Thanksgiving dinner should be a joyous occasion, full of family and friends, relaxing and having a good time. But preparing a large holiday meal can be very stressful. Advance planning, laying out a plan-of-attack, is crucial to an enjoyable meal with a large group of guests. You want your day to be as stress-free as possible so that both you and your guests can enjoy the day. These tips for planning your Thanksgiving meal should help you create a memorable day for everyone:
10 Days Before Thanksgiving:
About 10 days prior to Thanksgiving, or at least one week, get your list together of folks who are invited and contact anyone you haven't spoken to as yet. This will give you plenty of time to prepare for the amount of food and seating. Be sure to jot down next to your guest list names any special food needs or dishes that anyone is bringing to the meal.
Plan the size of your turkey once you have your guest list made. You will want about 1 to 1 1/2 pounds of turkey for each guest. Choose a bit larger turkey if you want a lot of leftovers. Decide now whether you want to buy a fresh turkey or a frozen turkey. You may want to order a deep fried or smoked turkey from a market or club.
A final menu should be ready at least a week before Thanksgiving. Look at your guest list and adjust your menu to take into consideration the younger children, big eaters, or anyone with a special dietary need. Offering the children onion-less stuffing in a separate casserole might make their meal a bit more special.
Week of Thanksgiving:
The week of Thanksgiving is the time to stock up on necessary items from the grocery store. You can make certain items in advance such as bread or rolls, and freeze them until Thanksgiving morning. Also make sure you have supplies such a napkins, cups, etc.
The Days Before Thanksgiving:
Two or three days before Thanksgiving is the time to get some items prepared so they are ready and waiting for you on Thanksgiving day.
Wash and cut up onion and celery for your stuffing or other dishes now. Prepare your cranberry relish or other hors d'oeuvres and store in zip lock containers. If you have food items that can be stored in the refrigerator for a few days, now is the time to get those foods ready. Certain side dishes do just fine prepared the night before Thanksgiving. Stuffing and Green Bean Casserole are two items that can be put together and stored in the refrigerator overnight, all ready and waiting for you in the morning. Now is a good time to make your desserts, like pies. Food items that need to thaw before cooking, like frozen side dishes, should come out the night before Thanksgiving and placed in the refrigerator.
Make sure you have everything on your shopping list in your kitchen at least 2-3 days before Thanksgiving morning.
Time to plan the day's games. If you have children in the house, be sure to include them in deciding what games to play. Get out the decorations for the table and the house. If there are any special Thanksgiving serving pieces, now is the time to get those out onto the kitchen counter. Don't forget to take care of your special linens now, too. Wash and iron them if necessary now to prevent having to do that at the last minute!
Three days prior to Thanksgiving, be sure to take out your frozen turkey. Follow the thawing directions carefully. Typically, three days will give you enough time to thaw a turkey in the refrigerator.
The Morning of Thanksgiving:
It's Thanksgiving morning and you are all set! Your turkey is thawed and ready to stuff. Figure out the timing to roast your turkey using the time table on the packaging. Prepare your bird, stuff it, and get it ready for the oven in your roasting pan. Plan your side dish cooking schedule. Prepare any side dishes and desserts that you were unable to prepare overnight; peeling potatoes, etc. Wash dishes as you go to prevent a pile up during dinner.
Now, set the table, sit back, and relax for a few minutes before the guests arrive. Congratulations! You have successfully planned and carried out your Thanksgiving dinner! Less stress and more time to enjoy your Thanksgiving celebration. - 30241
10 Days Before Thanksgiving:
About 10 days prior to Thanksgiving, or at least one week, get your list together of folks who are invited and contact anyone you haven't spoken to as yet. This will give you plenty of time to prepare for the amount of food and seating. Be sure to jot down next to your guest list names any special food needs or dishes that anyone is bringing to the meal.
Plan the size of your turkey once you have your guest list made. You will want about 1 to 1 1/2 pounds of turkey for each guest. Choose a bit larger turkey if you want a lot of leftovers. Decide now whether you want to buy a fresh turkey or a frozen turkey. You may want to order a deep fried or smoked turkey from a market or club.
A final menu should be ready at least a week before Thanksgiving. Look at your guest list and adjust your menu to take into consideration the younger children, big eaters, or anyone with a special dietary need. Offering the children onion-less stuffing in a separate casserole might make their meal a bit more special.
Week of Thanksgiving:
The week of Thanksgiving is the time to stock up on necessary items from the grocery store. You can make certain items in advance such as bread or rolls, and freeze them until Thanksgiving morning. Also make sure you have supplies such a napkins, cups, etc.
The Days Before Thanksgiving:
Two or three days before Thanksgiving is the time to get some items prepared so they are ready and waiting for you on Thanksgiving day.
Wash and cut up onion and celery for your stuffing or other dishes now. Prepare your cranberry relish or other hors d'oeuvres and store in zip lock containers. If you have food items that can be stored in the refrigerator for a few days, now is the time to get those foods ready. Certain side dishes do just fine prepared the night before Thanksgiving. Stuffing and Green Bean Casserole are two items that can be put together and stored in the refrigerator overnight, all ready and waiting for you in the morning. Now is a good time to make your desserts, like pies. Food items that need to thaw before cooking, like frozen side dishes, should come out the night before Thanksgiving and placed in the refrigerator.
Make sure you have everything on your shopping list in your kitchen at least 2-3 days before Thanksgiving morning.
Time to plan the day's games. If you have children in the house, be sure to include them in deciding what games to play. Get out the decorations for the table and the house. If there are any special Thanksgiving serving pieces, now is the time to get those out onto the kitchen counter. Don't forget to take care of your special linens now, too. Wash and iron them if necessary now to prevent having to do that at the last minute!
Three days prior to Thanksgiving, be sure to take out your frozen turkey. Follow the thawing directions carefully. Typically, three days will give you enough time to thaw a turkey in the refrigerator.
The Morning of Thanksgiving:
It's Thanksgiving morning and you are all set! Your turkey is thawed and ready to stuff. Figure out the timing to roast your turkey using the time table on the packaging. Prepare your bird, stuff it, and get it ready for the oven in your roasting pan. Plan your side dish cooking schedule. Prepare any side dishes and desserts that you were unable to prepare overnight; peeling potatoes, etc. Wash dishes as you go to prevent a pile up during dinner.
Now, set the table, sit back, and relax for a few minutes before the guests arrive. Congratulations! You have successfully planned and carried out your Thanksgiving dinner! Less stress and more time to enjoy your Thanksgiving celebration. - 30241
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