Thanksgiving recipes you can make now and freeze (2024)

Editor's note: This story was originally published Nov. 19, 2010. We're bringing it because ... it's Thanksgiving week!

This Thanksgiving, when you count your many blessings, don'tforget your freezer. It could be your ticket to a memorable feast --without sacrificing time with family and friends.

True, you could refrigerate many dishes prepared the day or twobefore Thanksgiving - if you have those days off from work. Butchances are, you'll be busy enough sprucing up the house, meetingrelatives at the airport and juggling your usual responsibilitiesas Thanksgiving draws near. By cooking and freezing part of The BigMeal a week (or weekend) ahead, you'll breathe easier when itcounts.

"If you find yourself having 25 people over for dinner andyou've got kids, push comes to shove and you have to do some thingsin advance," says Tina Wasserman, a Dallas cooking teacher and homeeconomist. She advocates freezing only the traditional Thanksgivingdishes that won't suffer textural changes after thawing andreheating - and the ones that make sense.

What to freeze

"The trick is to find out what takes the most time and uses themost utensils; if that dish can be frozen, do it," Mrs. Wassermansays. Making such dishes well in advance not only trimsThanksgiving Day preparation time, but also clean-up time.

Mashed sweet potatoes, yeast rolls and most baked goods top herlist. But forget about pumpkin pie and other custard or creampies.

"You might think these are good freezers since they're soldfrozen in stores, but they're not good choices for the home cook,"she says. "The [commercially prepared] pies have added stabilizers,so you can't expect a home-baked pie to freeze with the sameresults."

If you do want to freeze a pie for Thanksgiving, Mrs. Wassermanrecommends pecan. Fruit pies also freeze well, she says. If pumpkinpie is essential to your holiday buffet, "then buy a frozen one,"she says. Or pick up one at a bakery.

An egg-free dressing will also survive the freezer, says MaryKimbrough, director of nutrition services at Zale Lipshy UniversityHospital and coauthor of In Good Taste - A Contemporary Approach toCooking.

"Dressing lends itself perfectly to freezing; we do it here atthe hospital," she says, noting that the hospital, renowned for itsfood, markets Thanksgiving dinners to its staff.

Although you can bake the dressing ahead of time and freeze, sheprefers preparing it up to the point of baking, then freezing it.Once it's defrosted in the refrigerator, the dressing goes into theoven on Thanksgiving day for the final baking step.

"The celery, onion and herb flavors are stronger after youfreeze it," Ms. Kimbrough says. "I like that, since I prefer mydressing really flavorful. If you don't, you could back off on theherbs by one half the recipe amount, but I don't think it'snecessary."

Ms. Kimbrough isn't afraid to freeze gravy, either. "If you makea simple gravy, with no eggs and lots of pan drippings, you canfreeze it. It may not be optimum, but I don't think it's going tohurt it. My mother and I froze gravy."

Although gravy may separate after freezing, it will recombinewhen stirred during reheating.

As for the turkey, home cooks are better off leaving cooking andfreezing to the pros. "You could do it [the turkey], but you reallyneed to know what you're doing," says Brian Coggins, owner of ThePersonal Chef Inc., a catering and home-meal replacementcompany.

Replicating the packaging and freezing conditions necessary topreserve turkey flavor and avoid bacteria growth is a challenge inthe home kitchen. If you don't have time to prepare or buy a freshturkey on Thanksgiving Day, consider buying one already cooked. Ifyou want to bypass the Thanksgiving rush on freshly cooked turkeys,consider buying a smoked (fully cooked) frozen turkey ahead oftime. All you do is defrost it (a couple of days beforeThanksgiving) and heat it.

Freezer packaging

Once you've cooked a dish, take no shortcuts getting it to thefreezer. Cooling a dish just to room temperature is especiallyimportant; placing a hot dish in the freezer could raise thefreezer temperature to unsafe levels, promote bacteria growth anddefrost the other foods.

As soon as your food cools to room temperature, place it in thefreezer. (Leaving food at room temperature too long increases therisk of bacteria growth.) But if you plan on serving a dish in aspecial piece that isn't oven- or freezer-safe, there are otheroptions. To freeze dressing, mashed sweet potatoes and corncasseroles, Mr. Coggins prefers disposable aluminum foilcontainers, sold at supermarkets.

"It's very important to spray the bottom with cooking spraybefore filling the container," he says. That way, the contents areeasily transferred to a serving dish.

Wrapping the container properly is crucial to preventing freezerburn - which can ruin the flavor and color of foods.

