Friday, November 18, 2016

Friday Findings

Good Friday Morning, 
What a difference a day makes. It is pretty chilly today, makes it feel a bit more like the holidays. Speaking of the holidays just a few more days until Thanksgiving.
There are a few things you might want to figure out pretty quick...


Food to Make Ahead for Thanksgiving
  1. Rolls: Rolls can be made weeks ahead and frozen after baking, then warmed gently in foil just before eating.
  1. Cranberry sauce: Cranberry sauce can be made a week ahead and refrigerated, or several weeks ahead and frozen. Thaw overnight in the refrigerator.
  1. Turkey stock and gravy - I like to make a batch of turkey stock using wings and legs weeks ahead of the dinner, then use it to make a batch of backup gravy. Homemade turkey stock is also essential for good bread dressing, in my opinion. (But then, I'm obsessed with turkey stock.) Freeze any gravy or extra stock.
  1. Appetizers: Choose pre-dinner nibbles you can make ahead. For our menu, we suggest making gougères a few weeks ahead and freezing them. (You can bake them straight from the freezer.) You could also make a batch of roasted nuts and store them in an airtight container.
  1. Bread Stuffing/Dressing - I make my bread dressing one to two days ahead of time and refrigerate it unbaked. I bake it at the last minute before serving
Also, make sure that you have enough seating and activities for the kids to do. Bored kids will get on everyone's nerves. LOL (you know it's true)

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