Thanksgiving cooking planner

Welcome to the last Wednesday of November! Are you ready for tomorrow?

Today’s link party is all about planning for today and tomorrow so you can enjoy the day!

  • 2 Days Before: Make Cranberry Sauce, Pie Crusts and PieTry fresh cranberries instead of canned this year, and buy an extra bag when you’re in the produce aisle; they keep in your freezer for up to a year. Cranberry sauce can stay fresh in the fridge up to 2 weeks because of its high acidity, so make it now and refrigerate it in a jar or bowl covered in plastic wrap. If you didn’t freeze your pie crusts ahead of time, make them today and wrap the dough to store in the fridge. If you’ve prepped items and kept them in the freezer, take them out to defrost. This includes any pie crusts or stock you made in advance.
  • 1 Day Before: Prepare Reheatable Side Dishes, Prep Ingredients, Bake PiesStart to make sides that will reheat well, like casseroles or creamed onions. Prep garnishes, toppings, salad greens and stuffing ingredients. Cook soups and let cool before storing in the refrigerator if you didn’t freeze any options in advance. If your stuffing recipe calls for stale bread, cut the bread now and set the cubes on a baking sheet to dry out
Mom easy pecan pie!
  • 1 cup Karo® Light OR Dark Corn Syrup
  • 3 eggs
  • 1 cup granulated sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 1–1/2 cups (6 ounces) coarsely chopped pecans
  • 1 (9-inch) unbaked OR frozen deep-dish pie crust
  1. reheat oven to 350°F.
  2. Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula. Stir in pecans and pour the mixture into pie crust.
  3. Bake on center rack of oven for 60 to 70 minutes. Cool for at least 2 hours on wire rack before serving.

Did you remember to defrost the Turkey? Gobble Gobble!

Next Wendseday! The Cookie Exchange starts -so gather your favorite cookie recipe to share.. lisa

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