METRO IMAGE Thanksgiving dinner is about more than just the turkey, says Joanne Smith. She provides two side dish recipes for you to try in this week's column.
Thanksgiving weekend is just 12 days away. Many will be planning out menus, getting guest lists ready and ordering a fresh turkey or buying a frozen one to prepare for the upcoming festivities.
While Thanksgiving just wouldn’t seem the same without a turkey it’s also a good idea to think beyond the bird. There’s succulent stuffing, mouthwatering mashed potatoes, gourmet gravy and of course a variety of veggie dishes.
It’s always helpful to be as organized as possible for festive feasts whether it’s Easter, Christmas or soon to come Thanksgiving. I find the more things I can get organized ahead of time the better. It helps to keep me somewhat sane amidst the chaos of preparing a large meal. And as the size of our family grows I need all the help I can get!
Mashed potatoes, stuffing, salads can all be made a day or two ahead. This not only saves time on the day family and friends gather it also saves on the mess. I really like not having to deal with potato peels and boiling potatoes on Thanksgiving Day. The same goes for vegetable peels, pots and other cooking utensils. It’s so great to just be able to spend as much time as possible visiting with guests.
So spend some time in the next 10 days getting organized and plan your menu keeping in mind the recipes that can be made up ahead of time. Here are a few of my family favorite make ahead recipes.
From my family to yours I wish you a very Happy Thanksgiving and leave you with a couple quotes.
“The more you thank life the more life will give you to be thankful for.” Unknown
“I’m thankful for my struggle, because without it I wouldn’t have stumbled across my strength.” Unknown.
Joanne Smith is a registered dietitian.
Perfect Potatoes
5 lb potatoes
1/4 cup milk
4 oz cream cheese
1/2 cup sour cream
1/4 cup butter
2-3 Tbsp Boursin herb and garlic cheese
1 tsp onion salt
2 Tbsp chopped fresh parsley or 1 Tbsp dried
1 tsp butter
Peel potatoes and cut into uniform size pieces. Put in pot and just cover with water. Bring to a boil then reduce heat to simmer. Cook until they are tender when poked with a fork. Drain and mash.
Add milk, cream cheese, sour cream, 1/4cup butter, Boursin cheese and onion salt.
Beat with mixer until creamy smooth. These can then be placed in an oven proof serving dish, covered and refrigerated for 1-2 days. To serve, cover with tin foil and reheat in 350 F oven for about 45 minutes or until heated throughout. Uncover and top with 1 tsp butter and parsley.
Broccoli Cauliflower Salad
(By my sister in law Sandra)
1 large head broccoli washed and cut into bite-size pieces
1/2 head of cauliflower washed and cut into bite-size pieces
1/2 pound bacon cooked crisp and broken into small pieces
1 cup unsalted shelled sunflower seeds
1/4 cup finely chopped purple onion
1/2 cup raisins
1/2 cup chopped pecans
Dressing:
1 1/3 cup mayonnaise
3 Tbsp vinegar
1/2 cup sugar
Salt and pepper to taste
Combine first 7 ingredients together in serving bowl. Mix dressing and pour over salad. Toss to mix evenly.
