Creating an Enjoyable Feast

Yesterday,  our guests arrived and we welcomed them into the kitchen with a glass of sparkling wine. They mingled within the midst of sights and aromas coming from the festive foods, championed by richly browned roasted turkey, and the elevated star--bright red Molded Cranberry/Apple Salad.   We set up the bountiful buffet on the kitchen island.  Plates were filled with as many choices as could be crowded on, and then family and friends made their way into the dining room to sit down and enjoy in the sharing spirit of Thanksgiving.

It was such a pleasurable day, with plenty of time to visit,  due to the pre-preparation done a few days beforehand.  I bought a large frozen turkey early in the week and placed it in our refrigerator in the garage, to thaw.  I did most of the shopping on Thursday for the Sunday meal (The day our family celebrates Thanksgiving in the U.K.).  On Friday, my daughter’s friend, Sarah, and I prepared the pies, vegetarian Cranberry/Apple Sauce, and cut up the butternut squash for two vegetarian dishes.  On Saturday,  we made the Jellied Cranberry/Apple Salad, Mid-Western stuffing, steamed the courgettes/zucchini and prepared the cheese filling for the same.  I also roasted the sweet potatoes.   Sunday morning, I stuffed the turkey and got it in the large fan oven.  While it was roasting, I simmered the giblets and neck, with a few winter vegetables and herbs to create a rich broth for making the gravy when the turkey was cooked.  My daughter, Suzanne, and Sarah put together the Stuffed Courgettes/Zucchini with Cheese and we got both them and the butternut squash  in the oven when the turkey was removed (half an hour before the guests were due).  The girls also peeled and mashed the sweet potatoes with a bit of cream, butter and spices and got the pan onto a low heat.   Suzanne made the Tennessee Cornbread and we put it in the small oven to bake.  We popped the vegetarian stuffing into the big oven with the vegetable dishes.  I unmolded the Cranberry/Apple Salad.  Last, I put the green beans in a pot with a small amount of salted water, ready to boil for 5 minutes just before serving.   With plates and serving utensils assembled, we were ready  to make our Thanksgiving harvest buffet and greet our guests. 

I strongly recommend pre-preparation in the days before your next big event to make it one you can enjoy with your guests and wish to repeat.  Pre-preparation makes it all look just so easy.   You will smile as you say Bon Appetit!