10 Thanksgiving Tips from Holly Clegg
Nov 21st, 2013
#1 If you don’t have an ingredient, leave it out! No one will know that the dressing was supposed to have mushrooms, or a cake needed nuts. I always say if a chocolate soufflé falls, serve it as chocolate pudding with a smile.
#2 Don’t forget about stovetop cooking as a simple solution to not enough oven space. By adding festive ingredients – dried cranberries, walnuts, pecans, green onions – to wild or brown rice, you have an easy stove-top meal that doesn’t take up precious oven space!
#3 To minimize cooking, plan your menu with make-ahead freezer-friendly recipes. Most casseroles, dressing and desserts may be frozen.
#4 Prepare recipes you are comfortable with and pick up or order out other items from the turkey to pies.
#5 Turn your store bought items into homemade. Order a cooked turkey and garnish with fresh parsley and crab apples to give it a personal touch. Also, you can pair store bought cakes and pies with whipped topping, frozen yogurt or fresh berries.
#6 Make the table festive with easy, inexpensive centerpieces such as candles, bowls of seasonal items or fresh fruit—no need for expensive flowers. I love to fill glass vases with cranberries for no-fuss festive seasonal décor – and I can turn into an ingredient later!
#7 For dessert, use holiday –themed paper goods or plastic plates for easy clean up.
#8: Get organized with your grocery list. Buy pantry staples, and all ingredients you can the week before to avoid the holiday mad grocery rush.
#9 Take advantage of convenience items as a time saver like buying premade cornbread for your dresing, bagged lettuce for your salad, pre-chopped onion and chopped pecans to simplify cooking.
#10 Trim down your Thanksgiving classics by selecting low fat dairy ingredients such as reduced-fat cream cheese, Greek yogurt, nonfat milk and low-sodium broths for your casseroles.