Thanksgiving dinner is one of those meals that requires some serious organization and advance planning, particularly if you’re cooking for a crowd. I think it’s nice when you can get guests to bring along something, whether it’s a side dish, pie or even a condiment. If you can con someone into bringing the turkey then you’ve got
it made. Then you can focus on all the other goodies and put together a smashing meal without sending yourself to the nervous hospital. The more things you can prepare in advance, the better, even if you have to freeze them. Freezing is not a dirty word, by the way – it’s done ALL THE TIME in professional kitchens,
Though I usually try to avoid eating bread during dinner, on Thanksgiving I throw my sensible eating plan out the window and eat a little bit of everything. And there’s nothing quite like a fluffy, warm roll spread with good butter to complete a meal. Luckily, my copy of a new book, Della Fattoria Bread by Kathleen Weber, just
arrived. In it there’s a recipe for a dinner roll that’s an ideal accompaniment to a grand feast. The yeast dough is enriched with eggs and butter, and the rolls are topped with the poppy, sesame or fennel seeds or dehydrated onions. I topped some of them with Maldon sea salt, which ended up being my favorite. You can make these up to a month ahead and freeze them – wrap them in foil and store them in a plastic freezer bag. Defrost them at room temperature, and then warm them up in the oven before dinner. I like to serve them with a good French butter, such as Plugra.