food home by damart13

thanksgiving dinner prep

if you are hosting thanksgiving dinner, it’s exciting and nerve-wracking. you are cooking and preparing food for a big amount of people. thanksgiving planning involves creating a menu, shopping list and a schedule for cooking. you want to include your guest list, decorations or any other activities. you want to make sure that everyone enjoys their dinner and has a nice evening, even you as the host! the best way to organize yourself is not to leave everything for one day.  

  • 2 WEEKS AHEAD
  • - create a detailed grocery list of the recipes (print or screenshot them on your phone and double check that you have everything)
  • - separate your ingredients into categories for your meals, so you know you have everything that's needed
  • - finalize your guest list
  • - coordinate what people are making (don't be afraid to ask for help, this could be drinks/dessert)
  • - write down every recipe that will need to go in the oven and what their baking temperature is
  • - what do you already have in your pantry?
  • - clean out your fridge, freezer and pantry
  • - create a prep schedule for all your recipes
  • - what do you want you your table setting to look like (tablecloths, napkins, silverware, serving dishes, flowers, candles)
  • - place your order to your favorite bakery
  • - test out any new recipes (this gives you time to change your mind and come up with a new plan)
  • - pick out your thanksgiving outfit
  • - buy alcohol
  • 3-4 DAYS AHEAD
  • - make cranberry sauce and place in fridge (you could also do this ahead of time and freeze without a probelm)
  • - roast your sweet potatoes and store covered in the fridge
  • - set your table (s) and set up your serving dishes that you already sorted and get that out of the way
  • - make your stock for your gravy and once it's strained store it in an air tight container in the fridge
  • - sort through each platter, baking dish and what you'll be using for each. label with a sticky note
  • DAY BEFORE (WEDNESDAY)
  • - prep all the vegetables so they can be as fresh as possible (place in a container with a lid)
  • - pick up any baked goods
  • - lay out your serving dishes and utensils
  • - you can chop potatoes the day before and store them in a bowl of water with a container the day before
  • - roast your sweet potatoes and store covered in the fridge
  • - have plenty of disposable foil trays
  • - bake your pumpkin pies or any baked goods
  • - blanch your green beans, place in cold ice water and leave overnight in the fridge
  • - -assemble sweet potato casserole, cover and place in fridge
  • - toast your bread for stuffing and store uncovered at room temperature until tomorrow
  • THANKSGIVING DAY
  • - cook turkey (this depends on when you are serving dinner) you want to allow 1 hour for the turkey to sit at room temperature once you take out of the fridge. depending on the size of your turkey, this will take 3.5 hours, time accordingly.) when your turkey is done, remove it from the oven and cover in aluminum foil and let it rest for a couple hours. in total, i would plan 5-6 hours dedicated to your turkey.
  • - chill drinks
  • - prepare remaining dishes
  • - keep all of your casseroles warm at 150 degree oven for the last half hour before serving
  • - while your turkey is roasting, make your stuffing, assemble your green bean caaserole, mash potatoes
  • - take out your sweet potato casserole out of the fridge 20 minutes ahead of baking and hold off on the marshmallows until later
  • - take the dough for your rolls out of the fridge and allow to rest for 2 hours

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