TWO WEEK Countdown To Thanksgiving 2015…
I’m a bit late in getting out my 2-week countdown this year. You see, I’ve been moving all last week into my beautiful new home and boxes surround me everywhere I turn at the moment. And although I still can’t find my underwear, it should be no surprise that my entire kitchen was unpacked and ready to go the first day in my new digs.
At any rate, I promise this countdown can easily be accomplished in the 10 days we have left. (Finding my underwear may prove to be a harder task!)
So, if hosting Thanksgiving this year makes you feel a bit overwhelmed, relax… it’s supposed to be fun! And with a little forethought and a good game plan, it will be.
First, here are some of my classic Turkey Day recipes. It’s got you covered with all the essentials: Turkey, Stuffing, Sides and Dessert. More recipes to come so keep checking in! And be sure to SUBSCRIBE (in the upper right hand corner) to this blog so you don’t miss out on any fun stuff that’s happening here at jessicacollins.com!
Click on any of these for the complete recipe:
Next, here’s my 2-Week Countdown. A “to do” list and the same one I follow for my own holiday meal preparation.
By now, you’ve invited your guests right? No? Ok, stop reading immediately, go do that, and then come back… I’ll wait.
And here we go…
TWO WEEKS BEFORE:
Take this whole week to get a little done each day. By spreading it all out, it won’t seem so overwhelming.
*Get a head count of how many guests you’ll be cooking for.
*Plan your menu. Start gathering recipes including some of the ideas listed above.
*Order your turkey. 2 lbs/adult and 1 lb/child will guarantee some yummy leftovers.
*Choose linens, dishes, glasses, serving dishes, flatware, etc. Make sure you have all the pots and pans you need. Purchase or borrow from friends/family anything you’re missing this week.
*Replace any spices, baking powder or flour that has been in your pantry over a year.
*Buy wine, liquor and any other beverages you will be serving.
*Clean out your refrigerator and freezer- you’re going to need the room!
ONE WEEK BEFORE:
Okay now we’re in it. And you’ll be happy that you got so much done last week.
Early in the week:
*Finalize your menu and then make your shopping list.
*Pick up your turkey and nonperishable groceries
3 DAYS BEFORE:
*If you’re dry brining your turkey with the recipe here on my blog, you’ll want to do that today and get it in the refrigerator so it gets the full 3 days of brining.
2 DAYS BEFORE:
*Shop for your perishable groceries.
*Make cranberry sauce and pie crusts dough and refrigerate. Cranberry sauce lasts for 2 weeks and the pie dough will keep for up to 5 days, wrapped tightly in plastic wrap, in the refrigerator.
1 DAY BEFORE
*Prepare all reheatable side dishes, bake pies, prep ingredients (washing veggies, chop onions/celery, etc)
*Set the table. I do this at the end of the night. A nice way to wind down after all the pre-cooking.
RELAX! You’ve done the work. All that’s left is the turkey, a side or two and the gravy. Pour yourself a glass of wine and enjoy your day. You pulled the whole thing off!
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