Even though the turkey will probably wait until the big day to occupy the oven, here are three other traditional components of the holiday meal that can be made several days ahead without sacrificing one bit of flavor or freshness.
Even though the turkey will probably wait until the big day to occupy the oven, here are three other traditional components of the holiday meal that can be made several days ahead without sacrificing one bit of flavor or freshness. This way you’ll actually have time to relax and give thanks.
Corn bread
for stuffing
Homemade corn bread is so much better than store-bought bread crumbs for stuffing. Recipe from Gourmet magazine. Makes about 4 cups.
1 cup all-purpose flour
1 1/2 cups yellow cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 cup milk
1 large egg
3 tablespoons unsalted butter, melted and cooled
In a bowl, stir together the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the milk, egg and butter; stir mixture into the cornmeal mixture, stirring until the batter is just combined. Pour batter into a greased 8-inch-square baking pan and bake in the middle of a preheated 425-degree oven for 20 to 25 minutes. Top should be pale golden. Let corn bread cool completely in the pan for five minutes, invert onto a wire rack and let cool completely. Wrap tightly with plastic wrap and freeze until ready to use. When thawed, crumble corn bread into two shallow baking pans; toast in the middle of a preheated 325-degree oven, stirring occasionally, for 30 to 35 minutes or until dried and deep golden. Proceed with your favorite stuffing recipe calling for corn bread.
Note: If using sausage, onions, celery and shallots, these stuffing components can also be cooked in advance, covered and kept refrigerated for several days before combining with corn bread and other stuffing ingredients.
Cranberry chutney
This flavorful chutney (think of it as an eclectic cranberry sauce) can be made ahead and refrigerated for several days. The flavor actually improves after a day or two. Recipe from “The New Vegetarian Epicure” by Anna Thomas. Makes about 4 cups.
12 ounces fresh cranberries
3/4 cup brown sugar
1/3 cup raisins
1/2 cup chopped dried pears
1 large, crisp apple, peeled, cored and chopped
3/4 cup chopped onion
1/3 cup cider vinegar
2 tablespoons finely chopped fresh ginger root
Grated zest of one lemon
Pinch of salt
1 1/2 cups water, more or less as needed
1 1/2 teaspoons whole mustard seed
One or two small, hot red chilies, dried or fresh
Rinse cranberries; pick over, discarding any that are soft and brown. In a large, nonreactive pot, combine berries with all but the last two ingredients. Bring everything to a slow boil, stirring to dissolve sugar. Toast mustard seeds in a small pan, shaking them over medium heat until they begin to pop and jump. Toast chilies in a very hot pan or directly over a flame until they blister and turn black in spots, then mince them. Stir mustard seed and minced chilies into cranberry mixture. Lower heat; simmer chutney about an hour, stirring occasionally, adding a little more water if chutney becomes too thick. Store in glass jars, covered, in refrigerator until ready to use.
Sweet potatoes
with cider and
brown sugar
This lower-sugar version lets the tartness of the cider come through. Keep tightly covered until ready to heat and eat. Recipe from Food &Wine Magazine. Makes eight servings.
4 pounds sweet potatoes, peeled and cut into 1-inch chunks
2 1/2 cups unsweetened apple cider
1/2 cup dark brown sugar
1 stick (8 tablespoons) unsalted butter
2-inch piece of cinnamon stick
In a large nonreactive saucepan, combine potatoes, cider, brown sugar, 6 tablespoons of the butter and the cinnamon stick. Bring to a boil over medium heat. Reduce heat to simmer, partially cover and cook, stirring occasionally, until potatoes are very tender, about 45 minutes. Let cool slightly, remove cinnamon stick and pass potatoes through a food mill or puree in batches in a food processor. Transfer to an ovenproof serving dish. Cover tightly and refrigerate for up to three days. Return to room temperature before proceeding.
On day of use, preheat oven to 325 degrees. Dot potatoes with remaining 2 tablespoons butter, cover with foil and bake, stirring once or twice, for about 20 minutes, until steaming. Remove foil and bake five minutes longer before serving.
