Thanksgiving Prep Day T-minus 3 days

COVID is on the rise, but Thanksgiving 2021 doesn’t have to suck.

To me, Thanksgiving is about abundance and even if it’s the two us, it’s got to look festive and plentiful. It’s Monday before Thanksgiving, so I think it should give me enough time to prep for the grand event. If we were hosting, I’d have started last week.

Here’s the menu:

1. Vegetarian turkey roast — this year I’m going to try to DIY my own roast complete with “skin”, brined as usual in a simple solution.
2. Gravy
3. Cranberry sauce
4. Stuffing
5. Pumpkin pie
6. Mashed potato
7. Sautéed brussels sprouts in honey mustard
8. Cornbread
9. Cauliflower au gratin

Sounds like a lot, but honestly, I think that’s the bare minimum. I’m tempted to throw in an apple pie.

Today, I’ll be working on the cranberry sauce. I’m also going to start the rye bread for the stuffing.

Cranberry and Apple Sauce

Ingredients

2 star anise

1 tbsp mulling spice

1 bag (340g) fresh cranberries

2 apples, peeled, cored, and chopped

1 bottle (750ml) Manischewitz concord grape wine

Finely grated orange zest (from 2 oranges)

Sweeten to taste (I use Swerve)

Directions

Over medium heat in a heavy bottomed pan, pour the wine and add the cranberries with a pinch of salt and pepper.

After 3–4 minutes, add the chopped applies.

Reduce heat med-low and stir in orange zest.

Simmer for 1 hour or until the sauce has thickened.

Remove from heat, discard spices. Keep in fridge and reheat on T-day.