Make Ahead Thanksgiving Recipes

[DeniseM]

A few years ago we had Thanksgiving up in a cabin in the Sierras. We drove up TG morning and I had to make everything in advance and cook it when I got there. I was unsure about this, but it worked out great and everything tasted completely fresh. Now I make all my casserole type dishes in advance and freeze them - it sure makes Turkey Day easier.

Here is my recipe for make-ahead dressing - I am making it right now. Last weekend I made Vanilla Glazed Sweet Potato Casserole, Berry Cobbler, and my pumkin pie crusts. Tomorrow I'm making the Green Bean Casserole.

Make Ahead Dressing

1 c. butter (2 cubes)
2 c. chopped onions
2 c. chopped celery
1 c. chopped red bell pepper
2 c. sliced mushrooms or 4-4 oz. cans
1 T. parsley flakes
1 1/2 t. salt
1-14 oz. can chicken, turkey, or vegetable broth
1 lg. bag bread cubes w/season packet (12 oz.)

1. Melt butter over low in a large skillet.
2. Stir in veggies, seasoning packet, parsley, salt, and broth.
3. Cover and simmer for 15 min. or until veggies are tender (you don't want your liquid to evaporate.)
4. Pour bread cubes into a very large bowl.
5. Pour veggie mixture & liquid over the cubes and fold in.

Baking Directions - Freeze stuffing in a greased 9 x 13 in. pan if you are going to bake it in the oven. Defrost your stuffing in the refrigerator 24 hours before you want to cook it. Bake stuffing at 350º for approximately 40 min. Cover with foil for moister stuffing - uncovered for crisp stuffing.

Crockpot Directions - Freeze stuffing in an extra large freezer bag if you want to cook it in a crock pot. Defrost your stuffing in the refrigerator 24 hours before you want to cook it. Lightly grease a large crockpot and lightly pack with stuffing (do not pack down.) Bake on high for 4 hours or until hot in the middle and edges are starting to get crisp and brown.


Vanilla Glazed Sweet Potatoes
serves 6 (I double this recipe)

3-4 lbs. fresh sweet potatoes (the orange ones look the best in this dish)

Glaze-
1/2 cup butter (1 cube)
1/4 cup firmly-packed light brown sugar
1 tsp. salt
1/2 tsp. grated orange peel (I omit this and use lemon pepper)
1/4 tsp. ground black pepper
2 T. orange juice
1 T. pure vanilla extract (not imitation)

1/2 c. Pecans, chopped

Bake sweet potatoes, cool in the fridge, peel, cut into 1/2" slices and arrange slices in a 9 x 13 in. baking dish, in layers. In a small saucepan, melt butter over low heat. Add brown sugar, salt, orange peel, pepper, orange juice and stirring until blended. Remove from heat and stir in vanilla. Brush over potatoes. (I pour a little glaze over each layer of potatoes as I put them in the pan.) Sprinkle top with pecans. Cover tightly with foil and freeze. 24 hours before you want to cook it, defrost in refrigerator.

Bake at 350 until golden and heated through, Approx. 30 - 40 min.

I double both these recipes - but I make two batches of the dressing, because I don't have a bowl big enough for 2 batches at once. Also - this is the only time of year I use real butter - I splurge for TG!

 

[Rose Pink]

Denise, my DD loves your vanilla glazed sweet potato recipe and asked me to make it when she needed comfort food. I've made the recipe every year since you first posted it and I can attest to it's delicious appeal. Tuggers should try it if they have not. (PS, I do use the orange zest.)

 

[MuranoJo]

Denise,

Just what I was thinking--looking for ways to get things done ahead of time, although I probably don't need to freeze, but prepare 2 or so days ahead.

My problem is we only have one oven and all of these side dishes typically require an oven which is busy with the turkey. Although the turkey needs to rest before dinner, it's still not enough time to bake multiple side dishes.

I did learn you can make mashed potatoes a couple of days ahead and then plop in a slow cooker on low for about 5 hours prior to dinner, and that was a great help--I've done that several times.

My sister purchased one of those inexpensive counter-top baking ovens and tells me it roasts a smaller turkey just fine. I am skeptical, and we typically bake a 20 lb. or so.

 

[DeniseM]

I cook my stuffing in a crockpot and prepare the mashed potatoes early and keep them warm in a crockpot, too. I plan to have my turkey done about an hour before dinner, which frees up the oven for the sweet potatoes, green beans, and pie.

 

[LisaH]

Denise, Your sweet potato recipe was awesome when I tried it last Thanksgiving. We will be in St Thomas this year so no need to cook Thanksgiving dinner. However, this thread just reminded me so I will have to make it again

 

[Jestjoan]

The counter top roaster ovens are great. I love my Nesco.