"Wrap in plastic wrap from the bottom and over the top," saysMr. Coggins. "Seal it well, then wrap again in foil to cover thetop and sides tightly."

To avoid punctures, be sure to use only heavy-duty aluminumfoil.

Alternatively, you can freeze food in zip-top freezer bags, "oneinside the other, for double strength," says Mr. Coggins.

To store the bags of food in the freezer, lay them down flat sothat the food is in a thin, even layer. This helps food defrostevenly, too, a key to preserving texture.

Defrost slowly

Successfully freezing food is only half the equation. Unlessit's properly defrosted, its texture could be ruined.

"The best way to defrost is in the fridge," says Ms. Kimbrough."It's better for the consistency of food and better for healthpurposes, since it eliminates the risk of bacteria growth."

Defrosting slowly in the refrigerator keeps ice crystals fromcutting into the food, says Mrs. Wasserman. "Ice crystals can besharp, and if you defrost rapidly, they can cut into the food andharm texture. That's why fish sometimes has that mushy consistencywhen you freeze it."

Taking shortcuts by defrosting in the microwave or under watercompromises the texture of many foods. To avoid a last-minute panicover still-frozen food at dinner time, plan ahead by defrosting inthe refrigerator the day before Thanksgiving.

"The biggest mistake people make is not starting early enough,"says Ms. Kimbrough.

If you're defrosting a turkey (whether cooked or uncooked),allow two to three days (depending on size) to defrost it in therefrigerator. For a casserole, like dressing, allow one to twodays, says Mr. Coggins. "It depends on how large the containeris."

Once a casserole is defrosted, Mr. Coggins advises draining offany condensation that may have accumulated during thawing toprevent food from getting soggy. Alternatively, you could wipe thecondensation from the sides of a casserole with a paper towel.

Ready, set, heat

Choosing the right method for reheating is as important to goodtexture as proper freezing and defrosting. For most dishes, theoven works best. And, as convenient as the microwave may be forreheating many foods, it's not for every dish.

"The microwave isn't for everything - like yeast rolls. Youtoughen them when you heat them in the microwave," says Mrs.Wasserman. "Microwaves work by agitating water molecules. Disheswith high moisture content do well in microwave."

If you need to save oven space by reheating in the microwave,consider soups, vegetable purees and moist casseroles. Be sure tostir (for soups and purees) or rotate the dish (for casseroles)periodically as it reheats in the microwave. Mashed potatoes, sweetpotatoes, winter squash and pumpkin can also be reheated in the topof a double boiler, or in the oven.

"I would reheat a bread stuffing (dressing) in the microwavewith no problem," Mrs. Wasserman adds.

Her microwave method works best if you've cooked the dressingbefore freezing it. (If you freeze your dressing after it's

assembled, but not baked, it's best to bake it in the oven.) Andwhether your dressing is pre-baked or just assembled, the oven isyour best bet if you prefer a drier dressing with a crusty top.

"It's a personal thing," says Ms. Kimbrough. "Some people liketheir dressing wet, some a little crunchy and dry." To achieve acrust, she suggests cooking the dressing covered with foil halfwaythrough the cooking time until it's hot; then remove the foil forthe last half of the time to get the crisper texture on top.

For a moist, prebaked stuffing that's been frozen and defrosted,Mr. Coggins has this tip: "I ladle fresh chicken stock or freshturkey stock over the top of the stuffing before reheating it."

He reheats it uncovered at 350 degrees "until the stuffing hasbrowned on top."

If you have several items to reheat, you can put them in theoven together. "But when you've got all those things in the oven atthe same time, it will take a little longer," cautions Ms.Kimbrough.

"Some people don't account for that."

But even with the freezer as one of your cooking tricks, sheconcedes that "trying to get all of the meal done at the same timeis an art."

Tina Danze is a Dallas free-lance writer.

Will it freeze?

