Having Thanksgiving at your house this year? If you're like us then you're already starting to feel that curious mix of excitement and stress. Of course the week of Thanksgiving is going to be a mad dash no matter how much you prep and plan in advance. But there are a few things you can do now that will help lessen the pressure on the Big Day.
Five Things You Can Do Right Now to Get Ready for Thanksgiving
Make Your Master Plan: This process begins with deciding who is coming, what they're bringing and what's left for you to do. Then it's a matter of figuring out what can be done in advance and writing it all out in a timeline. I recommend increments of three weeks, two weeks, one week, three days, day before and day of. Depending on your organizing style, this will either look like an org chart for NASA or a willy-nilly scrapbook. The point is to identify what can be done advance and then stick to your plan.
Gather Your Recipes and Start Shopping: Round up your recipes and make a list of ingredients needed. Start shopping now for the frozen and pantry items. There still will be last minute shopping, but this way you'll end up in the express lane or not having to run from market or market in search of a popular item that everyone runs out of. Stock up on sugar, flour, butter, canned goods, and spices. Check your bar and wine rack, and think about things like extra candles, toilet paper and other non-food items.
Freezer Make-Ahead: Anything that can be made ahead and will not be harmed by a few weeks in the freezer should be made now. In particular: pie crust or cookie doughs, homemade ice cream, stock for the gravy, and some soups and pates.
The Table: Count your plates, glasses and silverware and figure out if you'll need to buy or borrow more. Check on serving pieces as well. Launder and iron all tablecloths and napkins (or take to the dry cleaners.) If your guest list is fairly stable and you're going a bit formal, you can make your place cards. In fact, most crafty things can be done now, too.
Order the Turkey: Or ham, or duck or whatever your main protein will be if you're planning on serving fresh. (If you are going the frozen route and have the room in your freezer, see above.)
Thanksgiving is a lot of work but if you're a cook, it can also be a lot of fun. Especially if you take away some of the unnecessary stress by being prepared and stocking up ahead of time.
What tips do you have for getting ready for Thanksgiving?
(Image: Dana Velden)
Comments (10)
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If you didn't make and freeze turkey stock from last year's carcass, make buy some turkey drumsticks/necks/wings/whatever's-available-and-cheap and make some. Between stuffing and gravy, I like having at least 1/2 gallon on hand.
The pre-roasting scraps you'll get from your new turkey (neck, innards, wingtips) aren't enough to make that much good stock, and on T-day you won't have time to do it up right anyway. So do it now and freeze it.
view dwhitman's profile
One of the most useful planning ahead ideas I've implemented is to make a Thanksgiving day timeline. Start with what time you want to serve dinner and work backwards writing down all the tasks that need to be completed. I did this a few years ago and it still comes in handy every Thanksgiving.
view Nora D. Griffin's profile
While I look forward to one day making that famous lacquered turkey recipe (with 39? ingredients), the thing that always made me sane was ordering a a stuffed turkey breast from the butcher -- or making the stuffing myself and just dealing with a turkey breast (use the thighs, etc. for other recipes).
The meat is always perfect, and there is no stress... no juggling, no worrying, no turkey carcass to deal with on the day... (if you get a whole turkey, you can prepare the breast for stuffing a day or two before, and get the rest of the meat frozen away, carcass into stock, etc.).
That way, you get to concentrate on the fun part -- the sides and desserts.
view mschatelaine's profile
My refrigerator is a mess! I always have bits of this and that... here and there... in my fridge and freezer. Before any big dinner party I start paring down what I store. I work on improving space... eating those leftovers and only buying food that will be gone before I need to shop for the party. As I get closer to the day I'll buy a half-gallon instead of my usual gallon of milk... that alone will free up enough room to chill a bottle of wine.
view burrda2000's profile
Make your plan and then ditch one side dish. Kind of the culinary equivalent of removing one of your accessories before going out. I used to try to make all the wonderful sides that I grew up with (at family dinners for 40 guests). Unless you are expecting that many people, forget it. Now I rotate.
view cmcinnyc's profile
Burrda2000-that's a great tip. Even though I'm not hosting Thanksgiving this year, I AM hosting Christmas Eve, Christmas morning/day and that entire weekend. I'll have to remember this as that holiday becomes front and center. Thank you!
view rosebud's profile
Just made my stock yesterday after doing a big cure-induced freezer purge. The season's last peaches were cut and frozen in anticipation of my ginger peach pie last week. I've also got my menu planned and my guest list is set. I've still got vegetable stock to make (and possibly my squash soup- it freezes well) I'm making the ice cream soon- though I may cop out and buy it from a local shop- my ice cream prowess is not as strong as I would like (I'm dying to make the brown butter ice cream though)....
Thanksgiving is, by far, my favorite holiday. Especially now that I get to be the one in the kitchen!
view spotonmeg's profile
I like to cut up a worn out tablecloth or sheet to make enough matching napkins for a big family gathering, and polish the silver gravy boat.
view Kate (NC)'s profile
While you're at it, you might try to get as much of the other holiday stuff done as you can. Cards addressed and stamped, gifts bought and wrapped, whatever seasonal baking/cooking you can stow in the freezer for the next couple of months, menorah polished, evening clothes to the dry cleaner, party-level housecleaning, whatever.
The holidays are supposed to be fun, but they entail a lot of work, and they're less stressful if you can get some of it out of the way early. Also, they can be pricey, and part of the effect of getting the shopping and other work done early is spreading the expense out over a few months instead of one horrifying bolus of debt at the end of the year.
view MollyNYC's profile
I use to make cornbread stuffing, but found a local food provider that makes wonderful cornbread dressing. That's been purchased. Pecans went on sale, so they are ready to rock and roll into a pie, or maybe pecan bars. We will have my mother's cheesecake, with a fruit sauce for on top.
Hubby is checking out turkey recipes and plans to brine it before we put it on the smoker.
I have pickled carrots and purchased some quality olives for the relish tray.
Now all I have to do is figure out the veggie for the meal.
view lawoman's profile