Total Time:
13 hr 20 min
Prep:
15 min
Inactive:
12 hr
Cook:
1 hr 5 min
Yield:18 servings
Level:Easy


Ingredients
1 cup white sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup corn syrup
1/3 cup salted butter, melted
3 whole eggs, beaten
3/4 teaspoons vanilla extract
1 cup finely chopped pecans
1 whole unbaked pie crust
Whipped cream

Whiskey Maple Cream Sauce, recipe follows

Whiskey Maple Cream Sauce:
1 1/2 cups whipping cream
5 tablespoons real maple syrup
3 tablespoons light corn syrup
1 tablespoon whiskey

Directions
Preheat the oven to 350 degrees F.

Mix the white sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour the chopped pecans in the bottom of the unbaked pie shell.

Pour the syrup mixture over the top. Bake the pie until it's no longer loose and jiggly, 1 hour 10 minutes, being careful not to burn pecans and crust. (Cover with foil for part of the baking time if it browns too quickly).

Allow to cool for several hours or overnight. Serve in thin slivers with freshly whipped cream. Serve with a drizzle of cold Whiskey Maple Cream Sauce.

Whiskey Maple Cream Sauce:
Pour the whipping cream into a saucepan. Add the maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about 1/3, approximately 15 minutes. Stir in the whiskey. Refrigerate mixture until it is cold and thick. Drizzle over warm pecan pie.
tgiving
 
One day ahead:

Make pecan pie and sauce
Make sweet potato casserole, store uncooked in fridge till tomorrow
Make cranberry sauce

Set the table now so you won't have to worry about it later.

Buy your salad greens and perishable vegetables. Wash lettuce leaves now, dry well, and store by packing them in paper towels in a plastic bag in the refrigerator.
Calculate your cooking time (and cooking order) for tomorrow.
Figure out what can't be cooked along with the turkey in the oven, either in terms of temperature or space. Plan to cook those things before or after the turkey is done, or on the stovetop while it's cooking; better still, make them today.

Thanksgiving Day:

First off:
Prepare stuffing for the turkey (if you're stuffing the turkey) and/or the dressing to cook on the side.
Prepare your vegetables for cooking-clean, peel and chop. Cover the ready-to-go vegetables and put them in the refrigerator. Boil potatoes and mash them; they can be reheated just before serving.
Stuff the turkey and get it in the oven according to the schedule you calculated yesterday.

Then:
After the turkey is in the oven, you should have a little time to relax away from the kitchen.
Just before the turkey's done, begin cooking fresh vegetables, and get anything else that needs to go into the oven ready (stuffing, storebought rolls, etc.)

While the cooked turkey is resting:
Put a foil tent over the turkey. You now have about an hour to do the remaining cooking.
If you have a pan of stuffing/dressing on the side to bake, put it in now.
Warm whatever needs to be warmed, including mashed potatoes, rolls, soups and casseroles.
Make the gravy.
Put all the food on the table or buffet. Don't hesitate to press guests into service to put food in bowls, open wine bottles, fill glasses and dish up the cranberry sauce.
Get a plate and eat! Don't spend the meal running back and forth to the kitchen and end up missing out on the Thanksgiving feast you've created.

Ingredients

 

Directions

Total Time:
2 hr
Prep:
15 min
Cook:
1 hr 45 min
Yield:6 servings
Level:Easy


Ingredients
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans


Directions
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.

Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
 

INGREDIENTS

·       1 cup dry white wine

·       1/2 cup all-purpose flour

·       2 cans (14 1/2 ounces each) reduced-sodium chicken broth

·       Coarse salt and ground pepper

DIRECTIONS

1.     While the turkey rests, place the roasting pan on the stove across two burners (if using a disposable roasting pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes.

2.     Add wine; cook, stirring constantly, until syrupy, 5 to 6 minutes. Gradually whisk in flour, and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes.

3.     Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain gravy through a fine-mesh sieve; discard solids. Season generously with salt and pepper.