- Hey guys. Today, I am going to show
you how to put together a no-fuss Friendsgiving. From the turkey, all the
way down to the dessert. That's right. Our long-form menus are coming
back for the holiday season. This is all thanks to my friends at the Inspired Home website
where I'm a contributor. I am so excited that they have sponsored and collaborated with me on this series. This is my favorite type of
video to do for you guys, especially around the holiday season. It's always been my goal to
bring them back to this channel but as many of you know,
it just took a while to find the right sponsor,
and I'm so excited to say that the Inspired Home
was the perfect match. If you're not familiar with
the Inspired Home website, I encourage you to head
on over and check it out. There you will find
great ideas for the home from recipes and design
trends to organizational tips and wellness advice. You'll also get some great
ideas for new products for the home, and over
there, you will also find all the printed recipes for this menu as well as more
information on the products I'm going to be using in this episode. I've put the link to their
website in the description. All right, let's get to Friendsgiving. We're gonna kick things off with my thyme-rubbed citrus turkey breast and easy pan gravy, a wild mushroom and leek
savory bread pudding. Then it's my make-ahead harvest salad with roasted Brussels
sprouts and butternut squash, and then I'll show you how
to make a gratin dauphinois, a French potato casserole
that's way easier to make than mashed potatoes. And for dessert, a no-fuss apple tart with homemade cinnamon whipped cream. It's the perfect menu
if you are short on time this Thanksgiving and
looking for the easy button, or if you just want to have
a bunch of friends over and have everybody pitch in. Typically, a Friendsgiving
works best as a potluck. So the host typically
will tackle the turkey, just because it's a
little bit easier that way than having to transport
a just-roasted turkey, and then everybody else
brings the side dishes and dessert. Now what's gonna make this menu easier is we are going to roast turkey breasts instead of a full bird
because let's face it. Most people just like
the white meat anyway, and it's so much easier to
roast just the turkey breast than have to deal with
roasting a whole turkey. Especially if this is
your first Thanksgiving, sometimes it's better
just to begin like this. You'll want to factor at
least a pound per person. Now if you want to have leftovers, then I would go up to a
pound and a half per person. So count how many people you're gonna have and then just factor in
how much turkey you need and that's how much turkey
breast you should buy. The other tip for you is make sure that you get your turkey breast deboned. So this is something that
your butcher can do for you, or I was able to buy mine just deboned. So if you're not very skilled at carving, this is the way to go. Perfect for a beginner. To roast our turkey,
we're going to be using a good-sized roasting pan, and the one that I am using
here is from All-Clad. All-Clad makes terrific pots and pans, but they also make a
fantastic roasting pan. It is my ally in the
kitchen every Thanksgiving. I love this pan because it's made from a really thick durable stainless steel that will not react with foods. It also has riveted
stainless steel handles that are really easy to grasp, and sturdy handles will
give you that added security when you go to lift this pan and it's filled with turkey and gravy. We are gonna make our gravy in the bottom of the roasting pan. That way, when the turkey
is done, the gravy is done. So for our gravy, we are
going to add three cups of chicken stock, one
cup of a dry white wine. I think a chardonnay works really nicely. Now if you don't drink, you
could just increase that to four cups of chicken
stock, not a problem. It'll still be delicious. One teaspoon is Dijon mustard, and a quarter teaspoon
of Worcestershire sauce. You can whisk that all up
until everything is combined, and then we are also going
to add two fresh bay leaves, or they could be dried
if that's all you have. That's fine too. There, and that's all you have to do. Now for the turkey breast. I find the best way to get
a succulent turkey breast is to use a lot of butter. The fat is going to drip
down into that turkey and create such a moist and tender bird. It's the only way to go. So in a small bowl, we're
going to add four tablespoons of melted butter. To that you're also
gonna add two teaspoons of fresh orange zest, which is gonna create a really
nice subtle citrus flavor in the turkey, and you're
going to add four tablespoons of freshly-minced thyme. Now this time of year when
you're doing a lot of cooking in the holidays, it can be really tedious to peel off every little leaf of thyme before you chop it, so I
