I'm sorry to bother you folks, but I'm supposed to be the chef and entertainer this year for Thanksgiving. I know relatively nothing about cooking, and as a consequence, don't enjoy it. If any culinary-adept soul can take pity and offer me some simple recipes for Thanksgiving - simple being the operative word - I'd be most grateful. I'm feeling awfully insecure. I get the turkey part - there are directions - but that's about it. Side dishes?? Anybody??
Searching for "I'm a Lousy Cook" recipes. . . .
- Thread starter Bird of Prey
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Well, your standard Thanksgiving turkey is a preparation, no matter how it is approached. But I can recommend delicioso side dishes that are simple, easy, and will be widely appreciated:
1. Sweet potatoes. Peel 'em, cube 'em into bite-sized pieces, put 'em in a bowl of appropriate size for the number of people you need to serve, with some white wine, butter (amount to preference) and sprinkle with cinnamon. Microwave (yes, cooking gods, I know this is heresy, but sweet potatoes cook brilliantly in the microwave), for sufficient time to make them soft; this will depend on the quantity, but start with 7-8 minutes, check and proceed as desired.
2. Winter squash, just about any variety. Cut in half, get rid of the seedy stuff in the middle, add some honey, butter, cinnamon and microwave (yes, dammit, these things microwave really well, too). Same procedure as the sweet potatoes.
3. Not a traditional Thanksgiving dish, but should still be appreciated. I cooked this just last night, and it's dead easy and tasty: Fresh brussels sprouts, halved, sliced leeks. Sautée at medium+ heat in a pan on the stove, with olive or sesame oil, some white wine, and either Goya adobo powder and/or nori-sesame seed condiments. Takes about ten uncomplicated minutes.
4. Sautée sliced mushrooms (variety of your choice) and sliced onions or leeks in olive oil and white whine. When the mushrooms begin to soften and turn brown, pile into the skillet as much chopped kale or swiss chard as will fit, take off the heat, cover, and let sit for five minutes or so. Magnificent side dish.
5. Sliced raw fresh fruit (apples, pears, grapes, melon) and veggies (carrots, celery, daikon radish, kohlrabi, cauliflower). No one will ever object to any of this, and you don't have to turn on a burner for a heartbeat.
You don't have to be a fabulous "cook" to cook simple food well. Simple is easy. You just have to be non-lazy. It does require a minor time commitment. But aren't your guests worth that?
A couple of other hints: Whenever possible, use fresh ingredients; they are far better than frozen or (gag) canned, and, for volume, are generally cheaper. Second, don't cook much over very high heat. Chef Paul Prudhomme, of New Orleans fame, has ruined many a dish by convincing us less skilled cooks that fast cooking over ultra-high heat is best. For 99% of the things worth cooking, it ain't.
caw
1. Sweet potatoes. Peel 'em, cube 'em into bite-sized pieces, put 'em in a bowl of appropriate size for the number of people you need to serve, with some white wine, butter (amount to preference) and sprinkle with cinnamon. Microwave (yes, cooking gods, I know this is heresy, but sweet potatoes cook brilliantly in the microwave), for sufficient time to make them soft; this will depend on the quantity, but start with 7-8 minutes, check and proceed as desired.
2. Winter squash, just about any variety. Cut in half, get rid of the seedy stuff in the middle, add some honey, butter, cinnamon and microwave (yes, dammit, these things microwave really well, too). Same procedure as the sweet potatoes.
3. Not a traditional Thanksgiving dish, but should still be appreciated. I cooked this just last night, and it's dead easy and tasty: Fresh brussels sprouts, halved, sliced leeks. Sautée at medium+ heat in a pan on the stove, with olive or sesame oil, some white wine, and either Goya adobo powder and/or nori-sesame seed condiments. Takes about ten uncomplicated minutes.
