Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
Thanksgiving is right around the corner which means it's time to start planning those menus and (dare we say it) start prepping. Call us crazy but we'll be making turkey stock, make-ahead gravy (yes, it's possible!) and a few batches of our all butter vodka pie crust this weekend to stash in the freezer until the big day. A little work now will save a lot stress later. Now on to the recipes!
First Step: Decide on the Main Dish Whether you keep it classic with a roasted turkey opt for a vegan or vegetarian main, we've got plenty of options to choose from!
Dry Brined Spatchcocked Roasted Turkey It may sound silly, but this turkey recipe will change your life. Go ahead and have an extra glass of wine Wednesday evening; this bird only needs about 90 minutes in the oven.
Roasted Acorn Squash with Gluten Free Stuffing The umami flavor from the dried porcini mushrooms makes this a vegetarian friendly entree that the whole family will love. Looking for more Vegan and/or Vegetarian Thanksgiving tips? Be sure to check out Amy's Kitchen #NoTurkeyTalkathon on Twitter this Thursday, November 16th.
Second Step: Select the Sides! Most of these items will need to wait until a day or two before the big day, but making things like herb butter (store in the freezer), homemade stock, and your grocery list now will put you ahead of the game!