really love this gadget from Chef'n. It's called an herb stripper, and what you do is you
take your thyme sprig, you place it in one of the holes, and you'll see there's different sizes depending on how big your sprig is, you put the root end in
first, and then pull the sprig and you'll see it'll remove
all the leaves for you and ends up in this
little bowl at the bottom, which also will measure it
for you at the same time. How great is that? And then you're also gonna
add a teaspoon of salt and some freshly-cracked pepper. You can stir that up with a fork until everything is combined, and then basically what you want to do is go to your turkey breasts
and make sure that the skin is separated from the meat,
and you can either do that with your hands, just by
sticking your fingers in under the skin and loosening to
create kind of like a pocket, or you can do that with
a spoon, either way, and then you're going to spoon
in at least two tablespoons of the butter under each breast, and then whatever you have left over, you can brush on the skin. And I also like to add just a
little bit of cracked pepper on the skin as well. So now our turkey is ready
for our roasting pan. Now because we already have our gravy in the bottom of our pan, we don't want to put our turkey breast just sitting in the gravy. We want to have them elevated. So we are going to be
using a roasting rack, and this is a product
also made by All-Clad, and see it fits right
into the roasting pan and then we're going to
put our turkey breasts just resting on the rack,
and it's gonna do two things. One, it's gonna keep our turkey elevated so that our gravy can be simmering below, but also it's going to
help our turkey breasts get all roasted evenly and allow all of that
skin to get equal heat, which will allow for really
nice crispy skin on top. Okay, so our turkey is
all ready to go now. We can place it in a 325 degree oven. This is the other secret. The slow roasting is
the way to go for turkey because it really will allow
it to retain its moisture and become nice and succulent
inside once it's roasted. It does take a little
bit more time this way but you will find you will
end up the more moist bird at the end. So we're gonna let this turkey roast for at least an hour and 40 minutes. Now depending on how
much turkey you bought, it may take either less time
or a little bit more time, but really, the best way to
know when your turkey is done is with a digital meat thermometer. I cannot stress enough how
this takes all the guesswork out of it. I love this one from
Taylor because it's compact and easy-to-use. The display is also easy to read as well. Once it's been in there
for about an hour or so, start to test the temperature, and you want to go into the
thickest part of the breast. Insert the thermometer, and what you're looking
for is 162 degrees. Now I say that because
turkey is really done at 165, but we are gonna take the
turkey out and allow it to rest, and as it rests for 30 minutes, it's going to come up
the temperature to 165, and then it's perfect. If you take it out at 165, and then it goes up to like 168, 170, it's gonna be overdone. So I say pull it out at like 162, 163, and you will be good to go. And once your turkey is done, you can remove it from the oven, and we want to keep it
in the roasting rack for at least 30 minutes to rest. So then after 30 minutes,
you're going to transfer your turkey breasts to a carving board, and I think the best way to do that is with some turkey forks. This is another product from All-Clad, and the turkey forks
are really the way to go when you're trying to
transfer a big piece of meat. They work for whole birds
as well as turkey breasts. And then to carve our turkey, I do like to slice it on the diagonal. I think it ends up creating
prettier slices that way, and you can display it on
a pretty oblong platter, and then I also like to garnish
just with some fresh herbs. You can use some extra
oranges if you have them or little crabapples are also nice, or sliced pomegranates
would also be pretty too. Then, for our gravy, you're
gonna remove the roasting rack and pour it into a Pyrex
pitcher with a fine-mesh sieve. That will catch any
particles and the bay leaves or anything that you
don't want in your gravy. Sometimes the fat from
the turkey can drip down and you want to be able
to catch all of that. And then, if it needs
to be warmed up a bit, you can just transfer it to
a saucepan and warm it up and then put it in a gravy boat. And how easy was that? So there you have it. The main event is ready to go. So next up, let's tackle the wild
mushroom savory bread pudding. This is a great option if
you're looking for something a little bit different
than just regular stuffing. This is a great one to