YES, these dishes freeze and reheat well, with no loss of flavoror texture:

* Dressing

* Mashed sweet potatoes,vegetable purees, mashed potato casseroles

* Pecan pie, fruit pies

* Most soups

* Simple fresh cranberry relish

* Corn or squash casseroles

* Breads, rolls, tea breads, muffins, cakes

* Cookies

* Gravy, unless it includes eggs

* Herbed butters, flavored butters

NO, these dishes are poor candidates for freezing:

* Fresh fruit or vegetable salads

* Baked potatoes, potato gratins

* Pumpkin pie, cream pies, custard pies

* Soups with diced potatoes or chunks of potatoes

* Fresh cranberry relish with fresh apples or other crisp freshfruit or vegetables

* Hard-cooked eggs (the whites turn rubbery)

* Fried or breaded food

* Cream cheese, soft cheeses

Sources: "The Freezer Cookbook" and "The Fannie FarmerCookbook"

Freezing tips

* FREEZER TEMPERATURE: Set your freezer on the lowesttemperature setting the day before you plan on adding food. Ifpossible, food should be frozen at zero degrees Fahrenheit orlower. Set it from -5 degrees to -10 degrees to give yourself asafety margin. When you add unfrozen foods to the freezer, itraises the temperature and slows freezing time. Quick-freezingkeeps ice crystals from forming and ruining texture. To check thetemperature of your freezer, buy a freezer thermometer.

* ADDING UNFROZEN FOOD TO THE FREEZER: Never put hot food in thefreezer. Foods should be cooled to room temperature, then promptlyfrozen. Add only as much food as will freeze in 24 hours - about 3pounds for every cubic foot of interior space. Try to add no morethan 10 percent of the freezer capacity. Whenever possible, letnewly added

food packages touch the freezer walls or shelves for quickerfreezing. Set them apart from each other so air can circulatearound them. After they are frozen, you can stack them.

* DEFROST IN THE REFRIGERATOR: Exceptions to the rule arecookies, muffins breads and tea breads.

* IF USING FREEZER BAGS: Always squeeze out all excess airbefore sealing zip-top freezer bags.

* OTHER TIPS: Don't remove food from the freezer with wet hands;your fingers might freeze on contact with ice or metal parts.

Sources: "The Freezer Cookbook" and "The Fannie FarmerCookbook"

LOTS OF PECAN PIES

3 large eggs, beaten

1cup corn syrup (light or dark)

1/2 cup (packed) dark brown sugar 1/4 cup (1/2 stick) meltedbutter

2 teaspoons pure vanilla extract

Pinch of salt

1 unbaked 9-inch pie crust, chilled

2 cups pecan pieces (see note)

Preheat oven to 425 F. Combine eggs, corn syrup, brown sugar,melted butter, vanilla and salt in a bowl and mix well. Add pecansand stir to combine thoroughly. Pour into prepared crust, scrapinginside of bowl thoroughly clean.

Set pie on a cookie sheet and bake for 15 minutes. Reduce oventemperature to 350 F and bake until the filling is set, about 40minutes more. Cover the rim of the pie crust with aluminum foilafter 15 to 20 minutes to prevent burning.

If pecan pieces on top begin to darken too much towards the endof the cooking period, cover top with a sheet of aluminum foil aswell.

Let cool on a rack before serving or freezing. Makes 8servings.

To freeze: Allow pie to cool to room temperature. Wrap tightlyin foil.

To defrost: Thaw in the refrigerator overnight. May be servedwarm or at room temperature.

Note: Use pecan halves instead of pieces, if desired. Reserve 1cup of the pecan halves to arrange decoratively on top of pie justbefore it goes in the oven.

Per serving: Cal 529 (53% fat) Fat 33 g (7 g sat) Fiber 2 g

Chol 95 mg Sodium 276 mg Carbs 58 g Calcium 38 mg

Source: Tina Danze

CORN BREAD DRESSING

2 (8x8-inch) pans of corn bread (preferably made from MarthaWhite corn bread mix)

1 stick butter, melted

1/2 bunch celery, finely chopped

2 medium or large onions, finely chopped

1/2 teaspoon garlic powder

1 teaspoon dried sage or 1/2 to 1 teaspoon poultry seasoning

1 (141/2-ounce) can of low-sodium chicken broth

Salt and pepper to taste

Paprika for sprinkling on top (optional)

2 to 21/4 cups turkey or chicken stock (for reheating)

Preheat oven to 350 F.

Tear corn bread into bits by hand and place in a large mixingbowl. Melt butter in a large pan. Saute chopped celery and onionsin butter over medium heat until browned. Add to bowl of cornbread.Add garlic powder, sage or poultry seasoning; stir to combine. Pourchicken broth evenly over corn bread mixture and combine again.Season with salt and pepper. Taste, and adjust seasonings ifnecessary.

Spray a 9x13-inch oven- and freezer-safe pan with nonstickcooking spray. (You may use a disposable aluminum foil pan from thesupermarket.) Transfer stuffing to pan and sprinkle with optionalpaprika. (This makes the top darker when it browns).