4. Sautée sliced mushrooms (variety of your choice) and sliced onions or leeks in olive oil and white whine. When the mushrooms begin to soften and turn brown, pile into the skillet as much chopped kale or swiss chard as will fit, take off the heat, cover, and let sit for five minutes or so. Magnificent side dish.
5. Sliced raw fresh fruit (apples, pears, grapes, melon) and veggies (carrots, celery, daikon radish, kohlrabi, cauliflower). No one will ever object to any of this, and you don't have to turn on a burner for a heartbeat.
You don't have to be a fabulous "cook" to cook simple food well. Simple is easy. You just have to be non-lazy. It does require a minor time commitment. But aren't your guests worth that?
A couple of other hints: Whenever possible, use fresh ingredients; they are far better than frozen or (gag) canned, and, for volume, are generally cheaper. Second, don't cook much over very high heat. Chef Paul Prudhomme, of New Orleans fame, has ruined many a dish by convincing us less skilled cooks that fast cooking over ultra-high heat is best. For 99% of the things worth cooking, it ain't.
caw
Don't know where you are BOP, but will assume US.
As you say, turkeys come with instructions on the package. That's the big thing out of the way.
1)If you are into stuffing (dressing), Mrs Cubbison's is your friend.Instructions are on the box. And it is not required to stuff the bird with it. I make it in a casserole dish. And I prefer the one that says 'seasoned bread crumbs' on the box.
2)If you or your guests have an aversion to canned cranberry sauce, try this:
1# fresh cranberries
2 navel oranges
sugar to taste
Dump the cranberries in a food processor. Chunk the oranges, including the rinds, and throw them in. Process them until chopped in tiny bits, but not pureed. Add sugar. Refrigerate and you're good to go. This is actually better if you make it a day or two in advance
3)I will assume you know how to make mashed potatoes.
4)Gravy, must have gravy. Take the neck and giblets (liver, heart, gizzard) from the turkey and throw them in a large pot with several ribs of celery, a large onion cut in quarters, about two quarts of water, and about a tablespoon of poultry seasoning. Simmer for a couple of hours while the turkey is roasting. Fish out the neck, giblets, celery and onion and chop them up (about the size of a pea). Reserve about a quart or so of the broth to the side so it will cool. Throw the chopped stuff back in the pot. After the turkey is done and removed from the roasting pan, pour the pan drippings in with broth/giblets. Add about 1 teaspoon of Kitchen Bouquet (this is a browning/flavoring liquid). This is usually found on the aisle with the salad dressings etc. Add flour a couple of tablespoons at a time to the reserved broth, whisking briskly, side to side, not round and round. This is called a slurry, and should be a little thickish, but not so that the whisk stands up on the bowl. Then add the slurry a little at a time into the simmering broth with the giblets etc, whisking as you pour it in. This slurry is what will thicken your gravy so that is gravy and not au jus. If the color seems a little pale (like flour paste from grade school), add a little more KB.
5)Pies. Marie Callendar frozen at the grocery store is your friend. So is Village Inn for non frozen.
For any other sides, vegetables, rolls, etc etc: Seriously, ask your guests to bring something. I have been doing Thanksgiving for my relatives since 1973. Fewest people, 5. Most people, 27. Each family group always brings something. And if you are having a crowd, do yourself a favor and use disposable plates. I use Solo brand plastic type ones. The plastic means they don't get soggy from gravy. I also use those rattan paper plate holders for stability and so the bottom isn't hot in your hands. We do use real silverware, and I count it before the garbage goes out
This is probably far more info than you wanted, but....
Good luck, and feel free to ask any other questions.
MM
As you say, turkeys come with instructions on the package. That's the big thing out of the way.
1)If you are into stuffing (dressing), Mrs Cubbison's is your friend.Instructions are on the box. And it is not required to stuff the bird with it. I make it in a casserole dish. And I prefer the one that says 'seasoned bread crumbs' on the box.