assign to the friend who says that they can't cook or they're a little bit
intimidated in the kitchen because it's so easy to put together. You really cannot mess this up, and even if for some reason they do, nobody's gonna say no to bread pudding. It's so delicious, and it
doesn't need to look perfect. In fact, the more haphazard
it looks, the better. So the first thing we're gonna
do is saute our vegetables. You're going to add two
leeks that have been sliced and just saute them until
they're nice and tender. And then we're going to
add four cups of mushrooms. So at this point, it's really up to you what types of mushrooms you like best. I like to do a mix of cremini,
portobello, and shiitake. I find an equal amount
until you get to four cups is a good way to go. And we're just gonna slice
them and add them to the leeks, and saute them until they cook down and release their juices. You can then season with salt and pepper. And at point, we're going to
add a cup of a dry white wine, like a chardonnay would be great. Now if you don't drink,
you could swap out the wine for a half of cup of chicken stock and about a teaspoon of lemon juice. That would kind of create the same effect. Then you just want to cook that down until most of the liquid
has been evaporated and absorbed into the mushrooms. And then we're also gonna
add some fresh herbs. So I like to use a
tablespoon of fresh rosemary that has been minced, a tablespoon of sage
that's also been chopped, and a tablespoon of fresh parsley. And then you have these
beautiful fall herbs all mingling with the mushrooms,
and you can set that aside. Now for this, you can really
use any type of soft egg bread. I typically will use brioche
but you could also use challah if you couldn't find the brioche. You just want to make sure
that it's cut into cubes, and then place it on a baking sheet and pop it in a 350 degree Fahrenheit oven for about 15 minutes. You just want it to toast slightly because it'll be easier to work with if it has a little density. And then once it's done,
you can take it out and allow it to cool. Now the thing about bread pudding is it's all about the eggs. It does take a good amount of eggs to get that really nice custardy finish, and this recipe is no exception. So we are going to use 12 eggs. It is the holidays after all,
so it is going to be rich, I have to warn you,
but it is so delicious. Then you're also gonna add
a cup and half of milk, a half a cup of heavy cream,
and a teaspoon of salt. You can whisk that all together until everything is combined. Then you're gonna take your brioche cubes and toss them with your mushrooms and then transfer that
to your casserole dish. I'm using a beautiful covered
casserole dish from Staub. It's made of ceramic and
will retain heat beautifully. I also love that it comes with a cover which makes it perfect for
something like stuffing that you don't want it to dry out sitting at your buffet table. It's also really handy for this recipe because we are going to bake this covered for the first 30 minutes. So there you have a cover and you don't have to put tinfoil on it. And then you're gonna go
back to your egg mixture and pour that all over the top, making sure that the egg
custard is well-distributed throughout the casserole. Then you're gonna cover it
and bake for 30 minutes, and then you're going to remove the cover and bake for another 20 minutes, and you'll know that it's done once you see that your
pudding is set in the center, there's no more liquid, and the brioche cubes are
nice and golden-brown on top. Then to serve, I like to
slice this into squares. You see all the layers of
bread and the wild mushrooms. It's the perfect over-the-top
holiday side dish for an event like Thanksgiving. So to balance out all of this richness, it's time for a delicious vegetable dish, and this one is one of my favorites. So this is a perfect one
to assign to the friend who's super-busy and
maybe they have to work the day before Thanksgiving. Give 'em this one, because it
is the quickest of the bunch. So we are going to begin by
prepping a pound and a half of Brussels sprouts. So all you need to do is just
peel off any of the stray or damaged leaves, and
slice off the little bottom of the sprout, and then
you want to slice each one vertically and place in a large bowl. Toss with a tablespoon of olive oil and season with salt and pepper to taste. And then we're also gonna
be working with four cups of butternut squash, and
I think the combination of the sprout with the butternut
squash not only is pretty because you have some
pretty great colors there, but it's also so nutritious too. So you're gonna place the
squash in a separate bowl and add a tablespoon of olive
oil and salt and pepper, and give that a toss. Then you're gonna place
your sprouts and your squash on two baking sheets, just so
