Thanksgiving is coming, and we're excited and ready, with lots (and lots) of excellent menu ideas.
 | | Bobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero. |
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My make-ahead, take-along turkey |
I've been working on new Thanksgiving recipes since summer, but the holiday somehow still sneaked up on me. Turkey Day is two weeks away! Do you know what you're making yet? |
Of course, there are many meals between now and Turkey Day, and one of them could feature turkey's fine feathered friend, the chicken. Kay Chun's sticky coconut chicken and rice pairs gently sweet coconut rice with the bracing notes of fresh ginger, garlic and scallions, along with toasted cashews for crunch. Dash on some hot sauce at the end if you like it spicy, or leave it as it is, creamy and rich. |
Then again, maybe you're conserving your poultry mojo for later this month. In which case try Hetty Lui McKinnon's tofu larb, a meatless take on the Thai classic, with toasted rice powder adding nutty depth to the chile-spiked, lime-lashed sauce. Or else Ali Slagle's supremely autumnal pasta with butternut squash, kale and brown butter, which is so adaptable you don't even need to use the squash or the kale. Experiment with carrots or chickpeas in place of squash and brussels sprouts or spinach instead of the kale. The browned butter and warm spices will heighten nearly any combination. |
To make Vallery Lomas's quick jambalaya completely meatless, she suggests using vegan sausage instead of the pork andouille sausage or chorizo. Made either way, with the classic Creole base of onion, celery and green bell pepper and brightened with Creole seasoning and tomato, it's a hearty one-pot meal that can grace your table in about half an hour. |
Then for something sweet, Samantha Seneviratne's orange cranberry loaf, with its scarlet polka dots of either fresh or frozen cranberries, makes a pretty and citrusy addition to any cake plate. It's just as good for breakfast, too. |
- As you sort out your Thanksgiving menu, it's also a good time to take stock of your kitchen. Do you have all the equipment and supplies you'll need on the big day to guarantee success? Our friends at Wirecutter can help.
- Step one: count your sheet pans! Although minimalists might get away with one or two for most of the year, you'll want a few more for Thanksgiving. I recommend three to four, but you know how much I love a sheet pan. Lean on them for everything, whether it's for dry brining your turkey or organizing your ingredients, plus all the usual roasting duties that fall to this most stalwart soldier in your batterie de cuisine. You can even roast your turkey on a sheet pan if you don't have a large enough roasting pan; I do it for my make-ahead bird.
- An instant-read meat thermometer takes the guesswork out of the most stressful part of cooking the turkey (knowing when it's done).
- Lay in some extra containers to store all those leftovers and organize ingredient prep. Heavy-duty plastic bags can be fine for sending your guests home with surplus turkey and stuffing, but having a stackable set of reusable, dishwasher-safe containers that fit nicely in the fridge will make that day-after leftover sandwich much easier to put together.
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