Nov 22 2009
Thanksgiving Dinner – Step By Step Planning
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 Prior To Thanksgiving:
A week to 10 days before Thanksgiving, make your guest list. If there are any friends or family members you have not yet contacted, do so now to give them and yourself plenty of time to prepare. If any of your guests will be bringing a special dish, add it to your menu.
If you will be cooking turkey, decide upon fresh, frozen, or smoked. Make sure you have room in your refrigerator and oven. You should plan on one to one 1/2 pounds per person and even a bit larger if you want plenty of leftovers.
Deciding upon your final menu should be completed at least a week before the big day. Consider the number of people you will be entertaining and if you have children on your guest list, try to plan a couple of special dishes or treats especially for them.
Week of Thanksgiving:
During the start of Thanksgiving week you want to start stocking your non-perishable foods and pantry items. Be sure you have all the paper products, serving pieces, cutlery, chairs, and other items on hand that you will need for dinner. You may want to bake your rolls and bread now and freeze them ahead of time.
The Days Before Thanksgiving:
A couple of days prior to Thanksgiving you can prepare a few items in advance to save time on the big day.
Things like cranberry sauce or relish can be stored in your refrigerator for a few days. You may want to cut up onions, celery, and any like items and store them in plastic ware to save time on Thanksgiving morning. You may want to prepare some side dishes the night before Thanksgiving; items like Green Bean Casserole store just fine overnight. Prepare your pies and cakes now, as well. If you have items in the freezer, they should come out now and go in the refrigerator.
Make sure you have everything on your shopping list in your kitchen at least 2-3 days before Thanksgiving morning.
If you have children, involve them in the planning. They can help organize games for the younger guests, assist with decorations, and can even help out in the kitchen if you desire. Bring your special Thanksgiving serving platters down from storage now. If you will need to wash and iron table linens, now is the time.
Thawing your frozen turkey correctly is very important. Three days before Thanksgiving morning should be sufficient when you thaw your turkey in the refrigerator. Be sure to following the thawing instructions on the bird itself.
The Morning of Thanksgiving:
On Thanksgiving morning, stuff your thawed turkey and get it ready to place in the oven. Use the time table on your turkey and place your turkey in the oven at the time necessary. Prepare any side dishes now that you were unable to prepare last night; things like peeling potatoes, for instance. Schedule your side dishes in their cooking order. Prepare any desserts that you were unable to prepare the night before.
With some advance planning and preparation, Thanksgiving can be an almost stress-free occasion. All you have left to do is set your table and light the candles. Then you can sit back, relax, and enjoy a well prepared Thanksgiving meal in the company of friends and family.
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