Many families and friends won’t be able to gather this year around the dinner table due to COVID-19. Whether your celebrating as you might traditionally or breaking bread virtually with a Zoom call, having your Thanksgiving favorites is an easy way to make the holiday familiar.
Our typical Thanksgiving Menu is fairly traditional. Everyone in the family has their own responsibilities for dishes and ways to contribute. Below are a few tips and tricks to make the day as stress-free and smooth as possible.
Menu planning
Thanksgiving morning
- Pomegranate mimosas
- Breakfast casserole(s)
Our Thanksgiving Menu
- Turkey
- Gravy
- Mashed potatoes
- Sweet potatoes
- Cranberry sauce
- Stuffing
- Mac and Cheese
- Green Bean Casserole
- Corn
- Crescent rolls
- Red wine
Do as much as you can in the days leading up to Thanksgiving.
1 week before
- Make your grocery list and plan or purchase your turkey and as many items as you can in advance.
- If your turkey is frozen, make a plan to begin thawing. General rule of thumb is 24 hours for every 5 pounds. If you plan to brine the turkey, you’ll need to factor this time in as well. Don’t worry if your turkey thaws a day early or so, it will keep thawed in the fridge for at least 1-2 days.
Monday
- Final runs to grocery store for any fresh items.
Tuesday
- Make the pies. These will keep fine in the fridge for two days.
- If you make your cranberry sauce, you can go ahead and do this today too. It will keep in an airtight container.
- Clean the kitchen. Run your dishwasher each night leading up to Thursday.
- Stage your dining table center piece either on your table or in a separate space.
- If you’re using special China, silver, or glassware, make sure everything is clean and ready to go. Go ahead and set it out on your table if you’re comfortable and have the space.
- Identify dishes and platters for each item. Lay them out and label each dish with a sticky note to help remember what is designated for what.
- Anything you need to pick-up (pies, flowers, bread, fresh produce, etc.) plan to do this today.
Wednesday
- Prep any veggies that can be diced in advance. Store in individual zip-lock bags. I typically like to try and buy pre-diced onions, carrots, celery, etc. from the Pick-and-Prep section of the grocery store.
- Prep your turkey if you are planning to brine it.
- Boil the noodles for mac and cheese. Let cool and store in zip-lock bag. I also shred the cheese for the mac and cheese and store in a zip-lock bag.
- Sweet potatoes can be peeled and boiled in advance. Store in glass container overnight.
- We don’t eat until mid-afternoon on Thursday, so I plan for breakfast casseroles the morning of Thanksgiving. Prep this tonight and have ready to bake in the morning.
- Plan your oven schedule. If you don’t have two ovens, plan out how long the turkey and each dish needs to bake and when you will need to add to the oven.
- Set your table with and décor, plates, glasses, cutlery, etc.
- Clean the kitchen. Run your dishwasher each night leading up to Thursday.
- Enjoy takeout tonight if you can to limit your cooking and cleaning!
Thursday
- Turkey and breakfast casseroles have oven priority first. Once you have your turkey in, enjoy your breakfast with a mimosa and watch the parade!
- Prep any final dishes. Delegate tasks. Kids can help tear bread for stuffing. Someone else can peel those potatoes. Write out a recipe, provide it along with the ingredients, and let someone else assemble!
- Remember to take moments to enjoy!
Share your favorite dishes, tips and tricks for Thanksgiving below or on Instagram, @by.katherinetinsley.
