| I bought my turkeys! And made my bread for the stuffing! And stashed them both in the freezer. Friends, I never do these sorts of things, but I've decided: This is the year. This is the year we are going to be so organized that when Thanksgiving morning arrives, we're going to be bored — we're going to be sitting around with our crosswords, twiddling our thumbs, sipping our punch, wondering what else we could do: meal prep for the following week? Well, we can dream anyway. Last week, I shared a favorite old make-ahead turkey stock recipe, and this week I'm sharing my double-batch peasant bread recipe (step-by-step photos and recipe below), which will provide more than enough for both stuffings. One more thing: large-batch Caesar Dressing.
A few times in the past few months, I've had to entertain for a large-ish number of people, first for family, then for my daughter's soccer team. For both occasions, I made a very large Caesar salad, which was not only well received, but also easy: if you have the dressing made, assembly takes no time. I've shared my favorite Caesar dressing recipe as well as my favorite way to make a Caesar salad here. Have a great weekend, Friends 👋👋👋
PS: If you have a large freezer, there's no reason not to buy your turkey now! It feels good having these birds on hand. PPS: I'm still updating my annual Thanksgiving post, but if you are ready to get after the planning, here it is! Peasant Bread Recipe x2For 2x the peasant bread recipe, use the proportions below — for best results use a scale to measure. Notes: I don't quite double the yeast for a double recipe. And for the salt, I use 3% the weight of the flour, which is standard for bread and pizza dough. Seems like a lot, but it's just right 👍
Mix the dough in a large bowl. Incidentally, this enormous bowl is so handy for Thanksgiving prep. I just ordered another one because I use it for everything — the stuffings, the potatoes, double-batches of rolls, salad, etc.: I like to mix in my largest bowl, but let it rise in something smaller, like a straight-sided vessel: Oopsidasies! Butter four 1-qt Pyrex bowls. Transfer the dough — I do this using an oiled hand: it's not pretty... grab handfuls of the dough and portion until each looks roughly the same. Let rise again: Then transfer to the oven and bake as usual: 15 minutes @425ºF, 17 minutes @375ºF. Remove and let cool: It is so nice having 2-gallon-sized ziptop bags on hand this time of year: 3 Handy Recipes for Thanksgiving or OtherwiseIna Garten's Roasted Brussels Sprouts with Balsamic
Crispy Roasted Fingerling Potatoes
Large-Batch Shallot Vinaigrette
In Case You Missed ItRoasted Turkey Stock (Wings, Make Ahead) Easiest Homemade Romesco (No-Peel Peppers 🎉) + Charred Broccolini = Heaven
Brussels Sprouts Pizza with Petra 0102 Flour
In Friday's pizza newsletter, I shared a recipe from Pizza Night made with Petra 0102 flour, which I've been loving for my outdoor-oven pizzas but which I am only just experimenting with in my home-oven pizzas. Get the recipe and video here:
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⭐️⭐️⭐️⭐️⭐️ "Love this cake! Made it in a bundt pan, baked for 43 minutes, waited 10 to unmold, and voila. No sinking, beautiful color and delicious scent. Can't wait to try it once it's cool enough to slice. (crumbs are tasty though)." — Nenette Thank YouThank you to all who have ordered Pizza Night.
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