Ep 4. Make-Ahead Thanksgiving

In this episode of Barefoot Contessa, host Ina Garten shows viewers how to prepare an easy and stress-free Thanksgiving dinner with her Make-Ahead Thanksgiving menu. She starts with the main course, a juicy roasted turkey breast that can be cooked in advance and served at room temperature. Ina also shares her recipe for a delicious cranberry chutney, made with fresh cranberries, apples, and spices, which can be made up to two weeks ahead of time.

Next, Ina prepares some appetizers, including her savory herbed fromage blanc, which can be spread on crackers or crostini, and her roasted shrimp cocktail with homemade cocktail sauce. She also demonstrates how to make a hearty wild mushroom and farro salad, which can be served warm or at room temperature and is a great alternative to traditional stuffing.

Ina offers some tips for making the perfect mashed potatoes, including using a ricer to ensure a smooth texture and incorporating sour cream and cream cheese for extra richness. She also whips up a creamy butternut squash gratin, which can be assembled the day before and baked just before serving.

For dessert, Ina makes a pumpkin flan, which can be made up to two days ahead and is a lighter alternative to traditional pumpkin pie. She also prepares a decadent chocolate truffle tart, which can be made up to one week ahead and is sure to impress even the most discerning sweet tooth.

Throughout the episode, Ina shares her tips and tricks for planning ahead, such as preparing as much as possible in advance, using disposable serving dishes for easy cleanup, and reheating dishes just before guests arrive. With Ina’s Make-Ahead Thanksgiving menu, viewers can enjoy a stress-free holiday with delicious food and more time to spend with loved ones.