I usually make my cranberry relish and gravy three days prior to Thanksgiving. (If I didn’t get around to freezing Make-Ahead Gravy.) The flavors only improve and that last-minute turkey trot chaos is somewhat mitigated.
I begin with the relish because it’s a cinch to make. I’ve had delicious cooked cranberry relishes and chutneys but I prefer this uncooked, fresh tasting, easy version. A friend just told me he adds Grand Marnier to his relish; I’m going to separate dish and put Grand Marnier in one and leave the other without.
Gravy requires a bit more finesse. There are countless variations of make-ahead gravy, for good reason. No one wants to struggle with getting the lumps out of gravy while the turkey grows cold. Yet nothing is better than gravy made with the last-minute turkey drippings.
My recipe proposes a truce between make-ahead gravy and last-minute gravy. I make the gravy “base” in advance and whisk in the drippings and mushrooms right before serving.
There is great controversy surrounding giblets. I come from a giblet-loving stock of folks. We love giblets in our gravy so much, we’ve nicknamed a favorite niece “Giblet”. I have learned that not everyone shares this predilection for the innards so I serve chopped giblets on the side.
One final warning: Omit the bay leaf if you remember the jar from last year, or worse, from a previous marriage.
Today’s Wednesday–8 days before Thanksgiving; 4 days before my kids, et al, come to celebrate our early-bird feast. There’s several inches of white stuff on the ground, school’s out and some neighborhood kids just made a snowman. It’s leering at me from across the street. Wipe that silly grin off your face before I knock … Full recipe post »
(Note the gold holiday ball in the right hand column of this blog. Perhaps some of my past holiday recipe blogs can be of assistance to your meal planning in the next couple of months.) Last week was spent with three lady friends in Manhattan soaking in (breathless) as many museums, plays, Halloween revelry, and….of course—food!—as we could inhale … Full recipe post »
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