More Thanksgiving Shortcuts from a Lazy Grandma

--> It's time to post my yearly essay about Thanksgiving shortcuts from a lazy cook (me). It changes slightly every year as I find more ways to cut down my holiday hysteria with even more shortcuts.  For example, this year I got our turkey from Trader Joe's because it 's already brined as well as "all natural, no antibiotics,  fresh" and  the turkeys "roam free...and they're fed an all vegetarian diet."  And they're very reasonably priced!   

I'm starting my annual baking tonight before the kids and grandkids arrive on Wednesday and on Thursday we'll sit down to a Thanksgiving table set for 12, including five-year-old granddaughter Amalia and 18-month-old grandson Nicolas.  Last year  Amalia made me promise that we'd bake an "orange pie" together, which I took to mean a pumpkin pie, and she decorated the top with a ring of candy corn left over from Halloween.  The pies pictured above are from a Thanksgiving several years ago, in the days when I would make three pies and a pumpkin roll every year. 
 
Every Thanksgiving I'd try a different apple pie recipe in the hopes of finding the prize-winning pie that will bring tears (of joy, not sorrow)  to my family’s eyes.  This year I'm only baking the Chocolate Kahlua pie (at right above) which has become a tradition that the family insists upon.  I'm ordering a pecan pie and an "Apple Croquante" from a wonderful  bakery that popped up next to my hairdresser's in Westborough, MA.  It's called "Yummy Mummy Bakery" and has addictively delicious brownies all year round.  By popular demand, I'm substituting for the old faithful pumpkin pie (which nobody ever finished) some incredibly delicious Melt-In-Your-Mouth Pumpkin Cookies which I made last Christmas and then had to make again after Christmas.

For 46 years I’ve been streamlining Thanksgiving cooking  because I’m lazy, and my Greek relatives still don’t realize that my special cornbread stuffing comes out of a package (slightly doctored up.)  They spend days making their Greek stuffing, which includes chestnuts, hamburger and a lot of other good things.  Amalia's honorary Grandma, "Yiayia" Eleni Nikolaides, will be making it for our table this year.  Of course everyone prefers the Greek stuffing, but I still make my cornbread stuffing, because it’s “tradition.”   Another tradition is everyone competing for the honor of wearing the Turkey hat, which Nicos won last year.  He's next to "Yiayia" Eleni Nikolaides.

Amalia wore her turkey dress to the Thanksgiving show at her school last year

 Nowadays magazines and ads on TV make much of the young wife and mother terrified by the complexities of roasting a turkey and serving Thanksgiving dinner to a crowd. I think the whole thing has been vastly over-complicated by the media. So I’m going to share my sneaky shortcuts for a super-easy Thanksgiving.

The Turkey—don’t stuff it! A turkey roasted with the stuffing inside takes much longer and then you have all those risks of food poisoning if you leave the turkey and stuffing unrefrigerated long after taking it out of the oven. Stuffing baked in the turkey comes out soggy. I prepare my stuffing on top of the stove.The directions are on the back of the Pepperidge Farm Corn Bread Stuffing package—Melt 6 TBSP butter in a saucepan, add a cup of chopped celery and a cup of chopped onions, cook for 3 minutes. (Then I throw in sliced mushrooms and maybe this year chopped apples and cook some more. You could also add chopped chestnuts or pecans and crumbled bacon or sausage.) When everything is softened, you throw in 2 1/2 cups water or broth  and add the stuffing mix, stir and you’re all done.

As for the turkey—I always get a fresh turkey, even though it costs more, so as not to have to defrost it for days and then find it still frozen on Thanksgiving morn.  Last year I got mine from a nearby Wegman's and bought the organic kind, which cost five times as much as the non-organic kind, but I justified the expense to myself and a sticker-shocked husband by saying the turkey was free range, had a happy childhood, and was never injected with hormones. (This year I got the already brined free-range turkey described above from Trader Joe's.) When I put it in the oven, I'll cut an onion and a couple oranges in half and put them in the cavity first.  For the last 15 minutes I'll baste it with an Apple-cider glaze from an old Martha Stewart Living.  (Do you remember the Thanksgiving when Martha recommended deep-frying your turkey and many faithful readers risked life and limb trying?  This year she recommends starting the turkey upside-down, nestled on slices of bread on a v-shaped rack for 45 minutes, but I'm certain that, when it came time to turn it over, I'd drop it. So I'll stick with a turkey cooking breast-side up, but with an aluminum foil tent  on it after it's nicely browned.  Tradition! (Don’t forget, the turkey needs to sit for a half hour to soak up the juices.  But without stuffing, it cooks a lot faster, so I won't have to get up before sunrise to start it.)