 

[MuranoJo]

The counter top roaster ovens are great. I love my Nesco.

Thanks, Joan,

Do you happen to know the maximum size turkey these can handle? (I know it may vary by oven--but if I can find one that would handle 20 lbs., I'd probabaly purchase it and give it a try.)

 

[ScoopKona]

About the only thing I do in advance is twice-baked potatoes. They can be baked, scooped, whipped and the skins filled -- and then frozen. This can be done a couple weeks in advance. Then take them out and pop them in the oven 30 minutes before the turkey is finished.

 

[DebBrown]

Thanks, Joan,

Do you happen to know the maximum size turkey these can handle? (I know it may vary by oven--but if I can find one that would handle 20 lbs., I'd probabaly purchase it and give it a try.)

I have a counter top roaster and it can handle quite large turkeys. I love it because it frees up my oven for the day. If the lid doesn't fit, I just fill it in with foil. It's probably not energy efficient but smells wonderful.

I think the cook ahead method would be great for travel but I find I have enough time to get everything done on the day. I just need to be organized and have everything planned ahead.

Deb

 

[Passepartout]

Thanks, Joan,

Do you happen to know the maximum size turkey these can handle? (I know it may vary by oven--but if I can find one that would handle 20 lbs....

The mfg says their 18 qt size will roast a 22# turkey.... My mom had one of these when I was younger (wonder what happened to it?). She used it every holiday season, if not for a turkey, then Chex mix- known as 'chicken feed' at our house.

Jim Ricks

 

[laurac260]

alternative to counter top roaster

Is to get a microwave that doubles as an oven. I don't know who all makes them, but I do know GE does. They have been around for years. It's called the GE advantium. I won't own a regular microwave now. You can use it as a regular microwave, or a regular oven, OR you can use the speedcook method, which cooks with light, heat, and microwave. It's wonderful to have during thanksgiving, or anytime you are cooking more than one thing that requires different temps. It's also great to have when you just want to warm or cook something small, because it heats quicker than a regular oven.

 

[laurac260]

A few years ago we had Thanksgiving up in a cabin in the Sierras. We drove up TG morning and I had to make everything in advance and cook it when I got there. I was unsure about this, but it worked out great and everything tasted completely fresh. Now I make all my casserole type dishes in advance and freeze them - it sure makes Turkey Day easier.

Here is my recipe for make-ahead dressing - I am making it right now. Last weekend I made Vanilla Glazed Sweet Potato Casserole, Berry Cobbler, and my pumkin pie crusts. Tomorrow I'm making the Green Bean Casserole.

Make Ahead Dressing

1 c. butter (2 cubes)
2 c. chopped onions
2 c. chopped celery
1 c. chopped red bell pepper
2 c. sliced mushrooms or 4-4 oz. cans
1 T. parsley flakes
1 1/2 t. salt
1-14 oz. can chicken, turkey, or vegetable broth
1 lg. bag bread cubes w/season packet (12 oz.)

1. Melt butter over low in a large skillet.
2. Stir in veggies, seasoning packet, parsley, salt, and broth.
3. Cover and simmer for 15 min. or until veggies are tender (you don't want your liquid to evaporate.)
4. Pour bread cubes into a very large bowl.
5. Pour veggie mixture & liquid over the cubes and fold in.

Baking Directions - Freeze stuffing in a greased 8.5 x 11 pan if you are going to bake it in the oven. Defrost your stuffing in the refrigerator 24 hours before you want to cook it. Bake stuffing at 350º for approximately 40 min. Cover with foil for moister stuffing - uncovered for crisp stuffing.

Crockpot Directions - Freeze stuffing in an extra large freezer bag if you want to cook it in a crock pot. Defrost your stuffing in the refrigerator 24 hours before you want to cook it. Lightly grease a large crockpot and lightly pack with stuffing (do not pack down.) Bake on high for 4 hours or until hot in the middle and edges are starting to get crisp and brown.


Vanilla Glazed Sweet Potatoes
serves 6 (I double this recipe)

3-4 lbs. fresh sweet potatoes (the orange ones look the best in this dish)

Glaze-
1/2 cup butter (1 cube)
1/4 cup firmly-packed light brown sugar
1 tsp. salt
1/2 tsp. grated orange peel (I omit this and use lemon pepper)
1/4 tsp. ground black pepper
2 T. orange juice
1 T. pure vanilla extract (not imitation)

1/2 c. Pecans, chopped

Bake sweet potatoes, cool in the fridge, peel, cut into 1/2" slices and arrange slices in a 13 x 9" baking dish, in layers. In a small saucepan, melt butter over low heat. Add brown sugar, salt, orange peel, pepper, orange juice and stirring until blended. Remove from heat and stir in vanilla. Brush over potatoes. (I pour a little glaze over each layer of potatoes as I put them in the pan.) Sprinkle top with pecans. Cover tightly with foil and freeze. 24 hours before you want to cook it, defrost in refrigerator.

