Turkey day is coming and if you are hosting Thanksgiving dinner and have attended my Thanksgiving class (although many of these helpful timeline tips will help with most recipes)… here is a helpful timeline for you. I am also including a timeline on how early you can prep and make some of the dishes. After all…. the more you can do before the big day… the easier your day will be!
First and foremost… you need to order your turkey from El Toro Gourmet Meats if you haven’t done so! Remember they are the only source I can find that sells all natural turkeys that have not been injected with a sodium solution. You will need at least a day to thaw the turkey.
- Thaw the turkey. Refrigerate after it is thawed.
- Make brine rub
- Make vinaigrette for roasted green beans and mushroom dish (or any salad dressing). Or this can be made as late as the day of.
- In and a.m. brine your turkey and follow instructions in your recipe page. **Save the neck and giblets for making the turkey stock for the gravy.
- Make reduced chicken broth for the stuffing. Store in a sealed container in the refrigerator. You can start it as early as today, Tuesday, Wednesday or as late as the day of.
- Make the turkey stock and keep in a sealed container in the refrigerator. You can make this as early as today, Tuesday or as last as the night before the big day.
- Pan fry the pancetta, Italian sausage, mushrooms, shallots and celery and store in a sealed container or ziplock bag. You can do today, Tuesday, Wednesday or as late as the day of.
- Take turkey out of the bag to let the skin dry out a bit.
- Cut and bake the cubed bread for the stuffing. Let cool and store in a sealed bag. You can do this today or the day of.
- Follow instructions in my recipe to prepare the turkey for roasting. Roast the turkey.
- Make and bake rolls. You can keep them intact on the jelly roll pan and cover them with foil when they are fully cool.
- Finish and bake the stuffing.
- Boil the potatoes and finish the mashed potatoes. Cover and keep warm.
- Roast the green beans and mushrooms. Finish the dish. This dish can be served at room temperature.
- Lastly, make the gravy with the prepared turkey stock (it’s important that you reheat the turkey stock and keep it warm in a pot on the stove) and the drippings from the roasted turkey.
Happy Thanksgiving friends!
I am doing my first ever “Supper Club” gathering in my backyard! For those of you that have had “eating at my table” on your bucket list… this is your chance! The theme is “Farewell to Summer” and it is going to be the most amazing multi- course BBQ feast, featuring the most delicious, “melt in your mouth” brisket (a 12 hour process!), as well as lots of other epic dishes. The dinner gathering will be on Saturday, September 29th at 6:30 pm. There will be limited seats so don’t delay in reserving your seats… first come, first serve basis. The price per seat is $83.00. Alcohol will not be served.. this will be a “dry” night, but a variety of drinks will be served. This will be the best date night, girls night out or solo feasting ever! Don’t miss out on my first ever “Supper Club”…. it will be a fun, delicious and magical evening!
Please email me at firstname.lastname@example.org to reserve your seats.
I can’t believe I haven’t shared the recipe for this salad with you in the past. I have made and served this salad more than any other of the many, many salads I have created. It is simple, easy to make and literally pairs well with any meal. It is also a HUGE favorite of anyone that has had it. I have had many of my son’s friends that detest salad request it from me… they can’t get enough! I can’t tell you how many times I’ve heard this from so called “salad haters”…. kids, teens and grown ups alike. This is a sure hit and I know will become your “go to” salad just like it’s mine. And the timing couldn’t be more perfect… Salad season is definitely upon us! Enjoy my friends… you can find the recipe HERE!
You asked… here it is! The recipe for my amazing Coconut Cake with Raspberry Filling and Cream Cheese Coconut Frosting! The perfect cake for any occasion or gathering…. go make this now! Happy Spring Friends!
POSSIBLE CLASS ADDED – IF I HAVE ENOUGH INTEREST I WILL ADDING AN ADDITIONAL CLASS ON FRIDAY, MAY 4TH AT 5:30 PM. IF YOU ARE INTERESTED PLEASE CONTACT ME AS SOON AS POSSIBLE. YOU DON’T WANT TO MISS OUT ON THIS AMAZING MENU! THIS WILL BE MY LAST CLASS UNTIL FALL.
What is it about Spring? It is just the happiest word… don’t you think? Well… to celebrate this happy season I am teaching one of the best menus ever… and I mean ever… mark my words! Not only is this menu fresh and delicious… it’s definitely on the “healthier” side without tasting “healthy” if you know what I mean! No taste deprivation here… actually the exact opposite… flavors galore! After all… I know this is the time of year you are all ready to shed the warm layers and get swimsuit ready. This menu is the perfect Spring/Summer time meal for your next gathering. Hello warm sunshine and delicious food!
For those of you that have had my epic roasted carrots dish with yogurt sauce (one for the books and a huge favorite!), this side dish I’ll be teaching is just as epic if not more so. I know… that’s saying a lot, but I mean it! It’s got it all.. bursting flavors, fresh veggies, protein and oh so satisfying and filling! It can easily be turned into a main dish. Don’t we all love versatility?!
Ok… enough talk… here’s what’s on this epic menu: Lobster Burrata (I don’t think there is any better appetizer!), Soy Glazed Whole Roasted Chicken (most moist chicken everrrrrr! Roast chicken dreams I tell ya!), Quinoa, Butternut Squash and Brussels Sprouts with a Green Curry Yogurt Sauce (I’m telling you.. I may become famous from this one!) and one of my favorite desserts ever…. Dessert Ricotta with Fresh Berries (yes… we will be making this ricotta from scratch!).
I’ll be teaching this class right around the corner (my next few months are BUSY!). Thursday, May 3rd at 5:30 pm. Don’t delay in emailing me for a spot… as you know… first come first serve!
My limit for each class is 24 people. I first demonstrate how to make all the dishes and then we feast! Yes, this is a cooking class plus dinner. You got to love that! So come hungry! The cost of each class is $80.00 per person. Let me know if you are interested and I will contact you with more information about the class and tentatively put your name on the reservation list. When I receive your check, I will reserve your spot (31801 Via Perdiz, Coto de Caza, CA 92679, Checks made payable to Jenny Evans). Or even better… pay with Venmo (@jenny-evans-9). My classes are filling up really fast so please let me know if you are interested before you pay to make sure there is an open spot. For cancellations, I require a “2 weeks notice before the class” notice for a refund or class credit.
I have had a lot of requests for private classes. I have taught gatherings for birthdays, couples classes, company parties or just someone that wanted to learn a past menu and got a group of friends together to learn. I love doing these party- like classes and talk about a good time! Please feel free to contact me anytime if you are interested in doing such a class. The cost for a private class is 1,494.00 and can accommodate up to 18 people.
Anyone is invited to attend, so please feel free to forward this on to your friends, neighbors and family. I hope you can join me for another gathering of delicious food and a fun night!