that it's a nice single layer, and you want to make sure
that all of the sprouts are cut-side down, because
that is going to create that really nice charred
caramelization effect on our sprout, which is going to create
not only great flavor, but also add to the
prettiness of the salad. And we're gonna place
these in a very hot oven, so we can to go 450 degrees Fahrenheit, and you want to place the
sprouts on the top rack because we want them to
get nice and charred, and put the butternut
squash on the bottom rack, and we're gonna let those
go for just 15 minutes. Then you can pull 'em out
and allow them to cool. And here's the best part. We are then going to store
these in some glass containers and pop in the fridge overnight. I'm using some glass storage
containers by Zyliss. I really love this brand because
the lids are super-sturdy, so they lock in place, so
nothing will spill out. I think that this is a
really great way to go especially when you're entertaining
during the holiday time because not only do the
glass containers stack, so it uses less space
in your refrigerator, but you can see inside them. I can't tell you how
many times I had to spend rummaging through my
fridge, opening up foil and looking in things,
trying to find what I need. So this way, you can see right through it. You'll know exactly where
these ingredients are when it comes time to toss the salad. And then the other thing we
want to prep ahead of time are some grapes. So we're going to be using a
cup and quarter of red grapes, and you just want to
slice them vertically, and this can take some time, so this is why you want
to do it the day ahead, and then place it in
your storage container, and then you can place
all of this stacked on top in your fridge and your
salad is ready to go. So to make the dressing,
we're gonna take one teaspoon of Dijon mustard, two
teaspoons of balsamic vinegar, and you're just gonna stir that up until it's nice and combined, and then we're slowly gonna
add in four tablespoons of grape seed oil, or another thing that would
be great would be walnut oil, but don't go out searching for walnut oil if you don't have it, but if
you had it in your cabinet, that'd be another good one. And then a little salt
and pepper to taste, and that's all you need to do. Then, when it comes time to assemble, we're gonna take a large salad bowl, add in the Brussels sprouts,
the butternut squash, and the grapes, a cup and
quarter of whole walnuts, I do like to use them whole because I think they look
prettier in the salad, and then you're also gonna
add a three-quarters cup of dried cranberries, and then you're simply just going to toss with our balsamic dressing, and now you have one
spectacular fall harvest salad. You've got everything that's in season, from the Brussels sprouts to the squash, to the grapes, the
cranberries and the walnuts. It's such a great flavor combination. Room-temperature cold salad ready to go, which is really critical
for a meal like Thanksgiving when oven space is at a premium. So you're gonna be really
grateful you have this dish that doesn't have to reheated. Next up, it wouldn't be
Thanksgiving without a potato dish, and at our house, we love
to serve gratin dauphinois. It's a French potato casserole
that's my husband's favorite. This recipe I find is easier
to make than mashed potatoes because it can be made the day before and it reheats beautifully,
making it perfect for a potluck. So this is a great side
dish to assign to the friend who loves to cook because chances are they may have a mandoline on hand, which makes this recipe even quicker. Now not to worry if you don't have one because you can also slice
these potatoes with a knife. So I'm using a mandoline from OXO, and I love this mandoline
because it's extremely stable, and mandolines can be a
little bit intimidating just because that blade
is very, very sharp, but this one makes you feel
like a pro in the kitchen. It has a really great handle
with a good grip on it, so it gives you a lot of security, and then it has a really
good-sized food holder, which allows you to move
the food back and forth without the fear of cutting yourself. So you're gonna peel your potatoes, and then what I like to do
is cut the potato in half because it'll give you
an easier piece of food to work with. It'll be a little bit more stable that way 'cause you'll have a flat surface
to place on the mandoline. Now another nice thing about this model is it has a little setting
for every type of width that you might want. I go with the thinnest width, so 1/16. That I find will get you a
really nice thinly-sliced potato and it's important that
they're thinly-sliced because that will allow
them to cook a bit faster, even though this does take
about an hour and a half in the oven, but that's