Green Bean Casserole and Candied Sweet Potatoes with Marshmallows: I don’t make them. I came to realize that nobody eats them. What I do make is: Parmesan Potato Casserole which is mashed potatoes in a casserole dish with a lot of butter and cheese, cream and eggs stirred in and then you bake it with some cheese and parsley on top. I cook Wild Rice mix straight out of the Uncle Ben box. Artichoke hearts alla Polita with peas and dill. Corn and red pepper casserole.  Stuffed mushrooms as an appetizer.
2016 Update: Daughter Eleni has been doing research for a magazine article on foods that are likeliest to improve health and increase longevity, and it seems that sweet potatoes are one of the best.  Who knew? So this year, at her suggestion, I'm going to make Coconut-Mashed Sweet Potatoes from the Blue Zones site. 

Gravy—open a can. I’ve tried about a million “No-fail turkey gravy” recipes over the years and I manage to fail every time. What I do now is open a couple cans of store-bought turkey gravy, chop up some of the neck and liver of the turkey (which have cooked in the roasting pan alongside the turkey), add a nice splash of some liquor—like sherry—or you can throw in some of the pan juices. Who’s going to know that it came out of a can? (Update--this year I'm using Trader Joe's Turkey Gravy which comes in a small carton, not a can.)

Orange-cranberry relish—you can make this up to a month ahead. Everybody loves it and it makes even the driest turkey taste better. Pick over and grind in the blender a one pound bag of cranberries. Grind up a couple oranges—pulp and rind. Mix together with two cups sugar or more. Chill in the refrigerator--the longer it sits the better it tastes. I always make a double recipe.

When the kids were small I would have them cut with scissors a jagged edge around hollowed-out orange halves to make little baskets to hold the cranberry relish—I’d put the baskets surrounding the turkey. Nowadays I surround the turkey on its platter with bunches of green and purple  grapes.

Place cards and menus—Making the place cards or favors is a great way to keep children busy and out of your hair. I used to have mine make favors/place cards that were turkeys fashioned out of (store bought) popcorn balls with a ladyfinger for the head and neck, three toothpick legs to stand, red or orange cellophane tied around the popcorn ball and gathered for a tail.—The three-legged turkey was then stuck in a large flat cookie, where the name would be written using those cake-decorating tubes.  Last year granddaughter Amalia made our place cards --colorful paper turkeys with googly eyes from a kit I bought at a Paper Store in Manhattan.  Stores like Michael's now offer place mats to color and place-card kits to assemble.... perfect for keeping the little darlings busy through the long Thanksgiving meal.

Here's our table last year.  Papou Nick, as the patriarch,always sits at the head of the table to carve the turkey. 

 The centerpiece is always the same—I have a basket shaped like a cornucopia, filled with various fruits, nuts and some fall flowers that have survived in the garden. Couldn’t be easier. Candles in candle holders.  Also I've acquired a bunch of rubber turkey finger puppets which Amalia has already commandeered.    And yes, everyone has to tell what they're thankful for. I always print out on the computer a small decorative menu for each plate so people know what they’re eating. What they won’t know is how easy it was, unless you tell them.

Who Wore the Turkey Hat?

 Last week we had the best Thanksgiving ever.  We say that every year, but this was really the best for several reasons:  There were two new baby faces at the table—our seven-month-old grandson Nicolas Jose Baltodano Gage, and Efro and Sy Suire’s six-week- old son Stone.  (Efro is the daughter of Eleni Nikolaides who lives with us and she grew up like a sibling to our kids.)

Here is a picture of the two new moms comparing their babies’ weight to the 15-pound turkey.  Stone, at nine pounds, was out-weighed by the bird, but Nicolas, at a pudgy 18 pounds, took the prize.

