Don't Forget the Giblet Bag

Next week brings, by far, my favorite holiday. Thanksgiving is all about my two favorite things: food and family. Christmas music will serenade us throughout our feast, but there will be no presents to buy, no worrying if Aunt Sally will like her sweater, and no pressure—just good food, wonderful company and loads of great memories. Gifts will come and go. Memories of those you love, sitting around the table laughing, telling stories and playing games, will last forever.

Having served Thanksgiving dinner to my family for more than 20 years now, I have had my share of blunders. I think it is a rite of passage for those of us who host, to have a few mishaps along the way. I have forgotten to serve the stuffing and dinner rolls. One year I forgot to put out the pies that only a day before had taken me hours to make. It is indeed the last-minute trips to the corner store that keep me grounded in the harsh reality that much to my chagrin, I am not perfect. To this day, my sisters will call the day before and remind me about the stuffing. Thinking of these faux pas keeps me on my toes. I know full well that I have a 99.9 percent chance of forgetting something again this year, and I'm OK with that.

With that said, I have decided to share a few tips that I've found helpful. I hope you find an idea or two that you can use.

• Thanksgiving placemats: Have your child draw a holiday scene or simply have them write "Happy Thanksgiving," on construction paper. They can make one for each person, just for the kids table or one for the centerpiece. Label with their name and place between some laminating sheets for one-of-a-kind placemats and decorations that will last for years to come.
• If you use disposable cups for your guests, let one child be the server and write the name of the cup owner to cut down on misplaced drinks.
• A hollowed-out pumpkin makes a great vase for your holiday flower arrangement. Smaller pumpkins hollowed out and lined with plastic wrap or a plastic cup are ideal for holding silverware.
• When making meringue for pie, keep the egg whites in the bowl you will use to beat them in, in the fridge until ready to use. Your meringue will whip up faster.
• Turnip and squash can be peeled 2-3 days ahead of time and potatoes can be peeled and cut the day before. I store mine in zipper-type bags in the fridge until ready to use.
• Let the giblets simmer in a saucepan for two hours or so to get a delicious base for your gravy. Add the drippings from the turkey pan when it is done and then thicken. Leave some of the liver mashed up in the gravy for added flavor. Always use a whisk to make your gravy; you will never have any lumps.
• Leftover mashed vegetables and gravy freeze very well in quart-sized freezer bags. Lay flat in freezer so they can be stacked on one another. When ready to use, run the whole bag under hot water to loosen from bag and then place in a pan or microwave safe dish to reheat.
• Be sure to save some of the bones so you can make some fresh stock for soups and stews. Stock also freezes well in bags for future use.
• The number one turkey tip of all time: Do not forget to remove the bag of giblets from the bird prior to baking.

From my family to yours, I wish you all a most wonderful Thanksgiving. Eat well, laugh lots, love with your soul and treasure every second. Happy Thanksgiving!