1st Thanksgiving - What am I thinking - updated for all my girls hosting Thanksgiving!!!

A little early I know but is anyone hosting / or did hoast there 1st Thanksgiving last year? How did it go - also does anyone make no traditional Thanksgiving foods????

I am scared

Re: 1st Thanksgiving - What am I thinking

my cousins hosted her first one a few years a go and if it weren't for the fact that my uncle had to stop off at UConn to get college basketball tickets on the way to her place in MASS it could have been disasterous...the turkey just wasn't cooked...since they stopped off...they got stuck in major traffic and were really really late...so by then the turkey was cooked


she has not hosted one since...

Re: 1st Thanksgiving - What am I thinking

Oh my Lord ! noooooooo!

I am scared !

Re: 1st Thanksgiving - What am I thinking

I didn't but want to wish you luck! You can do it! It can be fun. I hope to be able to do it this year since I have the room. I have had dinner parties of more than 12 people and cooked huge dinners and they have been a success - even in my old small one bedroom apartment! You can do it - good for you!!!!!!!!

Re: 1st Thanksgiving - What am I thinking

We are thinking of having it at our place this year.
I'm not the best cook. I'm still learning.
Looks like I'll be on here looking for recipes.
My mother is an excellent cook so I won't even come close to her cooking.

Re: 1st Thanksgiving - What am I thinking

oh Meg...didn't mean to scare you...in the end everything worked out fine...thats the point...and with a few bottles of wine...no one will care...lol

Re: 1st Thanksgiving - What am I thinking

I did my first one (with FH & mom) 2 years back & it was great last year too (with FILS and mom & FH). GREAT AGAIN!

definetly I learned to give yourself even more time than recomended for defrosting.

I also like to do all the prep that day before so everything can go in the oven (cook potatoes, make yams, deserts, etc.

Decide what you feel comfortabel cooking.

I found thanksgiving easier than other meals. It's a turkey, I like to make an aluminum tent, and bast it every 30 minutes., then take foil off at end to crisp up. Place thermometer in thick of leg BEFORE raw turkey goes in oven. Take out all the bags of neck. Those are things I learned.

God luck!!!

my fav. thing to do with a turkey is make a rosemary butter (basically soften butter and mix in tons of fresh rosemary- I do this with a 1/2 stick to a stick of butter depending upon the bird)... then I separate the skin from the breast of the bird using my hand.. and basically push all the rosemary butter in the space I created between the skin and breast.

Then I stuff the bird with stuffing- I follow package directions and add sauteed onions & celery to it.

Then I make a 'bed' of carrots, celery and onions on the botton of the pan and 'set' the bird on top of that...

Then cook per directions w. a meat thermometer in the leg!

It's very good.

Re: 1st Thanksgiving - What am I thinking

I host lots of holidays and here are some tips:
-Pre-plan what you will make at least 4 weeks in advance. Then make a shopping list with EVERYTHING on it. You can start to get stuff each week, since it really adds up quickly (cost, I mean).
-Make a sticky note for each dish you are making with Dish Name, Cooking Time, Cooking Temp. Then you can put what time you put it in the oven on it as you cook. Then you put that sticky note on the serving dish that you will use at the table. It makes it easier to know how many serving dishes/spoons you need ahead of time.
-Set the table the night before- just turn the glasses over or put another table cloth on top of everything if you want. Do not wait until everyone is in the house. It gets crazy.
-Don't try to make everything like Martha Stewart. Every single dish does not need to be a work of art. Pick one or two signature dishes to do that with.
-Don't try all of your recipes for the first time that day. In October make your stuffing one night etc...that way you have practice and if something doesn't work out well you are not serving it to guests, just your DH
-When people ask 'what can I bring' ask for desserts so you don't have to bake as well, but always have at least one dessert on hand, just in case they bring something funky, gross or too small for all of your guests.
-Use your pretty dishes, tableclothes etc...that is what you have them for.

I hope this helps.

Re: 1st Thanksgiving - What am I thinking

Wow Michele - what great ideas!! We are hosting X-mas this year and I am going to use your ideas to keep me organized. Thanks!

Re: 1st Thanksgiving - What am I thinking

Michele those are some great tips, I use alot of the same guidelines, but I am still learning!

This will be our 3rd year hosting Thanksgiving for my parents and DH family = 24 people!

