How Did Thanksgiving Go for You? Share Your Thanksgiving Dinner Reports!

The turkey has been roasted and carved, the stuffing baked, and the pies devoured (well, all but the piece you saved for breakfast, presumably!). How did your Thanksgiving dinner go? Did you attempt something new this year? What did you cook? We'd love to hear about it! In my family, something new happened...

...my second-youngest brother, just 21 years old, decided to take on the turkey! And delightfully, it was the moistest, most delicately-textured turkey I have ever eaten. A triumph! His fianc brought a stack of scrumptious pies, and the rest of us pitched in to cook a cozy, traditional Thanksgiving in spite of the fact that I'm moving houses this week, and we were all getting together in my parents' new and not-quite-finished kitchen. The tastes and rhythms of that classic dinner were truly comforting this week, in the middle of what has been a chaotic time for many of us.

What about you? Did you host Thanksgiving this year? Or did you take your cooking on the road? We'd love to hear any Thanksgiving reports you have to share!

(Images: Faith Durand)

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The Breakfast Quandary: 10 Quick Ideas for Thanksgiving Morning

The last thing anyone wants to think about come Thanksgiving Day is what to do for breakfast. You've got enough on your mind. But the truth of the matter is that many of us have family staying with us, and breakfast becomes a very real consideration. So we gathered together a few quick, last-minute ideas for the big day.

Because so many folks eat Thanksgiving dinner early, setting out more of a breakfast buffet where people can help themselves is always a good approach. Plus, there's simply not enough time (or oven space!) to prepare a true, hot breakfast. Here are a few favorite approaches from The Kitchn and beyond. We'd love to hear what you make Thanksgiving morning!

Quick Thanksgiving Morning Breakfast Ideas

1. Toast, Jam and Butter: This is as simple as it gets, but if you have a few different kinds of breads, english muffins, and seasonal jam, this can really hit the spot for a light holiday breakfast.
2. Simple Make-Ahead Scones: Scones are fantastic because they're as simple as working butter into flour with a few other minor ingredients and popping them in the oven. We like these fresh cranberry scones.
3. Savory Polenta Bar: In keeping with the theme of folks serving themselves, how about making a big pot of simple polenta and setting out a few sweet or savory toppings?
4. Deluxe Steel-Cut Oats: While it has an unglamorous reputation, steel-cut oats in the morning are satisfying and nutritious -- a good way to start what can often be an overindulgent holiday. You could cook them the night before to save on time, or even tackle them in the crock-pot this year so company can wander in and serve themselves as they please.
5. Good ol' Bagels and Cream Cheese: Always a crowd-pleaser, bagels and cream cheese give you the chance to let someone else do the breakfast this year.
6. Big Fruit Salad and Yogurts: This is often a favorite because it's lighter but yet has a hit of protein from the yogurt. Think about preparing a seasonal fruit salad with citrus, pears and pomegranate seeds: a welcome pop of color and fresh start to the day.
7. Eggs: How about a quick veggie scramble? Or slow-scrambled eggs with slices of baguette?
8. Pancakes: The great thing about pancakes is that you can make the dry-mix ahead of time, so in the morning you're simply adding buttermilk, butter and an egg and quickly cooking them up. Try these cranberry pancakes for a festive twist.
9. Grab-and-Go: There's something appealing about portable breakfast options on Thanksgiving morning because there's a whole lot going on. Kids are often running throughout the house, there are last-minute errands to do, dogs to walk. So we love these granola bars or these quick zucchini muffins.
10. Waffles: Overnight waffles are a great choice for a meal that you can do largely ahead but that still feels a more special than cold cereal or oats. This yeasted version has to sit overnight, so the next morning all you're doing is plugging in the waffle-maker and pouring in batter.

Related: Recipe: Fresh Cranberry Scones

(Image: Megan Gordon)

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The Breakfast Quandary: 10 Quick Ideas for Thanksgiving Morning

The last thing anyone wants to think about come Thanksgiving Day is what to do for breakfast. You've got enough on your mind. But the truth of the matter is that many of us have family staying with us, and breakfast becomes a very real consideration. So we gathered together a few quick, last-minute ideas for the big day.

