Thanksgiving: What to Bring and What to Make
Ease and Thanks
No pressure, but here’s your reminder that Thanksgiving is less than a week away. Is your menu planned? Shopping done? Mine isn’t!
Before you throw your hands in the air and decide to order takeout this coming Thursday, keep reading... Even for the clueless or the plan-less, it’s not too late for a fabulous Thanksgiving this year.
If you’ve been invited to be a guest at someone else’s feast next week: Lucky you! This doesn’t give you permission to slack, though. Digestivio’s Thanksgiving newsletter had me cackling in agreement with their proclamation that ‘your presence, contrary to what you may have been told, is not a present.’ This year’s Thanksgiving is going on record as the MOST EXPENSIVE in history, so give your host a little help!
An appetizer is always welcome. One of my greatest hits is this Baked Brie from NYT. It could not be easier to make, looks impressive, and is always so damn popular that I often make two.
Another never fail option is my family’s favorite Broccoli Casserole from the Quail Country Cookbook. This Karcher family classic is extremely easy to make, and popular with vegetarians and anyone with tastebuds. My mom, sister, and I discuss it at length on The Layman Chef Thanksgiving Podcast. Bring it to dinner and don’t expect to leave with any leftovers.
If you’d prefer to not turn on your oven, consider bringing wine. Not just any bottle from Trader Joe’s Wine Shop, though, ok? Bring something special! I recommend talking to an expert. If you’re in NYC head to Astor Wines on Lafayette. Their staff will help you pick just the thing. If you’re in Atlanta, I love Elemental Spirits Co for something unique.
You could also grab a bag of this truly horrific Turkey Dinner Candy Corn as a fun conversation starter. See if your fellow guests can distinguish the turkey flavored candy corns from the apple pie ones! (I’ve tested each flavor… IMO ‘stuffing’ was the worst).
Despite being invited to some pretty stellar dinners this year, Mike and I have decided do Thanksgiving at home, just the two of us. I’m taking this as opportunity to test out ALL NEW recipes. There will be no baked brie. No broccoli casserole. I’m looking for a few new classics to add to my repertoire. Here’s my plan:
The Bird
I preordered a whole duck from Hudson Valley Duck Farm, to pickup at Union Square Greenmarket on the Wednesday before Thanksgiving. (If I don’t get to their stand by 1pm on Wednesday, someone else can claim my duck… So there’s still a chance for those of you who DIDN’T think to order ahead!) Mike makes a really great ‘cheaters’ duck confit, which I do not have a recipe for. I do most of the cooking in our house, but duck confit is on him.
Left to my own devices, I would consider these recipes:
Grossy Pelosi’s DUKE’S MAYO BIRD Is it even a Layman Chef newsletter if I don’t mention my favorite food influencer, Grossy Pelosi? For Thanksgiving he is influencing us to cover our turkeys with Duke’s mayonnaise, in this easy and excellent new recipe he made in collaboration with Duke’s (the only mayonnaise that matters).
Skyler Bouchard’s Mushroom Duxelles Roast Chicken This spatchcocked bird is perfect for a small Friendsgiving. Baked with mushrooms stuffed under the skin and served alongside herby lemon chicken jus potatoes. Can’t wait to try this soon!
Padma Lakshmi’s Slow-Roasted Turkey With Apple Gravy The Food Network star brines her turkey with buttermilk and stuffs it with apples, citrus, and herbs for a savory fruit infused gravy.
Whatever happens, don’t worry if your bird isn’t picture perfect. I love Southern humorist Rick Bragg’s ode to the well done, down right ugly Thanksgiving turkey.
My people cook the best turkey in the whole turkey-eating world. "It's tender, and it tastes good," said my mama…
The bird, usually furnished by someone's employer in lieu of an actual cash bonus during the holidays, came from the oven half submerged in butter and juices, and cooked–because we country people are terrified of half-done poultry–through and through. And then cooked maybe a few minutes longer, just to be sure. That bird naturally tended to fall apart, but since it fell into butter, no one really cared.
The Bread
The Karcher family stans for the classic Sister Schubert Yeast Rolls, but I’m more of a biscuit fan. Sam Sifton’s All-Purpose Biscuits recipe is my go to, but I’ve also had great success with these Fluffy Cheddar Biscuits.
