What I'm Making on Thanksgiving
Plus, what to do your leftovers
This week’s newsletter is a bit of a departure because it happens to be the one going out ahead of my favorite holiday: Thanksgiving. I love the labor that goes into the meal and the moment of starting up the oven while the house is quiet and I am completely alone with my coffee and the sound of the Macy’s Thanksgiving Parade. There’s a ritual to it, a calmness that puts me at ease and makes me so, so happy. It’s the Super Bowl for anyone who loves cooking as much as me.
In this issue, I’ve rounded up what I’m making this year, for a small dinner for three. Plus, some ideas for turning your leftovers into something entirely new and, as a bonus, a selection of my favorite cooking utensils which have served me well over the course of many Thanksgivings past.
Grateful for all of you.
I used to use my food processor to chop but honestly my Vitamix works just as well and it comes with a food processor attachment (which is ideal because these appliances are all so bulky and require so much space — this is a great option that offers the best of both worlds). Use the processor to make chopping onions, garlic and herbs a breeze.
I used to think that tools like this bench scraper were unnecessary, until I got one. This allows you to easily scrape up all your chopped stuff from a cutting board and carry it to your pan with ease. I use mine basically every time I cook.
I got this fry pan set for Christmas a few years ago and still use them all the time. I love that the handles don’t get hot while it’s on the stove so there’s less danger of burning yourself.
I use a Mauviel copper roasting pan for my turkey which I will freely admit is a luxury. That being said, this Crate & Barrel version is strikingly similar and distributes heat just as well (these sorts of roasters are essential to ensuring the skin of your bird stays crisp and isn’t laying in it’s own juices, which can create an overcooked and soggy end result).
I have this exact set of in-drawer knives, which are great and maintain their shape for a long time. I also have this sharpening tool, which will help them last even longer.
I have two large marble vessels — one for salt, one for pepper — next to my stove, so I can just grab handfuls of the stuff while I cook. Not everyone needs that but a good salt cellar is so much easier than pouring salt every time you need it (also looks chic on a table once dinner is served).
What’s on the Menu
I always make a pretty sizable cheese plate in the early afternoon so everyone has something to snack on while the remainder of the food is prepared. It includes this honey-baked brie with seasoned pretzels, a handful of cured meats, fig jam, and some crackers and dried fruits. Sometimes I also add deviled eggs to the mix (last year I topped them with crushed Marcona almonds and fried prosciutto and the almonds were so expensive I called them my $30 deviled eggs).
A simple and easy recipe that yields a more moist end result than cooking an entire bird.
I’ve been making this for a decade and it’s a staple. I make it on Wednesday night and let it sit in the fridge overnight. Fresh cranberries, sugar, golden raisins (which you don’t notice flavor-wise, but they add a nice, plump texture), and chipotles…nothing could be better. This is so, so good.
Chorizo and Calabrian Chile Stuffing
This stuff is so great. It brings the heat thanks to Calabrian chiles, it has lots of spice thanks to the chorizo, and it’s actually something you’ll want to reheat with leftovers.
Parmesan-Whipped Mashed Potatoes
I make a different mashed potato recipe every year. Last year I did this double-garlic mash and this year I’m going a simpler route, with these.
This is a simple, elegant side that’s actually healthy, unlike basically everything else on the plate.
Incredibly easy to make and tastes delicious. Serve this warm, with vanilla ice cream.
What to Do With Your Thanksgiving Leftovers
Breakfast burritos
I started doing this a few years ago and have never stopped. Here’s the deal: Grab a burrito-sized tortilla (I use the ones by Siete). Add some scrambled eggs, a smear of cranberry sauce, about 1/4 cup of stuffing, and a handful of turkey. Roll it up and grill it on each side. You could also serve this with jarred salsa mixed with cranberry sauce so it has that whole sweet-and-savory thing going on.
Turkey pho
Another recipe I’ve made frequently, this is kind of the healthy way to do Thanksgiving leftovers. Here’s the recipe I use.
Grilled cheese with cranberry sauce
You could do a tartine (which is basically an open-faced sandwich) or just a traditional grilled cheese. White cheese (havarti, manchego, even goat) would work really well layered with cranberry sauce.
Mashed potato croquettes
YUM. These croquettes are fun to serve with drinks or as a side with roast chicken.
Cornbread stuffing fried rice
I earmarked this recipe last year and still want to make it at some point, but I never make cornbread stuffing. If you do, it sounds perfect.
and I’ll leave you with this….