okay 'cause we're doing this the day before, and it's only
gonna take about 40 minutes to reheat the day of, and
I'll explain all of that once we get to the game plan. And then with your little food holder, you're going to insert that to
the other end of the potato, and you'll see there's these little spokes that grip the food, which
give you a lot of security. And then holding the
mandoline with your left hand, you can run that potato across the blade and you'll see below you will start to get beautifully-sliced even potatoes. Now this recipe is traditionally served in an oven-to-table gratin pan, and the reason this is
the design is because you want to make sure that
everybody gets a little bit of that crispy cheese on
top, and it really helps when you have a really
nice flat wide surface. It's also good that it's shallow because the potatoes can
take a long time to bake, so you want to make sure
you're not putting this in a pan that's too deep. This beautiful gratin pan is from Staub. This pan is an enameled cast iron, which makes it really
terrific for transferring and retaining heat, so
not only are your potatoes going to cook nice and evenly, but once you take this oven to table and it rests on your buffet, it will keep these potatoes nice and warm. And then you just want
to grease your gratin pan with a little bit of butter because this does get to be
a bit sticky on the bottom because there's so much cheese and cream, and then you can set it aside. Then you also want to prepare
your cream and milk mixture and this is really easy to do
in a four-cup Pyrex pitcher because then that way,
it's all ready to go when it comes time to pour
it on top of our gratin pan. It helps if there's a little spill. You want to add one and a
half cups of heavy cream and one and a half cups of milk, and into that we're also gonna
add two teaspoons of salt. So we are going to mince
four cloves of garlic and I am a big fan of a garlic press. I know it can be controversial because a lot of chefs out there will say, "Oh, you should just chop your garlic," and that's great if you have
really great knife skills and you just want to chop
through all that garlic but someone like me that's really busy and doesn't have a lot of
time to chop all that garlic, I love a good garlic press and my favorite garlic
press is from Rösle. I've been using this since
I've started this channel six years ago and a lot of
you have commented on it, wanting to know where I got it. So the brand is called Rösle. Why I love it is because you
can put in your dishwasher. It doesn't rust. It's heavy-duty so when you
put garlic clove in there, it gives you such a nice, clean press. It also has a little circle
on the end of the handle which will allow you
to hang it up somewhere if you live in a kitchen that
doesn't have a lot of storage, and then the other thing
you want to have ready is one and three-quarters
cup of grated gruyere cheese. That way you have everything ready to go, and here's how we assemble it. So you're going to take your potatoes and make a nice even layer on the bottom. To that you're gonna add
about two tablespoons or so of the cheese, and a little bit of garlic, about an eighth of a teaspoon or so. Then you're add another layer of potatoes and you're gonna do the same thing, adding the cheese, adding the garlic, and you're just gonna repeat this process until all of your potatoes
have been used up. You're going to pour that
cream and milk mixture over this entire casserole, and I would just start from
one end and work your way all the way across the
potatoes to the other end to make sure that all
of that cream and milk has found its way into
all the nooks and crannies across the entire casserole. And if you want, it also does
help to maybe take the ends of your pan and just
give it a little shake to make sure that
everything's well-distributed. And then the final step is
to take the leftover cheese, you should have about a half a cup, and sprinkle that all on
the top, and there you go. It's ready for the oven. So we're going to place in a
325 degree Fahrenheit oven. If you're serving this dish right away, I would bake it for an
hour and 40 minutes. If it's something you're
making the day ahead for your Friendsgiving, I
would go an hour 30 minutes because we are going to reheat
this the day of Thanksgiving so those potatoes will cook even more. So it's up to you, depending
on how you're gonna serve it. And then you'll know when it's done when the top is all nice and golden-brown and when you insert a
knife into the center, the potatoes are nice and soft and tender. It is one spectacular potato dish that makes any occasion
a special occasion. So next up, dessert. So Thanksgiving is definitely
the season for pies but they can take a
lot of time and effort, by the time you make the