2)If you or your guests have an aversion to canned cranberry sauce, try this:
1# fresh cranberries
2 navel oranges
sugar to taste
Dump the cranberries in a food processor. Chunk the oranges, including the rinds, and throw them in. Process them until chopped in tiny bits, but not pureed. Add sugar. Refrigerate and you're good to go. This is actually better if you make it a day or two in advance
3)I will assume you know how to make mashed potatoes.
4)Gravy, must have gravy. Take the neck and giblets (liver, heart, gizzard) from the turkey and throw them in a large pot with several ribs of celery, a large onion cut in quarters, about two quarts of water, and about a tablespoon of poultry seasoning. Simmer for a couple of hours while the turkey is roasting. Fish out the neck, giblets, celery and onion and chop them up (about the size of a pea). Reserve about a quart or so of the broth to the side so it will cool. Throw the chopped stuff back in the pot. After the turkey is done and removed from the roasting pan, pour the pan drippings in with broth/giblets. Add about 1 teaspoon of Kitchen Bouquet (this is a browning/flavoring liquid). This is usually found on the aisle with the salad dressings etc. Add flour a couple of tablespoons at a time to the reserved broth, whisking briskly, side to side, not round and round. This is called a slurry, and should be a little thickish, but not so that the whisk stands up on the bowl. Then add the slurry a little at a time into the simmering broth with the giblets etc, whisking as you pour it in. This slurry is what will thicken your gravy so that is gravy and not au jus. If the color seems a little pale (like flour paste from grade school), add a little more KB.
5)Pies. Marie Callendar frozen at the grocery store is your friend. So is Village Inn for non frozen.
For any other sides, vegetables, rolls, etc etc: Seriously, ask your guests to bring something. I have been doing Thanksgiving for my relatives since 1973. Fewest people, 5. Most people, 27. Each family group always brings something. And if you are having a crowd, do yourself a favor and use disposable plates. I use Solo brand plastic type ones. The plastic means they don't get soggy from gravy. I also use those rattan paper plate holders for stability and so the bottom isn't hot in your hands. We do use real silverware, and I count it before the garbage goes out
This is probably far more info than you wanted, but....
Good luck, and feel free to ask any other questions.
MM
I say go with Mary on this, ask people to bring things! Make a plan of attack, and simplify everything you can. Sometimes you can get away with just doing the turkey - but if you can't
plan your menu. Mine goes something like this - turkey, mashed potatoes, gravy, cranberry sauce, mashed turnips, cooked vegetable (I like steamed green beans for the colour but you could buy a bag of ready to eat baby carrots and steam them) 2 salads, rolls and pumpkin pie.
Turkey - My mother in law often buys a turkey that is prestuffed and it's pretty good. You might want to check into something like that. If you want to make your own stuffing you can do this the day before but don't stuff your turkey until you are ready to cook it.
Mashed potatoes - peel, dice (into about 1.5 inch cubes) and cook potatoes in boiling salted water with about 7 or 8 roughly chopped garlic cloves for about 20 minutes or until a knife is easily inserted into a potato. Drain (I save the water for gravy but you may not want to do this) add a knob of butter, a splash of milk or cream and mash with a masher til lump free. You can do this the day before, only reheated mashed potatoes are not as fluffy as the ones done the day of, so it's your call.
Mashed turnips - peeled and diced turnips cooked in water til soft, drained and mashed with butter, salt and pepper, and a bit of brown sugar. Can be made the day before and reheated.
Green beans, wash and trim all set for steaming.
Salads - I usually like a lettuce or mixed green salad, and we always make a Chinese coleslaw, but to make things simple bagged salad and coleslaw mixes are great since they are pre -washed. Add the other veggies and dressing just before serving.
Store bought rolls and butter.
Store bought pumpkin pie with real whipped cream.
plan your menu. Mine goes something like this - turkey, mashed potatoes, gravy, cranberry sauce, mashed turnips, cooked vegetable (I like steamed green beans for the colour but you could buy a bag of ready to eat baby carrots and steam them) 2 salads, rolls and pumpkin pie.
