pick your battles

When my husband and I are empty nesters for Thanksgiving we have a “poultry-free” meal. It is extravagant and decadent. When our offspring come home to roost for the holiday it is a full out Norman-Rockwell-esque extravaganza.

Cooking a traditional Thanksgiving dinner is not my idea of a fun time. Too much prep, too many dishes, not enough oven space, not to mention the limited real estate in the refrigerator (who bought all that IPO beer?). But for some reason the kids, while grown, demand roast turkey with all the fixings.

The way I manage is to figure what I need to do personally and what I can outsource. In Palm Desert Jensen’s will actually cook the entire meal for you and all you need to do is pick it up, put it in your own serving dishes and hide the containers. While tempting I know I’d be outed. Not the best way to kick off the holiday season. So I pick my battles carefully, and mix and match my homemade with scratch versions of someone else’s. Here’s my effort breakdown-

I’ll have Jensen’s brine, season and bag my turkey. I’ll turn on the oven and roast it (50/50). I’ll make my sister’s mashed potatoes (100%). I’ll pick up Jensen’s secret recipe gravy (0%).  I’ll make my grandmother’s sausage stuffing (100%).  Jensen’s butterflake rolls (0%).  I’ll roast Brussels sprouts and toss with thick cut bacon and a balsamic glaze (100%).  I’m totally going to cheat on the sweet potatoes and put Whole Foods Sweet Potato Mash in a quiche plate, drizzle with maple syrup and top with mini marshmallows before baking until warm and gooey- will anyone really know?? (20/80).  I might make a homemade pumpkin pie but if I do I’ll use Trader Joe’s frozen rolled pie crust- this is seriously the best flaky crust out there, if you haven’t tried it give it a roll, as for the pie recipe the one on the back of the Libby’s Pure Pumpkin can is excellent (60/40).

And here is something that is completely worth the effort. It’s our good family friend Carol’s cranberry chutney. The one caveat you must make it at least one day ahead of time so it can gel, but it also freezes beautifully.

For the cranberry chutney peel two oranges taking care to remove all of the white pith and seeds.

Coarsely chop the segments.

Peel, core and dice a firm apple.

In a large saucepan combine the orange, cranberries, sugar, chopped apple, raisins.

Toss with the sugar.

Then the freshly squeezed orange juice, vinegar, ginger and cinnamon.

Heat until boiling, then simmer uncovered until the cranberries just pop.

Remove from the heat. Allow to cool completely. Cover and refrigerate overnight. The chutney will thicken in 12-24 hours. It starts off as a scary soup but magically thickens perfectly I promise!

If desired, portion out and freeze. Thaw in the refrigerator overnight to serve.

I made a double batch and am freezing the other half for dinner on December 24th. Effort breakdown- 100% for Thanksgiving, 0% for Christmas Eve. Now that’s using your math.