It can be crazy, but really, it is soooo much fun for us!

I make a 22-25 lb turkey (plus an extra, boneless breast to be sure there is enough )
Stuffing, 'Thanksgiving' soup, green bean casserole, mashed potatoes, gravy, and my Maple Bourbon Pecan Pie w/homemade whip cream.
And although I insist no one is to bring a thing.... SIL is dinner roll lady, FIL will make an additional 'odd' meat to add to the table! Like one year goose and the next duck! And MIL likes to brings an assortment of various other veggies other than what I am making, everyone else will usually bring a dessert. No matter what, come 1/2 hr before dinner I am wishing another oven would appear in my kitchen, last year we even put the BBQ to use for heating up things.

Don't worry you'll do great!

Re: 1st Thanksgiving - What am I thinking

Since we always have a Pasta Course, I use Holiday paper plates on top of my good china for the first course. Oh, another great hint that I learned. Cook your turkey overnight! It takes up A LOT of room in the oven and takes a long time to cook. if you cook it overnight it is done perfectly and then my mom just covers it with foil and then slices it right before dinner and warms it in the oven for a few minutes. You might need the room in your oven for other stuff.
(Always make extra stuffing)

Re: 1st Thanksgiving - What am I thinking

Recipe Summary
Prep Time: 15 minutes Cook Time: 2 hours 30 minutes
Inactive Prep Time: 20 minutes Yield: 8 servings
1 (12 pound) fresh turkey
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
4 tablespoons unsalted (1/2 stick) melted butter

Preheat the oven to 350 degrees F.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.

Re: 1st Thanksgiving - What am I thinking

After all that we will need these



Dirty Martini with Blue Cheese-Almond Stuffed Olives
Recipe courtesy Emeril Lagasse, 2002


Recipe Summary
Prep Time: 10 minutes Cook Time: 6 minutes
Inactive Prep Time: 2 minutes Yield: Yield: 1 drink
3 ounces vodka
Dash dry vermouth
Splash olive brine
2 blue cheese stuffed olives, recipe follows

In a cocktail shaker, combine the vodka, vermouth, and olive brine. Fill the shaker with ice and shake for 1 minute. Strain into a chilled tall martini glass and garnish with the cheese stuffed olives. Serve immediately

Blue Cheese Stuffed Olives:
24 almond slivers
Essence. recipe follows
1 (10-ounce) jar large pitted green olives (about 24 olives)
1/4 cup blue cheese
3 cloves garlic, smashed
10 whole black peppercorns

Preheat the oven to 350 degrees F. Place the almonds in a small baking sheet and lightly season with Essence. Roast until fragrant and light golden in color, about 6 minutes. Remove from the oven and let cool slightly.
Drain the olives, reserving the brine. Form 1/2 teaspoon of blue cheese around each almond sliver and stuff each into an olive. Return the olives to their jar, layering with the garlic and peppercorns. Pour the reserved brine over the olives to completely cover. Tightly cover and shake well. Let marinate refrigerated and sealed for at least 2 days. Yield: 1 jar stuffed olives


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Re: 1st Thanksgiving - What am I thinking

Southern Cornbread Stuffing
Recipe courtesy Paula Deen


Recipe Summary
Prep Time: 30 minutes Cook Time: 1 hour 20 minutes
Yield: 6 to 8 servings
Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
2 cups celery, chopped
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside.

In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour Sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.


Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To serve, cut into desired squares and serve with butter.

Yield: 6 to 8 servings

Re: 1st Thanksgiving - What am I thinking

Thank you guys for all your tips !

Sass- your idea sounds right up my alley !!!!!

dont forget to down some martinis to make it all seem so effortless !

Re: 1st Thanksgiving - What am I thinking

We are gearing up for our first big Thanksgiving too! We will have 16 or 17 adults (depending on my cousins GF status) and 4 kids. DH was a chef and I love to cook so thats not a problem for us. I just have to start getting all the stuff together and make sure we have enough of everything and that everyone will fit!

Re: 1st Thanksgiving - What am I thinking

When you have that many guests I always suggest placecards to help make seating easier.

Re: 1st Thanksgiving - What am I thinking

A cornbread stuffing suggestion - my Mom has made it for years and instead of the white bread she uses biscuits. The night before, make a pan of Pillsbury biscuits and crumble those instead of the white bread - yummy, and it's one step you can get out of the way ahead of time.