By Sarah Fertsch
Staff Writer
I have been making Thanksgiving dinner for my family since I was in high school. I’ve always loved cooking, and since my mother and grandmother despise it, I’ve put on the generational apron and got to work. Every November, I’d research the best recipes and tricks for ensuring high-quality dishes without hard work or high expenses. Throughout the years, I learned that homemade mains and sides are always best, and time management is the foundation on which the feast rests. Here’s what I’ve learned, and here’s what I recommend for every brave soul navigating Thanksgiving in 2022:
Cranberry Sauce
This underrated condiment ties the main course with the sides, and cuts through the fattiness with tart, acidic, juicy flavor. Cranberry sauce from a can is so 1980s, and elevating the sauce will upgrade your entire meal. Pick up some cranberries from the produce section of your grocery store along with 2 oranges, a lemon, cornstarch, white sugar, and maple syrup. Throw all the ingredients in a saucepan (slice the lemon and orange into pinwheels) along with 1 cup of water, and heat on the stove over low heat, covered for 30 minutes. The berries will soften and the sauce will start to take shape. Remove the orange and lemon slices and crush the berries. Your sauce is ready for dinner!
Turkey
This holiday icon represents your entire meal, so make sure it’s good. If you can splurge, pick up a wild turkey from the regional area instead of a Butterball (the taste will be completely different in a good way, and you know that there aren’t any additives or fillers). Rub the turkey with coarse salt at least three days before Thanksgiving (this will ensure great flavor and an extremely crispy skin). On Thanksgiving morning, wipe off the excess salt and stuff the bird with lemon slices, cloves of garlic, and shove butter and rosemary under its skin. Add some cracked pepper and paprika and roast the turkey covered at 250 degrees for five hours, or 180 degrees in the thighs and 165 in the breast. The result will be picture-perfect and mouth-watering.
Veggies
The greens of your meal serve an important purpose: add some health, bitterness and earthiness into each bite. Opt for hefty veggies like brussel sprouts, carrots or squash. Roast these veggies on a sheet pan for 25 minutes at 400 degrees with some olive oil, salt, garlic powder, and a splash of apple cider vinegar. Top sprouts with parmesan cheese and squash/carrots with brown sugar. You’ll be surprised at how much of a hit this side dish will become.
Gravy
Making gravy from scratch is simple and flavorful. Once your turkey is fully cooked, collect the drippings in a bowl, carefully removing bones, chunks of fat, and skin. I like to add a cup of homemade chicken stock to stretch the drippings, but if you have boxed stock, that works as well. Add freshly-chopped rosemary, thyme and garlic confit. Sprinkle salt and pepper, and add a pad of cold, unsalted butter with a spoonful of flour. Whisk over low heat to thicken the gravy. Taste and add spices accordingly.
Desserts
I recommend picking up your desserts from a local bakery instead of making them from scratch. You will be so busy and overwhelmed with savory food, and if you only have one oven, it will be occupied primarily with turkey. Unless you are an incredible pastry chef, the everyday person can’t compete with flaky, buttery pies from a bake shop. On the day before Thanksgiving, purchase a couple pies (I prefer pecan and pumpkin) and some Christmas cookies and store them in the fridge. You will be thankful.
Mashed Potatoes
About 45 minutes before you sit down for dinner, boil cubed, peeled potatoes until they are soft (approximately 20 minutes). Use a stand mixer to mash the potatoes with half a stick of butter, ¾ cup of whole milk, 1 cup of cheddar cheese, salt, pepper, and Ranch seasoning (this secret ingredient really makes the potatoes savory and cool). Serve warm.
Stuffing
Homemade stuffing takes some preparation, but is worth it in the end. Pick up a loaf of sourdough at your local bakery about a week before Thanksgiving. Let it get stale, then cube it into small half-inch pieces. Mix it in a large bowl with 1 stick of melted butter, 1 large onion diced finely, 3 celery sticks chopped finely, 6 crushed garlic cloves, 2 cups of chicken or vegetable stock, a spoonful of fresh parsley, 2 spoonfuls of fresh sage, salt, pepper, and 1 large egg. Place in a buttered casserole dish and bake at 350 degrees for 30 minutes until golden brown and fragrant.
With a little effort, you can make this year’s holiday the best one ever. Here are some standard tips when it comes to making the food and serving your clan:
Start as early in the morning as possible. If you forgot to buy enough butter, you or a family member can run to the store.
Create an outline of the meal. On a piece of paper or on an Excel spreadsheet, list out the ingredients for each dish and length of cooking. This will ensure that you’ve made enough food, strategizing oven space appropriately, and didn’t forget to make biscuits.
Plan breaks throughout the day. Cooking all day is exhausting, no matter how much you love it. Find a helper and ask that they take the helm when most everything is in the oven so you can wash up and recharge. Critique yourself honestly at the end of dinner. Could the turkey be more moist? Did the stuffing look a little burnt? Jot down these observations so you can perform differently next year. It’s the little things that count.