Because so many folks eat Thanksgiving dinner early, setting out more of a breakfast buffet where people can help themselves is always a good approach. Plus, there's simply not enough time (or oven space!) to prepare a true, hot breakfast. Here are a few favorite approaches from The Kitchn and beyond. We'd love to hear what you make Thanksgiving morning!

Quick Thanksgiving Morning Breakfast Ideas

1. Toast, Jam and Butter: This is as simple as it gets, but if you have a few different kinds of breads, english muffins, and seasonal jam, this can really hit the spot for a light holiday breakfast.
2. Simple Make-Ahead Scones: Scones are fantastic because they're as simple as working butter into flour with a few other minor ingredients and popping them in the oven. We like these fresh cranberry scones.
3. Savory Polenta Bar: In keeping with the theme of folks serving themselves, how about making a big pot of simple polenta and setting out a few sweet or savory toppings?
4. Deluxe Steel-Cut Oats: While it has an unglamorous reputation, steel-cut oats in the morning are satisfying and nutritious -- a good way to start what can often be an overindulgent holiday. You could cook them the night before to save on time, or even tackle them in the crock-pot this year so company can wander in and serve themselves as they please.
5. Good ol' Bagels and Cream Cheese: Always a crowd-pleaser, bagels and cream cheese give you the chance to let someone else do the breakfast this year.
6. Big Fruit Salad and Yogurts: This is often a favorite because it's lighter but yet has a hit of protein from the yogurt. Think about preparing a seasonal fruit salad with citrus, pears and pomegranate seeds: a welcome pop of color and fresh start to the day.
7. Eggs: How about a quick veggie scramble? Or slow-scrambled eggs with slices of baguette?
8. Pancakes: The great thing about pancakes is that you can make the dry-mix ahead of time, so in the morning you're simply adding buttermilk, butter and an egg and quickly cooking them up. Try these cranberry pancakes for a festive twist.
9. Grab-and-Go: There's something appealing about portable breakfast options on Thanksgiving morning because there's a whole lot going on. Kids are often running throughout the house, there are last-minute errands to do, dogs to walk. So we love these granola bars or these quick zucchini muffins.
10. Waffles: Overnight waffles are a great choice for a meal that you can do largely ahead but that still feels a more special than cold cereal or oats. This yeasted version has to sit overnight, so the next morning all you're doing is plugging in the waffle-maker and pouring in batter.

Related: Recipe: Fresh Cranberry Scones

(Image: Megan Gordon)

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For a Meatless Thanksgiving: Behold the Impressive Veggieducken!

Thanksgiving dinner is the time to go big, culinary-wise. The turduckena turkey stuffed with a duck, then stuffed with a chicken is a prime example of the spirit of the day. But what to do if you're a vegetarian? It's time you got to know the veggieducken!

While it's not difficult to find delicious vegetarian dishes to fill the Thanksgiving table, finding something to replace the turkey remains a chore. The veggieducken, inspired by that ultimate meat dish the turducken, starts with a giant banana squash, about two feet in length, with plenty of room inside (after a strong scooping effort). It's then filled with a vegetarian stuffing, leeks, and two big yams lining the center. The result is a definite Thanksgiving dinner centerpiece, and a delicious-looking one at that!

Get the recipe: The Veggieducken: A Meatless Dish With Gravitas at NPR

Related: Vegetarian Thanksgiving: Stuffed Pumpkin

(Images: The Sporkful)

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Toast to Turkey! Best Beers to Serve with Thanksgiving Dinner Beer Sessions

Friends, let's raise a glass to the noble turkey, so odd-looking in life and yet so gosh darn tasty on our Thanksgiving table. More than likely, I will be toasting this year's bird with something dark and malty instead of dry and fruity. Beer has special affinity with the roasted, nutty, and deeply caramelized flavors of this holiday that I love. Want my two cents? Serve a few good beers with dinner alongside your reds and whites.

When buying beer for Thanksgiving, I carry over the same philosophy most of us apply to wine except instead of a red and a white, with beer you want a light and a dark. But branch out from "light lagers" and "dark stouts." Here are my favorites:

Pale Ales: I know it's not zany or crazy or even all that unexpected, but I love a good pale ale with Thanksgiving dinner. It's not as bitter or hoppy as an IPA, which can sometimes be a bit too abrasive with this meal, but a pale ale still has a nice citrusy flavor and crisp edge that clears the palate between bites.

