Issue link: http://maconmagazine.uberflip.com/i/315999
october/noveMber 2013 Macon Magazine i 67 Pre-prepping the feast helps get ahead of kitchen chaos Thoughts of Thanksgiving conjure up cozy images of family and friends gathered around the dining table laden with the bountiful goodness of the season. But how does all that deliciousness get there? With lots of planning and preparation. But you can get ahead of the kitchen chaos with great recipes to make-ahead and minimize last-minute. Whether you are preparing every course from scratch or hosting a laid-back Thanksgiving potluck, make-ahead recipes are the key to sanity – and enjoyment – of the holiday. Many dishes can be prepared at least a day in advance and simply heated right before serving. Aim to have everything – from the traditional hors d'oevres to the homemade desserts – done before your guests arrive. by lisa PritChard maYField PICTURED (L-R) : GEORGIA TRAVELER CAST MEMBERS; ASHLEY MENGWASSER, PHIL PROCTOR, DAVID ZELSKI, AND CHRISTINE VAN BLOKLAND CH NNE NEW SEASON PREMIERE SUNDAY OCT 27 AT 7:00 P.M. L 29 A M A C O N h o l i d a Y G u i d e 2 0 1 3 Giving Thanks In Advance Stuffings and dressings come in all shapes and sizes, with a vast variety of ingredients. This stuffing, featuring a remarkable combination of fennel and apricots, can be assembled – but not baked – in advance. Bake at 400 degrees until heated through. 2 tablespoons olive oil 2 medium yellow onions, diced 3 medium carrots, diced 2 stalks celery, diced Salt and pepper 3/4 cup fresh flat-leaf parsley, finely chopped 2 teaspoons fresh thyme 1 day-old baguette, cut into ½-inch cubes 3 cups chicken broth 1/2 cup dried apricots, roughly chopped 1 medium fennel bulb, cut into ¼ inch pieces Heat oven to 400 degrees. Heat oil in large skillet over medium heat. Add the onions and fennel and cook until golden brown, about 8 minutes. Add carrots and celery and cook until soft, about 6 minutes. Add 1 1/2 teaspoons salt, 3/4 teaspoon pepper, the parsley and thyme and cook for 1 minute. Add the apricots to the chicken broth and warm. In a large bowl, combine the bread, vegetables and apricots- and-broth mixture. Transfer to a baking dish; bake for 20 minutes, or until heated through. Serves 8. Apricot and Fennel Stuffing photography by andreW maYField