CLEVER WAYS OF COOKING FOR THANKSGIVING DINNER

Turkey is the center stage of my Thanksgiving table. The homemade gravy made from the turkey liver and gizzard simmered long enough to extract the flavor is extremely important. Next comes my homemade Cranberry sauce, those round little brilliant berry red hues that pops when it signals their readiness to release their tangy sweet flavor when their done. And oh, let's not forget the lumpy velvety mashed potatoes glistening from dollops of butter and cream. 

Any other side dishes are essential. But simplicity is the key. The cook can take it easy and make them ahead of time, like the night before. Case in point ~ as long as they taste good and are colorful vegetables of yellow, orange, red, or green that would brighten and complement the brownish color of the center stage of our table, the turkey, they can find their place in this feast.

Cauliflower is a breeze to make into Cauliflower Au Gratin and holds up its shape when cooked. Broccoli, sweet corn, carrots are easy to blanch and caramelize with drizzles of brown sugar and glistened with dollops of butter.

And what's Thanksgiving without the classic Apple Pie or Pumpkin Pie, or why not both, when they can be prepared ahead of time. Top that with a scoop of creamy Vanilla Ice Cream to go A la Mode. 

For the drinks, I prefer opening a good white wine to pair with my turkey, and for those who prefer a no alcohol beverage but can still be poured into a glass wine, Martinelli Sparkling Grape or Apple is fit for kids or seniors alike.

These dishes, tastefully arranged on your Thanksgiving table, are enough to skip the appetizer, soup, or salad, if you have no more room.

Happy Thanksgiving to all!