Dubbels: This is my style of choice for the "dark" category. Dubbels are incredibly rich and malty with lots of spicy and fruity flavors that hit all the right notes with a holiday meal. Although this is a Belgian style of beer, plenty of American craft breweries are making excellent dubbels as well.

For some specific beer suggestions, check out these past posts:

Fresh and Fizzy: Beers to Drink with Thanksgiving Dinner
Warm and Toasty: Best Beers for Holiday Parties
Impress Your Guests: 5 Great Beers for Beer-Loving Guests

Are you serving a beer along with your Thanksgiving meal?

Related: Sorghum to Cider: 5 Gluten-Free Beers and Beer Alternatives

(Image: Flickr member lindsey gee licensed under

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The First Thanksgiving: A Look at the Menu Food News

When you sit down to a Thanksgiving dinner in two days, you'll probably be sitting down to a meal that includes what we've come to view as holiday classics: turkey, mashed potatoes, cranberry sauce, stuffing, a few pies (pumpkin, pecan, apple). But how close is this to the menu at the so-called first Thanksgiving?

According to the Smithsonian, there are some similarities, but definite omissions. The only surviving primary sources that reference the meal shared by the Pilgrims and Wampanoag at Plymouth Colony in 1621 confirm that "wildfowl" was there, in addition to corn (in grain form for bread or for porridge), and venison.

Beyond that, though, the menu is a little murky. Kathleen Wall, a foodways culinarian at Plimoth Plantation, suspects that goose or duck was a more likely choice over wild turkey, with swan and passenger pigeons also making an appearance! And don't expect bread stuffing: the birds would have been stuffed with onions and herbs, as was the custom of the Pilgrims then.

Additionally, there likely would have been eels and shellfish, including lobster, clams and mussels. And pies? Well, if there were any, they would have been meat pies (no sweet pastry pies!) and definitely no cranberry sauce. (It'd be another 50 years before cranberry sauce becomes a staple accompaniment to meat.)

Read More: What Was on the Menu at the First Thanksgiving? at Smithsonian

Related: Thanksgiving at the White House: The First Family's Food Requests Throughout History

(Image: Bettmann / Corbis via Smithsonian)

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Thanksgiving Appetizers: Why Sam Sifton Thinks You Don't Need Them

In the hours before Thanksgiving, most cooks are so focused on getting the meal on the table that appetizers are the last things on their minds. And that's just fine, says Sam Sifton. Appetizers don't belong at Thanksgiving.

Quite simply, Sifton believes appetizers take up valuable stomach space that should be reserved for the main meal. He has a couple exceptions to his no-appetizers-at-Thanksgiving rule oysters or any special pre-meal family traditions, such as his own father's bisque but for him, the best appetizer on the big day is simply the scent of roasting turkey.

This rule is just fine with me, as I hate sitting down to Thanksgiving dinner stuffed with cheese and charcuterie, and skipping hors d'oeuvres means I can spend more time in the kitchen prepping the real meal.

Read more: A Few Thanksgiving Questions for Sam Sifton at Dinner A Love Story

What do you think? Are appetizers a part of your holiday tradition or are you just as happy without them?

Related: Not Your Mother's Cheese Ball: 5 Fresh Recipes for Autumn Entertaining

(Image: Faith Durand)

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Still Planning Thanksgiving Dinner? Check out The New York Times' Thankgiving-erator

Isn't it always the case? It's the week before Thanksgiving and you think everything's squared away only to realize you forgot a side dish or hadn't thought through an interesting cocktail. The troops say they're bored with pie, and you're bored with your own stuffing recipe. Quick! Where to turn?

Late last week, The New York Times published their charming Thanksgiving-erator, a tool that will help generate menu ideas for you based on your responses to a few simple questions regarding your personality and meal preferences. The Thanksgiving-erator doesn't stop with just turkey and stuffing; it goes above and beyond with ideas for side dishes, desserts and cocktails.

