Thanksgiving is going on vacation this year. Our family is trading the traditional holiday gathering for a trip to Nebraska. My stepbrother is deployed, and rather than asking his wife to travel with two young children, we're bringing the holiday to her. And just like that, Thanksgiving has left the building!
With Veterans Day approaching, I've been thinking about the sacrifices military families make, particularly during the holidays. While service members proudly wear the uniform, their families serve alongside them in countless ways at home. Sometimes showing appreciation means helping those awaiting a deployed loved one's return. For us, that means moving Thanksgiving dinner and planning several days of meals in a kitchen far away.
As someone who works in culinary education and hospitality, I should probably be exceptionally qualified for this undertaking. But there's a considerable difference between preparing a meal in a commercial kitchen and discovering that your vacation rental has one baking sheet, a dull knife and a collection of mismatched coffee mugs.
So, for anyone considering taking Thanksgiving on the road, I've put together my own recipe for several days of good food, family and holiday memories that take a few weeks of planning and a little freezer inventory.
1. Start with the right vessel.
Just as every good recipe begins with choosing the right equipment, a traveling Thanksgiving starts with the right accommodations. A rental that sleeps 12 doesn't necessarily seat 12 for dinner. Look beyond the bedroom count and consider the kitchen layout, refrigerator space, dining area and available cookware. And remember, when the family is staying together for several days, the kitchen will be doing a lot more than preparing Thanksgiving dinner. There are breakfasts, snacks, late-night grazing sessions and perhaps a leftover turkey sandwich or two to consider.
2. Pack the essentials, not the entire kitchen.
I have a few must-pack items, starting with a sharp chef's knife and serrated knife. Vacation rentals rarely have quality knives, and a dull blade is no way to start a holiday meal. A small food processor earns its place by handling chopping, blending and sauces without a suitcase full of gadgets. And yes, for this occasion, I'm bringing all-purpose wine glasses. Good wine deserves a proper glass, and I'd rather not rely on a rental's mismatched goblets and plastic tumbler.
If there's room left, I may even pack my mismatched china set. I bought it years ago from resale shops for a catering event because it cost less than renting, and I've kept it ever since. There's something charming about setting a table with plates that don't necessarily match. Besides, if I'm already hauling homemade pie filling, garden-grown peppers and wine glasses across state lines, what's another stack of plates?
Two other small essentials always make the trip — kosher salt and restaurant-grind black pepper. I just need enough to season a few meals, and I know exactly what I'm working with when they're packed from home.
3. Add a handful of freezer treasures.
This is where traveling meals can become especially personal. Throughout the year, I tuck away ingredients from our garden and kitchen that become wonderful shortcuts later — pepper spice cube, homemade pumpkin and apple pie fillings, frozen stock cubes (to add depth to soups, sauces and gravies) and fresh herbs gathered before frost. They take up little space but bring a taste of home wherever we go. There's something satisfying about creating a holiday meal with ingredients grown, prepared and preserved months earlier. It's also a reminder that thoughtful preparation doesn't always happen the week before Thanksgiving. Sometimes it begins in the garden during the summer.
4. Mix in several days of good eating.
Taking the show on the road means planning more than one big meal. A house full of family for several days requires strategy, so I lean on dishes that work across multiple meals: breakfast casseroles, soups, sandwiches and recipes that can be prepared in stages. A good stock cube can turn leftovers into soup, frozen pepper cubes can add heat to breakfast or appetizers and homemade pie filling can serve as dessert one night and breakfast the next. The goal isn't to cook elaborate meals three times a day. It's to make the most of the ingredients and time available so everyone can enjoy the holiday.
5. Fold in the family.
Just because one person is comfortable cooking doesn't mean they should prepare every meal, wash every pan and manage the entire operation. Assign beverages, appetizers, side dishes, desserts and cleanup duties before the trip. Even those who don't cook can help by shopping, setting the table or entertaining the children.
6. Season with flexibility and allow time to rest.
Not every family favorite needs to make the trip. Choose the traditions that matter most and give yourself permission to simplify the rest. Leave room for exploring, family time and unplanned fun. After all, the whole point of renting a house together is to enjoy the people in it.
Here's a make-ahead item that can be used in many ways. I encourage fellow holiday travelers to make it their own with different ingredients. Get creative, travel safely and enjoy the holiday. Happy Veterans Day to those who serve our country, and extra love to the families missing someone this holiday season.
Orange-rosemary cranberry chutney with bourbon
Yield: Approximately 2 1/2 to 3 cups
Ingredients
- 12 ounces fresh or frozen cranberries
- 1 medium Granny Smith apple, peeled and finely diced
- 1/2 cup finely diced shallot
- 3/4 cup packed brown sugar
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 1/4 cup apple cider vinegar
- 1/4 cup bourbon (or additional orange juice or apple cider)
- 1 tablespoon finely chopped fresh rosemary
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- Pinch of crushed red pepper flakes, optional
Instructions
- Combine all ingredients in a medium saucepan, and bring to a gentle boil over medium heat.
- Reduce heat, and simmer uncovered for 20-25 minutes, stirring occasionally, until the cranberries burst, the apples soften and the mixture thickens.
- Taste, and adjust sweetness or acidity as desired.
- Cool promptly, transfer to airtight containers and refrigerate. Prepare up to three days ahead, and transport chilled at 40°F or below.
Ways to enjoy
- Use instead of cranberry sauce with turkey
- Serve over Brie or with cheddar and crackers
- Spread on a turkey sandwich with cheddar and Dijon
- Pair with biscuits, croissants or goat cheese pastry at breakfast
- For a holiday cocktail, shake 1 Tbsp. chutney with bourbon and lemon juice, double-strain over fresh ice and finish with sparkling water and a rosemary garnish (for a nonalcoholic version, substitute chilled black tea for the bourbon).
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.