Tuesday’s Tip with The Kitchen Whisperer – Thanksgiving Tips and Tricks

With Thanksgiving right around the corner, I’ve gathered some great Thanksgiving Tips and Tricks from some of or TKW Family members to make your holiday go a bit smoother and easier!

So if you’re anything like me you run around for days trying to get everything done for Thanksgiving. Then Thanksgiving morning you’re up at the butt crack o’ dawn.  And yes, before you ask, butt crack o’ dawn is a legit time on the clock. Butt crack o’ dawn is when the sun won’t be shining for a few hours, only infomercials are on tv and the thought of interacting with another human being is utter torture. Anyway as I was saying you’re up at some ungodly hour, you have your hand stuffed up some dead bird’s butt (sexy huh?), stuffing it with… stuff and getting everything ready for the day. You’ve peeled a bajillion potatoes, candied umpteen yams, roasted sprouts and made enough rolls & biscuits that could stock a bakery… all by 9am.

You finally get to take a breather, sit down and rest.  You’ve been working for hours, you’re covered in flour, potato peels and you’re pretty sure you still have stuffing under your nails. Then FINALLY your family wakes up.. sleepy-eyed, wanting you to make breakfast. I mean they only see you sitting there…do ‘nothing’.  Now this is where knowing the art of the ‘Evil Death Glare’ comes into play.  Trust me, the first year Mr. Fantabulous did that to me on Thanksgiving, after I worked in the kitchen for 6 hours already that morning, he felt that glare burn his skin.  He scampered away like a bad puppy.  LOL

Needless to say after that first Thanksgiving I learned how to make my life way easier when it comes to preparing for the holidays so one, I didn’t kill myself for days before and during Thanksgiving and two, not give the evil death glare. LOL

<3 Tracie writes – So I don’t have to worry about toasting my bread for stuffing I buy crusty bread about a week in advance, cube it up and then let it set out on a pan to dry for about a week.

<3 Karen B was full of TONS of tips and tricks! (thank you!)

1. Make cranberry sauce in crock pot.
2. Lumpy gravy? Haven’t had that since I was 18 years old lol. But nowadays I whisk the flour into the fat and then start adding broth while whisking.
3. Make the loaded mashed potatoes dish from Mccormick seasonings. Can make ahead and bake the morning of.

<3 Jimbo writes – I buy take out containers and have them set up at the end of the buffet table.  Folks can pack up what they want and take home leftovers.  Plus I don’t have to have my wife yelling at me for giving our her Tupperware!  LOL

<3 Kelie writes – I made my fruit pies ahead of time and freeze them unbaked.  The night before I thaw then in the fridge and bake them while we’re eating dinner.  By the time dinner is done and the table is cleaned, the pies are fresh from the oven and warm.  Perfect for ice cream!

<3 Moose writes – We are going to a friend gathering with finger foods…I’m making dressing waffle turkey sliders. <TKW> – This is an AWESOME idea!  Keeping Thanksgiving simple and delicious! I want to come Moose!

<3 Gayla writes – I actually make my turkey gravy a few days in advance.  I make my turkey stock from turkey necks and wings I get from the butcher.  I save some stock for the turkey/stuffing and the rest I make my own turkey.  I roast the bones to make a more rich broth/gravy.

<3 Dayna writes – In my stuffing I use sautéed onions, celery, carrots. I do these things a few days before and store them in the fridge.

<3 Joanna A had a bunch of tips and tricks too! writes – (thank you!)

1. I bake all my pies and rolls the day before.
2. Rolls are easily warmed while our turkey settles out the oven.
3. Most casseroles can be done a day ahead.
4. When making my green bean casserole ahead of time, I simply leave the onions off the top. No one likes soggy fried onions so I put them on before reheating.
5. We are always tight on oven space, so I use my crock pot to keep the ham nice and hot.

<3 Martha writes – I delegate out non-cooking dishes to folks.  3-4 people are in charge of the appetizers.  This year they are making a charcuterie board.  One person is in charge of bringing soda, another to bring ice.  3 people who aren’t cooking have dish duty. Makes my life way easier!

<3 Don’t forget to check out my handy Thanksgiving Serving Guide – from 1-25 people!

<3 Check out these awesome Thanksgiving Side Dishes!

<3 Got leftovers?  Try these Leftover Recipe Revamp!

Do you have a Thanksgiving tip or trick to help out the TKW Family and save their loved ones from the evil death glare? *wink*

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