Issue date:
Nov. 13-15, 1998
Schedule, pantry check and shopping list
In this article:
Check your pantry
A shopping list for you
A new flavorful pantry
For recipes, select a link below:
1.Herb-Roasted Turkey
2.Dressing with Roasted Garlic and Apples
3.Shallot Herb Gravy
4.Bourbon Corn Pudding
5.Spinach with Plump Golden Raisins and Curried Croutons
6.Scalloped Yams with Praline Topping
7.Cranberry, Ginger and Lemon Chutney
8.Butternut Squash Pie with a Cornmeal Crust
Related links
Decor: TV host B. Smith shares tips.
Gadgets: The newest and coolest.
Turkey tidbits: Turkey Day trivia,
conversation starters, and meals at the millennium.
Introduction
Turkey 2000: Updating the classics
SCHEDULE
The weekend of Nov. 14
Decide on your menu; make out your shopping list
Monday
 Order flowers for your centerpiece.
Next weekend
Buy all groceries and beverages.
Polish silver, make sure tablecloth and linens are ironed and ready to set.
Make cranberries, cover tightly and refrigerate.
T-Day minus 2
(Tuesday, Nov. 24)
Make one final check to be sure you have all ingredients needed; shop early in the day for last-minute items.
T-Day minus 1
(Wednesday, Nov. 25)
Make your pie(s), cover and refrigerate.
Set your table.
Make as many side dishes as you can -- our corn pudding dish can be made done ahead and reheated.
Cut carrots and celery into sticks and refrigerate in water for a relish tray.
T-Day
Decide what time you want to eat, and start preparing the turkey about 5 hours ahead of time.
Prep time is about 30 minutes, cooking time about 3 1/2 hours, and the cooked turkey should rest 20-60 minutes before carving.
After the turkey is in the oven, prepare side dishes so they can go in as the turkey comes out. Assemble gravy ingredients while the bird cooks.
The spinach dish is easy, but it takes time and constant monitoring to reduce the cream. Do the cream the day before or get a helper to do it on T-day.
Go to top PANTRY CHECK
If you plan to make USA WEEKEND's entire Thanksgiving feast, here's your shopping list:First, check the pantry. Do you have?:
SPICES
nutmeg
cinnamon (ground and stick)
bay leaves
curry powder
cayenne
dry mustard
vanilla extract
salt
black pepper, white pepper, whole peppercorns
fresh heads of garlic
STAPLES
flour
cornmeal
sugar
cornstarch
bread (white, brioche or challah)
a dozen eggs
brown sugar
molasses
Parmesan cheese
bag of onions
heavy aluminum foil to tent turkey
a reliable meat thermometer OPTIONAL FLAVORINGS
bourbon
sweet white wine (Riesling)
apple cider or juice
Go to top Shopping list:
If any of the pantry items above are missing, add them to this shopping list.FRUIT AND VEGETABLES
3 pounds fresh spinach (5 10-ounce prewashed bags)
12-ounce bag cranberries
1 butternut squash, 1 1/2 pounds
3 pounds sweet potatoes (about 6 medium)
1 bunch celery
1/4 pound shallots
1 Granny Smith apple
2 carrots
1 large leek
1 lemon
1 jalapeno pepper
1 large bunch fresh thyme
fresh sage
fresh chives
fresh basil
1/2 cup golden raisins
2 cans creamed-style corn
2 cans whole-kernel corn DAIRY CASE
2 pounds unsalted butter
1 quart plus 1 pint heavy cream
1/2 pint half-and-half ETC.
14-pound fresh turkey
8-ounce bag stuffing mix (kind made with all white bread)
1/3 cup pecans
12-ounce can evaporated milk
3 cups hearty chicken stock
1/2 cup crystallized ginger
(buy it at an Asian grocery; it's cheaper there than in supermarkets)
Go to top Update your pantryBright, bold tastes from the tropics are fast, no-cook ways to zip up your meals
Key lime adds zest at dessert time. Rowena's bakes Island Kissed Key Lime
Pound Cake, which can be served with her Key Lime Curd. Uniquely Together Gourmet
toasts the key lime in its Margarita Biscuits. And Tropic Bee Citrus Honey with the
Natural Essence of Key Lime gives zip to tea. Mango makes a sweet, tangy
statement. For instance, Chef Allen's Passion Fruit Mojo Marinade adds moisture
and flavor to poultry, meat and fish; top them off with Mango Ketchup for a South
American sizzle. Hampton Chutney Co. offers mango chutney, ideal to top cheddar for a
quick appetizer, or serve a dollop with grilled halibut. Potatoes get the works. Take the boring out of baked potatoes with Sam Fulton's Tater Toppins
sauces: Garlic Parmesan, Five Bean Fiesta, Mushroom Medley and Asparagus Dill.
Low-calorie, low-fat and good on pasta, seafood or hot dogs, too. Peppers pique young taste buds. Mo Hotta Mo Betta has sauces to ease kids into the heat
of the jalapeño, from Cool Baby Slightly Spicy Sauce for 3- to 5-year-olds to
Screaming Teen Hot & Mean.
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