This this year, for something new, I’m trying these Stuffing Biscuits from Bon Appetit, made with buttermilk, rosemary, fennel, and sage. If biscuits don’t thrill you, try out Skyler Bouchard’s Savory Pumpkin Focaccia. I made it on a recent week night, and it’s certainly holiday worthy.
Potatoes
I have two contenders for this year’s potato recipe. I want to do a mash (particularly after the scallop potato disaster of Easter 2019. Don’t ask).
Garlic Miso Butter Mashed Potatoes Another Bon Appetit recipe. I’ve been cooking with miso paste quite a bit recently, and eager to try that umami flavor with potatoes.
Marcella Schniederman’s Sour Cream and Onion Mashed Potatoes This recipe also called to me, for obvious reasons. Marcella compares it to LIPTON ONION DIP and it’s topped with toasted Kettle Chips, sooo… This might be the winner.
Bon Appetit has also published a comprehensive mashed potato guide, including WHICH types of potatoes mash best. Helpful!
Do I Need a Salad?
I think you need a salad. My salad this year will be Grossy Pelosi’s Favorite Fall Salad with squash, kale, and garlicky lemon dressing.
Veg
Broccoli Casserole is out this year, since I’m on a mission to try out all new recipes. Alison Roman’s entertaining and informative Home Movies Thanksgiving Special has inspired me to make her Frizzled Green Beans, Mushrooms and Onions.
I was a little sad to not be making the Broccoli Casserole this year, until I heard from a podcast listener, who informed me that she’d added it to her menu for Thursday. The tradition lives on!
The Star of the Show: Stuffing!
IMO stuffing is the star of Thanksgiving (sorry, Turkey!). My mom always makes two pans of Pepperidge Farm’s prepackaged herb seasoning with veggies and Jimmy Dean Sausage. This combo always satisfies me, but this year I’m going to get fancy. I’ve been on a cornbread kick recently, so I’m going to give Grossy Pelosi’s Dad’s Thanksgiving Stuffing a try. I was also super intrigued by these recipes: Baked Brie Stuffing? Chorizo Stuffing?? Brioche Chestnut Stuffing?!!! Maybe next year.
What about Mac n Chz?
The Karcher family votes no on Thanksgiving macaroni and cheese. It won’t be on my table, but checkout NYT’s special occasion Southern Macaroni and Cheese and Grossy Pelosi’s Pumpkin Mac and Cheese with Roasted Butternut Squash and Brown Butter Sage Breadcrumbs. (Last time I mention Grossy in this newsletter. Promise!).
Dessert
A couple of days ago, while I was trying to decide if serving three desserts for Thanksgiving would be too much, I received an email from my Jazzercise On Demand subscription containing a ‘healthy holiday eating guide.’ LOL. I do not need that kind of negativity in my life, and neither do you! Holidays are for indulging. Treat yourself. With that being said, these are the THREE DESSERTS I’m making this year:
Alison Roman’s Cinnamon Apple Galette Alison is the queen of galettes as far as I’m concerned. Her ‘The Only Pie Crust’ recipe IS the only pie crust recipe I use. I’m looking forward to trying this particular galette, and yes, there is an instructional video for it.
Cranberry Lime Pie I don’t plan to have cranberry sauce on my table, so this seems like a nice compromise. I’ll be making this one early in the week, as the filling can be pre-made a few days in advance.
Cranberry Glazed Pumpkin Bread Skyler Bouchard does it again! This dessert gives me an opportunity to use my loaf pan, and will make for an amazing breakfast the morning after Thanksgiving dinner!
Once my Thanksgiving meal is over, and the dishes are cleared, we will be watching Chevy Chase’s National Lampoon’s Christmas Vacation to kick off the Christmas season! Every year the Karchers watch it after dinner, and even when I don’t spend the holiday with family, I like to keep the tradition going.
Happy Thanksgiving to you and yours! I would love to hear your Thanksgiving plans this year, and if you tried any of the recipes I mentioned in this newsletter. Comments are below!
1. I'm so excited about your Thanksgiving duck! Can't wait to hear about it.
2. I'm grateful to be included in this list.
4. I think everyone needs a salad with their meal.
5. My family votes no on mac and chz too.
6. 3++ desserts at Thanksgiving when I host!!!