Emily's Life Plan for the Week - Thanksgiving!
November 21st, 2021
Welcome back to Emily’s Life Plan for the Week, a weekly newsletter where I share my personal notes and recap every little detail from my previous week’s tiktok videos (follow me on tiktok, instagram, youtube and twitter @emilymariko)!
This week’s newsletter is a Thanksgiving special! These are all the recipes I used for my Thanksgiving menu - some are my mom’s (and therefore my) favorites, others came from a friend! I wanted to make sure you could get your hands on these recipes before *actual* Thanksgiving!
Anything underlined is a link. If you’re looking for something in particular, chances are it will be all the way at the bottom in the FAQ section!
Turkey, Gravy, and Stuffing
Turkey video
Gravy video
Stuffing video
Recipe
The turkey, gravy, and stuffing are adapted from the Culinary Institute of America’s recipe below. I don’t have a link but I do have this scanned image that has all the details!
I did not stuff the turkey with stuffing or use pecans in the stuffing. For the day-old bread, I bought a baguette, cut it into small cubes, and left it to sit out overnight the night before.
Pumpkin Pie
Pie crust video
Pie filling video
Filling Recipe
The pumpkin pie is adapted from America’s Test Kitchen’s recipe below.
I replaced the candied yams with more pumpkin puree, and used a different pie crust recipe from a friend, written below!
Crust Recipe
Ingredients
1 1/4 cup flour
8 tbsp butter
1/4 cup ice water as needed
pinch of sea salt
Instructions
Pour flour and salt into a large mixing bowl
Cut the butter into 1 inch cubes and sprinkle into bowl
Using a pinching motion, mix the butter and flour until it resembles pea sized chunks
Make a hole in the middle of the bowl and pour in ice water, one tablespoon at a time, kneading the dough until it sticks together in one piece
Form the dough into a flat disk and wrap in saran wrap. Refrigerate for at least 30 mins to 1 hr
Once chilled, take out onto a floured surface and roll into 1/8 inch thickness and 12 inch diameter. Carefully place and lightly press into a 9 inch pie dish with about 1 inch dough hanging over
Fold overhang dough over itself until flush with pie plate. Using thumb and forefinger, flute the edges of the dough
Put into freezer for 30 minutes
Preheat oven to 400, cover the pie with foil and weigh down the center with pie weights or uncooked rice. Bake for 15 minutes until dough turns light brown. Remove from oven and remove foil
Pour in filling and bake according to filling recipe
Cranberry sauce
Corn Casserole
Twice Baked Sweet Potatoes
Green beans
Leftovers Sandwich
Ingredients
Thanksgiving leftovers
Brie
Instructions
Microwave turkey, stuffing, gravy, and cranberry sauce leftovers
Slice and toast fresh bread, preferably something thin like foccacia. I used parmesan onion bialy from a local bakery!
Spread cranberry sauce on one side of the bread and top with sliced brie
Add turkey on top, then more cranberry sauce, then stuffing
Spread gravy onto the other side of the bread and place on top, pressing down
Cut in half and enjoy!!
Tablescape & Cookware
Pots & Pans
Rectangular casserole dish
Square casserole dish
Loaf pan
Table runner
Napkins
Outfit
FAQ / Links
Amazon storefront (you’ll find all of my kitchen gadgets and cleaning products linked here!)
Pots & Pans
Tiger 3-cup rice cooker (currently sold out in white)
Breville toaster oven
Vitamix
Thank you so much for coming up with the idea of a newsletter. 😊📝
Love this newsletter and you! Thank you so much