A funny thing happened when Ina first booked a large meal: She actually had time to talk to guests when they arrived. “People started coming in, and I had nothing to do. It was weird!” she speaks. Ina admits she’s not always smart about getting ready for Thanksgiving, but in her newly released book Make It Ahead, she’s mastered the art.
“For many years, I believed that food tastes better if you make it right before you eat it,” she says. “I forced myself to start doing things differently.” This cleverly planned meal tastes great and even better, it will free you from the kitchen at just the right moment: cocktail hour.
Make-Ahead Roast turkey and gravy
You make the gravy and keep it in the fridge for up to a week or frozen for up to 3 months. “No one wants to stand around hoping their gravy doesn’t curdle by the time the turkey comes out of the oven. With this recipe, that’s never going to happen!” Ina said. Grill and slice the turkey and place it over the gravy. Cover and let stand at room temperature for up to 1 hour before reheating in the oven.
Get the formula:
Roast turkey and gravy with onions and sage
Grilled Farro and Butternut Squash
This is the recipe of California chef Maria Sinskey. “The taste and texture are amazing.” Toss the dish, including the bacon and parmesan cheese, and refrigerate for up to 2 days. Bake before serving.
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Grilled Farro and Butternut Squash
Pudding with artichoke and leek bread
Assemble pudding and refrigerate for up to 2 days. Bake before serving.
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Pudding with artichoke and leek bread
Goat cheese mashed potatoes
Add the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.
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Goat cheese mashed potatoes
Ginger lemon honey cake with fresh cream
Prepare cake, wrap tightly and refrigerate for up to 1 day. Garnish with whipped cream, ginger and lemon zest. Ina’s Whipping Tip: “If you’re just adding a little creme fraiche to stabilize the whipped cream, you can make it a few hours in advance.”
Get the formula:
Ginger lemon honey cake with fresh cream
