Grossy’s Guide to Thanksgiving
Welcome to my Thanksgiving! I am beyond excited to share this with you.
Regardless of its history, Thanksgiving, for me, is truly a celebration of the power of food as a connector. It's a chance for us to gather and share in whatever bounty we have in our lives. We can be thankful for so many things! This year, I am personally thankful for virtually meeting all of you and witnessing you make and share my recipes. It has been a complete joy to share the food I love and see you connect with it as well.
This Thanksgiving guide is meant to help you get all the cooking done with plenty of time to focus on the people in your life and the blessings they bring to you, whether or not they're physically at your Thanksgiving table this year. It's a celebration of how I do Thanksgiving from start to finish starring every dish I've shared with you over the past week. Whether you cook one recipe or all of them, I am here for you! And yes, there should be PLENTY of leftovers, because this is why we Thanksgiving in the first place.
Let's get started with the first course!
The First Course
Guests at my table are greeted with both a big antipasti platter and a bread platter featuring all the Grossy favorites (and served with honey butter, of course).
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While your guest(s) are getting their stomachs warmed up for the main event with Antipasti and Breads, it's time to work on the next course: PASTA!
Pasta
If you're at all surprised to find a pasta course on my Thanksgiving table, you literally don't know me! My butternut squash ravioli has been a part of Thanksgiving with Grossy for a long time, and I guarantee you want it on your table!
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Okay, kids. Are we ready for the MAIN COURSE? Let's break it down, starting with the turkey and fixings:
Main Course
First of all, I like to give my guest(s) a solid 30 minute break between pasta and turkey. It gives them a chance catch their breath, go for a walk, socialize, do some dishes. It also gives the kids a chance to be kids. During that 30 minutes, you can get your turkey legs and thighs out of the oven, and your gravy and sides ready!
What's that? Turkey legs and thighs? No whole turkey? Yes, that's right. This is how we are doing it this year, and ideally every year! Less time in the oven, no carving, and not as much extra meat to deal with! Paired with delicious pan gravy and Aunt Chris's Cranberry Jell-o Mold, you are experience PEAK Thanksgiving.
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Sides
Now that your oven is free and your turkey rests for a bit, you can get your sides finished off! You will need the oven to be on broil and your stovetop to be clear. I have aligned your sides so that the Aunt Janet's Citrusy Glazed Carrots and Sweet and Tangy Roasted Brussels Sprouts come together with a quick glaze on the stove top, while your Cauliflower Mash and Dad's Thanksgiving Stuffing spend a little time in the oven getting nice and toasty. It streamlines and simplifies things, I think!
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Okay now that you cannot possibly eat another thing, it's time for...
Dessert
I am a firm believer that Thanksgiving dessert is a great place to give yourself a break. Make something easy, like my Any Fruit Crisp (the one above is cranberry apple), or even Mom's Carrot Cake. If you really can't bake or cook one more thing, ask your guest(s) to bring dessert or support your favorite local bakery and buy dessert! My go-to in Brooklyn is Ciao, Gloria. If you order your pies by Sunday 11/7, you can get 10% off with the offer code "GROSSY".
For Thanksgiving with Grossy, dessert is always a perfect mix of all-of-the-above.
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FOLX WE DID IT.
Thanksgiving with Grossy was a total blast and a huge success. Everyone loved everything we made and couldn't stop raving about it. I'm so proud of us.
Now go plop your ass on the couch and watch my two absolute favorite movies for a post-Thanksgiving feast: The Family Stone and Home For The Holidays!
XO,
Grossy
