With the Thanksgiving and holiday festivities upon us, stress can be at an all time high. Proper planning can alleviate some of your feeding-frenzy anxiety.
Whether or not you are hosting the event or just bringing along a dish or two as your contribution to the festive meal, make it easy on yourself and plan ahead.
Consider these savory appetizer, main and side dish recipes that will allow you to enjoy the holiday with your guests rather than leave you sweating and cooking in the kitchen.
- Sweet Potato Soup (make ahead and freeze)
- Turkey (make ahead night before including gravy; serve room temperature or warm in 175' oven)
- Roast Beef (make ahead night before, rare, warm in 175' oven or serve room temperature)
- Pork Crown Roast (prepare first few steps and finish the day of)
- Salmon (prepare fish up to a day before and serve at room temperature)
- Corn Pudding (make ahead and freeze)
- Cranberry Sauce (make ahead and freeze)
- Creamed Spinach (pre-purchased Peter Luger's)
- Mashed potato (pre-purchased)
- Halushki: Cabbage and noodle dish (make ahead night before)
- Challah stuffing
- Wild Rice and Cranberry Bake (recipe below: make ahead and refrigerate up to 2 days)
Cranberry–Wild Rice Bake
Make this your next dish to take along and share. If you’re anticipating feeding a crowd, double the recipe and bake in a 13x9-inch baking dish or 3-quart casserole.
Prep 45 min Total 2 hr 20 min l 8 servings
Cranberry–Wild Rice Bake
- 1 cup uncooked wild rice
- 21/2 cups water
- 1 tablespoon butter
- 1 medium onion, chopped (1/2 cup)
- 1 cup sliced mushrooms (3 oz)
- 21/2 cups chicken broth, heated (for homemade broth, see page 528)
- 1/4 teaspoon salt
- 2 cloves garlic, finely chopped
- 1 cup dried cranberries
Heat oven to 350ºF. Grease 8-inch square (2-quart) glass baking dish.
In 2-quart saucepan, heat wild rice and water to boiling, stirring occasionally; reduce heat to low. Cover and simmer 30 minutes; drain.
In 10-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter, stirring occasionally, until onion is tender. Mix wild rice and onion mixture in baking dish. Mix broth, salt and garlic; pour over rice mixture.
Cover and bake 1 hour 15 minutes. Stir in cranberries. Cover and bake 15 to 20 minutes or until liquid is absorbed.
1 Serving: Calories 170; Total Fat 2.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 410mg; Total Carbohydrate 31g (Dietary Fiber 2g); Protein 5g Exchanges: 1 Starch, 1 Other Carbohydrate, 1/2 Fat Carbohydrate Choices: 2