Turkey - My mother in law often buys a turkey that is prestuffed and it's pretty good. You might want to check into something like that. If you want to make your own stuffing you can do this the day before but don't stuff your turkey until you are ready to cook it.
Mashed potatoes - peel, dice (into about 1.5 inch cubes) and cook potatoes in boiling salted water with about 7 or 8 roughly chopped garlic cloves for about 20 minutes or until a knife is easily inserted into a potato. Drain (I save the water for gravy but you may not want to do this) add a knob of butter, a splash of milk or cream and mash with a masher til lump free. You can do this the day before, only reheated mashed potatoes are not as fluffy as the ones done the day of, so it's your call.
Mashed turnips - peeled and diced turnips cooked in water til soft, drained and mashed with butter, salt and pepper, and a bit of brown sugar. Can be made the day before and reheated.
Green beans, wash and trim all set for steaming.
Salads - I usually like a lettuce or mixed green salad, and we always make a Chinese coleslaw, but to make things simple bagged salad and coleslaw mixes are great since they are pre -washed. Add the other veggies and dressing just before serving.
Store bought rolls and butter.
Store bought pumpkin pie with real whipped cream.
Dressing/Stuffing instructions with pictures.
Cranberry Sauce instructions with pictures.
Store buy all but one item, and make sure everyone knows you made that one central item from scratch, and they'll recall it as a lovely home made meal.
I know this is a big mashed potato and roasted carrots time of year, but a platter of fresh veggies and dip also works as a side, and the leftovers can be put out for nibbling on later on in the evening.
Cranberry Sauce instructions with pictures.
Store buy all but one item, and make sure everyone knows you made that one central item from scratch, and they'll recall it as a lovely home made meal.
I know this is a big mashed potato and roasted carrots time of year, but a platter of fresh veggies and dip also works as a side, and the leftovers can be put out for nibbling on later on in the evening.
Last edited:
writein
Registered
Broccoli and Chicken Casserole
This recipe has broccoli, cheese, and chicken as its main ingredients. It’s a favorite with my family and we have it on the table every Thanksgiving.
This recipe has broccoli, cheese, and chicken as its main ingredients. It’s a favorite with my family and we have it on the table every Thanksgiving.
Kikazaru's instructions for mashed potatoes are good, except that I would include the caveat to make sure the milk or cream is warm (don't let it boil or it will curdle) before you pour it on the potato mash. If the milk is cold, the entire thing turns to a gluey mess. Uh, I've heard.
I don't bother with peeling the potatoes anymore--the peel is where most of the nutrition is. I mash the whole business with buttermilk and roasted garlic, and nobody minds.
Here's an easy side dish: Get some Quaker Oats quick cooking grits. Preheat the oven to 350 F. Prepare the grits according to package directions. Stir in a stick of butter, 8 ounces of sharp shredded cheddar, and a few drops of hot sauce. Pour the whole thing into a casserole dish (prepare with cooking spray or oil) Bake for 30-45 minutes. Allow to sit before serving.
I was a cooking idiot back in the day (med school or thereabouts) and I whipped this up for many enthusiastic eaters, sometimes with a little chili. Good luck.
Also, the recipe on the side of the Ocean Spray cranberry bag is fine. It's just the cranberries, sugar, and water. If you want to make it more interesting, add some orange juice and a splash of red wine at the end.
I don't bother with peeling the potatoes anymore--the peel is where most of the nutrition is. I mash the whole business with buttermilk and roasted garlic, and nobody minds.
Here's an easy side dish: Get some Quaker Oats quick cooking grits. Preheat the oven to 350 F. Prepare the grits according to package directions. Stir in a stick of butter, 8 ounces of sharp shredded cheddar, and a few drops of hot sauce. Pour the whole thing into a casserole dish (prepare with cooking spray or oil) Bake for 30-45 minutes. Allow to sit before serving.
I was a cooking idiot back in the day (med school or thereabouts) and I whipped this up for many enthusiastic eaters, sometimes with a little chili. Good luck.
