Stress-Free Thanksgiving Series: The Plan!

DISHES: Turkey Roulade (sous vide and pan seared) Basic Turkey Gravy (stove top) Apple Sage Dressing (sous vide and broiled) Brussels Sprouts (sous vide) Mashed Potatoes (sous vide) Honey Glazed Carrots (sous vide) Cranberry Sauce or Relish (sous vide) Convenient Pumpkin Pie (traditional oven)

THE PLAN: 6 days before: Create a grocery check list Plan the serving dishes and serving utensils to be used

4 days before: – Shop for groceries

2 days before: – Make the Pumpkin Pie and store in the fridge until the event day. Or you can make it the day of the event at the 4 hour mark. If you have time!

1 or 2 days before: – Prepare and package the turkey breast and refrigerate. – Prepare and package the mashed potatoes in the water bath. Cook the potatoes, mash them and repackage in zipper closure pouch with air removed or vacuum-seal cooking pouch. Store in refrigerator until event day. – Prepare and package the carrots. Cook the carrots in the water bath, cool in ice bath, then store in the refrigerator until event day. Toast pecans, seal with plastic wrap and set aside until event day. – Prepare and package the brussels sprouts. Cook the brussels sprouts in the water bath, then cool in ice bath, and store in the refrigerator until the event day. – Prepare and package the Apple Sage Stuffing. Cook the Apple Sage Stuffing in the water bath, then cool in ice bath, and store in the refrigerator until the event day. – Prepare and package the cranberry sauce. Cook the cranberry sauce in the water bath, crush the berries, then cool in ice bath, and store in the refrigerator until the event day.

On event day: In the early afternoon: – Decorate the dinner table – Set aside serving dishes and serving utensils

4 1/2 hours before the meal: – Fill and preheat the water bath to the temperature to cook the turkey. (adjust the time if you plan to make the turkey legs and thighs instead) – Put the turkey pouch into the water bath and allow to cook for 3 hours.

1 hour and 30 minutes before the meal: – Make the gravy, and lower heat to low to keep warm until serving time. – Preheat the water bath to 185 degree F. – Add the carrot pouch, potato pouch, brussels sprouts pouch, apple sage dressing pouch, and cranberry pouch (if you want it warm) to the water bath – Bring the pie out of the fridge to allow to come to room temperature – Remove the turkey pouch from the water bath, and finish cooking process, slice and plate on serving dish

30 minutes before the meal: – Preheat the oven to broil. – Open the pouch of mashed potatoes and pour the contents into serving dish – Open the pouch of cranberry sauce and pour the contents into the serving dish – Open the pouch of the carrots, plate and finish off with pecans and honey drizzle – Open the pouch of the dressing, plate on a oven-safe container, and place in the broiler to brown the top for 5 minutes – Open the pouch of the brussels sprouts. Then in a skillet, heat the oil, then pan fry the chopped prosciutto, and add the brussels sprouts to finish off. Plate on a serving dish.

15 minutes before the meal: – Add the gravy to the gravy boat

Ta-Da! Food is ready to be served!

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DISHES Turkey Roulade (sous vide and pan seared) Basic Turkey Gravy (stove top) Apple Sage Dressing (sous vide and broiled) Brussels Sprouts (sous vide) Mashed Potatoes (sous vide) Honey Glazed Carrots (sous vide) Cranberry Sauce or Relish (sous vide) Convenient Pumpkin Pie (traditional oven) THE PLAN 6 days before Create a grocery check list Plan the serving dishes and serving utensils to be used 4 days before Shop for groceries 2 days before Make the Pumpkin Pie and store in the fridge until the event day. Or you can make it the day of the event at the 4 hour mark. If you have time! 1 or 2 days before Prepare and package the turkey breast and refrigerate. Prepare and package the mashed potatoes in the water bath. Cook the potatoes, mash them and repackage in zipper closure pouch with air removed or vacuum-seal cooking pouch. Store in refrigerator until event day. Prepare and package the carrots. Cook the carrots in the water bath, cool in ice bath, then store in the refrigerator until event day. Toast pecans, seal with plastic wrap and set aside until event day. Prepare and package the brussels sprouts. Cook the brussels sprouts in the water bath, then cool in ice bath, and store in the refrigerator until the event day. Prepare and package the Apple Sage Stuffing. Cook the Apple Sage Stuffing in the water bath, then cool in ice bath, and store in the refrigerator until the event day. Prepare and package the cranberry sauce. Cook the cranberry sauce in the water bath, crush the berries, then cool in ice bath, and store in the refrigerator until the event day. On event day

In the early afternoon Decorate the dinner table Set aside serving dishes and serving utensils 4 1/2 hours before the meal Fill and preheat the water bath to the temperature to cook the turkey. (adjust the time if you plan to make the turkey legs and thighs instead) Put the turkey pouch into the water bath and allow to cook for 3 hours. 1 hour and 30 minutes before the meal Make the gravy, and lower heat to low to keep warm until serving time. Preheat the water bath to 185 degree F. Add the carrot pouch, potato pouch, brussels sprouts pouch, apple sage dressing pouch, and cranberry pouch (if you want it warm) to the water bath Bring the pie out of the fridge to allow to come to room temperature Remove the turkey pouch from the water bath, and finish cooking process, slice and plate on serving dish 30 minutes before the meal Preheat the oven to broil. Open the pouch of mashed potatoes and pour the contents into serving dish Open the pouch of cranberry sauce and pour the contents into the serving dish Open the pouch of the carrots, plate and finish off with pecans and honey drizzle Open the pouch of the dressing, plate on a oven-safe container, and place in the broiler to brown the top for 5 minutes Open the pouch of the brussels sprouts. Then in a skillet, heat the oil, then pan fry the chopped prosciutto, and add the brussels sprouts to finish off. Plate on a serving dish. 15 minutes before the meal Add the gravy to the gravy boat Ta-Da! Food is ready to be served!

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