And Efro and Sy posed for a family shot with baby Stone and new grandmother Eleni Nikolaides.

Another new face at the table was Carmen Oyanguren, mother of Emilio, mother-in-law to our daughter Eleni, and co-grandmother of Amalia and Nicolas with me.  She’s at the left in the photo above.  We remarked on the fact that there is no word in English for our relationship to each other except for the non-specific “in laws”, but in Greek, Carmen is my “sympethera” and in Spanish my “consuegra”.  In the photo, daughter Marina looks dashing in the coveted turkey hat which has become part of our Thanksgiving tradition.

Another reason this Thanksgiving was extra special is that everyone pitched in and used their talents for the holiday table. Granddaughter Amalia made the turkey place cards from a kit…

and her little brother Nicolas tried to eat his.

Amalia also decorated the pumpkin pie with candy corn, while her Aunt Marina fixed her hair.

Eleni cooked a Spinach Gratin, while, in the background, “Big Eleni” Nikolaides is making her famous chestnut stuffing.

And Marina made a persimmon salad with toasted almonds.

Early in the morning, Big Eleni and Amalia set up the Christmas village in the kitchen’s bay window.

Later that night Nicolaki practiced standing up by himself….

And his Abuela Carmen taught him to play the maracas.

And although he couldn’t eat a turkey leg, because he only has three teeth, Nicolas had his moment of glory wearing the turkey hat.

Next Thanksgiving, we promised, both he and Amalia will get a drumstick.

Thanksgiving for Dummies (And a Lazy Grandma)

I'm reprinting this Thanksgiving post from past years with apologies and some revisions, because this year is a special case. Thanksgiving on Thursday will be followed by a tree-trimming party on Saturday night for thirty-some people who will have come from out of town to attend the giant Greek baptism of our new little grandson Nicolas on Sunday.   So you can see why my annual Thanksgiving frenzy is doubled this year.  I'll report next week on how well my sneaky shortcuts for getting through the holidays worked out. 

Just back from New York--deep into my annual pie baking panic before the kids fly and drive in and we sit down to a Thanksgiving table set for 12, including four-year-old granddaughter Amalia.  Last year  she made me promise that we'll bake an "orange pie" together, which I took to mean a pumpkin pie.  (Pies pictured above are from Thanksgiving two years ago, when I was more organized.) 

 Amalia and I are going to make gingerbread people from tubes of dough bought at the supermarket--all ready to be rolled and cut into shapes and baked.  I'll punch holes in the tops of the figures when they're warm from the oven and at the Saturday tree-trimming party, the kids in the group can have a cookie-decorating table to themselves and take their gingerbread people home as ornaments for their own trees.

For 45 years I’ve been streamlining Thanksgiving cooking  every year because I’m lazy, and my Greek relatives still don’t realize that my special cornbread stuffing comes out of a package (slightly doctored up.)  They spend days making their Greek stuffing, which includes chestnuts, hamburger and a lot of other good things.  Amalia's honorary Grandma, "Yiayia" Eleni Nikolaides, will be making it for our table this year. (And her new little grandson, Stone, will be celebrating his first Thanksgiving with us, as will our 7-month-old grandson Nicolas.)  Of course everyone prefers the Greek stuffing, but I still make my cornbread stuffing, because it’s “tradition.” 

Every Thanksgiving I try a different apple pie recipe in the hopes of finding the prize-winning pie that will bring tears (of joy, not sorrow)  to my family’s eyes.  This year I've finished baking two pies and am ordering a pecan pie and an apple pie from a wonderful new bakery that popped up next to my hairdresser's in Westborough, MA.  It's called "Yummy Mummy" and has addictively delicious brownies all year round.

 

I just finished making a Chocolate-Kahlua pie that  has somehow become a staple of our Thanksgiving.  When I make a pumpkin pie—which is really fast and easy…(just take the recipe off the pumpkin can)—I decorate the top with a circle of candy corn left from Halloween. Or Cinnamon Praline Pecans.  It's Amalia's job to put the candied pecans or candy corn decoratively on the pie.
 

