As I’ve mentioned in passing, this year we’re headed to Ohio to enjoy Thanksgiving with my future in-laws. Though they really wanted to get as many of the kids (JiT is one of 7) and grandkids together this Thanksgiving, my in-laws have been dealing with some tough times this fall and I knew they really wouldn’t have the time or energy to worry about cooking a big dinner. So I volunteered.
I’m absolutely THRILLED for the chance to do something nice to help out the family and try out some new recipes, but I have to admit that cooking for a house full of future in-laws is a little intimidating. Add to that the fact that JiT and I aren’t actually arriving to Ohio until Wednesday evening and the logistics really started to get complicated.
For the last 3 weeks, I’ve been researching recipes that would travel well or be easy to make day-of (and with ingredients from Super-Walmart…the only store likely to be open by the time JiT and I roll into town…shudder). We’re even bringing the turkeys since I wanted to buy fresh, locally raised birds and try out a brine. Since they’ll be road-tripping via ice chest, I went with the dry salt-brine method made famous by Russ Parsons of the LA Times.
Later this week/next, I’ll do follow up posts with final photos and recipes (since I’ve already got a few changes in mind). And, provided I don’t lose my mind or have a nervous breakdown day of, I’ll try do some day-of Twittering to share updates as I go.
– Salt-Brined Ho-Ka Turkeys
– Apple-Rye Stuffing (I’m adding french bread, walnuts and dried cherries)
– Roasted Acorn Squash
– From-scratch Make-Ahead Green Bean Casserole (THIS IS SOOOO Good and is already made and waiting in the freezer)
– Garlic Whipped Potatoes (my own recipe)
– Hard Cider Gravy
– Brandied Orange and Cranberry Sauce (also already made and jarred…and FAB. Never underestimate the power of brandy!)
– Pies and cheesecake by my Father-in-law and Sister-in-law