"Change is constant when it comes to, well, everything. And while it's certainly fun to try a new and exciting recipe every once in a while, having a recipe box full of tried and true favorites can be a real comfort. That's especially true at Thanksgiving, when you've spent the past 364 days feeding yourself and maybe others, too and now you must feed a hungry crowd with dishes you only cook once a year."
"Stuffing is arguably the best part of the meal, but Melissa Clark's version made with eggy brioche and chestnuts is next-level good. If you'd like to bake it ahead, you can do so up to six hours in advance. Eric Kim made 13 versions of the classic Thanksgiving dish before landing on this smart and convenient recipe. He calls for frozen green beans and store-bought fried onions, so you're not spending your precious kitchen time trimming and frying."
Reliable Thanksgiving recipes focus on dependable techniques and make-ahead options to feed a large group with consistent results. A one- to three-day dry brine of salt, pepper, lemon zest, herbs and garlic keeps roast turkey moist inside while producing a crisp exterior. Brioche and chestnut stuffing can be baked up to six hours ahead and reheated before serving. A streamlined green bean casserole uses frozen beans and store-bought fried onions to save time. A five-ingredient spicy-smoky sweet potato side adds heat and nuttiness with Thai curry paste and coconut milk. Flaky, six-ingredient biscuits complete the menu.
Read at cooking.nytimes.com
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