The Thanksgiving Mega Thread

Thanks Mindy!  I seem to remember my grandma used to make up & freeze some of her pies (fruit pies) and plain blind-baked pie crusts ahead of time - part or wholly baked, but I can't remember exactly.  I'm sure she also made dinner rolls ahead of time & froze those for reheating on the day.

I'm just interested to see how everyone does their 'plan of action' so to speak, in case I ever end up doing anything.

You can prepare the veg the day before i.e. peel and cut up to soak in water, make stuffing, and pies can be made in advance and frozen - although not sure whether pumpkin pies can be frozen, for sure the crust can though. Also, if you are preparing your pumpkin from fresh pumpkins, you can freeze the puree quite a bit in advance.  Just make sure you drain it really well before freezing. 

I just put all the veg in the garage where it is cool right now, because I don't have the space in the fridge.   

Cranberry sauce can be made  a few days in advance.   

Still up for hearing about anyone's 'do-aheads'!    (thanks to Mindy & MrsPink for their tips on that note)

Another question regarding stuffing...  Do y'all just use white bread in it, or a mixture - or would that be too weird?  Opinions?  Just asking because we usually eat brown/granary bread at our house.  (My mom & gran used to bung odds & ends of dried up bread into the freezer and use that for making Thanksgiving stuffing.)  But would granary/brown/seeded bread remnants make the stuffing not so good?  Wondering.

 

Still up for hearing about anyone's 'do-aheads'!    (thanks to Mindy & MrsPink for their tips on that note)

Another question regarding stuffing...  Do y'all just use white bread in it, or a mixture - or would that be too weird?  Opinions?  Just asking because we usually eat brown/granary bread at our house.  (My mom & gran used to bung odds & ends of dried up bread into the freezer and use that for making Thanksgiving stuffing.)  But would granary/brown/seeded bread remnants make the stuffing not so good?  Wondering.

 

I don't think the type of bread would matter that much.  After all it kind of gets mashed up with all the grease and spices.  At least mine does.  What kind of stuffing were you going to make?

Still up for hearing about anyone's 'do-aheads'!    (thanks to Mindy & MrsPink for their tips on that note)

Another question regarding stuffing...  Do y'all just use white bread in it, or a mixture - or would that be too weird?  Opinions?  Just asking because we usually eat brown/granary bread at our house.  (My mom & gran used to bung odds & ends of dried up bread into the freezer and use that for making Thanksgiving stuffing.)  But would granary/brown/seeded bread remnants make the stuffing not so good?  Wondering.

 

I think brown bread/granary bread would make lovely tasting stuffing!

This discussion is almost making me want to do Thanksgiving this year.

I always made my stuffing with egg bread but the closest thing to it here that I've found is brioche.

I make my cranberry sauce, stuffing and pies the night before. I also try to prepare any of the bits that I need, like candying pecans and cutting up veg. I brine my turkey the day before and take it out of the brine on Thanksgiving morning so it gets to room temperature before I put it in the oven.

I don't think the type of bread would matter that much.  After all it kind of gets mashed up with all the grease and spices.  At least mine does.  What kind of stuffing were you going to make?

Bread stuffing. 

I think brown bread/granary bread would make lovely tasting stuffing!

Well I hope so - right now I'm accumulating a mixture - some white bread, white baps, brown/granary, etc.  But just wondered if non-white bread in stuffing - would people find it objectionable?

This discussion is almost making me want to do Thanksgiving this year.

Me too - lol!  But it's been at least 16 years since I myself cooked Thanksgiving dinner & I'm seriously rusty at it! 

I made corn bread, which could be frozen ahead and make stuffing with that and have some warmed up in squares as the bread item.  My kids love corn bread.  When they were small I tried to make it a history lesson by serving things that might have been served by the Pilgrims. So green bean casserole didn't make the cut.  But I would serve sweetcorn (the frozen stuff) which they loved, mashed potatoes (DH was always disappointed because he wanted roast potatoes -- but I thought that was better for Christmas), the Waldorf salad which was at least based on foods they might have had, the turkey and cornbread and everything cranberry and maybe pumpkin and apple pies (with ice cream  )  We never had mince pie because, again, I thought that was more Christmas and besides the mincemeat they have in UK is different.  And lots of relishes like carrot sticks, celery sticks, olives, pickles and so forth.  Sometimes cranberry shrub as a starter:  cranberry juice in a glass with lime sherbet floating in it.
What I found annoying was that the Brits (DH included) expected the same again at Christmas, which is their big feast day.  Exhausting so soon after Thanks.

Yes, that's the thing - if I cook Thanksgiving (over here in the UK), I would prefer to stay away from things that I (just me personally) would tend to associate more with Christmas dinner in the UK - like I'd be making mashed potatoes rather than roast potatoes, no brussel spouts (I love 'em! but they = UK Christmas dinner to me), probably not mince pies either, etc.

Because I know I'll be having all that a month later at my in-laws! 

Yes, that's the thing - if I cook Thanksgiving (over here in the UK), I would prefer to stay away from things that I (just me personally) would tend to associate more with Christmas dinner in the UK - like I'd be making mashed potatoes rather than roast potatoes, no brussel spouts (I love 'em! but they = UK Christmas dinner to me), probably not mince pies either, etc.

Because I know I'll be having all that a month later at my in-laws! 

Exactly why we'll be having a gammon roast for Thanksgiving this year!  Will be visiting family in the US until mid-Nov, and having an early "Thanksgiving" with them (turkey), and facing down yet another ubiquitous turkey at the inlaws for Christmas.  I think three turkey meals in two months would finish me off.  I don't even like it that much.   

Thanksgiving was always turkey and Christmas was always ham.  And the ham bone was saved for New Year's Day and a pot of black-eyed peas for good luck.  I'm not sure who passed that "good luck" tradition on to me but it was yummy with a pan of cornbread.

Loving this thread as its giving me so many ideas!

Can anybody point me in the right direction for a receipe for cornbread please?

Pauline 

I can not wait for thanksgiving!!! I just want to sit my bum down and eat. I will be in the states just after and miss the parade, but still will be close enough

I miss Jiffy boxes of cornbread!

I found this Ruby. Never made from scratch though I'm sure it'll be tasty http://www.cooks.com/rec/view/0,164,149187-254197,00.html

Thanksgiving was always turkey and Christmas was always ham.  And the ham bone was saved for New Year's Day and a pot of black-eyed peas for good luck.  I'm not sure who passed that "good luck" tradition on to me but it was yummy with a pan of cornbread.

My family has this every year.  DH came over last year and had some with us, and he absolutely hated it!!!!!  He hates cornbread, but I love it so....  :\\\'(
I brought some bags of Martha White cornbread mix when I moved and I just make some muffins for myself once in a while. 

There is soooo much good stuff to eat. lol I can not wait for some candied yams/sweet potatoes! I like marshmellows on top...mmmmmmm