Thanksgiving Prep: Start Today!

Did you get a rude awakening when the calendar flipped to November yesterday? Every year I promise myself I won't be running around at the last minute preparing for Thanksgiving, but somewhere between November 1 and 25 I lose sight of the goal. Here are a few things I'm tackling super early this year (really!).

• Pie Crusts: Homemade pie crusts can be the difference between a bland pie and a knock-your-socks-off dessert. And the best part is that the dough keeps in the freezer for a few months. So why not make a batch or two early?

• Menu: Don't wait until the last minute for recipe inspiration. Whether you're sticking with old favorites or trying new traditions, drafting a menu will help you gradually pick up pantry items so you can avoid the shopping rush. And don't forget to order your turkey!

• Tools: Every year I find myself scrambling around the night before Thanksgiving looking for a roasting pan. Take a look at your menu and double check that you have all the tools before its too late!

• Gravy: It's the last item to prepare and sometimes a mystery whether you'll have enough for a crowd. Make and freeze turkey stock or full blown gravy. No one will know the difference!

• Table Decorations: Images and ideas for styled and crafty Thanksgiving table scenes abound online and in magazines right now; get inspired and make your place cards and decorations now.

(Images: Flickr user tuchodi licensed for use under Creative Commons)

Comments (9)

I love Alton Brown's recipe for gravy. It uses roast turkey wing stock and the fat from the stock goes into a "schmaltz manie" as a thickener. The flavor is fantastic and you can make LOTS of it but it takes days to make. So this year I remembered to order turkey wings early. I will have all my gravy components made and frozen by the end of the week.
http://www.epicurious.com/recipes/food/views/Altons-T-Day-Gravy-233170

I am hosting 11 this year; this first time in 9 yrs so these are good tips. I especially like the idea of making the turkey stock in advance. One thing I would add is to start stocking up on those items that you use frequently during the season-especially those that freeze well such as butter. My weekly ad flyers are already touting sales this week so I plan to take advantage.

Ya'll posted almost this exact thing last year and I still stand firm on this- you can't do gravy early! At least not in my or most houses I've been in in Thanksgiving. Part of roasting the turkey is collecting the drippings to make gravy. Turkey stock premade gravy just isn't the same and would never fly in my parent's house!

I am the gravy aficionado in our family, so I take charge of making it in advance every year. I get a small turkey or turkey breast and a few turkey legs (to make more drippings) and make a mini thanksgiving dinner for my husband, son, and I a few weeks in advance. It's our chance to try out the "fancy" sides that my traditional family doesn't like and to have a quiet dinner focused on togetherness and gratitude before the busy holiday season begins. It's become a favorite holiday tradition for us. I make a batch of gravy from that turkey, freeze it, and just defrost on Thanksgiving. It gets weird and lumpy at first, but if you just keep whisking it smooths out and looks/tastes as good as new.

I'm so excited to get ready for Thanksgiving. It's the first time I've hosted and I want it to go really well. I may even do a practice Thanksgiving dinner the weekend before.

I'm not a gravy person, but I have a guest coming who wants gravy. How do I make a vegetarian gravy?

I remember our first Thanksgiving at my niece's apt in NYC. Her mom and I flew in from Michigan. We went out on T'Day to buy all of the ingredients AND a foil pan for the turkey. No foil pans to be found. I remember after all of the preps and cooking we had dinner around 11:00 pm. We had a wonderful dinner and great memories even though it was a bit stressful. That was several years ago. Every year since then it has been better planned. Can't wait to see how this year goes. Thanks Stephanie, great post.

The best vegetarian gravy:

3 Tbsp butter
1 Tbsp minced onion
1/4 cup flour
1 veg bouillon cube dissolved in 1 cup hot water
1 Tbsp shredded cheddar cheese
1/2 tsp Worcestershire sauce- fish free (you can get at Whole Foods)
1/2 tsp fresh lime or lemon juice
1/2 avocado coarsely mashed

Heat 1 Tbsp butter in skillet and cook onion until translucent. Set aside. In separate skillet, lightly brown flour being careful not to burn or brown it too much. DO NOT WALK AWAY- it WILL burn. Add the 2 Tbsp butter, mix well and let cool slightly. Add cooked onion, dissolved boullion cube, cheese, pepper Worcestershire sauce, lime juice. Mix well and cook over medium heat until thickened, stirring constantly. When sauce has thickened, add avocado. If too thick, add some water. Can be made ahead of time and reheated if you leave out the avocado.

Thanks doll,
The Glamorous Housewife

Why do people stress about gravy, of all things? Buy as much canned gravy as you need, add in some herbs that complement the turkey and simmer while you cook/bake/etc. Then when the turkey is ready; add drippings to taste and you're done!