A FEAST WITHOUT FUSS
Chef has tips for Thanksgiving prep
When it comes to Thanksgiving dinner, the most important thing is to keep it simple and enjoyable, says acclaimed chef Dana Chadorf.
“If you have a dish that you want to try for the first time, Thanksgiving dinner is probably not the best time to do that. It can easily become overwhelming, so stick with traditional dishes you’re used to, or practise the dish beforehand,” Chadorf said.
As the sous chef at the Saskatoon Club and an instructor at The Local Kitchen, Chadorf always brines a turkey before cooking it.
“I find it makes a huge difference and if the turkey does get overcooked, it’s a lot more forgiving because the brining adds extra moisture and flavour, resulting in a juicy, flavourful turkey.”
1
Skip from scratch
Chadorf says it’s OK if you don’t make everything from scratch. Order Thanksgiving staples like biscuits or pumpkin pie from local shops to save on time, or choose to go store-bought with certain things, like buying precut cubes of bread for stuffing as a time saver.
2
Delegate the work
If you’re hosting dinner, Chadorf suggests splitting the work among family members to make the meal potluck-style. This goes for cleanup, too: “Delegate tasks at the end of the meal, so the person who did most of the cooking isn’t cleaning it all up. Remember to share the joy of cooking with your family during the holiday too.”
3
Clean as you go
To keep post-dinner cleanup and clutter to a minimum, try to do as much as possible while you’re cooking. Stay organized by soaking your pans right away to avoid buildup, and keep your dishwasher running with loads of dirty pots and pans.
4
Meal prep
Chadorf says if you are making several dishes from scratch, divide the work over the week leading up to the meal. “Some things you can make up to a week ahead of time, and then freeze and defrost later, including stuffing, bread dough, pie dough and cabbage rolls.” Cut up vegetables or anything needed for a salad the day before, to save time that day.
5
Carve a smaller bird
Instead of making a whole turkey, opt for something that results in less cooking, cleaning and carving. Chadorf suggests heading to your local butcher where you can buy just a turkey breast, turkey legs, or even a whole turkey that’s already deboned to simplify the dinner.
A HOLIDAY CLASSIC
Thanksgiving is a perfect opportunity to celebrate and savour seasonal flavours, including root vegetables like beets, parsnips and sweet potatoes.
Chadorf says beets are a versatile option for the meal, as they can be served as a warm vegetable with cream and dill, or done in a cold beet salad with spinach and cranberries. Here, Chadorf shares her recipe for mashed orange sweet potatoes, a delicious fall classic.
MASHED ORANGE SWEET POTATO
Prep time: 45 minutes Cook time: 1 ½ hours Makes: 12-15 servings
■ 2.5-kg sweet potatoes
■ 2 tbsp salt for water
■ ¾ cup pure Canadian maple syrup
■ ½ cup frozen orange juice
■ concentrate, thawed
■ 8 tbsp butter
■ 1 tbsp salt
■ ½ tbsp pepper
■ ½ tsp cinnamon
Directions:
1. Peel the sweet potatoes then add them to a large saucepan. Add water, so that the potatoes are completely submerged. Add 2 tbsp of salt to the water. Bring the water to a boil. Then simmer for 45 minutes or until the sweet potatoes are tender. Drain and add to a large mixing bowl or to a standard mixer bowl. Melt the butter and add to the potatoes. Add the maple syrup and spices and mash by hand with a masher, or in a mixer with the paddle attachment. Taste and add more salt if needed. Serve immediately.
2. This recipe can also be made a couple days ahead of time and then be stored in the fridge. When ready to serve, remove from fridge and let sit at room temperature for a half-hour. Then reheat covered in the oven at 350 F-400 F until hot (160 F is food-safe reheating temperature) for about 45 minutes.