Everyone loves a Thanksgiving dinner, but preparing such a resplendent feast can be majorly stressful, even for the most experienced of chefs. To help you save time this Turkey Day, we’re sharing some killer hacks cooked up by Lora McLaughlin Peterson, aka LORAfied. You may have seen Peterson’s signature kitchens shortcuts and suggestions for savvy shopping circulating on social media — and to make the holiday season easier, we’ve rounded up some of her best work.
Below, you’ll find the holy grail of all mashed potato methods (seriously, we can’t recommend this one enough). Plus, those of us who are throwing a simple, downsized Thanksgiving will adore her instructions for an unthinkably doable crockpot version of a traditional turkey. Then, we’re dishing up a yummy dessert that comes together in a flash, thanks to a handy crust substitute. And if you want more tips and tricks, check out more of Peterson’s wisdom in The LORAfied Cookbook.
LORAfied Mashed Potato Hack
We all adore mashed potatoes, but does anyone enjoy peeling the spuds? Peterson’s “peeling” hack is so simple, you’ll be surprised you never considered it. Simply slice in half, placing the cut side down on top of a wire baking rack, and smash. We have a feeling we’ll be using this tip way past November.
LORAfied Crockpot Turkey Dinner Hack
Not in the mood to throw a gigantic holiday feast this year? You can still join in on the fun — for about $35. Peterson’s crockpot turkey dinner calls for a single turkey breast, a bit of stuffing mix, green beans, potatoes, and seasonings. Let it simmer while you unwind, and you’ll still end up with all the cozy holiday vibes without the heavy lifting.
LORAfied Cinnamon Roll Apple Pie Hack
Savory stuff aside, everyone clamors for pie on Thanksgiving. This year, it might be nice to cut some corners while still making your dessert with love. Peterson advises using delicious, fragrant, canned cinnamon rolls as a crust so we’re not stressing over making one from scratch. Fill it with canned apple pie filling and top with a frozen crust to seal the deal. It’s the kind of shortcut that still tastes like you spent all afternoon baking.
