Caroline Chambers is a guru to parents trying to get dinner on the table. And now, Caroline joins Pressure Cooker to troubleshoot the ultimate (and most exhausting) meal of the year: Thanksgiving. On this episode, she offers essential “dos” like “edit the meal to no more than five dishes” and a lot of sanity-saving “don’ts” to keep you in the holiday spirit.
Plus, Caro gave us her recs for truly great recipes to try this year. Enjoy:
TURKEY: Cover in salt, smoked paprika, and brown sugar. Leave it uncovered in the fridge for 48 hours. Roast at 325 degrees F for 15 minutes per pound. It’s done when it’s 160 degrees F when you stick a thermometer in the thigh and breast.
STUFFING: Ina Garten’s mushroom and leek bread pudding
MAKE-AHEAD GRAVY: The secret here is Better Than Bouillon; use this recipe as a template, but use turkey and beef flavors. Or follow Jane’s cheat, reduced cider-stock make-head from Gourmet circa 2004.
GREEN BEANS: Charred beans and some peanuts elevate this otherwise tired side dish.
PUMPKIN MAC AND CHEESE: A seasonal version of the dish kids can’t refuse.
ROASTED CARROTS: Thank you Ottolenghi for this easy and amazing carrot dish. Note: You can skip the tahini yogurt, throw any leftover thyme inside your turkey.
CRANBERRY LIME PIE: A sweet dessert with just enough tang to stand out on your buffet.
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