52 Days of Thanksgiving
52 Days of Thanksgiving
Top-notch recipes, expert tips, and all the tools to pull off the year’s most memorable feast.
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9 Comments
Kathleen M.
October 27, 2016
Now's the time to dry-roast an "extra pantry supply" of all those whole raw nuts -- almonds, walnuts, hazelnuts [filberts], pecans, pistachios [careful! they burn quickly], as well as seeds like sesame and pepita. If, like me, you travel for the feast -- these pack well and transform "your turn" in the kitchen into Wow Time. [Log on to chocolate and zucchini for a star-turn recipe for Egyptian Dukkah.]
Sharon B.
October 27, 2016
Since it takes 3 weeks for my Cranberry Liqueur to mature, this is the ideal time to make it.
Brenda S.
October 28, 2016
Oooh, yummy! I have a big bottle of cranberry vodka steeping (and just started stocking up on [hoarding] cranberries). I would love the recipe for this - would you share?
Sharon B.
October 28, 2016
I don't think I can share the recipe here. It came from a magazine; Cooking Light, I think. In many ways it is like a cranberry infused vodka.
AntoniaJames
October 27, 2016
It would be so nice to see a round-up of good fall dinners that can be doubled and frozen for meals in the busy weeks ahead (not just on Thanksgiving Day). In the spirit of respect and helpfulness, I have just added a "recipe" for peace of mind, expanding on an idea I shared here 3 years ago in an article on advance prep for Thanksgiving. Here is the recipe https://food52.com/recipes/64818-recipe-for-peace-of-mind-thanksgiving-week , which I hope will provide a catalyst for a feature here on recipes to double and freeze. I respectfully suggest that such an aggregation piece would be quite helpful to community members who would like to free up their evenings during the week leading up to Thanksgiving by having dinners for those nights already prepared (within the next week or two). Thank you. ;o)
Sal L.
October 25, 2016
Consider making the stuffing ahead of time and freezing it. I pack it into 1 gallon freezer bags, and press it down so that it is about 1 - 1 1/2 inches thick. The day before Thanksgiving I place the frozen stuffing in the refrigerator and it easily defrosts by the morning of Thanksgiving, ready to be baked.
paczryk
October 25, 2016
proof-read your first sentence - "Thanksgiving is just 4 weeks again." ... I feel like there should be an "away" somewhere? :)
Riddley G.
October 25, 2016
Ah, yes! Thank you so much for being vigilant. Even with many eyes looking at a story, some things slip by. Thank you again!
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