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 There's a lot to consider, including whether or
not you have the space: dining table space, burner/oven space and
refrigerator space. Not to mention, what foods you are going to
prepare and what foods you want others to prepare. No one wants to
be working hard over a hot stove while everyone else is mingling and
having fun. To beat the holiday anxiety, you need a thoughtful line
of attack.
Think about quick and easy ways to prepare traditional recipes.
Mashed potatoes, for instance, don't have to be peeled. Leave the
skins on for less prep time and more nutrients. Rather than boiling
over a hot stove, use the microwave to soften the potatoes; transfer
to a slow cooker to keep warm. This frees up stove top space for
something else. Also, consider carving the turkey before roasting.
While you still have to take the time to break it down, you aren't
doing it while the guests are watching and the dressing is getting
cold. Watch a few videos on how to break down a turkey and go for
it! The roasting time will be much less and by separating the light
and dark meat, you'll get a more evenly cooked bird.
Make a list of dishes that can be made ahead of time. Cold sides,
like the Four Ingredient Cranberry Sauce, can be made the day
before. Green bean casserole can be prepared a day ahead and ready
to go in the oven the following day. [to top of second
column] |
You'll be busy preparing food the day before the big day, so make
sure you clean your house and clean out your fridge a few days ahead. Finally,
enlist help and enjoy the company!
Four Ingredient Cranberry Sauce
12 oz. fresh or frozen cranberries
⅔ cup sugar
1 orange, juiced and 2 teaspoons zest
2 cinnamon sticks
In a medium saucepan, stir together cranberries, sugar, orange juice, orange
zest and cinnamon sticks. Bring to a boil. Reduce heat to low and simmer until a
few of the berries pop and sauce thickens, about 10-15 minutes. If sauce is too
thick, add water, a tablespoon at a time. Remove cinnamon sticks. Refrigerate
until cold; served chilled.
Yield: 12 servings, about ¼ cup each
Nutrition Facts (per serving): 60 calories, 0 grams fat, 0 milligrams
sodium, 15 grams total carbohydrate, 1 gram dietary fiber, 0 grams protein
[News Source: Jenna Smith, Extension
Educator, Nutrition and Wellness
Terri Miller, MPA
County Extension Director - Unit 16] |