Amalia wore her turkey dress to the Thanksgiving show at her school on Tuesday

 Nowadays magazines and ads on TV make much of the young wife and mother terrified by the complexities of roasting a turkey and serving Thanksgiving dinner to a crowd. I think the whole thing has been vastly over-complicated by the media. So I’m going to share some sneaky shortcuts for a super-easy Thanksgiving.

The Turkey—don’t stuff it! A turkey roasted with the stuffing inside takes much longer and then you have all those risks of food poisoning if you leave the turkey and stuffing unrefrigerated long after taking it out of the oven. Stuffing baked in the turkey comes out soggy. I prepare my stuffing on top of the stove.The directions are on the back of the Pepperidge Farm Corn Bread Stuffing package—Melt 6 TBSP butter in a saucepan, add a cup of chopped celery and a cup of chopped onions, cook for 3 minutes. (Then I throw in sliced mushrooms and maybe this year chopped apples and cook some more. You could also add chopped chestnuts or pecans and crumbled bacon or sausage.) When everything is softened, you throw in 2 1/2 cups water or broth  and add the stuffing mix, stir and you’re all done.

As for the turkey—I always get a fresh turkey, even though it costs more, so as not to have to defrost it for days and then find it still frozen on Thanksgiving morn.  I get mine from a nearby Wegman's and bought the organic kind, which cost five times as much as the non-organic kind, but I justified the expense to myself and a sticker-shocked husband by saying the turkey was free range, had a happy childhood, and was never injected with hormones.  When I put it in the oven, I'll cut an onion and a couple oranges in half and put them in the cavity first.  For the last 15 minutes I'll baste it with an Apple-cider glaze from the November issue of Martha Stewart Living.  (Do you remember the Thanksgiving when Martha recommended deep-frying your turkey and many faithful readers risked life and limb trying?). Don’t forget, the turkey needs to sit for a half hour to soak up the juices.  But without stuffing, it cooks a lot faster, so I won't have to get up before sunrise to start it.

Green Bean Casserole and Candied Sweet Potatoes with Marshmallows: I don’t make them. I came to realize that nobody eats them. What I do make is: Parmesan Potato Casserole which is mashed potatoes in a casserole dish with a lot of butter and cheese, cream and eggs stirred in and then you bake it with some cheese and parsley on top. I cook Wild Rice mix straight out of the Uncle Ben box. Artichoke hearts alla Polita with peas and dill. Corn and red pepper casserole.  Stuffed mushrooms as an appetizer.

Gravy—open a can. I’ve tried about a million “No fail turkey gravy” recipes over the years and I manage to fail every time. What I do is open a couple cans of store-bought turkey gravy, chop up some of the neck and liver of the turkey (which have cooked in the roasting pan alongside the turkey), add a nice splash of some liquor—like sherry—or you can throw in some of the pan juices. Who’s going to know that it came out of a can?

Orange-cranberry relish—you can make this up to a month ahead. Everybody loves it and it makes even the driest turkey taste better. Pick over and grind in the blender a one pound bag of cranberries. Grind up a couple oranges—pulp and rind. Mix together with two cups sugar or more. Chill in the refrigerator--the longer it sits the better it tastes. I always make a double recipe.

When the kids were small I would have them cut with scissors a jagged edge around hollowed-out orange halves to make little baskets to hold the cranberry relish—I’d put the baskets surrounding the turkey. Nowadays I surround the turkey on its platter with green and purple bunches of grapes.

Placecards and menus—Making the placecards or favors is a great way to keep children busy and out of your hair. I used to have mine make favors/placecards that were turkeys fashioned out of (store bought) popcorn balls with a ladyfinger for the head and neck, three toothpick legs to stand, red or orange cellophane tied around the popcorn ball and gathered for a tail.—The three-legged turkey was then stuck in a large flat cookie, where the name would be written using those cake-decorating tubes.  This year Amalia is making our place cards --colorful paper turkeys with googly eyes made from a kit I bought at a Paper Store in Manhattan.  Stores like Michael's now offer place mats to color and place-card kits to assemble.... perfect for keeping the little darlings busy through the long Thanksgiving meal.

Pie dough—Pillsbury refrigerated. I don’t have the magic touch for “from scratch” pie crust that grandmas always brag about, and I’ve never had any complaints. When I do some clever crimping around the edge, the pie crust looks completely homemade and tastes fine.

