Thanksgiving was always considered a home centered celebration enjoyed with family and friends, but it’s been evolving to adapt to our busy lifestyle. Instead of heading for a specific house as dinner guests the trend is to gather at a designated home for a communally prepared meal. It’s more in keeping with the origin of the holiday and allows for a greater variety of dishes, even the inclusion of other cuisines.

Although sometimes the organizer makes all the arrangements, more often the event resembles a covered dish supper which raises the problem of space; not only if the kitchen is large enough for all the helpers to move or if there is sufficient working room on the counters, but also the capacity of the appliances, the fridge, oven(s) and stove top. I have a friend who fills the summer drink coolers with ice and asks a few people to bring their counter-top ovens and/or microwaves.

Ideally, the only dinner item to be completely cooked from start to finish in the host kitchen, is the turkey. Everything else should arrive needing only the finishing touches or a short time to cook. Double baked items, like stuffed potatoes are good for this and au gratins are perfect (see posting for Nov. 9, 2017). So are simply cooked vegetables which can be easily reheated in the microwave. There are also a few dishes which can be prepared ahead and quickly cooked in a microwave. My Spinach Pie and Corn Pudding are two of them. Find the recipes along with other portable side dishes in the posting for Nov. 10, 2016. The posting for Nov.3, 2016 may also be of interest, it deals with stuffings which can be made ahead and served with the bird.

Otherwise, you’ll find enough recipes in this posting to fill your Thanksgiving menu, along with directions to make ahead and finish on site at serving time. Most dishes can be made up to three days ahead, and then brought to room temperature before finishing. Of course, if they’re made that day, they won’t need refrigeration. So whether you plan to host or contribute to the holiday meal, make your day more relaxing by doing the work in advance and have a HAPPY THANKSGIVING!

RECIPES

Kale Au Gratin:

Serves 8-Adapted from Try-Foods Intl. Inc.
8 cups kale-heavy stems removed and chopped
2 leeks trimmed and thinly sliced
2 Tbs. butter+ ½ Tbs.
1 cup half and half
2 Tbs. flour
Salt and pepper
½ cup shredded sharp cheese
1/3 cup seasoned breadcrumbs-preferably wheat
Blanch kale in boiling water 2 min. drain, run under cold water, drain again and place in a lightly greased 1 quart casserole. Melt 1 Tbs. of butter in a sauté pan and cook the leeks about 5 min. Transfer them to the casserole. Melt the rest of the butter in the sauté pan, stir in the flour to make a paste and add the milk, stirring until the sauce thickens, then add the cheese. Stir into the kale and leeks, top with breadcrumbs and bake at 340 deg. 15-20 min. until brown and bubbly. To make ahead, reserve crumbs, store chilled, bring to room temperature, add crumbs and bake on site.

Turnips Au Gratin:

Serves 4– From Try Foods Intl. Inc
1 ½ lb. turnips- peeled and thinly sliced*
1/3 cup turnip greens reserved and chopped*
¼ cup finely diced onion
¼ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper
3 Tbs. seasoned breadcrumbs
Layer a quarter of the turnip slices in the bottom if a greased casserole. Sprinkle with 1 Tbs. EACH onion, cream and cheese, 1/3 of the greens and seasonings to taste. Repeat layers 3 times, topping with remaining cream, cheese and breadcrumbs. Cover and bake 350 deg. 30 min. Uncover and bake 15 min. more until golden. If making ahead, do the second baking before serving.
*Kohlrabi can be used in place of turnips but remember they lose about half their weight in peeling so buy an adjusted amount.

Two Potato Au Gratin:

Serves 6– From Home Journal Cookbook
1 ½ lb. sweet potatoes-peeled and in ¼ inch slices
1 ½ lb. white potatoes in peeled and in ¼ inch slices
2 scallions trimmed and sliced thin
4 Tbs. flour
2 cups skim milk
Salt and pepper
1 Tbs. butter
½ cup grated Parmesan cheese
Boil potatoes in water for about 5 min. until crisp tender, drain. Spoon with scallions into a greased 8 inch square casserole and dot with butter. Combine flour and milk in a saucepan and bring to a simmer, stirring constantly, until thickened, about 5 min. Season to taste and pour over vegetables. Top with cheese. Bake in a 325 deg. oven 20-25 min, until golden and bubbly. If making ahead do the baking just before serving.

