A delicious menu of traditional yet elegant dishes, along with a make-ahead strategy for making it all happen smoothly

我妈妈尽力而为Thanksgiving dinner在世界上，去年，我终于能够在很久以前第一次享受它。像往常一样，我妈妈在一个小厨房里独自一人给二十个人群提供了一顿美味的饭菜，只有一把切菜板和一把削皮刀。到达桌子时，没有一道菜很冷。过去，我一直无法加入家人，因为我一直在华盛顿特区的1789年餐厅为600人（600人）做饭，在那里我担任厨师多年了。我使用了更多工具，但是对于我们俩来说，一顿美餐的关键一直是计划中的。采用良好的制作策略，准备令人印象深刻的感恩节传播而没有太多最后一刻的压力比您想象的要容易得多。

This menu, which takes inspiration from dishes I made at the restaurant as well as from some of my mother’s favorite recipes, is designed to be prepared in steps. If you follow the timeline below, you’ll have a stunning dinner ready by the time your guests gather around the table—and you’ll be able to enjoy it, too.

菜单的明星当然是火鸡。我的好吃的herb butter这使得它incredibly flavorful and succulent. But to make sure that it’s as moist and juicy as possible (especially the breast meat, which tends to dry out in the oven), I find that brining it for several hours in water, salt, and lots of aromatics works wonders.

当涉及到配菜和肉汁时，我喜欢保持直接的状态，因此我选择传统而不是实验。这并不是说我不会在这里和那里抛出意外的成分。我的红莓酱has vanilla to mellow the cranberries’ tartness, and I stir in a bit of crème de cassis (a black-currant-flavored liqueur) to enhance their fruitiness. For the gravy, I reduce a little Pinot Noir in the roasting pan before I add the broth and drippings to give it an elegance reminiscent of French sauces. I also take a dish likebroccoli polonaise更进一步。传统上，它是切碎的硬煮鸡蛋，面包屑和香菜，但我用柠檬皮以亮度和帕米亚诺（Parmigiano）丰富了面包屑，以获得额外的风味。而且由于没有感恩节菜单不应该没有地瓜，所以我烤了一个丰盛的菜单地瓜寄宿，加上辣椒，加入橙皮。我的土豆泥另一方面，他们可以像传统和富裕一样。除了土豆和大量黄油和浓奶油外，别无其他。和我的香肠塑料馅既温馨又舒适，顶部酥脆，内部柔软，潮湿。

I know what you’re thinking now: This is a lot to manage. But trust me, it’s all doable. Just read through my prep strategy below and start getting organized. And don’t forget to have some fun in the process.