The centerpiece is always the same—I have a basket shaped like a cornucopia, filled with various fruits, nuts and some fall flowers that have survived in the garden. Couldn’t be easier. Candles in candle holders.  Also I've acquired a bunch of rubber turkey finger puppets which Amalia has already commandeered.    And yes, everyone has to tell what they're thankful for. I always print out on the computer a small decorative menu for each plate so people know what they’re eating. What they won’t know is how easy it was, unless you tell them.

From Amalia's Holiday Diary

Last Tuesday at preschool we did our Thanksgiving program.  We all wore pumpkins on our head and sang a Thanksgiving song.  I'm the short one in the middle.  I'm starting to think that my future career will not be in musical theater.

On Wednesday Mommy, Papi, Papou, Tia Marina and I drove from Manhattan to Grafton, MA in a snow storm.  It took five hours instead of the usual three. I threw up in the back seat before we left New York.   When we got to Massachusetts we made snowballs.  I don't see why everyone was so excited about the first snow.

I felt better when I saw my toys and my friends that I've left at Yiayia's house.  Here I'm talking to the Christmas Mouse who sings "Santa Claus is Coming to Town" and the Gorilla who sings "Wild Thing" and says he loves me.  In the back, wearing a beret, is an American Girl doll named Molly, who belongs to Yiayia Joanie.  I like to throw Molly on the floor and stomp on her when Yiayia's not looking.

The next day I liked the snow better when Papi took me sledding.  He'd drag me up the hill and then push me down.  Sometimes backwards.  Last year I was too scared to even get into the sled.

We also made a snowman.  He's about my size and, as you can see, doesn't have a very good fashion sense like I do.

 

I helped Yiayia make two of the five pies for Thanksgiving dinner.  I decorated the pumpkin pie with pecans, which made all the difference.  Then Yiayia poured a little caramel sauce on the pecans.

When we ate the turkey at the big table I got to wear the turkey hat and gnaw on a turkey leg, just like last year.  But the thing I liked best of all was the rolls.

After dinner Natasha and Sofie and I decorated gingerbread men.  Natasha's proud of her design.  I'm still pondering  which  cutting edge fashion  statement my gingerbread man will make.

The next day we went to the Grafton Country Store which had so many themed Christmas trees.

And we went to Hi Hill Farm to pick out our own Christmas tree.  I spent a long time decorating it--especially on the lowest branches.

When  we got done, everyone said it looked beautiful, even though it was a little sparse on top.

That night we ate at the Westboro House Restaurant and I helped Yiayia Neni blow out the candle on her birthday cake.  She only had one candle but I'm going to have four on my next birthday cake.

The next day, Sunday, before we left to drive back to New York, I put up my stocking on the fireplace--in case Santa comes early--

And I put up everyone else's stockings too.

And every night when I slept, I dreamed about what Santa  will bring me on the day when I put the Baby Jesus in my advent calendar.  So far I've asked for two things--flowers and an airplane.  I just hope that David, my Elf on the Shelf, doesn't tell Santa about when I stomped on Molly, the American Girl doll.

Amalia Cooks Up a Storm

Although she's not quite two and a half yet, Amalia already has a favorite hobby -- cooking.  She loves pouring ingredients into bowls and then "misking" them all together--a word she created out of "mixing" and "whisking".

Her first culinary triumph was making confetti cupcakes for Mommy's birthday back in October, when Yiayia Joanie was her sous chef.  Amalia's job was putting the sprinkles on top of the frosting and eating any that spilled.

When she went to Massachusetts for Thanksgiving, she helped make a raspberry swirl cheesecake pie and a pumpkin pie--including the delicate task of decorating the latter with candy corn (and eating the leftover candy corn.)

After Thanksgiving she and Yiayia made gingerbread cookies--she watched them bake.

And the next day she decorated the cookies with her friends Natasha and Sophie.

For Christmas, Amalia went with Mommy and Papi to Abuela Carmen's house in Managua, Nicaragua. There, at a restaurant called "Italianissimo", she learned to make her favorite food--pizza!  The restaurant even provided her with a pint-sized apron for the cooking lesson, and let her take it home with her.