Bake at 350 until golden and heated through, Approx. 30 - 40 min.

I double both these recipes - but I make two batches of the dressing, because I don't have a bowl big enough for 2 batches at once. Also - this is the only time of year I use real butter - I splurge for TG!

I may have to try the sweet potato recipe. It sounds delicious.

I broke tradition this year, I actually bought a pre-prepared stuffing mix. I was at our organic grocer, Whole Foods on Saturday sample day (I think I will go there very Sat between 12-3!) Anyway, they were sampling a cranberries and chicken flavored stuffing mix. I'm typically a make from scratch person, but I tried it. Boy was it good. All organic, low sodium, very tasty. That was the first "box" stuffing mix I've ever had that tasted like I made it at home. I'm going to add some fresh stuff, celery, onion, sauteed mushrooms. That will certainly cut down on some mess and prep. It's from their 365 everyday value selection.

 

[luvsvacation22]

Is to get a microwave that doubles as an oven. I don't know who all makes them, but I do know GE does. They have been around for years. It's called the GE advantium. I won't own a regular microwave now. You can use it as a regular microwave, or a regular oven, OR you can use the speedcook method, which cooks with light, heat, and microwave. It's wonderful to have during thanksgiving, or anytime you are cooking more than one thing that requires different temps. It's also great to have when you just want to warm or cook something small, because it heats quicker than a regular oven.

We one one too and it work great! We love it especially during the holidays!

 

[laurac260]

We one one too and it work great! We love it especially during the holidays!

yes, I love my Ge advantium. One thing you can't do with it though (found out the hard way), if you are using the oven or speedcook method, NEVER take out the rotating tray and rotating mechanisms to attempt to fit a bigger pan in. There is a heating element on the bottom that only encompasses a portion of the unit. When your food is rotating, each part of the food passes across the heating element evenly. When the food is stationary, one part of your food burns, while the other part is uncooked. My daughter still talks about our "brickscuits" from thanksgiving last year!:ignore: Well, half of the pan was good anyway!

 

[Elan]

I always just use my gas grill for added oven capacity. I typically don't cook anything too demanding in it, but it works great for cooking simple items (casseroles, potatoes, etc) and keeping other items warm. I typically play with it the day before it's needed to dial in the burner settings to obtain the desired temp.

 

[Passepartout]

I always just use my gas grill for added oven capacity.

I like the way you think. This could be your excuse to buy a pellet grill/smoker. See: http://www.louisiana-grills.com/countrysmokers.htm or here: http://traegergrills.com/index.cfm

Mine is the former, and I couldn't be happier. It's a full fledged convection oven, wood-pellet fired, thermostatically controlled with temp control 150 to 600 degres. I'm not going to take it to Eagle Crest, but only because there will be too many people to take the pickup. I smoked a whole turkey in it last summer.... It was the best I've ever eaten.

Jim Ricks

 

[laurac260]

I like the way you think. This could be your excuse to buy a pellet grill/smoker. See: http://www.louisiana-grills.com/countrysmokers.htm or here: http://traegergrills.com/index.cfm

Mine is the former, and I couldn't be happier. It's a full fledged convection oven, wood-pellet fired, thermostatically controlled with temp control 150 to 600 degres. I'm not going to take it to Eagle Crest, but only because there will be too many people to take the pickup. I smoked a whole turkey in it last summer.... It was the best I've ever eaten.

Jim Ricks

Jim, are you saying that you cook your turkey in a convection oven rather than a conventional oven? My oven does both. If you are saying that you prefer to cook a turkey in a convection oven, I would be interested to know why. I've only ever used my convection function for cookies and breads.

 

[Passepartout]

.....cook a turkey in a convection oven, I would be interested to know why. I've only ever used my convection function for cookies and breads.

No, I wouldn't cook a turkey in a 'normal' convection oven. My Viking dual fuel is also convection, and I use it like you do yours. I think it would dry the outside too much before the internal temp gets where I want it. What I refered to is that my wood pellet fired grill uses fan driven air right into the firebox and this circulates the wood smoke throughout the chamber (oven). To cook a turkey in it I set it at 160ish for 6 hours basting hourly, or internal temp of 140 then turned up to 350+ for an hour to brown the outside and finish heating the bird to the dsired temp.