crust, the filling, bake them. So if you want a shortcut
to a fantastic-looking pie, I say go with a no-fuss French apple tart. What makes it so easy is we
are going to be working with store-bought puff pastry and
then just spending a little bit of time decorating the
apples, but none of it's hard and I'm gonna show you
how to do it step by step. So we are going to be
working with two Gala apples. I love the Gala apples
because they're sweet without being too tart. They're also a soft apple, and
they bake up really quickly because this tart only needs
20 minutes in the oven, and one of the things that
makes this tart so pretty is having all of the apples
cut in a uniform fashion. You could do that with a knife, or if you want to save a
little bit of time and effort, use an apple slicer like this one. I'm using one from Good Cook. It's a really great model because not only is the blade sharp but it comes with a little protective cap. So this is helpful when you
want to store it in your drawer and just keeps those
blades nice and sharp. You place it on top of the apple, you give it a wiggle,
and then press it down, and you'll see you'll get uniform wedges. Now I like to keep the skin on the apples, especially for this tart
because then I just think you see the prettiness of
the red peeking through. It also helps keep your
apples a uniform size because you have the protective skin. I then think it's a good
idea to trim off the cut side of the apple to assure
that no core remains and that you have a
really nice clean edge. You're gonna take each
apple and slice them thinly into about four slices, and then you're going
to place them in a bowl, toss with a tablespoon of sugar, and a little sprinkle
of pumpkin pie spice. Give it a toss, and your
apples are ready to go. Then, we're gonna take out
some store-bought puff pastry, and I really like the kind that comes as like a three-panel design
because it makes it really easy to place our apples in each panel. So you're gonna use a cookie sheet and I really like this
insulated cookie sheet from Nordic Ware. Not only is the insulation
great for even baking but because there's no rims
around it and it's all level, it makes it super-simple
to slide off our tart once it's done. So we're going to line our baking sheet with some parchment paper and then we're gonna
roll out our puff pastry. You might need to take a rolling pin and just give it a little rollover just to make sure it's nice and flat. And then to make our crust, we're gonna create a half-inch
border around the edge, just scoring it gently with our knife. We don't want to cut all the way through. Otherwise we won't really have our crust. We'll have a separated piece of pastry. So you just want to score it lightly, and then you want to take
a fork and prick the dough ever so often so that
the steam can be released from the puff pastry as it bakes. Okay, now we're ready for
the fun part, the design. So you can take one of your apple slices and I like to start on the
top, and just lay it down flat, and just overlap each apple
so that you're creating a decorative row all the way down, and then you want to do the
same thing with the next panel but you want it going the opposite way. So you can either start
at the bottom and go up, or you could flip your tray around, whatever's easier for you. And then on the third panel, you'll want that to mimic your first row. This is just a pretty
way that I like to do it, but you could just have all the rows going the same direction if you wanted. Then you're gonna bake in a
400 degree oven for 20 minutes and once it's done, you'll see it'll be beautifully
golden-brown and puffed up, and the final step is just to
brush a little bit of jelly on top of the apples to give
them a really nice shine, and the jelly, you just want to make sure that you've melted it,
either in the microwave, or you can also do it on the stove top. This time of year, I really
like to use to fig jam 'cause I think it's a really
unexpected fall flavor but you could also use apple
jelly or even apricot jelly as a nice pair with the apple. And then to serve our tart,
I think it's really pretty to serve it on a decorative cutting board. I really love this one from John Boos. It's their walnut cutting board, and I find not only is it great for just chopping and prepping, but it's beautiful for serving things. I use it all the time as a platter, especially when it's something like a tart that you need to cut at the table. And then, we are going to serve this tart with some cinnamon-scented
homemade whip cream. It doesn't take that much effort
to make homemade whip cream and you will find it
tastes so much better. So in a large bowl, you're going to add two
cups of heavy cream, two tablespoons of powdered sugar, half a teaspoon of vanilla extract, and then three-quarters
