Thanksgiving is just a little over a week away. Can you believe it! If you are hosting Thanksgiving dinner do you have your menu planned yet?
Nothing beats waking up on Thanksgiving morning and pouring a hot cup of coffee and going over the list of what needs to be done before guests arrive. Getting as much prep done ahead of time is the key to a relaxing Thanksgiving dinner.
For Mr. Mother Thyme and I we get our prep done the night before. He is in charge of the turkey and stuffing. He makes an amazing turkey that he wraps in cheesecloth. His turkey rub is loaded with lots of herbs and spices. The outcome is a tender and juicy turkey that melts in your mouth.
We also get the table set, and all the serving bowls set out with labels of what will be served in what so when down to the final minutes before serving and the turkey is resting, everything can go in the appropriate bowls and we are not racing around looking for serving pieces.
I like to have most of this done so in the morning we can get the turkey in the oven early and enjoy the Macy’s Thanksgiving Day Parade. I have watched that every year since I was young, and it is so much fun now carrying that tradition on with my twins. Getting as much done before Thanksgiving day makes for a a relaxing morning instead of a stressful one.
If you are still looking for additional side dishes to make, how about trying Wild Rice and Cranberry Stuffing. This is a great recipe that combines delicious flavors and you still still serve your cranberry sauce and traditional stuffing. The best part is it can be made a day ahead of time or you can freeze it.
This is a tasty side dish for Thanksgiving dinner or to make anytime. It goes great alongside pork tenderloin too.
Wild Rice and Cranberry Dressing
2 1/2 cups low sodium chicken broth
1 cup wild rice
8oz sliced mushrooms
1 clove garlic, minced
1/2 cup white onion, chopped
1 tablespoon olive oil
1/2 cup pecans, chopped
1/2 cup dried cranberries
salt and pepper to taste
In a medium saucepan bring chicken broth to a boil. Add rice and stir. Bring to a low boil, reduce heat to simmer and cover for 50-55 minutes. Uncover and fluff with fork. Drain any remaining liquid and set aside.
Heat olive oil on medium high heat in a large skillet. Add mushroom, garlic and onion and a pinch of salt and sautee until onions are tender, about 7 minutes. Remove from heat and stir in pecan, cranberries and rice. Season with salt and pepper if desired to taste.
Serve warm or this can be made a day ahead of time. If storing, let cool completely before covering and refrigerate or freeze in a freezer safe container.