Thanksgiving is right around the corner and I don’t know about you, but I feel like time is flying by. I had thoughts of trying out several new recipes this year, however, I realize now that I probably don’t have time to be experimenting and will be lucky to get by with the old standbys that we usually have. Now, in addition to hosting Thanksgiving lunch/dinner at our house, several of us will be participating in a 4 mile race that morning.
My plan of action will include preparing as much as I can before the day of. The less I have to scramble around on Thanksgiving day, the better. Here are some ideas for preparing food in advance or taking short cuts to save time with fantastic results.
Prepare potatoes ahead of time by making a casserole out of them. We use a recipe that my grandmother began using years ago called “Catholic Potatoes“. Once assembled, this dish can be stored in the refrigerator (or even outside if it is cold enough and room in the refrigerator is scarce) and then baked the following day. Another dish that can be made in advance is the cranberry sauce. Yes, you could used canned, as Ocean Spray varieties are gluten-free, but we prefer homemade. This tastes better once chilled and the flavors have had a chance to marry, so making it in advance is definitely the way to go.
***Image courtesy of The Grainless Baker.
If you are making stuffing, dry out your bread or cornbread days in advance. Dry bread absorbs the seasonings & liquid and makes for a better stuffing. Really running short on time? Try this new gluten-free product from The Grainless Baker – Seasoned Stuffing Cubes! I just came across these for the first time while shopping the other day and was shocked! Probably not the route I would choose to normally go with, but a great option to use when time is short! Click here for shipping information.
Need to make a pumpkin pie? Have you ever tried Whole Food’s Gluten-Free Bakehouse frozen pie crusts? They come 2 to a package and are prepared just the way non-gluten-free frozen pie crusts are prepared. Not only are they simple, but they taste good too! This pie crust has passed the taste test of even my pickiest relative and that is saying a lot! These pie crusts are best used for pies that don’t require a top crust, but can be used that way if need be. Just defrost one of the crusts and gently turn it over on top of the filled pie. When it didn’t work out the best for me, I cut lattice pieces from the dough and fashioned them into a cool design. Looking for a short cut to a homemade pumpkin pie? Just pour this brand new gluten-free pumpkin pie filling made by Arrowhead Mills into your pie crust & bake! It couldn’t get any easier! Serve with whipped cream or vanilla ice cream and dessert is done!
After using all of those time saving tips I really only have to concentrate on assembling a veggie tray, assembling the stuffing, steaming some fresh green beans & carrots and roasting a turkey on Thanksgiving day. I easily cut 1 – 2 hours off of my preparation time which leaves me more time to enjoy a glass of wine with my family.