It's Turkey Day-Week

posted November 22, 2006
  by Pamela Chester, The Savvy Slow Cooker

The holidays have a funny way of sneaking up on us. I swear just yesterday it was the first day of September and now Thanksgiving, one of my favorite holidays, is here. After such a busy fall, I am looking forward to a nice relaxing holiday spent with family and friends and three or four turkey dinners, not including the leftovers. Thanksgiving this year has turned from a one day occasion into a week long event, so that the celebration can include both of my parents and in-laws. But beside the delicate balancing act of juggling families and schedules, the dinner itself can become a juggling act when it comes time to get all the components of the meal to the table at the same time, and at the proper temperature.

Generally many of the side dishes served at Thanksgiving can go right into the oven. But when there is limited stovetop and oven space you can also use the slow cooker to free up some space and time. One way to do so is to make side dishes such as mashed potatoes a couple of hours ahead of time and keep them warm in the slow cooker on low heat. This way you can prevent a last minute scramble like the one I had a couple years ago, caused by a faulty potato ricer that only mashed half a potato at a time and shot more spuds on the wall than into the bowl! Once it is time to eat, adjust the consistency with hot milk or cream to taste just before serving. Also the moist heat can help to avoid forming an unattractive crust on the top.

If you are attending Thanksgiving as a guest at someone else’s home, you may want to consider bringing a dish or beverage that can be kept warm in the slow cooker. That way you will stay out of the way of the main cook’s plan of action and not use valuable extra counter and stove space for preparations.

Some excellent Thanksgiving side dishes that can be made or kept warm in the slow cooker include sweet potato puree, long simmered green beans, and orange glazed carrots. Simply plug your own crockpot in once you arrive and you can relax. Your host will appreciate having such a thoughtful guest over to dinner, and will likely return the favor at a later date.

Now if, like most Americans, you are having roast turkey as the main event, you know you will have lots of leftovers. What could be better the day after Thanksgiving than a bowl of flavorful turkey soup? After all the previous day’s indulgence, a light meal of soup and salad is the perfect thing. Naturally, you can use the slow cooker to make homemade turkey soup. You can add all of your ingredients that night after you have recuperated from the feast, and you will wake up in the morning to a wonderful smelling kitchen. There are so many ways to make the soup your own, such as adding corn, rice, tomatoes, or various herbs and spices.

Here is wishing you a happy, healthy and safe holiday. Take some time over the next few days to take it easy and just enjoy being with your loved ones. And have a happy Thanksgiving!!

Orange Glazed Carrots Recipe
http://www.cdkitchen.com/


Serves/Makes: 4
Ready in: 2-5 hrs

* 3 cups thinly sliced carrots
* 3 tablespoons butter
* 2 cups water
* 3 tablespoons orange marmalade
* 1/4 teaspoon salt
* 2 tablespoons chopped pecans

Combine carrots, water, and salt in crockpot. Cover; cook on high 2 to 3 hours or until the carrots are done.

Drain well; stir in remaining ingredients. Cover and cook on high 20-30 minutes.

©2008 CDKitchen, Inc. No reproduction of this article may be made without express permission from CDKitchen, Inc.



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