Party Ideas - Thanksgiving

Thanksgiving can be stressful whether it's your first time hosting or your fifteenth. Stick with our suggestions
or add in some family favorites to make it your own. First, make it easy on yourself. Follow a plan. The more
you can prepare ahead of time (that includes any trips to the supermarket), the better. Settle on a menu but
don't feel like you have to do it all. This is a great holiday to enlist helpers to prep in the kitchen, tend bar, set
the table or help clean up. And, it's ok to say yes when someone offers to bring something—ask them to bring
wine, another dessert, a side dish, and if your oven is small, they can even bring the turkey!

Once you've reviewed your recipes, figure out how many pots, pans and serving dishes you'll need. If you
come up short, borrow the rest from a friend or family member. Two highly important items are a roaster pan
with a solid bottom (those foil ones at the grocery store aren't quite sturdy enough, but you can place one on
top of a sheet pan) and an instant-read thermometer to test the turkey for doneness.

If you've bought a frozen turkey, make sure to defrost it properly: One day in the fridge for every 5 pounds.
And don't forget to remove the giblet package inside the cavity before you roast it! Read all the recipes before
you start cooking. Figure out which take longest (like the turkey) and prepare a prep schedule.

1/2 teaspoon kosher salt, plus more for the cooking water
1 pound fresh green beans
1 large shallot
1 to 2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Bring medium pot of cold water to a boil over high heat & salt generously. Trim the stem
end off green beans. Peel & finely chop the shallot. Drop the green beans into boiling
water & cook, uncovered, until crisp tender, about 4 minutes. Drain in a colander set in
the sink & rinse with very cold water until cool. Drain well & pat dry with paper towels.
(The vegetables can be prepared up to this point, up to 4 hours ahead.)

Heat olive oil in large skillet over medium heat. Add shallot & cook, stirring occasionally,
until the shallot is just golden, about 2 minutes. Add green beans, increase heat to high,
& cook, stirring occasionally, until beans are heated through, about 4 minutes. Season
with 1/2 teaspoon salt & some pepper, serve immediately.

Thanksgiving morning or preferably the day before:

• Make the giblet stock and a cranberry sauce (choose one from our site). Store them in the fridge.
• Wash and trim salad greens and green beans. Wrap them loosely in paper towels and store them in
the crisper.
• Bake the Apple Crisp. Let it cool and then wrap it in foil. Reheat just before serving.

Thanksgiving Day:

• Three to four hours ahead of time, depending on the size of your turkey:
• Make the Apple Cranberry Dressing. Cover the baking dish with foil and pop it in the fridge until about
half an hour before dinner. If your oven is too small to hold both turkey and dressing, bake the dressing
while the roasted turkey rests.
• When your oven is preheating, toast the nuts for the salad and set them aside.
• Prep the turkey according to the recipe and put it into the preheated oven.
• Take a break!

One hour before dinner:

• Make the vinaigrette for the Pear and Blue Cheese Salad (recipe listed on this page).
• Put the potatoes on to cook.
• Take the bird out of the oven after its required cooking time, tent it in foil and let it rest.
• Cook and assemble the Green Beans with Shallots and hold in a warm place.
• Assemble the salad (don't add salad dressing until ready to serve).
• Make the gravy.
• Mash the cooked potatoes.
• Carve the turkey.
• Put the crisp into a low oven.
• Pat yourself on the back!

2/3 cup nuts (walnuts, pecans, almonds, or cashews)
1 bunch watercress
1 bunch arugula
1 tablespoon cider vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt, + more to taste
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 Belgian endive
2 ripe pears, such as Anjou or Bartlett
2 ounces mild blue cheese (about 1/2 c. Loosely
packed crumbles)

Preheat oven to 350 degrees F. Spread nuts on
sheet pan in a single layer. Bake, shaking pan
occasionally, until nuts are toasted & fragrant, about
7-10 minutes. Let nuts cool, & coarsely chop. Trim
stems of watercress & arugula. Wash & dry leaves.

Meanwhile, whisk vinegar & mustard together in large
salad bowl. Season with 1/4 tsp. salt & some pepper.
Gradually whisk in olive oil, starting with a few drops
& then adding the rest in a steady stream, to make a
smooth, slightly thick dressing.

Halve endive lengthwise, cut out core, then thinly
slice crosswise & add all lettuces to the bowl. Quarter
& core unpeeled pears & thinly slice; add to salad.
Scatter cheese & nuts over salad, & season with salt
& pepper, to taste. Toss salad gently to evenly dress
all greens. Divide among 4 plates & serve
immediately.
Serves 4