You start with a theme, essentially telling the generator what kind of Thanksgiving cook/personality you are. From "purist" to "modernist" to "baconist," everyone will find an affinity within their seven starter categories. You then move on to make big decisions about your preferences when it comes down to each coarse of the meal. I chose "purist" and indicated that I didn't have much of a stuffing preference, that I liked greens and cranberries at the table, pumpkin for dessert is nice, and I'd opt for cool and creamy on the cocktail side of things. My menu sounded wonderful: Roast Turkey, Sausage and Mushroom Stuffing, Green Bean Casserole, Cranberry Sauce, Brandied Pumpkin and Chestnut Pie, and Milk Punch. I'm sold.

Check it out: The Thanksgiving-erator

Related: 7 Tools You May Not Have That Will Make Thanksgiving Prep Easier

(Image: Chris Perez)

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What's the Most Intimidating Part of Thanksgiving Dinner?

Heyyyyyy there Thanksgiving. Hi. Hi big turkey. Hi gravy. Hi pie crust! That's the refrain going through many a cook's head this week! Does anything in this lineup freak you out? Or are you a Thanksgiving dinner pro? Does the idea of cooking a whole turkey (not to mention brining the beast) give you cold sweats? Is gravy a mystery shrouded in the murky future? What's your biggest challenge and intimidation factor in cooking this sometimes high-pressure meal?

Me, I confess that I have never ever cooked a whole turkey. I get around it by hacking it up and braising it (which honestly gives such superior results I'm not sure why I would go the roasting route). Maybe I'm just, um, chicken though. I've conquered my fear of gravy why not the turkey?

What about you? What scares you on Thanksgiving? Maybe it's none of the above maybe it's just the prospect of having so many family members in one place? What's your Thanksgiving fear and, just for fun, what's the worst thing (funny or truly bad) that happened to you and yours in the process of the Thanksgiving meal?

Related: How to Cook a Turkey: The Simplest, Easiest Method

(Image: Emma Christensen)

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Any Recipes or Tips for Cooking Thanksgiving Away From Home? Good Questions

Q: My husband and I are spending Thanksgiving in a sparsely furnished apartment away from our home this year due to his job, so I don't have my usual arsenal of spices and tools. What are some good recipes for a traditional Thanksgiving dinner that use minimal specialty spices and tools?

Any tips for handling an under-equipped kitchen?

Sent by Laura

Editor: Laura, here is a roundup of our simplest recipes Thanksgiving essentials, and some tips for making do in a kitchen without basic tools.

The Kitchn's Very Simple, Very Basic Recipe Essentials for Thanksgiving Dinner
Improv Cooking: When Your Vacation Kitchen Lacks Tools

Readers, do you have any tips or recipes for cooking Thanksgiving dinner in an under-equipped kitchen?

Next question?

Related: Help Me Plan & Host My First Thanksgiving Dinner!

(Image: Emma Christensen)

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What's Cooking This Weekend? Weekend of November 17-18, 2012

How To Make the Best Mashed Potatoes

Happy weekend fellow cooks and bakers! What's cooking this weekend in your kitchen? Are you setting up for Thanksgiving dinner? Or ignoring it completely and making something else seasonal? We're thinking about another batch of maple blondies, and also considering the beauty of perfect mashed potatoes. What about you? We'd love to hear what's happening in your kitchen this weekend...

(Image: Dana Velden)

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Studded Suede Trivet Tutorial

Every year, as I'm putting a big Thanksgiving dinner on the table I realize I don't own enough trivets. This year I'm heading that moment off at the pass, and adding some more to my paltry collection, including this one I made. Here's the tutorial...

Studded Trivet Tutorial
Apartment Therapy

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7 Tools You May Not Have That Will Make Thanksgiving Prep Easier

How are your Thanksgiving dinner plans coming along? We've started to compile our recipes and even make some things ahead. Along the way we've also pinpointed a few cooking tools that make this big traditional meal a whole lot easier in particular tools that you might not keep on hand. Here are 7 things we think are worth having if you're making a Thanksgiving dinner this year. Do you have them all?