teaspoon of ground cinnamon. And then to whip this up, I'm
gonna be using a hand blender from Hamilton Beach, and
I love this little gadget because I find it's little bit easier than having to drag out my stand mixer because you can just plug it
in and just whip as you go, but it also comes with a blending wand and a chopping bowl, which allows you to
chop right in the bowl. So a very handy little gadget, especially around the holiday time when you're doing a lot of
cooking, chopping, and whisking. Then you can transfer your
whip cream to a serving bowl and serve it with the tart. I love this recipe because
it's an elegant dessert for something like Thanksgiving
but it saved a ton of time because nobody had to make
any homemade pie dough. So if you'd like to make
this Friendsgiving menu and you have friends that
are willing to pitch in, you're probably all set, but if you wanted to tackle
this menu on your own, let me give you the game plan. If you're short of time
and doing all the shopping the day before, set out
early in the morning, right when the stores open. You'll get the fresh pick of the produce and the lines won't be that long. If you're like me, you may
have a few stores to hit, so keep your perishable items cold and in an insulated shopping bag. I love this one from Packit. It's so genius. What it is is a foldable grocery bag that keeps all your items cold when you're doing your shopping. You pop it in the
freezer the night before, which activates the freezer gel. By morning, it's completely frozen, acting like a cooler environment without the need for cold packs. When you're done, it folds up to the size of a paperback book, with a
Velcro tab to keep it secure. The day before, you're going
to make all the side dishes. That way, you only need
to reheat them the day of. Start with the gratin dauphinois,
assemble it and bake it, and allow it to cool
for at least 40 minutes. Then cover it, and refrigerate. When the gratin is baking, you can prepare the
mushroom bread pudding. Once assembled, you can cover and keep it in your refrigerator until the
gratin has finished baking. Then bake the pudding while
the gratin is cooling. Then you can prepare the harvest salad. You can roast the vegetables
and allow them to cool, then transfer it to your
glass storage containers, and stack in your fridge. You can cut your grapes and
place them in a container, and then measure out the
walnuts and cranberries. You can put them in a
bowl together, cover, and allow them to rest on your counter until you're ready to use. Whisk together your dressing, cover it, and pop that in the fridge. Next, you could prepare the tart. Just cover it lightly with parchment paper and place it in the fridge
until ready to serve. Now during Thanksgiving,
fridge space is at a premium. So if you cannot fit the
tart in your refrigerator, you can also place your
tray in your freezer. It's perfectly fine going
from the freezer to the oven. No need to thaw. Then you'll want to
prepare your whip cream, cover and refrigerate. The morning of, you can prep
your turkey and your gravy, assemble everything in your roasting pan, and then cover it and refrigerate until it comes time to roast. 15 minutes before your
guests are due to arrive, preheat your oven for the turkey, and once your guests do arrive, place the turkey in the
oven and set your timer. Check on it every 30 minutes or so to baste it with the gravy. Once the turkey is done,
remove it from the oven and allow it to rest in the roasting pan. Then you want to increase your oven to 375 degrees Fahrenheit,
and at that point, you're going to reheat the
gratin and the bread pudding, keeping them covered for 30 minutes. Then remove the covers and
reheat for 10 minutes more. During that time, you can carve the turkey and reheat your gravy. And then enlist a friend to
help toss the harvest salad. And then you can remove the side dishes and sit down to a beautiful meal. As guests start to clear
the dishes from the table, pop the tart in the oven,
and allow it to bake. Transfer the whip cream to a serving bowl, and don't forget to brush
the tart with the jam. And then you can sit down
for a freshly-baked dessert. So there you have it, my
no-fuss Friendsgiving dinner. I hope you guys give this one a try, and let me know what you think, and special thanks to
the Inspired Home website for sponsoring and collaborating
with me on this series. It has been so much fun. I hope that you all head to their website, check out all the recipes and information on all of these products
that I've used today, many of which will save you
a ton of time and effort when it comes to the big day. The link is in the description. All right, you guys. I will see you back here next time, and you can look forward to December, when we are going to tackle
the Christmas brunch. Until then, bye.
