An Easier Thanksgiving Prep

The sights and smells of Thanksgiving dinner is something we look forward to all year long. Time spent with family over a great meal just can’t be beat. Putting on such a feast can be overwhelming, but this is not a time to be stressed. Here are a few tips from Culinary Stone Deli manager Jonathan Siegler on creating a great meal without the side of stress.

Prep ahead of time

Chop up any veggies the night before so you’re all ready to go the next morning. “The key to great stuffing is fresh bread,” said Siegler. “Leave the bread bag open the night before and you’ll have perfect bread crumbs for stuffing.”

Adding flavor

Siegler recommends adding caramelized onions to the stuffing for an economical way to add more flavors. “Don’t shy away from citrus or sweet in the cranberry sauce to give it a little something extra.” Roast brussel sprouts and cranberry relish also make a unique complement to the traditional side dishes.

The Bird

If possible, find a fresh turkey so you don’t have to deal with thawing it out. If you do have a frozen bird, be sure to thaw the night before as well. The white meat tends to cook faster than the dark meat. To avoid drying out the white meat, you can add butter. “Take the butter and spread it underneath the skin on the breast meat. This will help keep the meat moist while the dark meat takes its time to cook,” said Siegler.

If you want to make things easy on yourself, The Culinary Stone is offering readymade stuffing kits, sausage mixes to add to your stuffing, cranberry relish and also has all the brining packets, oils, and spices you’ll need. The staff is always ready to help you make the perfect feast. Happy Thanksgiving!

Recipe:

The Culinary Stone Delectable Cranberry-Orange Relish

SERVES: 10 to 12

Ingredients:

2¼ lbs fresh cranberries

1/2 tsp Maldon salt ( yes we carry it)

1/4 tsp ground black pepper

1/2 small Spanish onion, finely chopped

1 tbsp CDA Olive Oil Blood Orange olive oil

2/3 cup soft brown sugar

2/3 cup white sugar

2 oranges, zest and juice

2 lemons, zest and juice

4 sticks Ceylon cinnamon ( any cinnamon sticks will do)

3 leaves of sheet gelatin

ice water

Method:

1. In a large pan, sauté the onion in the CDA Blood Orange olive oil over low heat until translucent.

2. Add both sugars and half of the cranberries; combine. Then add in the orange and lemon zest, cinnamon, citrus juice, salt and pepper.

3. Cook for 10 minutes until the mixture has a jam-like consistency.

4. Place the gelatin leaves to soak in ice water to soften.

5. Add the remaining cranberries to the sauce and cook for another two minutes.

6. Remove the sauce from the heat and add the gelatin. Stir to combine. Leave to cool to room temperature before serving. This relish can be made up to five days before serving.

Enjoy with your Turkey this Thanksgiving! Also great on a sandwich with leftovers!

From The Culinary Stone Family to yours!

#dining