The stress is real for many people when it comes to cooking and hosting the Thanksgiving meal. It’s not surprising with the multiple dishes to prepare, and the added challenge of timing. How do you get it all prepped, ready, and on the table hot? A timeline can be lifesaver since it takes the guesswork out of what should be done and when, and also helps with organization. So, If you’re cooking Thanksgiving for the first time or have been doing it for years (but still find it stressful) then this timeline is for you!
By now, you hopefully have your turkey or at least have ordered it. You also may have shopped for items that can be purchased weeks in advance i.e. non-alcoholic beverages, butter, frozen veggies, dried fruits, canned goods and condiments.
Don’t forget about defrosting the turkey ... which, depending upon the size, may need to already be underway. Click here for more defrosting information!
Develop a schedule of all the food prep and tasks needed for the days leading up to (and including) Thanksgiving Day. Be sure to check things off as you accomplish them so nothing is forgotten.
Check to see what items you still need, write a list, and then head to the grocery store. Most veggies including Brussel sprouts and asparagus will remain fresh until Thanksgiving. One word of advice, go to the store early so you can avoid the weekend crowds!
Homemade or canned cranberry sauce is an age-old debate when it comes to what we each like. If you are a homemade lover, then go ahead and make it this weekend. It freezes well so any leftovers can be placed in an airtight container and stored in the freezer for 2-3 months.
If you didn't order or delegate the pie baking, then it looks like it’s up to you! Prepared pie crusts can be purchased or can be made up to 3 days ahead and stored (well-wrapped) in the refrigerator or in the freezer for a month. Remove from the refrigerator when you’re ready to bake.
Make and bake pies at least a day or two before Thanksgiving so the flavors have time to “marry”, and the fillings time to set. Pies should be stored loosely covered, fruit pies at room temperature, and custard-filled pies in the refrigerator.
Unless you’re lucky enough to have a double oven, there never seems to be enough room to cook or heat all the Thanksgiving dishes. Save time and oven space by preparing casseroles like sweet potato and green bean, but hold off on any toppings like chopped nuts, marshmallows, cheese or crispy onions. Cover and refrigerate until it’s time to reheat and serve. To reheat: microwave on medium power for 2-3 minute intervals until hot. Add any toppings and heat an additional 30-45 seconds. Just hold off on adding any toppings until shortly before baking.
If you ordered any prepared food, you’ll need to pick it up today or Thanksgiving Day depending upon the pick up schedule.
Last minute set up definitely adds stress, so that’s why it’s best to do it the day before. Put up any extra tables and chairs if they are needed for additional seating, set tables and any serving areas with linens, dishes, flatware, serving pieces and utensils.
Don’t wait until it’s time to put the food out to decide what serving piece is best for what. Make those decisions ahead by identifying a serving piece and utensil for each dish. Rather than relying on memory the next day, write each food on an individual small piece of paper and place it in or next to the appropriate serving dish.
Measure out the dry stuffing ingredients into a mixing bowl, cover, and set aside to mix with the perishable ingredients the next day.
Thanksgiving Day!
The big day is here, and we’ve broken the timeline down to help get you to the finish line stress free!
This is crunch time so enlist help to assist with these last minute tasks! People will be happy to help:
Sit down and ENJOY!
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