Make-Ahead Dishes Streamline Thanksgiving Cooking

This stuffing will up your Thanksgiving turkey game.

Stuffing can be cooked and frozen well ahead of time. Dreamstime/TCA

Make-ahead anything is a boon for the holiday cook. Each year I try to streamline my cooking for Thanksgiving by either eliminating a dish or two or making some dishes well ahead of time. Here you will find a yummy stuffing studded with dried apricots and cooked chestnuts that can be frozen a month ahead, defrosted, and finished in the oven. And this toothsome cranberry fruit chutney that is a perennial favorite on my holiday table. Happy Thanksgiving!

Leek, Chestnut, and Apricot Stuffing

Serves 10 to 14

Note: This will stuff a 16-pound bird with enough left over to fill a medium casserole. Or place in one large casserole dish and don’t stuff the turkey.

• 8 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 medium leeks, cleaned, white part only, finely chopped
• 4 celery ribs, sliced
• 2 medium garlic cloves, minced
• 8 cups sourdough, French or egg bread, cut 3/4-inch cubes, dried out or toasted
• 1 cup coarsely chopped vacuum packed cooked chestnuts
• 1 cup coarsely chopped dried apricots
• 1/2 cup finely chopped parsley
• Salt and black pepper to taste
• 1 1/2 teaspoons finely chopped fresh sage leaves or 3/4 teaspoon dried
• 1 1/2 teaspoons finely chopped fresh thyme leaves or 3/4 teaspoon dried thyme leaves
• 3/4 cup chicken or turkey stock

In a large skillet melt 2 tablespoons butter and 1 tablespoon of olive oil on medium heat. Saute the leeks, stirring frequently, about 5 to 7 minutes or until softened. Remove to a large mixing bowl.

Melt an additional 1 tablespoon butter and olive oil in the skillet and saute the celery about 5 minutes or until slightly softened. Add the garlic and saute for a minute. Transfer to the large mixing bowl.

Add the bread, chestnuts, apricots, parsley, salt, pepper, sage, and thyme to the stuffing and mix well.

Slowly add the stock and 3 tablespoons of the melted butter to the stuffing. Mix carefully, making sure that the stuffing is moist but not too compacted, especially if you are planning to stuff the turkey. Taste for seasoning. Cool to room temperature. (See note following recipe.)

Stuff the turkey and grease a medium ovenproof casserole and transfer the remaining stuffing into the pan. Drizzle with remaining 2 tablespoons melted butter. Cover well with foil.

Preheat the oven to 375 degrees F. Bake for 30 to 40 minutes. Uncover the casserole for the last 10 minutes of baking. Serve immediately.

Advance Preparation Notes

At Step 4, if preparing in advance, place the stuffing in a large zip lock plastic bag gently flatten it so it fits in the freezer easily. Freeze up to a month ahead. Defrost when ready to use and add a bit more stock and butter for moist texture.

The dish also can be prepared one day in advance through Step 1, covered and refrigerated. Remove from the refrigerator one hour ahead of baking.

Cranberry Fruit Chutney

Makes about 4 cups

• 1 (12-ounce) bag fresh cranberries, picked over
• 1 Bosc pear, peeled and diced into 1-inch pieces
• 1 Fuji apple, peeled and diced into 1-inch pieces
• 1 onion, finely chopped
• 2 lemons, zested
• 1 teaspoon finely chopped fresh ginger
• 1 teaspoon dried mustard
• 1/2 teaspoon ground coriander
• 1 cup orange marmalade
• 1/2 cup brown sugar
• 1/4 cup balsamic vinegar
• 1/4 cup Tawny port wine
• Dried crushed pepper flakes, to taste

In a large saucepan over medium heat, combine all the ingredients and stir to mix well. Cover and cook until the mixture begins to thicken. Remove from heat and cool. Taste for seasoning. Cover and refrigerate.

Advance preparation: This may be made up to one month ahead, covered in an airtight container and refrigerated. Serve in a sauce bowl.

Cranberry fruit chutney is a deliciously sweet side! Dreamstime/TCA

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