What foods are safe to prepare for Thanksgiving the morning before?
Like can we chop walnuts, celery and onions or will they go bad? What kind of preparations can we do the day before Thanksgiving? If it is safe, how do we keep the vegetables like onions fresh?
What about walnuts? Can they be cut the day before and if so how to store them?
Lots of recipes this year involving walnuts, lol
November 8th, 2010 at 2:40 pm
veggies can be cut day before , i put them in ziplocks(make sure to get air out of bag), also you can peel potatoes and put them in a bowl completely covered with cold water. hope that helps happy thanksgiving
November 8th, 2010 at 2:58 pm
You can do a lot of prep work the day before. You can prepare your sweet potatoes – just make sure you cover them or the air will brown them – and most of your veggies can be prepped. Just make sure you place ingredients into ziploc bags or covered dishes to keep them out of the air. Air tends to dry them and brown them.
November 8th, 2010 at 3:27 pm
I made ahead my cranberry sauce and mashed potatoes. The potatoes came out awesome and I made them yesterday.
Here’s a recipe you could do today.
Prep time: 10 Minutes — Cook time: 45 minutes — Serves 10
This is one way to ensure that your potatoes aren’t lumpy.
*INGREDIENTS:
1 cup sour cream
1 8 ounce package cream cheese, softened.
8-10 medium-sized potatoes peeled and boiled until tender
4 Tablespoons butter or margarine plus 2 tablespoons
1/3 cup chopped chive (optional)
Salt and pepper to taste
1/2 cup grated parmesan cheese plus 1/4 cup
*INSTRUCTIONS:
Beat the sour cream and cream cheese together. Add the hot, drained potatoes. beat until smooth. Add the butter, optional chives, salt and pepper. Rub the inside of a 3 quart souffle dish with 2 tablespoons softened butter. Sprinkle 1/4 cup grated parmesan into the dish, and tip the dish, so that the cheese adheres to the butter. Turn the potatoes into the souffle dish and dot with butter and sprinkle with cheese. Refridgerate 2 to 3 days and bake at 350 degrees for 25 minutes, until golden.
Obviously you don’t have 2-3 days but I think they would be just fine for a day. I think making mashed potatoes ahead of time is the smarted thing you could do because peeling, slicing and boiling the potatoes are all very time consuming.
November 8th, 2010 at 3:53 pm
You can do all your chopping the night before and put them in their own containers in the fridge.
I do this all the time. I also cook certain foods the day before and put the finishing touches on the day I am serving them. (example: I cook the sweet potatoes the day before, then the next day they go in a casserole dish with the butter and brown sugar and to the oven. You can do a lot early on Thanksgiving and just heat things up in the microwave. I do this with the mashed potatoes. to reheat the sweet potatoes and what ever other veggiethat’ss going on the table.