Tricks and Tools To Serve Up A Tasty, Stress-Free Thanksgiving Dinner

By Emily Hsieh
November 17, 2010

Time For Dinner

Jenny Rosenstrach (Credit: Andrea Chu) , Time For Dinner cover

When it comes to pulling off authentically delicious, crowd-pleasing home-cooked meals in minimal amounts of time and with no stress to speak of, Jenny Rosenstrach is a specialist. This accomplished food writer, who has worked at magazines like Real Simple and Cookie, launched a blog, Dinner: A Love Story, dedicated to family dinner ideas and is also the co-author of the recently released cookbook, Time For Dinner.

We couldn't think of a better family dinner expert to share some pointers for streamlining the most daunting of culinary ventures: the Thanksgiving feast. Read on as Jenny Rosenstrach weighs in on her strategies for getting Thanksgiving dinner on the table without going crazy as well as the most trusted items in her hostess arsenal. Then, check out her blog, where she recently offered up ideas for Thanksgiving-ready recipes like Confetti Brussels Sprouts with Bacon and Arugula Salad with Butternut Squash, Lentils, Candied Pecans & Feta.

The Inside Source: What's your Thanksgiving dinner usually like?

Jenny Rosenstrach: I love Thanksgiving so much, mostly because I'm not responsible for it. My mom takes charge, figuring out the menu, making the shopping list — she's like our family's Thanksgiving CEO. I'm still in the kitchen though, and take on making sides like cornbread, mashed potatoes, and stuffing. I also try to be the event coordinator who gets people to go out on a run. We have all these Thanksgiving rituals, and we always have something fun planned like an art project with the kids.

The Inside Source: What's the secret to pulling off a big meal like Thanksgiving dinner without totally stressing out?

Jenny Rosenstrach: A lot of planning. But this kind of planning is so fun though, because the whole family does it together. I love those emails where the entire family is cc'ed. Thanksgiving is a very communal effort in the way it's produced, and that's a huge stress buster for everyone, so not everything is on one person.

Basically, if there's something that can be done in advance, do it. Chip away at all your errands so the actual day is less stressful. There are plenty of things you can make ahead of time—desserts, stuffing, cornbread. If you're out doing your regular grocery shopping and you see the things you need to make pumpkin pie on sale, stock up. Keep a mental list of your Thanksgiving ingredients and pick up what you can in the preceding weeks. It'll be a nice surprise when you get to the day before and you have most things on-hand already.

I also find there's something so calming about having the table set and ready to go in advance of the meal. Last year we hosted Christmas dinner and the place settings were ready on like, December 1st. Doing it early means you can add things to the table—like a beautiful present of candy canes someone gives you—and it's an easy, organic process. The kids always make handmade place cards too, and it's nice to see a child's touch even when you're using fancy china. For me, preparing the dining room is the domino that starts off the whole meal somehow.

Time For Dinner

Recipes from Time for Dinner: Ice Tray Sushi, Scrambed Egg Pasta, One Pot Chicken Curry

The Inside Source: Do you cook the same things year after year, or do you experiment? What are some of your Thanksgiving staples?

Jenny Rosenstrach: I would never in a million years presume to convince someone to cook anything on Thanksgiving. There are so many people who are hooked on their family recipes, though some aren't as bound by tradition and are more willing to experiment. You're either one or the other. Personally, my family has had the same basic menu for years. For us, there's always stuffing—I found a great recipe on Martha [Stewart] that I use as my base—garlic mashed potatoes with lots of cream and butter, crackling cornbread from The Silver Palate Cookbook, a salad with some combination of fruit and nuts, sweet potatoes with mandarin oranges. We're so uninteresting! I made chocolate bread pudding one year that was so delicious and my family didn't get it—no one ate it! I want to make it again, but I guess not for Thanksgiving.

The Inside Source: Are you systematic about how you prepare things?

Jenny Rosenstrach: My feeling is that everything but the turkey should be done ahead of time. Focus on the turkey for the last couple of hours that day. Even if you mess up the sides, psychologically, you won't feel as bummed if they're off. But with the turkey. you want to make sure it's cooked through and warm. If the timing is off, carve the turkey and put it back in the oven in a baking dish to heat it right before dinner. And if you're having a small party, just do a turkey breast on the bone rather than a big old turkey — it's not as unwieldy or intimidating to cook.

The Inside Source: What are some of the serving pieces you rely on for a big holiday meal?

Jenny Rosenstrach: You need a good platter for carving the turkey. I like bamboo because it's so hard and sustainable. Choose one with a moat to catch the juices around the perimeter so you can put them back onto the turkey to add flavor. You can never have too many oval ceramic serving platters, and same goes for large serving spoons. Pie servers are also important. They feel official somehow, and there are always so many pies at Thanksgiving, you want to do them right.

The Inside Source: Is there anything you're personally missing in your hostess kit?

Jenny Rosenstrach: Cheese knives. I can't believe I don't have them yet. They'd be perfect for the grazing platter.