Step one is to spread exactly the right amount of tomato sauce on your pizza.

The waiter showed her how to top it with extra cheese, since she didn't want pepperoni.

After the pizza was baked in a brick oven, Amalia got to eat it.  Bon appetit!

For New Year's Day in Nicaragua, Amalia and her Mommy baked a fusion version of their traditional Greek vassilopita--the sweet orange-flavored bread with a coin hidden in it which is cut on New Year's Day to see who will find the coin in their piece and have a year of good luck.  Instead of the usual Greek Metaxa brandy, they substituted Flor de Caña, a Nicaraguan rum.

Inspired by her latest culinary triumphs, Amalia, back in Manhattan, insisted on making cupcakes for her Papi's birthday in early January.  Her assistant was Julia, her favorite cooking, playtime and yoga companion.   Here's Amalia "misking" the dough.

The proper balance of sprinkles to frosting is critical.

Now for the tense moment--the taste test…

Delicioso!

Amalia has agreed to share with you her recipe for Vasilopita, which she originally learned from her  Greek Yiayia Neney.  You can use the brandy (or rum) of your choice.

Vasilopita (from Eleni Nikolaides)

5 cups flour

6 eggs

2 cups sugar

1 pound sweet butter

1 demitasse cup brandy

3 teaspoons baking powder

juice from one orange

shavings from one grated orange peel

Mix together the softened butter, eggs and sugar.  Beat it so that it's a soft cream.  Then add the brandy and little by little beat in the flour (which has the baking powder in it.) Also add the orange juice and the grated orange peel.

This recipe will make one large or two smaller cakes.

Bake it at 370 degrees for about 40 minutes.

Don't forget to put in the coin and to make the number of the New Year on top

with toasted almonds before you bake it!

Happy New Year 2014!

One Grandma's Sneaky Shortcuts for Thanksgiving

(This is a slightly revised and updated version of last year's Thanksgivng post--Apologies to those who have seen it before!)

Just heading back from New York--to launch into my annual pie baking panic before the kids fly in and we sit down to a Thanksgiving table set for 12, including two-year-old granddaughter Amalia. (Below a photo from her first Thanksgiving--two years ago.  This year, now that she's 27 months,  she's made me promise that we'll bake an "orange pie" together, which I take to mean a pumpkin pie.)  (Pies pictured above are from LAST Thanksgiving, when I was more organized.)  Amalia and I have already made turkey sugar cookies in Manhattan from the tube of dough bought at the supermarket with a turkey pictured in the center.  All you do is cut slices off the dough and put them on a cookie sheet and bake. Welcome to Thanksgiving for dummies.

Amali's first Thanksgiving, 2011

For 42 years I’ve been streamlining the procedure drastically every year because I’m lazy, and my Greek relatives still don’t realize that my special cornbread stuffing comes out of a package (slightly doctored up.)  They spend days making their Greek stuffing, which includes chestnuts, hamburger and a lot of other things.  Amalia's honorary Grandma, "Yiayia" Eleni Nikolaides, will be making it for our table this year.  Of course everyone prefers the Greek stuffing, but I still make my cornbread stuffing, because it’s “tradition.”  

Every Thanksgiving I try a different apple pie recipe in the hopes of finding the prize-winning pie that will bring tears (of joy, not sorrow)  to my family’s eyes.  This year, because I'm back at Weight Watchers' meetings, I'm doing apple pie with a lattice crust and the low-cal Apple Pie Filling I got off Weight Watcher's web site.  You can serve it with no-cal frozen whipped topping (which has no ingredients that ever came near a cow) or, for the more reckless, with vanilla ice cream.

For those who say "calories be damned",  a fabulous Chocolate-Kahlua pie has somehow become a staple of our Thanksgiving. It, too, can be made way ahead. When I make a pumpkin pie—which is really fast and easy…(just take the recipe off the pumpkin can)—I decorate the top with a circle of candy corn left from Halloween. Or Cinnamon Praline Pecans.This year I'm trying a recipe for "Maple Pumpkin Pie with Cinnamon-Maple Whipped Cream" that I cut out of the local paper.  Don't tell Weight Watchers.