1. Pie Dish: No pie dish? It's not as crazy as it sounds. If you're not an avid baker, chances are you might not have a pie pana fact you may not remember until you're ready to lay out the crust and spread the filling. For more on choosing the right pie dish and a few brand recommendations, check out this post: Choosing the Right Pie Dish. Plus, don't underestimate the power of a really pretty pie plate!

2. Casserole Dishes of Different Sizes: The variety of dishes in a traditional Thanksgiving dinner calls for casserole dishes of different sizes. We recommend having a 9x13-inch (or 3-4 quart) dish, an 8x8-inch or 9x9-inch square dish (or both!), and a loaf pan. If you find yourself with a smaller casserole dish than the recipe requires, look to this post for how to halve the recipe: Halving Casseroles: Tips for Reducing the Size of a Recipe.

3. Food Mill: A food mill is an old-fashioned kitchen multitasker. It's a combo pure/strain/masher tool that is particularly useful for making mashed potatoes, cranberry sauce, and squash pures. While a food processor, blender, or standing mixer might be able to handle the mashing part, a food mill does that PLUS strains away skins and seeds. And because a food mill is hand-powered, it also helps keep certain starchy or delicate foods from becoming too overworked. For more on how a food mill works, especially with Thanksgiving recipes, check out this video from Williams-Sonoma demonstrating the All-Clad food mill.

4. Gravy Strainer: Some people say gravy can make or break the turkey meal. If you want to ensure that you have perfectly flavorful, not-too-greasy gravy, then a fat separator (aka gravy strainer) is the way to go. We're fans of the OXO Fat Separator ($14.99 on Amazon), which quickly and effectively separates out the grease and food bits from the leaner, richer, more flavorful part.

5. Thermometer: We've talked before about the importance of using cooking thermometers, and it's even more crucial around this time of year! To ensure you don't overcook (or undercook!) your turkey, you'll want to check it with a thermometer, as we point out in our How To Cook a Turkey post. As we note there, the meat should always be at least 165F. If any place is under that temperature, you'll need to put the turkey back in the oven for another 20 minutes. The Thermapen ($93 on Amazon) isn't cheap, but it's truly instant-read, which makes it worth the splurge when you've got a cooking bird, a hot oven, and expectant, hungry mouths to feed!

6. Pastry Brush: Another surprisingly versatile cooking tool, we find a pastry brush comes in quite handy around Thanksgiving. From basting the turkey, to swiping a bit of butter over the dinner rolls before you put them in the oven, or brushing a glaze on your pie, it's just the tool when spooning is a little too heavy-handed. Look for a brush made with real bristles. They hold liquid well and coat food much more evenly than their silicone counterparts.

7. Roasting Pan: So, we have a caveat on this one: if you're roasting a big 16-pound turkey, then yes, you're probably going to want a big roasting pan. (See a few of our recommendations here and also these five roasting pans suitable for any budget.) But if you're roasting a smaller bird for a smaller crowd, you can probably get away with using a pan you already have in your kitchen. A big cast iron pan or a 9x13 casserole dish could also work, as we note here.

And of course, the point as always to enjoy cooking and enjoy your meal. These tools are certainly not essential (with the possible exception of that thermometer!) and maybe you make Thanksgiving dinner just fine without these trappings. Readers, what are your essential Thanksgiving prep tools? Do you have all of these, or do you rely on other tools?

Related: The Kitchn's Very Simple, Very Basic Recipe Essentials for Thanksgiving Dinner

(Images: Emile Henry pie dish; Le Creuset casserole dishes; Cuisipro food mill; Thermapen thermometer; Williams-Sonoma pastry brush; Calphalon Roasting Pan)

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How to Make Easy Thanksgiving Stuffing Cooking Lessons from The Kitchn

Thanksgiving stuffing, just the way you like it.

Anyone else here think that the stuffing is the best part of Thanksgiving dinner? I love its mix of textures and flavors crunchy roasted nuts with soft broth-soaked bread and chewy morsels of spiced sausage. Oh mama, that's good stuff! As the self-designated stuffing-maker in our house, I've tweaked and tested my recipe over the years until finally settling on this one easy method.

