Thanksgiving is my holiday. The first meal I learned how to cook was a seven course turkey dinner (when I hit home economics in the 6th grade and we made pizza…on bagels…in the microwave I was underwhelmed) and it’s the psychotic stress-crazy-insanity bringing holiday in my family of origin’s house. While weddings can bring on Greek tragedy levels of psychosis in any family, Thanksgiving was the holiday that made all of the quirks of my extended family really shine. Truly, you can not understand how important Thanksgiving was in my family until you realize that the patriarch my my Mom’s family was not only viciously verbally abusive, but a professional chief who started a culinary school. Even after he died, the level of passion and dedication the women in my family threw at the holiday was both terrifying and addictive, and the whole point was to cook for two days strait while driving yourself (and anyone handy) insane, then have a dinner so delicious that heaven itself wept.
This was the holiday where, as a woman, you were judged by the entire family. Eight year olds would snark you if the food wasn’t up to par, and there was endless praise thrown down upon the heads of those who brought the delicious.
The thing that sucked about Thanksgiving, though, was that this was fueled by the fun that the menfolk would sit around and watch the Macy’s Parade or football with the kids (I used to think this was unfair when I was old enough to be drafted into slave labor help in the kitchen, but now I realize that it was a great way to not only get the kids, but the men, out from underfoot), and followed by an enormous stack of dishes to wash when everyone was sitting on whatever soft surface they could find, stoned on turkey.
No more, my friends and loyal readers. I am going to give you my new, improved, Thanksgiving schedule. I’ve been working on this all year, with little nudges and changes here and there. Here is the plan: every day this week, when you make dinner, you’ll make an extra dish. This should take no longer than 20-30 minutes. You can finish part of it and have it as a side for dinner that night, or toss it in the fridge or freezer and wait for T-day.
And when Thanksgiving comes, dear reader, you will be that calm, cool, collected Martha Steward-esq woman all your friends will hate as you lay dish after delicious, from-scratch cooked, home made dish on the table, without having to face a hideous pile of cooking dishes and not getting to spend time with your guests on Thanksgiving.
My recipes tend to be pretty…generous (they are delicious with a wide range of input), so I’ve included some of my recipes and some recipes from other sources. The things for my recipes will be in loose measure- make as much as you need (potatoes, carrots, and onions fit this bill). The recipes I’ve culled from other sources will have specific units of measurement, so you’ll be able to tell what they are just by the shopping list.
Here is the shopping list and list of dishes for this plan.
- Carrots (one large bunch)
- Potatoes (large bag)
- Onions (large bag)
- Garlic (5-6 heads)
- Celery (1 bunch)
- Bread: 3 different kinds, on sale if you can get it- white/french baugette, pumpernickle, and cornbread.
- 1 can of water chestnuts
- 1 package of dried currants
- Dried Parsley
- Dried Sage
- Turkey, large enough to feed everyone and provide leftovers
- Flour, yeast (in a jar, not in packages), salt.
- 2 lbs(packages of 4 sticks) of butter. No margarine. We’re cooking from scratch, and you don’t do that and throw margarine in the mix.
- 1 large can of Crisco or lard/vegitable shortening
- Brown sugar
- Regular sugar
- Frozen cranberries OR canned cranberry jelly
- Canned, frozen, or fresh corn (whatever you like best/is cheapest)
- Sweet potatoes- they should be orange in the middle. Sometimes they are called yams. If they are white in the middle… oh well, the recipie will still taste good.
- Walnuts or pecans
- Buttermilk (large container)
- Heavy Whipping Cream (large container)
- Sherry (not the cheapest stuff, you can use cooking sherry if you have it on hand or an OK $8 bottle)
- I will add to this list as I finish adding and refining all the recipies.







