A Perfectly Imperfect Thanksgiving Plan

Just in time for Thanksgiving, here is a guest post from Camilla Saulsbury, my favorite blogger, food writer, and friend. Here she opens up on her secrets for a truly fuss free Thanksgiving offering along with delicious recipes like, Brown Sugar Whipped Cream, Fresh Cranberry Sauce, Herb Butter, Decadent Doctored Gravy with Marsala, Mushrooms & Rosemary, and So-Easy Sweet & Spicy Nuts. It's like a Thanksgiving table on a blog. Thanks, Camilla! I am so inspired, as always!
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Thanksgiving is less than a week away, and though I am an enthusiastic cook, I am nevertheless giving thanks for the many time-savers that will help me enjoy great food on the big day while still savoring the holiday with my family and friends.

With that in mind, I’m eschewing elaborate recipes, and instead offering my top tips and tools to make sure your day is filled with joy, relaxation, and, of course, fantastic food.

Make a List & Check it Twice

It really can save time to plan out the whole day before. It need not be a multi-colored flow-chart; a simple checklist and a general timetable is priceless for giving you a sense of calm and control. Need a starting point? Check out the Thanksgiving Guide at epicurious.com; they have a wealth of tips and recipes, even for last-minute planners.

Keep it Simple.

Make three to five great dishes instead of ten average (or burned!) ones. Make a traditional Thanksgiving feast (save the pumpkin flan and turkey mousse for another day), then be creative with side dishes and flourishes (see my herbed butter, brown sugar whipped cream, and more below.

Delegate, Delegate, Delegate.

Thanksgiving is a day of togetherness, so don’t be shy about asking everyone to pitch in. Ask friends to bring the different parts of the meal if you are hosting and making the bird. Just make sure to keep tabs on what everyone is bringing, so that the meal doesn’t consist of turkey and 10 pies (then again, that sounds like a blissful balance…)

Play to your friends’ and family members’ strengths: let decorating-genius cousin Liz take charge of the table setting, your saucy friend Mandy tackle the gravy, and your wine-whiz mother handle the wine selections for the meal.

Don’t Count Calories/ Do Make Calories Count

Enjoy the Thanksgiving meal to the hilt, but limit the hum-drum snacks and sips, like chips and sodas; they add a lot to the day’s total calories without adding much interest, flavor, or holiday flair.

Second, be a snob. If the pumpkin pie is so-so after one bite, but the pecan pie is out of this world, savor every morsel of the latter (whipped cream included!), and abandon the former.

When you sit down for dinner, it's not about the food. It's about sitting and talking and who you are with.

Don’t Sweat Disasters: They Make the Best Memories

First-rate disasters are the stuff of family legend. No one in my family will likely forget the gray cheesecake I prepared one year (don’t ask) or the time my mother sprayed gravy all over the ceiling and walls (note: do not place hot gravy in a blender).

Let Somebody Else Cook

This may sound like heresy coming from the mouth of a food writer, but hear me out: hosting the meal is a major task in itself, so why not leave some or all of the meal preparation to someone else? From the sides to the pies, options abound for supplementing the meal prep. Most supermarkets and many restaurants sell fresh roasted birds, too, and many will take orders as late as the day before the big day. You can reheat the bird at home with fresh herbs, real butter, and garlic to make it your own, and, best yet, you can focus on the sides: the dressing, cranberries, vegetables, and, my hands-down favorite come Thanksgiving: the pies!
Use Fresh Herbs instead of Dried Herbs Fresh flat-leaf parsley, thyme, rosemary, tarragon, and sage will brighten and enhance new recipes and family standbys: the turkey, dressing, rice, biscuits, gravy, you name it.

Make the Cranberry Sauce.

Of all the elements of the traditional home-made Thanksgiving meal, the cranberry sauce is by far the easiest to prepare. Moreover, it is exponentially more delicious than what slides out of a can. Try my fresh cranberry sauce below; it takes mere minutes, and is always a winner.

Camilla’s Favorite Flourishes for Thanksgiving

As mentioned above, I’m keeping recipes super-simple this year. These flourishes—from spiced nuts to fresh cranberry sauce—take minutes to prepare, and almost no effort, elevating your family favorites (or store bought purchases) to great heights.

Brown Sugar Whipped Cream

Whether you buy the pies or make your own, my brown sugar whipped cream is the perfect topping. For even greater decadence, add a splash of whiskey or bourbon to the mix.

1 cup chilled whipping cream
1/3 cup chilled sour cream
1/3 cup packed dark brown sugar
1 1/2 teaspoons vanilla extract
Pinch of ground cinnamon

Combine all ingredients in large bowl. Beat with an electric mixer set on high until soft peaks form. (Can be prepared 4 hours ahead. Cover and refrigerate.) Makes about 2 cups.





Fresh Cranberry Sauce

Even die-hard jellied cranberry sauce fans will swoon over this fresh, simple sauce. Cranberries have a tremendous amount of natural pectin, so the sauce will set up as it cools. You can add your own accents, too: a bit of minced candied ginger, a pinch of cinnamon or cloves, or a splash of orange liqueur. You cannot go wrong!
2 large navel oranges
1 cup sugar
12-oz bag fresh or frozen cranberries (3 cups)

Grate 1 tbsp zest from the oranges. Cut the oranges in half and squeeze the juice into a glass measuring cup. Add enough water to measure 1 cup total.
Bring the orange juice mixture and sugar to a boil over high heat, stirring until sugar is dissolved (about 5 minutes). Add the cranberries; reduce heat to low, and simmer, stirring occasionally, until berries just pop, (about 10 minutes). Stir in zest, and then cool completely. Chill until ready to serve.
Makes about 2-1/2 cups.




Herb Butter

Ready to wow your guests? Stir up one or more batches of my easy herbed butter. You can make it several days ahead (one or multiple batches), then use it on the turkey, vegetables, biscuits, and more on Turkey day.

5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon black pepper

Stir together all ingredients in a small bowl until combined well. Cover and chill until ready to use. Makes about 2/3 cup.



Decadent Doctored Gravy with Marsala, Mushrooms & Rosemary

Whether you’re roasting your own bird, or buying it fully-cooked, this gravy is an ideal accompaniment. No lumps!

2 tablespoons unsalted butter
1 large onion, finely chopped (about 1-1/2 cups)
2 cups sliced crimini mushrooms
1/3 cup Marsala or Sherry
1 tablespoon chopped fresh rosemary
2 cups purchased turkey or chicken gravy
1 cup low-sodium chicken broth
1/2 cup heavy whipping cream

Melt the butter in a large saucepan set over medium-high heat. Add the onion; cook and stir until golden. Add the mushrooms; cook and stir until soft. Add Marsala, rosemary, gravy, chicken broth, and whipping cream. Simmer 5 minutes, whisking constantly. Season with salt and pepper. Makes about 4 cups.





So-Easy Sweet & Spicy Nuts

These are inarguably awesome. Set out a bowl for snacking, serve alongside fruit and cheese (pears and blue cheese, anyone?), or roughly chop and sprinkle atop salads (think spinach, goat cheese, dried cranberries) or vegetables (the pecan version is stellar sprinkled mashed sweet potatoes).

Nonstick vegetable oil spray
2 cups whole walnut halves, pecan halves, or whole almonds (or a mix of all three)
1/4 cup honey or maple syrup
2 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
Generous pinch of cayenne pepper

Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine walnuts and all remaining ingredients in medium bowl; toss to coat. Spread nut mixture on prepared baking sheet (some nuts may clump together). Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 15 minutes. Cool completely on baking sheet. (Can be made 3 days ahead. Store in airtight container.)