The Thanksgiving table would be empty without a turkey and all the trimmings. This week, as part of our Thanksgiving 101 series, Sherrel Jones takes a look at side dishes for the big meal.Photos by Jim Beckel and sherrel Jones, The Oklahoman
It is also important to think about the stability of the product. What things will last outside the refrigerator or freezer and for what do you have storage room? What dishes will heat up well if made the day before?
Think of these lists as recipes. Start right away and get those piecrusts into the freezer. Once the crust is frozen, plastic wrap can be placed between the pie pans and stacked to save room. Cranberry chutney or sauce can be made several days in advance. Purchase turkey parts ahead to make stock or practice making a brown roux to combine with the hot stock for the gravy. Both stock and gravy freeze nicely and are easy to thaw and heat up.
Staples such as flour, butter, sugar and spices are good advance purchases. Stock up on beverages. Wine, cranberry juice or nonalcoholic sparkling apple cider or grape juice will add a festive touch. Potatoes keep well for a couple of weeks or more without refrigeration.
Plan, purchase and prepare to enjoy a stress-free Thanksgiving.