kid factor, but for some reason I was way behind on finishing it up. With less than a week to go I have finally finished the menu and I think this will be a yummy Thanksgiving this year. Over the past 8 years or so we have been tweaking our menu so that we can have a pretty relaxing Thanksgiving even though we have a LOT of food. Here are the dishes that we have on our menu that we are able to prep a few days and some even a few weeks in advance.
Cranberry Bars: This recipe has been on our menu forever. It was published in Gourmet magazine before Conde Nast made the awful decision to nix it. I usually make these a few days before Thanksgiving since they keep well in an airtight container. That is, if we don’t eat them all before Thanksgiving. I may have to make a second batch since these are one of our “snacks” for Thanksgiving and knowing that makes it seem totally fine to nibble on them all week. Kind of like having Halloween candy around before Halloween.
Cranberry Sauce with Port and Tangerine: This is another of our favorite Thanksgiving recipes. I usually double it since we love it so much and we use it in our breakfast on Thanksgiving. I love to make this recipe because not only does it taste great, it is really fun to watch the cranberries burst! I am a food science nerd!
Turkey Leg Confit: This is a new recipe for us this year. I wasn’t able to find duck fat but I did find some goose fat so we are going to try that instead. And I am not roasting the breasts as the recipe calls for. We are making this ahead because we love dark meat and who doesn’t love anything that braises in fat? Since we are making it ahead it will give us extra dark meat and not require the oven on the day of. Win-win. (We’re going to make a porchetta-style turkey breast with the breast to have for dinner early in the week…we’ll be gobbling soon!). We’ll be making this one on the Tuesday before Thanksgiving.
Turkey Stock: This year I roasted a turkey early so that I could make some homemade stock since I haven’t found a store bought option that I like. I froze the stock in quart size freezer bags…and had almost a bowlful before I finished putting it away. This recipe calls for roasting the veggies before adding them to the stock and I think that is what makes this stock AMAZING!
Cider Gravy: Since we do a non-traditional turkey I realized last year that I need to have “normal” gravy to go with stuffing and mashed potatoes. I roasted a turkey this week so that I could make the stock AND this yummy gravy. We used just a smidge of it when we ate the turkey and I froze the rest.
Pumpkin Five-Spice Ice Cream: If you live in Ohio you can swing by a fancy grocery store to find this fresh from Jeni’s Splendid Ice Creams. I have the Jeni’s Splendid Ice Creams at Home cookbook and am obsessed with it. We had this ice cream last year and it was a big hit so we made it again. Since ice creams can stay happy in the freezer I usually start making them a few weeks ahead. This year I was “so behind” since I just made it a few days ago!
Cranberry Royale Sorbet: Since I am cranberry obsessed and love a nice sparkling wine this one just had to be on the menu. A scoop in a champagne glass topped with Prosecco…I die. This is just one of the reasons I cleaned out all of the fresh cranberries at the grocery store yesterday. (Sorry to anyone else needing them 🙂 ).
Baked Apple Sorbet: This is one we had last year and was super easy and yummy so we are having it again. If you have never made homemade ice cream (or sorbet) this is a great one to start with. You just bake some apples with spices, blend it and then whizzzzz it in the ice cream maker. Could. Not. Be. Easier.
Gucci Muu Muu (Chocolate Ice Cream with Coconut). Hubby bubby requested a chocolaty ice cream for Thanksgiving this year so we are trying this one out. I haven’t made this before, but since the recipes in the Jeni’s book use a similar process it should turn out well and be kid friendly to boot!
Garlicky Potato Apple Soup: We are trying a new soup this year since we can’t find the recipe for the best ever soup we had a few years ago and didn’t love the one from last year. We will make the soup the weekend before Thanksgiving and then freeze it in baby food ice cube trays. We heat it up on the stove on Thanksgiving and then have it in a slow cooker for when guests arrive since I feel like the eating should really be a marathon. A cranberry bar here, some soup there…perfect way to warm up for the big meal.
What are your favorite make-ahead Thanksgiving recipes? What is your best tip for a relaxing Thanksgiving? I hope you like the links to all of the recipe sources. Let me know in the comments section below!Connect with Radishes Are Pink on social media: