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Ina Garten's "Store-Bought Is Fine" Thanksgiving | NYT Cooking
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Ina Garten's “Store-Bought Is Fine” Thanksgiving | NYT Cooking



Ina Garten is here to remind you that this Thanksgiving, store-bought is just fine. To make the holiday easier for home cooks, we asked the culinary contessa to create a menu that lets premade ingredients do much of the work. Follow along at Ina’s East Hampton home as she shows us the new recipes she came up with: Parmesan Mashed Potatoes, Chunky Cranberry Sauce, Mushroom and Gruyère Bread Pudding, Make-Ahead Roast Turkey and Gravy With Onions and Sage, Bourbon Chocolate Pecan Pie, and — of course — Cranberry Martinis.

Read more: https://nyti.ms/3UTdr4J

Get the recipes:
Make-Ahead Roast Turkey and Gravy With Onions and Sage: https://nyti.ms/3g5rGVh
Mushroom and Gruyère Bread Pudding: https://nyti.ms/3UPa27z
Chunky Cranberry Sauce: https://nyti.ms/3UB3oS1
Parmesan Mashed Potatoes: https://nyti.ms/3g3vaaW
Parmesan Smashed Potatoes: https://nyti.ms/3Gd7BXH
Bourbon Chocolate Pecan Pie: https://nyti.ms/3Tx6Cob
Cranberry Martinis: https://nyti.ms/3g34Qxy

#thanksgiving #ina

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32 Comments

  8. MackerelCat

    It’s a question of time vs money. If you’re really broke, you can save a lot by doing the work yourself, but if you’re time pressed then buying stuff in will save you.

  9. erin b.

    There's just something about Ina. She is so charismatic and warm. It makes me want to cook absolutely everything she talks about.

  12. marilyn Coburn

    This is food for thought. I would want to look at the ingredients of store bought because of all the additives. Be careful of the increased salt, and chemicals. Personally I’m getting kitchen burnout from the Covid years and welcome a break. Interesting to see and learn about options. Thanks.

  14. L W

    I adore Ina, but the way she pronounces “pecan” hurts my soul

  15. Pablo Valentin

    Pretty good recommendations although I do not agree with the part where she says that the Turkey for thanksgiving is not important and what people like are the sides. If it is a hideously cooked Turkey by an incompetent cook maybe but my experience always has been that the Turkey, which I love, is the most important above all specially the one my Dad used to cook which was spectacular and deliciously way better than any and all sides combined.

  17. Thommadura

    For the last few years I have been making my Turkey a non-traditional way to great success. Instead of cooking the whole Turkey, I cut it up into parts the day before. I brine the Breasts and Legs. I take the wings, neck, giblets, and backbone and caramelize them in stock pot and make Turkey Stock from that the day before. Next day I take a FULL size Aluminum Steam pan (Put it on a sheet pan for support) I put my Stuffing in the bottom of the pan with some stock and then arrange the Legs and breasts ON TOP OF THE STUFFING Skin side up and I roast that. THAT way I can temp the individual pieces and get them out just short of done and let carry over cooking do the rest. No dry overdone breast meat! (THey come out at 155 degrees and carry over to 160). WIth a big gathering I can actually put two of these pans in one oven(I rotate them every so often) and have my other oven for the sides. I make gravy from the stock. So you do not get that reveal of the whole turkey in exchange for properly cooked turkey that is easy to carve with a ELECTRIC KNIFE. My mashed potatoes are already made the day before and I have cooked the sweet potatoes and will candy them that day. I also blanch the green beans the day before so all I need do is warm them in a saute pan. No big pots to clean the day of the event too. My Chrusciki were made the Sunday before (Instead of Pumpkin pie) so I can sit and eat with the family.
    BTW – to get the pie to come out in one piece – CUT THREE PIECES in the pan and take out the center one. Works with cakes in a pan as well.

  18. Connie Casale

    This is amazing Ina. Who thought you would ever do this. 😜I’m in. Thanks. Have a great & healthy THANKSGIVING❤😊

  22. Fourthgirl

    I've cheated for years with Mac & Cheese. I use Trader Joe's frozen variety, let it defrost in the fridge for a bit. Move into a casserole dish, put toasted seasoned Panko breadcrumbs on half and pop into the oven 30 minutes before serving. No one was the wiser until my sister Secondgirl asked for the recipe for her church potluck.

  25. Jake Martin

    Of course, store bought is fine but why do Americans insist on putting cheese in everything? Cheese in potatoes? In stuffing?? In the pie???

  27. jhlfsc

    No offense, but American's obsess over the difficulty and stress of the Thanksgiving Day meal and Italians are like……"Um….Have you seen our Christmas Eve?! Thanksgiving is like heating up a Hot Pocket compared to that!" Lol

  29. Jason Kelly

    The great thing about creme Anglaise (thawed out vanilla ice cream) is that it goes with all the traditional Thanksgiving desserts and put a teaspoon of bourbon in it and your guests will be convinced you made it yourself.

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