Mashed Rutabaga:

Serves 4
1 large rutabaga peeled and cubed
1 medium potato peeled and cubed
2 Tbs. butter
¼ cup or less- whole milk
Salt and pepper
1 tsp. chopped chives for garnish
Boil rutabaga and potato together until soft, about 15-18 min. Drain and mash together with butter, seasonings and just enough fluid to give a silky consistency. Serve garnished with chives. If made ahead reheat gently in the microwave, stirring once and then garnish.

Marbled Mashed Potatoes:

Serves 8.
2 ½ lb. white potatoes
2 ½ lb. Sweet potatoes
4 Tbs. butter-divided
1 ½ cups milk- divided
4 Tbs. sour cream-divided
Salt and pepper
Cook potatoes separately until tender, about 12 min. Mash each separately until silky smooth with half the other ingredients. Place the sweet potatoes in one layer in a greased 3 quart casserole and smooth the top. Layer the white potatoes over the sweet potatoes and smooth the top. Using a knife gently swirl the sweet potatoes up into the white potatoes creating a marble effect. Cover and bake at 350 deg. for 20 min. or until heated through. If making ahead, do this heating at serving time. DO NOT STIR.

Tipsy Sweet Potatoes:

Serves 4
4 sweet potatoes
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½ cup milk
¼ tsp. EACH nutmeg and cinnamon
1/3 cup yellow raisins
¼ cup bandy or bourbon
Salt and pepper
Microwave the sweet potatoes about 6 min. until soft and scoop out the meat. Blend the meat with the remaining ingredients until only a bit of texture remains. Serve hot. Can be reheated in the microwave.

Green Beans Genovese:

Serves 6 – From Try Foods Intl. Inc.
2 lb. whole green beans
1 Tbs. oil
2 cloves minced garlic
3 mashed anchovy fillets
1/3 cup Italian parsley chopped
Freshly ground black pepper
Boil beans until crisp tender, about 7 min., run under cold water and drain. Saute garlic in oil until golden; add beans, toss and heat through, toss with anchovy, parsley and pepper. Serve hot. If making ahead, reserve last 3 ingredients, reheat gently in the microwave and toss with reserved items.

Brussels Sprouts with Walnuts:

Serves 4
1 lb. Brussels Sprouts—bottoms trimmed
1 Tbs. oil
2 tsp. balsamic vinegar
1 tsp. dried rosemary
1/3 cup chopped, toasted walnuts
Roll Brussels Sprouts in oil on a baking sheet, sprinkle with rosemary and roast at 375 deg. for 20min. Drizzle with vinegar and roast 5-10 min. more until tender. Serve sprinkled with walnuts. If making ahead, reserve walnuts, reheat gently in the microwave and toss with reserved nuts

Spiked Carrots:

Serves 6
1 lb. baby carrots-cleaned
1 Tbs. butter
2 tsp. brandy, cognac, or bourbon
1 tsp. brown sugar
Boil carrots 7-9 min. until crisp tender. drain. Saute with rest of the ingredients over low heat, stirring gently for2 min. until glazed. If making ahead, reheat gently in the microwave and garnish with parsley.

Green Beans, Pecans and Blue Cheese:

Serves 4 From Try Foods Intl. Inc
1 lb. green beans cut in 1 inch pieces
½ cup pecans
Salt
1 Tbs. oil divided
1 tsp. EACH Dijon mustard and cider vinegar
2 tsp. grated shallot
1 ½ oz. crumbled blue cheese
Boil beans until crisp tender, about 7 min., run under cold water and drain. Saute pecans in 1 tsp. oil with salt, stirring, about 2 min. Cool on paper towels. Whisk oil, vinegar, mustard and shallots in a bowl,
add beans and toss. Combine cheese with half the nuts, sprinkle over bowl and top with remaining pecans. If making ahead, chill beans and save the last two steps until serving time. Serve at room temperature.

Broccoli with Cranberries, Apples and Almonds:

Serves 8
3 large heads of broccoli separated into flowerets
1 large Granny Smith apple-cored and diced
1 Tbs. lime juice
5 oz. slivered, toasted almonds
1 cup dried cranberries
3 Tbs. Balsamic Vinaigrette-commercial is fine
Marinate apple in lime juice. Drip broccoli into boiling water, turn off heat and leave for 2min. then drain and cool. Toss broccoli, apple with juice, and cranberries with vinaigrette. Top with almonds. Serve at room temperature. If making ahead, chill broccoli with dressing and reserve fruits and nuts to add before serving.