(0 comments)

No-Stress Thanksgiving Tricks

How to get everything ready at the same time, make perfect, low-fat gravy, better stuffing, and all the rest.

The happiest Thanksgiving cook is the most organized, according to Rick Rodgers, aka “Mr. Thanksgiving.” He’s earned that title by teaching his Thanksgiving 101 class to thousands of students across the country and authoring over 30 cookbooks, including Thanksgiving 101: Celebrate America’s Favorite Holiday With America’s Thanksgiving Expert (HarperCollins, 2007). For the perfect feast, here’s what he suggests.

Keep it reasonable. “Be honest about gauging your personal cooking skills before tackling a huge menu,” says Rodgers. “People create too much stress for themselves by trying too many new recipes on the big day.” Learn to do a couple of dishes well (say, turkey and gravy) before expanding your repertoire. Also, consider your kitchen size and seating before going overboard on your guest and food lists.

Plot your strategy. In Rodgers’s opinion, you can never have too many lists: Write down guests, groceries, beverages, prep, utensils, and tableware you’ll need. Do as many tasks in advance as you can. Prepare baked side dishes as well as those done on the stove top beforehand to avoid traffic jams at the oven.

Delegate duties. “If you ask guests to prepare and bring dishes to dinner, be very specific about what you want and how much to make,” advises Rodgers. Tell someone, for example, to make “a hot green bean dish for 12 people,” not just “a vegetable side dish,” or you could end up with three bowls of salad.

Make great gravy. “The secret to any good gravy, low-fat or otherwise,” says Rodgers, “is to use homemade turkey stock, which is very easy to make with turkey wings. If you combine rich, brown turkey stock with degreased drippings, you are on the way to great gravy.” If you’re certain you want to go the low-fat route, thicken the gravy with dissolved cornstarch or boil down a large amount of stock until it thickens slightly.

Serve standout stuffing. To enhance the flavor, use turkey stock instead of canned chicken broth to moisten the stuffing. Make homemade bread cubes by cutting firm sandwich bread into cubes and letting them stand and harden overnight so they won’t get soggy in the stuffing. Remember, too, to cook all the raw ingredients (onions, celery, meat) because the stuffing is not actually cooked in the turkey, only reheated.

Send out for the pie. If you make your own pie, go with a simple, tried-and-true pumpkin or apple pie recipe. A homemade crust will win you bonus points, but don’t feel obligated. “Frankly,” says Rodgers, “I often suggest that unless the person is a great baker, the pie is one area where going to an outside source is a fine idea.” Place your bakery order early.

Orchestrate your presentation. Let the turkey stand for about 15 minutes before carving. That way the juices soak back into the meat and you have a chance to reheat side dishes in the oven. While you’re waiting, be sure and catch your breath. Everyone is about to relish the feast. You should, too.