Also, the recipe on the side of the Ocean Spray cranberry bag is fine. It's just the cranberries, sugar, and water. If you want to make it more interesting, add some orange juice and a splash of red wine at the end.
Don't know where you are BOP, but will assume US.
As you say, turkeys come with instructions on the package. That's the big thing out of the way.
1)If you are into stuffing (dressing), Mrs Cubbison's is your friend.Instructions are on the box. And it is not required to stuff the bird with it. I make it in a casserole dish. And I prefer the one that says 'seasoned bread crumbs' on the box.
2)If you or your guests have an aversion to canned cranberry sauce, try this:
1# fresh cranberries
2 navel oranges
sugar to taste
Dump the cranberries in a food processor. Chunk the oranges, including the rinds, and throw them in. Process them until chopped in tiny bits, but not pureed. Add sugar. Refrigerate and you're good to go. This is actually better if you make it a day or two in advance
3)I will assume you know how to make mashed potatoes.
4)Gravy, must have gravy. Take the neck and giblets (liver, heart, gizzard) from the turkey and throw them in a large pot with several ribs of celery, a large onion cut in quarters, about two quarts of water, and about a tablespoon of poultry seasoning. Simmer for a couple of hours while the turkey is roasting. Fish out the neck, giblets, celery and onion and chop them up (about the size of a pea). Reserve about a quart or so of the broth to the side so it will cool. Throw the chopped stuff back in the pot. After the turkey is done and removed from the roasting pan, pour the pan drippings in with broth/giblets. Add about 1 teaspoon of Kitchen Bouquet (this is a browning/flavoring liquid). This is usually found on the aisle with the salad dressings etc. Add flour a couple of tablespoons at a time to the reserved broth, whisking briskly, side to side, not round and round. This is called a slurry, and should be a little thickish, but not so that the whisk stands up on the bowl. Then add the slurry a little at a time into the simmering broth with the giblets etc, whisking as you pour it in. This slurry is what will thicken your gravy so that is gravy and not au jus. If the color seems a little pale (like flour paste from grade school), add a little more KB.
5)Pies. Marie Callendar frozen at the grocery store is your friend. So is Village Inn for non frozen.
For any other sides, vegetables, rolls, etc etc: Seriously, ask your guests to bring something. I have been doing Thanksgiving for my relatives since 1973. Fewest people, 5. Most people, 27. Each family group always brings something. And if you are having a crowd, do yourself a favor and use disposable plates. I use Solo brand plastic type ones. The plastic means they don't get soggy from gravy. I also use those rattan paper plate holders for stability and so the bottom isn't hot in your hands. We do use real silverware, and I count it before the garbage goes out
This is probably far more info than you wanted, but....
Good luck, and feel free to ask any other questions.
MM
O.K. I'm buying a food processor. Seriously, I will. I like the cranberry orange business, and it sounds easy. Thank you so much, Mary. . . .
I can't. They would see that as a sign of
The Red wine I'll have plenty of!! Thank you so much. I will not peel the potatoes. And thanks for the tip on the milk. I wouldn't have known. . . .
Many thanks, Bbird. I'll keep the heat down, and just bought winter squash thanks to you and sweet potatoes. Is it too early?? I hope they keep. If not, I'll buy more. Thank you. . . .
Update: I had no idea this many people were actually coming. Oh well. I can't thank all of you enough. . . .
If you plan on roasting your own turkey, I cannot recommend buying a counter top roaster enough. http://www.amazon.com/dp/B000G0HPEI/?tag=absowrit-20 Wal-mart usually has them for a pretty good price around this time of year. This will make your turkey fabulous no matter what you do to it with practically no input from you. This is a link to my very easy but top quality turkey recipe. http://www.foodnetwork.com/recipes/...rbes-de-provence-and-citrus-recipe/index.html If you can't find herbes de province in the spice isle, then google it, there are some good recipes that you just throw together the 7 or so spices listed and just like that you're ready to rock and roll.