 Nowadays magazines and ads on TV make much of the young wife and mother terrified by the complexities of roasting a turkey and serving Thanksgiving dinner to a crowd. I think the whole thing has been vastly over-complicated by the media.So I’m going to share some sneaky shortcuts for a super-easy Thanksgiving.

The Turkey—don’t stuff it! A turkey roasted with the stuffing inside takes much longer and then you have all those risks of food poisoning if you leave the turkey and stuffing un-refrigerated long after taking it out of the oven. Stuffing baked in the turkey comes out soggy. I prepare my stuffing on top of the stove.The directions are on the back of the Pepperidge Farm Corn Bread Stuffing package—Melt 6 TBSP butter in a saucepan, add a cup of chopped celery and a cup of chopped onions, cook for 3 minutes. (Then I throw in sliced mushrooms and maybe this year chopped apples and cook some more. You could also add chopped chestnuts or pecans and crumbled bacon or sausage.) When everything is softened, you throw in 2 1/2 cups water or broth (if you’re not going for vegetarian) and add the stuffing mix, stir and you’re all done.

As for the turkey—I always get a fresh turkey, even though it costs more, so as not to have to defrost it for days and then find it still frozen.  I get mine from a local butcher called Sir Loin's who guarantees that it was free range and had a happy childhood. I cut an onion and a couple oranges in half and put them in the cavity before putting the turkey in the oven.  For the last 15 minutes I baste it with Maple Bourbon Glaze which also gives a nice color. (Don’t forget, the turkey needs to sit for a half hour to soak up the juices.)

Green Bean Casserole and Candied Sweet Potatoes with Marshmallows: I don’t make them. I came to realize that nobody eats them. What I do make is: Parmesan Potato Casserole which is mashed potatoes in a casserole dish with a lot of butter and cheese, cream and eggs stirred in and then you bake it with some cheese and parsley on top. I cook Wild Rice mix straight out of the Uncle Ben box. Artichoke hearts alla Polita with peas and dill. Corn and red pepper casserole.  Stuffed mushrooms as an appetizer.

Gravy—open a can. I’ve tried about a million “No fail turkey gravy” recipes over the years and I manage to fail every time. What I do is open a couple cans of store-bought turkey gravy, chop up some of the neck and liver of the turkey (which have cooked in the roasting pan alongside the turkey), add a nice splash of some liquor—like sherry—or you can throw in some of the pan juices. Who’s going to know that it came out of a can?
Orange-cranberry relish—you can make this up to a month ahead. Everybody loves it and it makes even the driest turkey taste better. Pick over and grind in the blender a one pound bag of cranberries. Grind up a couple oranges—pulp and rind. Mix together with two cups sugar or more. Chill in the refrigerator--the longer it sits the better it tastes. I always make a double recipe.
When the kids were small I would have them cut with scissors a jagged edge for hollowed-out orange halves to make little baskets to hold the cranberry relish—I’d put the baskets surrounding the turkey. Or nowadays I surround the turkey on its platter with green and purple bunches of grapes.

Placecards and menus—Making the placecards or favors is a great way to keep children busy and out of your hair. I used to have mine make favors/place cards that were turkeys fashioned out of (store bought) popcorn balls with a ladyfinger for the head and neck, three toothpick legs to stand, red or orange cellophane tied around the popcorn ball and gathered for a tail.—The three-legged turkey was then stuck in a large flat cookie, where the name would be written using those cake-decorating tubes.  Other creative folks make turkeys out of chocolate cupcakes and candy corn. 

Pie dough—Pillsbury refrigerated. I don’t have the magic touch for “from scratch” pie crust that grandmas always brag about, and I’ve never had any complaints. When I do some clever crimping around the edge, the pie crust looks completely homemade and tastes fine.

The centerpiece is always the same—I have a basket shaped like a cornucopia, filled with various fruits, nuts and some fall flowers that have survived in the garden. Couldn’t be easier. Candles in candleholders.  Also I've acquired a bunch of rubber turkey finger puppets which Amalia has already commandeered. Nowadays lots of craft and party stores are selling activity books and placemats for the the children's table.   And yes, everyone has to tell what they're thankful for. I always print out on the computer a small decorative menu for each plate so people know what they’re eating. What they won’t know is how easy it was, unless you tell them.