Friday, November 22, 2013

Thanksgiving Tour Continues

We continue today with a vegetable side dish, my favorite part of the menu, except for perhaps the pie.

I love this recipe because it is simple, fresh, and if you've never had sautéed snap peas, well then you are in for a treat. For the olive oil in this dish I used a basil infused oil, but any very good quality oil will do.

As far as timing goes, this is the one dish you should really do à la minute.  Begin this dish 15 minutes before you are ready to sit down. Then all that's left to do is carve the turkey and serve.

I love getting things done ahead, so below is a sample schedule I have sketched out of the cooking preparation.

Sample Preparation Schedule

2 days before -- Make stock.

1 day before -- Make cranberry sauce, make pie crusts, cube bread for stuffing, rub the turkey.

Morning of -- Make pies, assemble gratin (cover and refrigerate), assemble stuffing (cover and refrigerate), set out ingredients for vegetables.

3.5 hours before -- Start roasting turkey (2.5 hours for 14 lb, if your bird is larger, back up the start time accordingly).

2 hours before -- Make gravy base, make salad dressing.

1 hour - 45 minutes before -- Take turkey out of the oven to rest, bake gratin and stuffing, finish gravy.

15 min before -- Assemble and dress salad, make Peas and Carrots, carve turkey.


No comments:

Post a Comment