I find that the key to good stuffing is two fold: the proportion of ingredients and the amount of stock used to soak the bread. With the ingredients, you want a little taste of each thing every few bites. For me, this means a healthy cup or so each of nuts, sausage, vegetables, and fruit. The bread binds everything together, so I always pick a good one. Sourdough is my favorite, though one year I used pumpkin bread for a fantastic sweet-savory twist.

I always bake my stuffing separately from the turkey, opting for more control over the cooking rather than tradition. I also like my stuffing fairly moist, like a panade, so I add enough broth to come about 3/4 up the side of the baking dish this is roughly 3 to 4 cups when baking in a 3-quart casserole dish. If you don't like your stuffing quite so saturated, use less stock.

A few other tricks for great stuffing: toast the bread until it's completely dry; this helps it to absorb the stock and also hold its shape during cooking. Toast the nuts while you're at it. If you don't like fruit in your stuffing, add extra vegetables instead. You can toast the bread and cook the sausage filling the day ahead to save yourself some time on Thanksgiving, but wait to mix it with the egg or stock until just before cooking.

How do you like your stuffing? Have your own tips or suggestions to share?

How to Make Easy Thanksgiving Stuffing

Serves 8-10

What You Need

Ingredients
1 -1 1/2 pound loaf artisan bread
1 cup walnuts, almonds, pecans, or other nuts, roughly chopped
1 pound sausage, ground beef, ground turkey, or ground chicken
1 large yellow onion, diced
3 celery stalks, diced
2 tablespoons fresh sage, thyme, or oregano, minced
1 large apples or 1 cup raisins, dried cranberries or other dried fruit (optional)
1/2 - 1 teaspoon salt
3 large eggs
2-4 cups chicken or turkey stock

Equipment
Baking sheets
Skillet
3- or 4-quart casserole dish
Aluminum foil

Instructions

1. Toast the Bread and Nuts: Heat the oven to 350F. Arrange two oven racks, one in the top half of the oven and the other in the lower half. Slice the bread into small cubes, removing the crusts if desired. Spread the cubes in a single layer between two baking sheets. Toast for ten minutes. Stir the bread cubes and add the chopped nuts. Continue toasting until the bread is completely dry and the walnuts are toasted, another 8-10 minutes. Remove from the oven and let cool.

Increase the oven temperature to 400F.

2. Cook the Sausage: Brown the sausage with a sprinkle of salt over medium heat, breaking it up into crumbles as you cook, about 10 minutes (see how in this post). Transfer the cooked sausage to a bowl and drain off all but a few teaspoons of the fat.

3. Cook the Vegetables: In the same pan over medium heat, cook the onions with a sprinkle of salt until softened, about 5 minutes. Add the celery and continue cooking until the celery is softened, another 5 minutes. Add the fruits, if using, and the fresh herbs. Cook until the apples are just starting to soften, another 1-3 minutes. Taste and adjust seasonings as needed. Remove the pan from heat.

3. Combine the Stuffing Ingredients: Combine the sausage, vegetables and fruits, bread cubes, and nuts in a large mixing bowl. Whisk together the eggs and pour over the stuffing. Add 1/2 teaspoon salt. Stir until all the ingredients are evenly coated.

4. Transfer Stuffing to Baking Dish: Pour the stuffing into the baking dish. It's ok if the stuffing is mounded in the middle. If you have leftover stuffing that doesn't quite fit, bake it separately in ramekins.

5. Add the Stock: Pour the stock evenly over the surface of the stuffing. If you prefer your stuffing on the dry side, add 2-3 cups of stock; if you like moist stuffing, add 3-4 cups.

6. Cover and Bake: Cover the stuffing with aluminum foil and bake at 400F for 30 minutes.

7. Uncover and Bake Until Crispy: Uncover the stuffing and continue baking until the top is crispy and golden, another 15-20 minutes. Let cool briefly before serving.

Additional Notes:

Make-Ahead Stuffing: This stuffing can be prepared through Step 2 the day ahead. Store the bread cubes at room temperature and refrigerate the sausage filling ingredients separately.

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(Images: Emma Christensen)

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Bread at Thanksgiving: Do or Don't?

The Thanksgiving prep has begun with dogeared recipes, phone calls to family members, and pie dough made and frozen. But recently the question of bread came up: do we need it? Do we want it? Will anyone miss the bread if it's not a part of the meal?

