RUTH’S THANKSGIVING TIPS
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine.”
Learn more at https://www.ruthmilstein.com/
The beauty of the Thanksgiving holiday is that friends and family gather!
SHOPPING LIST
– Plan the menu and the shopping list 2 weeks ahead.
– You’ll need to divide your list into perishables (dairy products, eggs, fresh herbs, fresh vegetables, and fruits) which you need to buy 2-3 days before the holiday, and nonperishable items (canned and bottled goods, baking supplies and spices) which can be bought a week or two in advance.
REFRIGERATION & STORAGE
– Empty the refrigerator of things you will not need now (unopened bottles and jars).
– Make space by cleaning out expired food, condiments, and leftovers.
– Store fresh fruits and vegetables in a cool, dry place.
– Make sure that the freezer is filled with ice or frozen gel. Also, refrigerate the cold drinks a day before.
– The cooler will help to keep food fresh for at least 24 hours. Place a thermometer inside and make sure it stays below 40◦ F.
TURKEY
– Buy the turkey 2 days ahead: clean and spice it. Place in a roasting tray and cover with aluminum foil. Take it out of the refrigerator 2-3 hours before roasting, (depending on the size).
– No matter how huge the turkey, there’s always never enough white meat. From my personal experience, I would roast an additional turkey breast. Make sure to place it in the oven no more than two hours before the main turkey is done.
STUFFING & SIDE DISHES
– Buy fresh dinner rolls from the bakery a day before. Store them wrapped and warm them up before serving.
– Bake 2 hot vegetable dishes two days ahead. Cover with foil and refrigerate. Warm them up before your guests arrive.
– You may prepare the pumpkin pie, apple pie, and sweet potato pie two days ahead and bake them one day before or in the morning just before you roast the turkey.
– Make fresh cranberry sauce 3 days ahead. If you want, make double the amount. It will take a bit more time. The sauce is a great treat after the holiday for chicken dishes or alongside omelets and toast.
– Prepare 2 types of stuffing, (do not cook them inside the turkey). Bake them separately one day ahead and warm them up just before serving.
– Make 2 fresh colorful vegetable salads. Wash and slice them a day before, and cover with plastic wrap. Arrange them on the serving platter in the morning. Cover and refrigerate until serving.
– Surprise your guests with your own special signature dish that you can cook ahead, (a side dish or your own special dessert).
– Thanksgiving dinner usually starts early in the afternoon. If you choose to serve your guests an aperitif, serve low-fat dips and assorted fresh vegetables.
– A fresh, juicy turkey does not need gravy; it’s easier on you and saves calories and fat intake.
– Serve your food at its proper temperature.
TABLE SETTING
– Set the table the night before. Do not crowd the table with too many flower arrangements. One small low set of flowers is enough.
– Set a separate low table for kids; they’ll feel important and keep them busy with each other.
– Alcohol will usually be served! Make sure that none of your guests drive home intoxicated!
SEE RUTH’S HEALTHY THANKSGIVING SIDE DISH RECIPES
– Pumpkin Baked in Herbs
– Cranberry Sauce & Sweet Stuffing
– Pumpkin Soup
Remember, it’s all about preparing ahead. Have fun!
