My First Thanksgiving: Let’s Get Organized

Posted by Caroline Wright

We've already started by brainstorming our menu, but how do you put those ideas in motion? (Brianne Lunzmann, my Twitter buddy and novice Thanksgiving cook, this one's for you.)

The answer is: You need a game plan.

Map It Out
Get out a piece of paper. (Yes, I mean now.) Write down everything you've planned on making, check out these menus for inspiration, and keep print-outs of your recipes that you plan to make. I always start by making a note on each recipe of where it's cooked -- on the stove, in the oven, or if you just need refrigerator space. If you have conflicts (like too many things in the oven, for example), either plan to prep the conflicting recipe ahead or consider asking a friend to bring it.

Let me break down for you the types of things that can be done in advance, using recipes you might use (or might be similar to some family ones you have in mind) as examples.

Up to Three Months Ahead: Focus on Prep-Ahead Ingredients

• Make pie dough; wrap disks of finished dough tightly in plastic wrap and freeze in plastic bags. (To defrost, thaw in your refrigerator and use as directed.)
• Make fresh breadcrumbs by pulsing bread in a food processor, and freeze it in a freezer bag.
• Make pumpkin puree for your homemade pumpkin pie or tart (though canned works, too).
• Make cornbread for stuffing and freeze it (cool it completely, take it out of pan, and wrap it tightly in plastic; thaw in refrigerator before using).
• Make cranberry sauce: It's just like a homemade jam, and freezes well in the fridge.
• Freeze cut and unbaked biscuits; place them in a freezer bag and bake from frozen.

Day Before: What Holds Up

• If you're doing stuffing outside of the bird, go ahead and make your stuffing and put it in the dish; cool, cover, and refrigerate.
• Baked side dishes: Most dishes, like sweet potato casseroles, gratins, and green-bean casseroles, can be made a day in advance, cooled down, and wrapped to be baked the next day.
• Salads: Combine the ingredients you're using in a serving bowl with your lettuce(s); make dressing and keep it in a separate container.
• Mashed potatoes: Cook and mash your potatoes; transfer them to a bowl, cover with a bit of milk or cream to act as a protective layer. When ready to serve, gently reheat and stir your potatoes together.
• Make your pies: Keep them at room temperature (unless they contain dairy; then keep them in the fridge).

That leaves you with pretty much the turkey and gravy. The rest will be done for you! Now you have your day-of plan of attack -- that's more than half the battle.

Comments

[Sara]

I'd like to suggest the free meal planning tools available at mealsmatter dot org. Register for free, add your own recipes or search the online database to plan out your holiday meal, then download a customized shopping list all at once. It's a great time saver!

[Gerry Hall]

Where can I find the answers to last week's Thanksgiving questions?

[BeckyD]

GREAT! This is incredibly helpful. Good tip to cover the potatoes with milk while in the fridge. Also glad I can make the out-of-bird stuffing early and heat it up later. Can't wait!

[Betty Theis]

Question? Hen or Tom turkey? I have never thought about which is better? Is there a difference other than size?