A well stocked pantry makes me beam. I love the options and knowing that what I am about to make is going to have all the ingredients available without a trip to the market. A well-stocked pantry is also the beginning of Thanksgiving success. It’s easy to stock a pantry and affordable.
Things to consider keeping in the pantry for Thanksgiving meal day preparation:
Dried fruits: Keep fruits like cranberries, raisins, dried figs and dates on hand for making stuffing and for baking purposes.
Nuts and seeds: Use nuts in stuffing for an unexpected crunch. Toss in salads and keep around for baking (hello, pecan pie).
Canned jellied cranberry sauce and canned pumpkin: We love when you make your own cranberry sauce or relish but we just feel like a canned cranberry sauce safety blanket is totally worth it (and still delicious). Always have some canned pumpkin (we like Libby’s brand) around from October through December.
Broth: Chicken, vegetable or turkey. Think soups, gravies, sauces – can’t have enough of it.
Spices and herbs: Move baking spices to the forefront of the spice rack and keep dried rosemary, sage leaves, thyme and tarragon near by.
Potatoes, onions and shallots: Thanksgiving doesn’t usually slide by us without the mashing of potatoes. Onions and shallots are the flavor purveyors of many holiday dishes and sauces. Buy plenty – you’ll use them.
Baguettes: Keep fresh baguettes around for appetizer crostini-making, day old bread for stuffing, and two day-old baguettes for croutons.
Baking essentials (flour, sugar, vanilla extract, baking powder and baking soda): You think you’re going to get by without making a pie this season?
These tips were provided by Savory.com