Above: Ina Garten’s Tuscan Turkey Roulade (Photo: Food Network)
By Haley Scarpino
Thanksgiving is one of my favorite holidays. It’s in the fall, arguably the best season, and you get to show love through food.
But even if cooking isn’t your love language, you can still show up for the people you care about. You don’t need to make everything. You can make the one recipe that means the most to you — the dish you associate with a special memory — and then delegate or buy the rest.
To help you plan, I’ve outlined a traditional Thanksgiving meal, with a few of my favorite recipes, plus some recommendations for food to buy locally. But remember: You can make whatever you like! One year, my family celebrated with a lasagna, Caesar salad and Basque cheesecake. It was perfect.
Make: Tuscan Turkey Roulade
From “Modern Comfort Food” by Ina Garten
If you’re up for it, the turkey is a great thing to make. (My in-laws make the turkey the day before Thanksgiving, carve it and reheat it in a roasting pan with chicken stock. It’s delicious every year.) Generally, you want to plan for 1½ pounds of turkey per person. Does your crowd eat mostly white meat? Try a turkey breast. Cooking for a small group? A roast chicken would work. Vegetarian? Skip the bird and celebrate “Sidesgiving.” You can order your turkey locally at Gateway Market, The Good Butcher and West Forty Market.
Make: Turkey Gravy with Onions & Sage
From “Make It Ahead” by Ina Garten
It’s simple to make, up to a week ahead, and totally worth it.
Make: Classic Sage and Sausage Stuffing
From “The Food Lab” by J. Kenji López-Alt
I’ve been using different iterations of this recipe for years. It’s so simple, and it’s so good. This year, I’m making it with cornbread.
Make: Sweet Potato Casserole
From “Cook’s Illustrated Cookbook”
I love this sweet potato recipe and make it every year. It’s so sweet and satisfying. The streusel topping is divine and adds great texture.
Tips for making dishes ahead:
- Stick a piece of tape to the dish with the reheating instructions. That way, you’re not digging through recipes on the big day.
- Let dishes sit at room temperature for 30-60 minutes before putting them in the oven.
- If you have an instant-read thermometer, the center of your dish should be around 140 degrees. Otherwise, stick a dinner knife in the center for a few seconds and pull it out; it should be hot to the touch.
Buy: Appetizers
Keep it light, keep it easy. The Cheese Shop is an amazing local option. Buy cheese, eat cheese! Can’t eat cheese? Buy olives, eat olives! Shrimp cocktail is always a hit and couldn’t be easier to pick up from The Waterfront.
Buy: Mashed potatoes
Mashed potatoes are a lot of work, so they’re a great thing to buy. You can purchase mashed potatoes from Gateway Market or Palmer’s Deli & Market. If they aren’t exactly how you like them, add a little (or a lot) of butter, sour cream, roasted garlic, salt and black pepper. Put them in a 9×13, top them with butter and reheat.
Buy: Vegetable side dishes
There are some great options for sides out there. Gateway, Palmer’s and West Forty Market have great holiday menus. You can get a nice mix of casseroles, warm veggies and fresh salads.
Buy: Rolls
If you’ve never experienced a roll from Noah’s Ark, you are missing out. You can order rolls from Noah’s for Thanksgiving. They are the absolute best. Done and done!
Buy: Desserts
If baking isn’t your thing, support one of the many great bakeries in town. A few of my favorites are The Bake Shoppe, The Chocolate Storybook, Pie Birds, Pies and Pastries by Lana, Prairie Rose Dessert and many more.
While you’re out shopping, why not pick up a few extra items and drop them off at a community fridge? You can help everyone have a delicious holiday.
Haley Scarpino is a chef, home cook, recipe tester, food editor, and graduate of the Iowa Culinary Institute.
Show Comments (0)