Eats for the family before Thanksgiving (Nov 26, 2008 and Nov 27, 2008)

The Event

Cooking for a crowd can be … challenging. When you’re prepping for a big Thanksgiving feast, the last thing you want to think about is dinner the night before or breakfast on the big day. However, people do need to eat, so I planned ahead and made dinner for Wednesday night and breakfast for Thursday morning in advance. I used Cook’s Illustrated’s “Best Make Ahead Recipe” book to great success.

Menu for Wednesday night’s dinner

  • Chicken and Rice Casserole (supersized version)
  • Green salad with apples, cranberries and a balsamic vinaigrette

Menu for Thursday morning’s breakfast
  • Blueberry coffee cake
  • Oven-roasted bacon
  • Scrambled eggs
  • Coffee
  • Orange juice

  • Julie Suva
  • Jim Suva
  • JJ Suva
  • Helen Biggs
  • Chris Wollonciej
  • Carla Biggs

Food Notes
  • Check the coffee cake in the very center with the cake tester. While the outer edges were fine, the center was still a bit gooey.
  • Oven-roasted bacon is THE way to go. Virtually no mess and no hovering over the stove to flip the bacon. I would recommend flipping the bacon once while it’s roasting.
  • There were LOTS of leftovers from dinner. I guess not everyone was as hungry as expected. It’s very hard to judge appetites. It may be worthwhile to consider making 2 small casseroles instead of one large one for events like this.


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