roasted turkey — Roast Turkey by Annie’s Eats.

The clock is ticking down to one of America’s favorite food holidays. Thanksgiving is just a week away, and whether you eat turkey or not, now is a great time to plan for the feast.

Hosts often have a menu in mind well in advance, based on past successes. Tradition is important and much of the reason we return to the same dishes year after year. Grandma’s stuffing might be a favorite, or you might be craving your aunt’s pumpkin pie. Perhaps you make peach or blueberry pie each year, or choose to make your own cranberry sauce instead of reaching for a can.

Many people enjoy Thanksgiving because it doesn’t come with the pressure of gift-giving that accompanies the December holidays. It’s a lovely day off to spend with family and friends, eat good food, and watch or play football.

While tradition rules for most Thanksgiving meals, it doesn’t have to be absolute. Families and tastes change, and home cooks adapt. That might mean creating a special vegetarian dish for guests who don’t eat meat or avoiding gluten for those with celiac disease. Crustless pumpkin pies satisfy those who are gluten-free as well as those watching their diet.

Whatever you serve or bring, and whoever you share your day with, enjoy this special gathering that reminds us there is always something to be thankful for.

Holiday Hotlines

It has been decades since Butterball created the first holiday hotline to answer questions about cooking a turkey.

Their most commonly asked question is the all-important: “How do I thaw the turkey?” They offer two methods:

Refrigerator Thawing

Thaw turkey breast-side up in an unopened wrapper on a tray in the fridge (40 degrees F or below).
Allow at least one day of thawing for every four pounds of turkey.
Keep the turkey in its original wrapper and place it on a tray.
Use the turkey within four days after thawing.

Cold Water Thawing

Thaw turkey breast-side down in an unopened wrapper with enough cold water to cover it completely.
Change the water every 30 minutes. If the turkey cannot be fully submerged, rotate it every 30 minutes to keep it chilled.
Allow 30 minutes of thawing per pound of turkey.

The Butterball Turkey Talk-Line is open through November and December. Call 1-800-BUTTERBALL or text 844-877-3456 to chat with their turkey experts.

Other hotlines available during the holidays include Ocean Spray for cranberries, King Arthur Flour for baking, Libby’s Pumpkin for pumpkin questions, and Betty Crocker’s Ask Betty line for general cooking inquiries.

Wine Wednesdays

The Perch at the Peacock Inn in Princeton is the place to be for wine lovers on Wednesday evenings, Nov. 27 and Dec. 11, from 5 to 7 p.m.

Wine Wednesdays feature wines from specific regions paired with complementary foods. The event costs $40 per person. Reservations can be made at resy.com.

The Crimson Tide Brings Color and Flavor

Nothing brightens a holiday table better than cranberries, whether in sauce, sweet bread, or appetizers like these easy Cranberry Brie Bites from The Pioneer Woman.

Cranberry Brie Bites

Ingredients:

1 sheet frozen puff pastry, from 1 (17-ounce) box
Nonstick cooking spray
8 ounces brie cheese
½ cup cranberry sauce, homemade or canned
3 tablespoons raw shelled pistachios, chopped
Flaky sea salt and ground black pepper (optional)

Directions:

Thaw the puff pastry according to package directions.
Preheat the oven to 400 degrees. Spray a 24-well mini muffin pan with nonstick cooking spray. Place the brie in the freezer for 20 minutes or until firm to the touch.
On a well-floured surface, roll the puff pastry into a 10-by-15-inch rectangle. Cut the pastry into four strips lengthwise, then crosswise into six strips, creating 24 squares. Press the pastry squares into each well of the muffin pan, letting the excess stick up over the edges.
Cut the firm brie into 24 (½-inch) slices. Place one piece in the center of each pastry square. Top each with about 1 teaspoon of cranberry sauce. Sprinkle with chopped pistachios.
Bake for 15 minutes or until the puff pastry is golden brown and the cheese is bubbly. Let cool in the pan for 5 minutes. Remove the bites and garnish with sea salt and pepper, if desired.

Tip: If you already have toasted pistachios in your pantry, use those! Just sprinkle them over the bites after baking.

Princeton Food Scene: Turkey thawing tips, wine Wednesdays, and the perfect cranberry brie bite holiday appetizer