Just a couple days until Thanksgiving! Let’s begin today’s prep with a sweet potato casserole. This one is pretty easy, and it has just a hint of sweetness. You just need to peel and dice your sweet potatoes, boil them for about 20 minutes and drain.
Mash the potatoes and add two tablespoons sugar, 1/3 cup butter, 1/2 cup milk and two eggs that have been beaten. Once this cools, you can put this in a glass container or a zip top bag until Thanksgiving Day, when will top it and bake it. Easy peasy! Here’s my video from last year for this recipe:
Next is the gravy base. This goes with the pan gravy recipe below, and I do this today to save me from the extra work on Thanksgiving. For the gravy base, I first soak 1 oz of dried porcini mushrooms and two cups of hot chicken broth for about 20 minutes. I chop the mushrooms after I’ve strained them, and set them aside for the stuffing which I will work on tomorrow. I purchase an extra turkey neck and fry that, along with some of the carrots onions and celery that I chopped yesterday. I add in one teaspoon dried marjoram, one half teaspoon dried thyme and one bay leaf plus the stems from flat leaf parsley. Once that has cooked, and is beginning to brown, I add in four cups chicken broth plus the reserved soaking liquid from the porcini mushrooms, and 2/3 cup Tawny port. Once this is cool I store in a container until Thanksgiving day.
Here is my video for the Pan gravy from last year:
Lastly, I make a few Apple pies. I’ll be releasing a new video hopefully for my cranberry apple pie, but I’m sharing below the recipe video for the glazed Apple cream pie, which is my absolute favorite! Here are a couple of photos of the apple cranberry pie I put together today.
Here’s my Glazed Apple Cream Pie video:
That’s it for today! Let me know if you are doing anything Thanksgiving prep, or if you like to do everything the day of or maybe the night before. See you tomorrow!
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