What's Cookin'? Passport!

November is Thanksgiving month, and this year we’re making it International. World Kindness Day is November 13th. Our Wellington sends the turkey to Britain, and the Christmas Plum Pudding shows up early on purpose. A proper pudding needs weeks to age, and Stir-up Sunday, the traditional day to make it, lands on November 22. Make it now and it will be ready when the holidays are. Consider this part one of International Thanksgiving. Part two arrives next month, with more of the world pulling up a chair.

And on November 1, we’re launching 25 Days of Turkey, a daily countdown that runs right up to the big Thursday on the 26th. Brined, roasted, wrapped in pastry, or reborn as leftovers nobody complains about, and even great burgers! It’s all fair game. By the time the bird hits the table, you’ll know exactly what to do with it, and maybe what to do with the one after that.

Recipes

• Turkey Wellington
• Dry Brine
• Red Wine and Fennel Crusted Pork Roast
• Chicken and Cabbage
• Christmas Pudding with Hard Sauce for dessert

Course of the Month

• How to Plan Meals Course - Do It Once a Month to Save Time and Money

Review

• Monthly Meal Planner Workbook Review

Tools We Used

• My Favorite Thanksworthy Things

This month, may your kitchen be full, your heart open, and your table wide enough for one more.

Turkey Wellington

Turkey Wellington wraps a sous vide turkey breast in ham, mushroom duxelles, and lattice puff pastry for a budget-friendly holiday centerpiece.

Make it

This simple dry brine will work well with any poultry.

Red Wine and Fennel Crusted Pork Loin gets a dark, crackly crust from Merlot wine flour and ground fennel, spun on a vertical rotisserie.

Dessert

Christmas Pudding with Hard Sauce

This is a traditional Christmas Plum Pudding made from fresh suet, stale bread crumbs, plenty of spices, and whiskey. Serve it with hard sauce for an exceptional holiday dinner.

Exclusive Recipe

Chicken and Cabbage

Chicken and Cabbage braises spiced chicken, sweet carrots, and tender cabbage in one cast iron skillet for an easy, budget friendly weeknight dinner.

Course of the Month

Online courses from The Good Plate Cooking School. You can learn in your own kitchen, at your own pace.

My whole budget changed when I used this system for Thanksgiving a few years agp and I have been using it to save money, time, and fight decision fatigue ever since. You really do want to get this before the holidays.

Learn!

Review of the Month

Monthly Meal Planner Workbook Review

Monthly Meal Planner Workbook is turns a month of dinners into one inventory, one plan, one big shop, and a short weekly perishables list, so you buy less, waste less, and stop deciding what's for dinner every single afternoon.

Tools We Used

We used these products this month and we want you to be able to find them easily. Buying through these affiliate links helps support The Good Plate.

While everyone else is glued to the game with dip and beer in hand, you're in the kitchen doing the real work: inject the turkey, tie it up, and get it roasting (my cookbook, Talking Turkey, walks you through the whole thing). Keep the instant-read handy for quick checks along the way, on the turkey or anything else in the kitchen that day, the ham, the sides, even fudge. Pull the bird out with the mitts, use the poultry shears to get the meat off the bone, and stash the leftovers in silicone bags and glass containers. Thanksgiving: DONE!

Get it on Amazon

What We're Cooking Next

Chef! What's in store for December? Memories!
See you next month at The Good Plate.