GAME PLAN: THANKSGIVING

Thursday Night

6:00 P.M.

4 Weeks Before

• Invite guests.
• Think about Menu and style of Thanksgiving. (Will you be doing most of the preparation on your own or is yours a group effort? Do you want to do most of the meal and ask people to bring a dessert or salad, or their favorite Thanksgiving dish?)
• Buy all non-perishables including alcohol.
• Decide logistics: Where to set up bar, buffet, etc. Do you need extra tables and chairs?

3 Weeks Before

• Make detailed shopping list for both food and non-food items.
• Bake and freeze:
  • Espresso Brownies (unfrosted);
  • Dried Cranberry, White Chocolate Chip Cookies.

2 Weeks Before

• Order turkey!
• Organize all dishes, flatware, glasses and serving platters.
• Bake and freeze:
  • Apple, Raisin, Pecan Cake (unfrosted);
  • Ham, Gruyere and Chive Loaf.

• Make and freeze:
  • Caramel Cream Cheese Frosting.

1 Week Before

• Finalize menu and confirm guest list.
• Set table: If you’re doing a formal sit-down dinner, it’s not too early to set the table. Traditional Thanksgiving involves a lot of last minute food preparation, so set the table now!

Sunday Before

• Do all grocery shopping.
• Wash all the vegetables and fruit.
• Buy and arrange flowers. If your house isn’t too hot, flowers will keep if you replenish water, or wait until Monday to arrange flowers.

Monday Before

• Make and store, covered in refrigerator:
  • Traditional Cranberry Relish;
  • Fresh Cranberry Ginger Peach Relish;
  • Melissa Clark’s Chive Mashed Potatoes;
  • Crinkled Pears.

Tuesday Before

• Bake cornbread for Stuffing.
• Bake gingerbread for Trifle.
• Bake Ham with Bourbon Pecan Glaze. Cool and slice. Store in an airtight container.

Wednesday Evening

• Prepare Stuffing for Stuffing Muffins. Store in a bowl, well covered.
• Prepare Zucchini Boats Stuffed with Mushrooms and Zucchini. Store in a covered baking pan.
• Prepare Minerva’s Candied Yams. Store in covered baking pan.
• Prepare Chocolate Espresso Ganache for Espresso Brownies. Store in an airtight container.
• Prepare Pumpkin Mousse for Trifle. Store in an airtight container, in refrigerator.
• Prepare Whipped Cream for Trifle. Store in an airtight container.
• Make salad dressing for Spinach Salad.

Thursday

• First, take turkey out of the refrigerator, let it come to room temperature, plan cooking time, and get it in oven!
• Take all frozen items out of freezer to thaw.
• Take all prepared food out of refrigerator to come to room temperature.
• Make Pumpkin Cabozola Walnut Custards (6 hours before serving). Keep at room temperature.
• Assemble Gingerbread, Pumpkin Mousse Trifle. Store in refrigerator.
• Frost Espresso Brownies with Espresso Ganache and arrange Brownies and Cookies on a platter.
• Frost Apple, Raisin, Pecan Cake with Caramel Cream Cheese Frosting and store covered, at room temperature.
• Bake Minerva’s Candied Yams.
• Bake Corn Bread Stuffing Muffins.
• Roast Brussels Sprouts and Roasted Baby Squash.
• Warm Ham.
• Bake Zucchini Boats Stuffed with Mushrooms and Zucchini.
• While everything is in oven, assemble Cheese Platter and slice breads.
• When Roast Turkey comes out of oven, use pan drippings to make gravy OR add them to pre-made gravy.
• Open wine and champagne.
• Greet guests with a glass of bubbly!