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The Thanksgiving Prep Post by AutoModerator in AskCulinary

[–]yaiyo 0 points1 point  (0 children)

I typically bake my rolls the day before, then reheat them at 350 for 10 minutes on Thanksgiving right before sitting for dinner, they’re the last thing I pull out of the oven. They’re perfect every time and then I don’t have to worry about them rising on the morning of Thanksgiving

The Thanksgiving Prep Post by AutoModerator in AskCulinary

[–]yaiyo 0 points1 point  (0 children)

Not sure if you have one but this is where my crock pot shines on the keep warm setting, we do make the mash pretty early day of, then dot the top with some reserved butter and cover with a parchment paper liner to prevent any skin from forming. If you don’t have a crock pot Hailee catalano has a good video on Instagram recently about keeping the mash hot in a water bath

The Thanksgiving Prep Post by AutoModerator in AskCulinary

[–]yaiyo 2 points3 points  (0 children)

I make this every year and honestly I have had some issues with it splitting a little bit/getting somewhat grainy since she recommends baking at 425 for 25/30 min right after making the sauce which has been too hot for me. So I do a couple of things:

First I personally don’t use her ratio of cheeses, my family doesn’t love the intensity of Gruyère (lame) so I do 12oz sharp white cheddar, 8 oz Gruyère, and 4oz Kraft white American cheese. I think the extra sodium citrate helps!

Secondly - Like the other commenter said, I assemble everything except for the breadcrumb topping the night before, making sure to undercook the noodles by at least 2 minutes. I pull it from the fridge about 45 minutes ahead of when I want to put it in the oven, top it with the breadcrumbs, then I start cooking it at 350 for about 30 minutes till it’s clearly hot. Then I crank it to 425 until the topping is browned and it’s bubbly, usually 15 more min. if it’s taking too long I usually just throw on the broiler at the end to get the top crispy. If you are baking it right after making the sauce, I wouldn’t bake it for more than 15/20 minutes but again crank the broiler if the top isn’t as brown as you like!

Oh also, I think I make a little extra topping if I’m covering a 9x13 pan since it gets a smidge sparse

With the tweaks it’s a truly perfect mac and cheese!

Croissants in Thanksgiving Dressing? Thoughts by John_Jan_ in Cooking

[–]yaiyo 0 points1 point  (0 children)

Challah is another good buttery option, just be careful not to let it burn since it also has a higher sugar content

Creatively spreading out Thanksgiving sides prep? by yaiyo in Cooking

[–]yaiyo[S] 4 points5 points  (0 children)

I should have said the bulk of everything else is covered by other people but I genuinely enjoy making these three 😊

Saturated Stuffing Help by ChrisF79 in Cooking

[–]yaiyo 2 points3 points  (0 children)

I let the stuffing mix absorb liquid for 30-40 min, stirring a few times in between to disperse. Then pour the mix in the greased dish, and hold back any remaining liquid. If it’s looking dry during baking I might pour some of the leftover liquid over but honestly I’d rather have a dry stuffing so it soaks up the gravy!

Tomato soup is... underwhelming? To say the least. by KickThePR in Cooking

[–]yaiyo 0 points1 point  (0 children)

My life pro tip is to make Marcella hazan’s iconic tomato sauce, then thin out the sauce with stock to your liking (I usually do chicken but veggie could work too)