Alice Waters, I'm afraid that when it comes to Thanksgiving, you're going to have to give me a pass. Because when it comes to Thanksgiving I'm much more Sandra Lee than Alice Waters. Yes, that's right, I'm the Thanksgiving Semi-Homemade King. Here's my tried and true Thanksgiving out of the box, straight outta seriouseats.com, where you'll also find lots of out of the box Thanksgiving suggestions.
Turkey: Who has time to brine a turkey? I buy a kosher bird, which has essentially been brined when it's processed.
The Stuffing: Pepperidge Farm cubed cornbread stuffing and then adding some Italian parsley, sage, one large Vidalia-like onion, and the sausage, pecans, and apples. This stuffing turns out so good I can't imagine actually making the Silver Palate stuffing recipe comes out any better.
Mashed Potatoes: Go for the mashed potatoes from Kentucky Fried Chicken or Popeye's, or the George Killeen's mashed potatoes are really easy and so, so, good.
Sweet Potatoes: This is one dish I do sort of feel guilty about. I use canned sweet potatoes in light syrup, rinse off the light syrup in a colander, put the sweet potatoes either through a food processor or in a blender, and then put them on the stove in a pasta pot and then start adding maple syrup, butter, heavy cream, and some dried cranberries. I've made these with freshly roasted sweet potatoes, and once I added in the mixings I found I couldn't tell the difference between the fresh and the canned sweet potatoes.
Gravy: I buy two pints of storebought gravy. This year I bought some Thomas Keller frozen chicken stock, so I am thinking about making some gravy using Keller's stock.
Relish: I usually buy cranberry-orange relish from a local gourmet store, Citarella, but after interviewing Chris Kimball this year for Serious Eats, I'm going to take his advice and make the cranberry sauce recipe on the back of the frozen cranberry bag, making sure to add a half-teaspoon of salt.
Green vegetable: I'm with Kimball on this issue as well. He says his Thanksgiving meal is a study in white, brown, and orange. Ours is, too, though my wife makes a really good broccoli puree with creme fraîche from the Silver Palate that is enlivened by Parmigiano-Reggiano.
Pie: The best, store-bought pie is made by VermontMysticPie.com, available at Whole Foods. The apples in it are tender and cinammony, and if the crust was a little flakier it would be perfect.
So there you have it, Serious Eaters, the Ed Levine Semi-Serious Semi-Homemade Thanksgiving. I put my fate in your hands. Am I fated to end up in Food Hell, or will all of you take pity on an insanely busy person who still wants deliciousness surrounding him at Thanksgiving, but lacks both the know-how and the time to make everything from scratch.
» Meet 


51 Comments
LEAVE YOUR COMMENT
You must sign in to leave a comment