No-Fail Flavorful Thanksgiving Menu Ideas

I started making Thanksgiving dinners for my extended family about six years ago. I have two small children and a tight budget so I didn't have time or money to waste on dishes that may not work well for my family. Like the story usually goes, my first attempt at making turkey was not exactly note worthy, over cooked and under flavored. On my second attempt I brined my turkey by soaking it in a heavily flavored solution of water, chicken stock, salt, pepper, poultry seasoning, onions, celery, carrots and garlic. I put a clean trash bag in a large stock pot (large enough to hold the turkey) and then I put my turkey in then put in enough liquid to cover or mostly cover the turkey then I added the flavorings, using the trash bag allows you to wrap the turkey tightly to ensure the most contact with the solution. I let the turkey sit in this solution overnight for a fresh turkey or for 3 days for a frozen turkey (the liquid helps speed the defrosting). To cook the turkey, I just drain off the solution give the turkey a quick rinse in cool water to remove excess salt pat dry and then I season the inside cavity with salt and pepper put in 1 large onion cut into quarters, 1 celery stalk cut in half, an entire head of garlic just cut in half crosswise and placed inside. I olive oil the skin of the turkey then follow the package instructions for cooking temperature and times. I do not stuff my turkeys so that they will cook faster and I don't have to get up at 5a.m. to get dinner started. I have made my turkeys this way ever since then and they turn out flavorful and juicy every time.

Since I don't stuff my turkey I always make stuffing/dressing in a separate pan. I saute 1 small onion and a 1 rib of celery, both chopped finely, in butter until the onions are translucent. Then I add enough low sodium chicken stock to meet the package requirements for the stuffing. Using the fresh vegetables with the canned stock adds the all day slow cooked flavor that it would have if it was cooked in the turkey.

For me the best part of the Thanksgiving menu is the side dishes. I love vegetables and for me they are the star of the menu! Our table always includes mashed potatoes, I sometimes will peel, chop and boil the potatoes myself but if I have a lot of other side dishes going on I'll take some help from the grocery store in the form of Ore Ida frozen mashed potatoes. They are peeled boiled potatoes that have been put through a ricer then frozen all you have to do is add your own milk, butter and flavorings. I like to add a little bit of cream cheese, it makes the potatoes so rich and creamy! Another favorite is Roasted Root Vegetables, I like to use carrots, turnip, sweet potato and parsnips. I also like to use beets but I cook them separately and add them in just before serving so everything is not red. Roasting vegetables couldn't be more simple you peel and chop the vegetables to approximately the same size, season with salt and pepper, lightly coat in olive oil, spread in a single layer on a baking pan and bake at 350 degrees Fahrenheit for 35 to 45 minutes or until the vegetables are tender and slightly caramelized.

The best part is you can cook these vegetables ahead of time and just reheat on Thanksgiving Day! A classic favorite is green bean casserole, a couple of cans of green beans, a can of cream of mushroom soup combined in a casserole dish and topped with fried onions baked at 350 degrees Fahrenheit until bubbly, can't beat it! Maybe you'd like something really traditional like butternut squash, cut it in half length wise remove the seeds place it cut side down in a microwave safe dish add enough water to equal about ¼ inch, cover and microwave on high for 7 minutes check for doneness with a fork. If the squash is tender it's done if not microwave at one minute increments until done, scoop squash out of the peel into a serving dish and you're done. Maybe you have a problem with gravy. I have a no fail solution for that. I like to use my pan drippings to make my gravy but you don't have to. I like to drain off my pan drippings into a glass measuring cup so I can skim off the fat. In the pan I combine equal amounts of fat (you can use fat drained from the pan, butter or oil) and flour and place on to my burner and stir to cook for about a minute then I wisk in my reserved pan drippings or you can just use low sodium chicken stock, boil until it thickens, adjust the seasonings and you are ready to go!

I'm not much of a baker so I either designate a guest to bring dessert or I visit a local bakery, can't get more no fail than that!