I'm going to make the following recipe for Thanksgiving (many thanks to AGM/Cape Cod). I want to do as much as possible in advance and was hoping to get some thoughts on the best course of action. I have very little experience preparing fresh brussels sprouts (raised on frozen), so I thought I'd turn to the experts. Here are a couple questions:
Will the sprouts brown if I take off the outermost leaves and cut them in half a day before?
Would the dish reheat well if I made the whole thing in advance?
What do you think about taking the recipe to the point where the wine has been added and cooked down, with the next step adding the chicken stock (just save the braising for the next day).
Any other thoughts?
Thanks in advance!!
Updated 1 month ago | 15
Updated 1 year ago | 5
Updated 3 months ago | 2
Updated 21 days ago | 35
Updated 5 months ago | 56