Bake until the top is golden, about 25 minutes. (Stuffing willbrown later, when it's reheated.) Makes 12 to 16 servings.

To freeze: Let cool to room temperature. Wrap tightly from thebottom over the top with a double thickness of plastic wrap. Covertop and sides tightly with heavy duty aluminum foil. Freezeimmediately.

To defrost: Thaw by placing in the refrigerator the day beforeThanksgiving.

To reheat: Drain or wipe off condensation with a paper towel.Ladle 2 to 21/4 cups chicken or turkey stock evenly over the top.Reheat, uncovered in a 350-F oven for 30 to 40 minutes, or untiltop is browned. If not serving immediately, cover with foil andhold in a low oven (200 F) until ready to serve.

Per serving: Cal 289 (43% fat) Fat 14 g (6 g sat) Fiber 2 g

Chol 60 mg Sodium 769 mg Carbs 38 g Calcium 67 mg

Source: Brian Coggins/The Personal Chef Inc.

WHIPPED SWEETPOTATOES

3 pounds sweet potatoes (about 6 medium), peeled and cut into1-inch pieces

4 carrots (about 1 pound) peeled and cut into 1-inch pieces

2 chicken bouillon cubes

6 tablespoons (3/4 stick) unsalted butter, cut into smallpieces

1/4 cup (packed) light brown sugar

2 tablespoons fresh orange juice

1 tablespoon ground nutmeg

Salt to taste

Place the sweet potatoes, carrots and bouillon cubes in a heavypot and cover with cold water. Bring to a boil. Reduce heat andsimmer until the vegetables are very tender, 15 to 20 minutes.Drain, reserving 6 tablespoons of the cooking liquid, and place ina bowl.

Using a mixer, whip the vegetables with the reserved cookingliquid and the remaining ingredients. Serve immediately. Makes 6 to8 servings.

To freeze: Cool to room temperature in an oven- and freezer-safecasserole and place in freezer.

To defrost: You can go straight to "reheat."

To reheat: Preheat oven to 350 F. Place casserole, covered, inoven for 15 to 20 minutes.

Per serving: Cal 258 (36% fat) Fat 11 g (7 g sat) Fiber 5 g

Chol 27 mg Sodium 542 mg Carbs 40 g Calcium 63 mg

Source: "Sheila Lukins U.S.A. Cookbook"

TWICE-BAKED POTATOES

12 large Idaho potatoes

2 green onions, tops and all, cut fine with scissors

1 to 11/2 cups scalded milk (more if necessary)

1/2 pound sliced Cheddar cheese

1/2 cup butter

2 teaspoons salt

1/4 teaspoon pepper

1 egg, beaten

1 (2-ounce) jar drained and chopped pimiento

Preheat oven to 425 F. Scrub, grease and bake potatoes untildone, about 1 hour for large potatoes, less time for smaller ones.To save time, put the green onions and the milk in the blender orfood processor; give them a whirl for just a second or two at highspeed.

Scald milk and add cheese. Stir until all the cheese has melted.Cut a lengthwise slit in each potato; scoop out all the potato pulpwith a spoon, leaving shells intact. Mash potato pulp, usingelectric mixer. When it is smooth, gradually add milk mixture,butter and seasonings, being careful not to add too much milk.

Add egg and whip until fluffy. Fold in pimientos. Fill potatoshells with mixture, using a pastry tube. (This really isn'tnecessary, but they are more attractive that way.)

Put any potatoes you're going to serve the same day into therefrigerator until half an hour before serving. Preheat oven to 350F and bake potatoes for 30 to 40 minutes. These don't need to bewrapped in foil, and the tops will be just delicately browned.

Makes 12 servings.

To freeze: Set the filled shells on a cookie sheet or platter,and freeze. Wrap individually in foil and return to the freezer.It's a good idea to put all the foil-wrapped potatoes in a largeplastic bag so that you won't lose them in the dark corners of yourfreezer.

To defrost: You don't have to defrost. But you can place thepotatoes in the refrigerator to thaw and shorten their cookingtime.

To cook: Preheat oven to 350 F. Bake 11/4 hours. Remove foil,arrange potatoes on a serving platter and garnish each one with asprig of parsley.

Per serving: Cal 377 (38% fat) Fat 16 g (10 g sat) Fiber 5 g

Chol 64 mg Sodium 626 mg Carbs 48 g Calcium 192 mg

Source: "The Freezer Cookbook"