If you do anything to save yourself a headache this holiday, it will be buying that roasting pan. It makes incredibly tender meat with no expertise needed, just make sure there's liquid in the pan and you're good to go. It is endlessly useful too. I make pulled pork with it all the time, ham roasts, whole roaster chickens, turkeys, ect. and it still amazes me how easy it is. The only thing I have to watch now is to make sure the meat doesn't get too tender because it will literally fall off the bone.
If you do anything to save yourself a headache this holiday, it will be buying that roasting pan. It makes incredibly tender meat with no expertise needed, just make sure there's liquid in the pan and you're good to go. It is endlessly useful too. I make pulled pork with it all the time, ham roasts, whole roaster chickens, turkeys, ect. and it still amazes me how easy it is. The only thing I have to watch now is to make sure the meat doesn't get too tender because it will literally fall off the bone.
That's a lot of the fun of a feast, is when everyone contributes. No pressure on anyone, but everyone gets to show off, not just the holiday host. My aunt is our traditional host but I always enjoyed the dishes my cousins - her grown kids - donate. I should make some kind of lasagna one of these years...
The roasting pan is on the list. The turkey is next on the agenda. Icer, thanks so much. My neighbor gets what you said on the counter top roaster and has directed me to the closest seller. . . .
Anyone mention plain ol' fresh green beans? Snap off the ends, put in large bowl, rinse well, drain, add a little water, cover w/ plastic wrap or wax paper, cook for anywhere from 6 to 9 minutes (they should be crisp-tender), then drizzle w/ olive oil or butter and a bit of salt.
Brown rice--cook according to the box or bag, substituting chicken broth for the water.
Brown rice--cook according to the box or bag, substituting chicken broth for the water.
When my brother's older two boys were around 5 and 4 they were here for 'the day'. Friends of ours with two boys around the same age dropped by later for pie and coffee. My kitchen has two doors, making a perfect race track. They were chasing each other round and round. I just sat at the dining room table, with my own personal bottle of wine. And quietly chanting: Everyone needs something to believe in, I believe I'll have another glass of wine.
MM
If you want to reduce your stress level some, there is no reason why you can't roast the turkey on Wed, carve it, and package the meat in aluminum foil to reheat on Thurs. That way you wouldn't have the potential panic of "oh my god, it's time to eat and the turkey isn't done yet".
MM
MM
Lol!! Yes, Mary, absolutely. I'm planning on doing all the cooking Wednesday. It's just too stressful on Thursday. . . .
Frozen turkeys take several days to thaw http://www.fsis.usda.gov/factsheets/turkey_basics_safe_thawing/index.asp
And don't forget to remove the giblet bag before roasting!
And don't forget to remove the giblet bag before roasting!
did you survive?
Inquiring minds want to know.Did you do such a good job they want you to do it again next year (that was my mistake, way back when)?
Hope everything went well for you. I know it can be overwhelming.
MM
Inquiring minds want to know.Did you do such a good job they want you to do it again next year (that was my mistake, way back when)?
Hope everything went well for you. I know it can be overwhelming.
MM
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I'm late to this one, but I'd also love to hear how it went! Well, I hope!
Also, just as an aside, you might like to check out the I Hate to Cook Book by Peg Bracken. They've just released a 50th anniversary edition. It's a really fun, supereasy book to cook from; most of the recipes take barely any time or prep but still taste pretty good. So if nothing else maybe you'll find some ideas for next year's Thanksgiving.
Also, just as an aside, you might like to check out the I Hate to Cook Book by Peg Bracken. They've just released a 50th anniversary edition. It's a really fun, supereasy book to cook from; most of the recipes take barely any time or prep but still taste pretty good. So if nothing else maybe you'll find some ideas for next year's Thanksgiving.
That was one of my mom's go-to cook books. Way better recipes than the Betty Crocker cookbook, which was her other one.