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I’m not sure who needs to hear this, but I need all the reminders I can get, so this is my first one. If you’re OK with serving a frozen turkey, get it NOW at the grocery store!

Far too many times, I’ve waited and waited and then not had enough time to buy a frozen one and thaw it out, so I end up paying three times the price for a fresh one!

And it’s totally fine, and even better, to cook a fresh one, but I know hosting a Thanksgiving meal can already be expensive, so there’s no need to make it moreso with poor planning.

Getting it now takes the worry away and makes sure you have it ready to take out and thaw and serve for a beauitful fall meal.

I’m going to start with my Thanksgiving recipes this week since it is such a special holiday when it comes to the kitchen and dining room!

CORNBREAD-BACON DRESSING WITH MUSHROOMS

4 c. cubed cornbread

1 small loaf ciabatta bread, cut into 1-inch cubes (about 4 cups)

1 loaf French bread, cut into 1-inch cubes (about 8 cups)

1 lb. bacon, chopped

1 stick salted butter

1 lb. white button mushrooms, thickly sliced

1 large onion, diced

4 stalks celery, diced

4 c. low-sodium chicken broth, plus more if needed

1/2 bunch parsley, chopped

1 Tbsp. fresh rosemary, finely minced

1/2 tsp. dried basil

1/2 tsp. ground dried thyme

2 tsp. kosher salt

Black pepper, to taste

Preheat the oven to 350  degrees. Divide the bread between 2 baking sheets. Toast in the oven, tossing once, until crispy and just turning golden brown, 15 to 20 minutes. Transfer to a large bowl. Increase the oven temperature to 375  degrees.

Cook the bacon in a large cast-iron skillet over medium-high heat until golden and crisp, 7 to 8 minutes. Remove to a paper towel-lined plate and discard all but 3 tablespoons fat from the skillet. Add the butter to the skillet and melt. Add the mushrooms and cook, stirring occasionally, until softened, 7 to 8 minutes. Add the onion and celery and cook until beginning to soften, 3 to 4 minutes. Add the chicken broth, parsley, rosemary, basil, thyme, salt and a few grinds of pepper and stir.

Slowly ladle the mushroom-broth mixture into the bowl with the bread cubes, tossing as you go, until the dressing has the moisture level you want. Toss in the bacon. Taste and add more seasonings as needed.

Pour the dressing into a large casserole dish. Bake until golden and crisp on top, 25 to 30 minutes. Serve piping hot.

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APPLE-CRANBERRY GALETTE

For the Crust:

1 3/4 c. all-purpose flour, plus more if needed

1/2 tsp. kosher salt

4 Tbsp. cold salted butter, cut into pieces

4 Tbsp. cold vegetable shortening, cut into pieces

1 large egg, lightly beaten

3 Tbsp. ice water, plus more if needed

1 tsp. distilled white vinegar

Heavy cream, for brushing

Coarse sugar, for sprinkling

For the Filling:

1/3 c. dried cranberries

1 1/4 lb. Golden Delicious apples, peeled and thinly sliced

Juice of 1/2 lemon

1/2 c. granulated sugar

1 Tbsp. all-purpose flour, plus more for dusting

1/4 tsp. kosher salt

2 Tbsp. salted butter, cut into small pieces

For the crust: Combine the flour and salt in a large bowl. Work in the butter and shortening with a pastry cutter until the mixture resembles tiny pebbles. Add the egg. Stir in the ice water and vinegar until just combined, adding a little more flour if the dough is too wet or a little more water if it’s too crumbly. Flatten the dough into a disk. Wrap in plastic wrap and chill for at least 30 minutes.

For the filling: Preheat the oven to 375 ̊. Place the cranberries in a small bowl and cover with hot water. Let sit until softened, about 15 minutes. Drain and squeeze out any excess water. Combine the apples, lemon juice, granulated sugar, flour, salt and softened cranberries in a large bowl and stir to combine.

Line a baking sheet with parchment paper. Roll out the dough on a floured surface into a 13-inch round. Use a pizza cutter or paring knife to trim the edges. Carefully place the dough on the prepared baking sheet.

Spread the apple-cranberry filling in the center of the dough, leaving a 2- to 3-inch border. Dot with the butter. Fold in the edges of the dough, leaving it open in the center. Refrigerate 30 minutes.

Brush the edges of the dough lightly with cream and sprinkle with coarse sugar. Bake until the filling is golden and bubbly, 30 to 40 minutes. (If the crust is browning too quickly, cover loosely with foil.) Transfer to a rack and let cool.

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 PECAN PIE BARS

For the crust:

1 c. butter

3/4 c. granulated sugar

1/2 tsp. salt

2 1/4 c. all-purpose flour

For the Filling:

1/2 c. butter, melted

1 c. dark corn syrup

1 c. light brown sugar

4 large eggs

1 Tbsp. vanilla extract

1 tsp. salt

3 c. pecan halves

For crust: Preheat the oven to 350 degrees. Butter or spray the bottom and sides a 13-by-9-inch baking pan with baking spray. Line the pan with parchment paper or foil letting the excess extend over the edges of the pan. 

Cube the butter and place in a saucepan over medium heat. Cook until the butter smells nutty and the solids have turned brown, 6 to 8 minutes. Immediately pour the butter into a medium bowl to stop the cooking. Whisk in the sugar and salt. Add the flour, and stir until it is fully moistened. Press the crust evenly into the bottom of the prepared pan. (The crust will be moist. Press carefully to reach all edges and corners of the pan).

Bake for 15 minutes. Remove and lightly press down any large bubbles in the crust. 

For the filling: In a large bowl, whisk together the melted butter, corn syrup, brown sugar, eggs, vanilla, and salt until smooth. Stir in the pecans. Pour over the baked crust.

Bake at 350°F until the topping is puffed and set (it should not wiggle), 30 to 35 minutes. Let cool completely in the pan. Use the excess parchment or foil to lift the bars out of the pan. Cut into squares to serve.

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SUGAR COOKIE MARTINI

Rim Garnish

1/2 c. powdered sugar

2 tsp. half-and-half

1/4 c. sprinkles or crushed sugar cookies

Martini

3 oz. vanilla vodka

3 oz. Irish cream liqueur, such as Bailey's

2 oz. butterscotch schnapps

2 oz. half-and-half

For the rim: In a small bowl as wide as the glass, whisk together the powdered sugar and half-and-half. (The icing should be very thick.) Place the sprinkles or crumbles on a small plate. Dip just the rims of two coupe glasses into the icing, twisting to coat. Immediately dip the frosted rims into the sprinkles. Refrigerate until ready to use. 

For the martini: Fill a cocktail shaker with ice. Add the vanilla vodka, Irish cream liqueur, butterscotch schnapps, half-and-half, and ice. Cover and shake vigorously for 10 to 20 seconds. Strain into the chilled coupe glasses and serve immediately.

TFD: No duty is more urgent than that of returning thanks

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