Jim Ricks

 

[dixie]

Make ahead spinach casserole a family favorite!!

2- 10 oz pkgs frozen chopped spinach

1 8oz cream cheese

1 can mushroom soup

1 can fried onion rings

Soften the cream cheese in the microwave, thaw and squeeze out the spinach, then stir the first 3 ingredients together with 3/4 of the can of onion rings. This can be frozen and thawed before cooking.

Cook the casserole until hot and bubbly then top with the remaining onion rings and brown slightly.

This is so good!! give it a try!!

 

[Elan]

I like the way you think. This could be your excuse to buy a pellet grill/smoker. See: http://www.louisiana-grills.com/countrysmokers.htm or here: http://traegergrills.com/index.cfm

Mine is the former, and I couldn't be happier. It's a full fledged convection oven, wood-pellet fired, thermostatically controlled with temp control 150 to 600 degres. I'm not going to take it to Eagle Crest, but only because there will be too many people to take the pickup. I smoked a whole turkey in it last summer.... It was the best I've ever eaten.

Jim Ricks

It's not like I need a lot of arm twisting to get a smoker/grill like yours. One of my good friends has had a Traeger for some time now, and he occasionally will bring me some ribs or smoked butt -- good stuff! I'd love to get into doing some of that myself, but I need another "hobby" like I need another maintenance fee.

Those Louisiana Grills look nice. Which model of smoker do you have? What "flavored" pellets do you use for turkey?

 

[Passepartout]

Those Louisiana Grills look nice. Which model of smoker do you have? What "flavored" pellets do you use for turkey?

I'd been lusting after a Traeger for a 2-3 years then my neighbor got one. I saw the Louisiana Grills at the fair and did some research. The LG (made in that great Cajun city, Edmonton Alberta) is 16 gauge steel compared to TG's 18 & 20. Longer warrantee, larger feed auger, standard variable temp control, ability to run at 600 degrees and sear sold me. I got the '420' ie 420 sq. in. grate. It's plenty big for my purposes. All the Louisiana Grills use the same motor/igniter/burner/hopper, so the only difference is the size of the barrel.

I've tried lots of pellet types, and frankly I can't tell the difference in the meat flavor, so I mix about 50/50 hickory and applewood. It smells good burning. Salmon and steelhead are great using oak and alder.

Jim Ricks

 

[Whitney300]

Great advice! I will for sure have to try a couple of those this year!

 

[Passepartout]

Vanilla Glazed Sweet Potatoes
serves 6 (I double this recipe)

3-4 lbs. fresh sweet potatoes (the orange ones look the best in this dish)

Glaze-
1/2 cup butter (1 cube)
1/4 cup firmly-packed light brown sugar
1 tsp. salt
1/2 tsp. grated orange peel (I omit this and use lemon pepper)
1/4 tsp. ground black pepper
2 T. orange juice
1 T. pure vanilla extract (not imitation)

1/2 c. Pecans, chopped

Bake sweet potatoes, cool in the fridge, peel, cut into 1/2" slices and arrange slices in a 13 x 9" baking dish, in layers. In a small saucepan, melt butter over low heat. Add brown sugar, salt, orange peel, pepper, orange juice and stirring until blended. Remove from heat and stir in vanilla. Brush over potatoes. (I pour a little glaze over each layer of potatoes as I put them in the pan.) Sprinkle top with pecans. Cover tightly with foil and freeze. 24 hours before you want to cook it, defrost in refrigerator.

Bake at 350 until golden and heated through, Approx. 30 - 40 min.

Confession time.... Forgive me for I have sinned.... I made this dish this afternoon, and the glaze was sooooo good I stood over the sink dipping crusty pugliese bread into it and slurping it down. MAN, this is GOOD stuff!!!

Jim Ricks

 

[BevL]

Any more make aheads?

 

[DeniseM]

I'm done! - all I have to make on TG is the turkey and garlic mashed potatoes.

Wed. night I will peel my potatoes and refrigerate them over night covered in water, in the pot I'm going to cook them in - on Thurs. the pot goes directly to the stove. That saves me a lot of time on Turkey Day.

I will also bake my pumpkin pies on Wed. night. (I made the crust a couple weeks ago.)

Thurs. morning early I will put the pre-made stuffing in the crockpot to cook.

I will time my turkey so it's done an hour before dinner and then I will pop my pre-made green bean casserole and sweet potato casserole in the oven.

I will bake the pre-made berry cobbler while we are eating dinner and serve it hot!

Yuuuummmmmmm....