It’s the Monday of Thanksgiving week. That means it’s time to put your prep into full gear.
Today I prepped my cranberry sauce, apple sauce, mashed turnips, and an apple pie. What a day it’s been, but remember, Thanksgiving is the real cooking marathon.
Free up some of that Thanksgiving prep and stress for more time with your guests. Also to maintain whatever sanity you have left after your Thanksgiving bash.
Below are three recipes that are all classic Thanksgiving dishes in my family. Remember, Thanksgiving isn’t the time to slack on butter (please, don’t think I’m crazy for this buttery turnip recipe – it’s the only way you want to eat them, trust me).
3 large turnips – washed, peeled, cubed
3 sticks of butter (yes, three – and I’m thinking about adding a fourth the day of)
Salt and pepper to taste
Place cubed turnip pieces in a large pot. Cover with cold water. Boil for 30 – 40 minutes or until turnips turn soft. Turnips are extremely hard so be sure to cook the turnips all the way through in order to mash.
Drain turnips and place back into your pot. Put them on a low heat and add room temperature butter – stick by stick. Mash. Salt and pepper to taste.
12 ounces fresh cranberries
1 cup water
1 cup sugar
Boil sugar and water until sugar dissolves. Pour cranberries into sugar water. Bring to a boil. Once they have come to a boil, lower the heat and simmer for 10 minutes. Cranberries should have popped opened. Put orange rind into cranberries for extra flavor.
Making your cranberries a few days ahead will only make for a better cranberry sauce! So definitely prep these guys.
4 apples – peeled and sliced
1/4 cup sugar
3/4 cup water
1/2 teaspoon ground cinnamon
Combine all ingredients in a saucepan. Cook for about 20 minutes – stirring occasionally. I like my apple sauce a bit chunky. Once the sauce has cooled, mash apples gently, leaving it rustic and chunky.