People do Thanksgiving in many different ways - some are traditional with turkey and mashed potatoes, some staunchly untraditional with tamales or even take-out Chinese. My family falls very much in the traditional camp. While we may try a new vegetable or dessert recipe, there is always turkey, mashed potatoes, and dinner rolls.

But I've noticed in the past few years that the rolls just sit there, even if they're homemade and would otherwise be a big hit. I tend to think for such a robust holiday meal, the bread just gets lost.

What about you? Do you do dinner rolls for Thanksgiving and do you find family and friends enjoy them, are they more a tradition than anything?

Related: Biscuits and Rolls for Thanksgiving Dinner

(Image: Lawfully Wedded Wife)

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The Kitchn's Very Simple, Very Basic Recipe Essentials for Thanksgiving Dinner Thanksgiving at The Kitchn

How to Cook a Turkey: The Simplest, Easiest Method

This is the time of year when nearly every food writer and editor scratches their head, looking for something new to say about Thanksgiving. Can we spice up the turkey? Put a glaze on the pumpkin pie? Can we buff up the old standards, add a bit of shine? But all of this is largely a quixotic endeavor as you, like us, prefer to stick with the old favorites. And rightly so: the charm of Thanksgiving is its familiarity. So, to that end, here is our own rundown of Thanksgiving essentials everything you need to start from scratch and put that masterpiece of classic cooking on the table.

Family Recipe: My Dad's Legendary Pumpkin Chiffon Pie

There is a ritual in returning to the turkey, the mashed potatoes, and the pumpkin pie, one that centers and humbles us as cooks. Thanksgiving is not about culinary pyrotechnics; it's the struggle to cook a bird as tender as Dad's, or a pie that will never be quite as good as Grandma's. The important thing is to put the favorites on the table, and to turn them out with pleasure and not too much stress.

These are the tools and guides to help you roast your first turkey, and bake a delicious pan of stuffing. We show you how to make gravy and whip up fluffy mashed potatoes. Just the basics for a classic, traditional Thanksgiving dinner. And then, of course, because we are what we are, we couldn't resist throwing in a handful of fresh favorites, too.

THE CLASSIC ESSENTIALS
1 How to Cook a Turkey: The Simplest, Easiest Method
2 How to Make a Quick Turkey Gravy - (Bonus: How To Make Gravy Ahead)
3 How to Make Easy Thanksgiving Stuffing
4 How To Make Mashed Potatoes for Just Two People
5 Spiced Cranberry Sauce
6 Sweet Potato Souffl
7 Green Bean Casserole with Mushroom Bechamel & Crispy Onions
8 Easy Potato Dough Rolls

THE SWEET ESSENTIALS
9 Ginger Pumpkin Pie with Graham Cracker Crust
10 Old-Fashioned Pecan Pie

A FEW FRESH FAVORITES
11 Thai-Style Brussels Sprouts
12 No-Knead Sweet Potato Dinner Rolls
13 Butternut Squash Tian with Herbed Bread Crumbs
14 Sweet Potato Gratin with Smoky Breadcrumbs
15 Cranberry Curd Bars with Walnut Shortbread Crust

How does this list of guides and recipes compare to your own menu? Does it look more or less the same? Or will you have a different tradition? What does Thanksgiving look like on your table?

(Images: See linked recipes for full image credits)

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What Are Your 2012 Thanksgiving Plans?

The Thanksgiving Report 2011

Thanksgiving is just 15 days away (doesn't it feel early this year?). We're curious what are your Thanksgiving Day plans? Are you cooking most of the big meal? Are you simply toting a side dish or two to someone else's home? And, most importantly, is there anything you want to learn or try this year? The Thanksgiving season is jam-packed with recipes and advice from blogs and magazines, so we know there are plenty of resources to find basic help. But is there anything less obvious or more interesting you would like a recipe for? Or maybe you want help cooking Thanksgiving dinner for the first time. What would you like to talk about this year, when it comes to Thanksgiving?

Related: Smoked Turkey & Dinner for 12: Our Thanksgiving Report

(Image: Faith Durand)

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