If you’ve decided to be a guest this Thanksgiving instead of hosting, you might be wondering how best to contribute. Of course, it is always polite to ask your hosts what to bring, but for many, the response “bring a dish” invokes sheer terror.
Have no fear; there are plenty of smart and delicious ways to be a good gourmet guest. Lifestyle expert Robyn Moreno, author of “Practically Posh: The Smart Girls’ Guide to a Glam Life” (William Morrow Paperbacks, $18.95), is happy to share her tips for bringing items that are deliciously posh, practical and totally portable.
“When heading to someone’s house for Thanksgiving, you want to bring a ‘wow-worthy’ dish, but there are a few things to consider, like how far is the commute and how large or well-equipped is the host kitchen,” Moreno points out. “Even in the best scenario, the cook is knee-deep in preparation and doesn’t need you crowding the space.”
Moreno suggests preparing chic appetizers like white bean spread with poached garlic and lemon or a simple skewered Caprese salad (mozzarella, grape tomatoes and basil). Both are perfectly portable and have mass appeal.
Her shaved Brussels sprout salad is fresh, tasty and easy to prepare ahead.
Chef Elvis Inniss from Del Frisco’s thinks the ultimate side dish is lobster mac and cheese. “It’s a great dish to bring to Thanksgiving dinner because it’s comforting and familiar, yet luxurious and special enough for a holiday meal,” he says.
He also points out that it can be made ahead so all you have to do is reheat it before serving.
Inniss is also a fan of desserts; his no-bake pumpkin cheesecake is easier than pie and even better. “It’s a seasonal alternative to the classic cheesecake and [is] always better made in advance, [with] no re-heating needed; just slice and serve heavenly goodness.”
Executive chef Chris D’Amico of Gemma at the Bowery Hotel is passionate about simple, rustic and honest Italian fare. He loves putting an Italian spin on his Thanksgiving sides, and feels that the flavor profile is the perfect complement to a holiday meal.
His turkey sausage, apple and herb stuffing is a delicious blend of flavors. “This [stuffing] is best prepared outside of the turkey, so no need to worry about stuffing a bird. It’s also very moist and re-heats beautifully,” says Chris.
For those who are comfortable with baking, he recommends his apple strudel. “Apple strudel is a great departure from traditional apple pie because it still has all the classic flavors of the season, just in another form.”
Maria Gamble, who heads up the consumer test kitchen for Campbell’s, likes to keep a lot of broth on hand.
“Just as I use Swanson broths to moisten my leftovers, I do the same when I’ve prepared a dish to carry with me. I usually make all of my dishes except for the turkey a day ahead so I am not so stressed on the actual day. Just before re-heating, add some Swanson chicken broth on the top to keep vegetables or the stuffing moist and flavorful through the re-heating process.’’
She is a particular fan of roasted seasonal root vegetables.
“It’s a great way to highlight in-season vegetables as well as being a bit healthier than other holiday sides, which can be super-rich and fattening.”
Celebrity chef and restaurateur Marc Murphy thinks soup is the perfect portable dish to bring to a holiday gathering.
“It travels well in a thermos or containers, and can be re-heated in the microwave in case the stove is too crowded, which is often the case on Thanksgiving,” says Murphy. His roasted pear and parsnip soup is warm, rich and creamy, and the toasted hazelnut garnish adds a nutty and elegant touch.
So relax — being a gourmet guest is easier than you think and will have you on the invite list for many holidays to come.