Wednesday, November 13, 2013

CINDERELLA’S STRESS FREE THANKSGIVING PLANNING GUIDE



Did you win the honor of hosting Thanksgiving this year?  Yahoooo!  Well, we put together a planning guide together that will guarantee no stress, no worries, just a multitude of holiday spirit, laughter among family and a whole lot of delicious food.

2 WEEKS AHEAD
-Make your guest list of family and friends.
-Send your invitation and ask everyone what your guests plan to bring.
-Decide on your table decorations:  napkins, candles, and tablecloth.  I like fall décor using pumpkins, berries and fall leaves.
-Finalize your menu.
-Hit the grocery store for all your non-perishable items.
-Decide if you will be serving a fresh or frozen turkey.  A couple turkey tips will help make your decision.  If you’re buying a frozen turkey, get it now and keep it in the freezer.  Buying a fresh bird?  Put your order in now with your local butcher.

1 WEEK AHEAD
-Thaw the turkey.  Make sure there is room to thaw in the refrigerator.  Make sure you put it in a large pan to catch any juice that may escape as it thaws. 
-Make sure you clear space in the refrigerator for all the leftovers after the dinner. 

3-5 DAYS AHEAD
-Shop for all your perishable items.  You can save time when cooking if you group all your items according to the recipe in the pantry and refrigerator.
-If you don’t have a bar set up a beverage area that is central to the kitchen or dining room.  This area will house all the glasses, cocktail napkins, ice bucket, bottle and wine openers and a recycling container.
-Set the table if you have a separate dining area.

2 DAYS AHEAD
-Make all your desserts.  Remember, people typically like to sample a couple of desserts so make sure you have enough for everyone.
-Get the family involved and clean the house and pick up the yard.

1 DAY AHEAD
-Prepare all your side dishes that can be made 24 hours ahead of time.  This can be cranberries or potato casseroles.  You can cut all the ingredients for salads (but don’t toss with dressing) and your stuffing.
-Purchase all your last minute items like rolls, ice, lettuce, etc.
-Decide how much time you will need to cook your turkey.  Roasting will take 12-15 minutes per pound at 325 degrees.  Plan to have the turkey done approximately one hour before dinner so it can cool, which makes carving easier.  If you have a question about your bird, call the folks at Butterball (800-288-8372).
-Set out all the serving dishes and utensils

THANKSGIVING DAY
MORNING:
-Make the stuffing.
-Cook the potatoes.
-Stuff the turkey and get it roasting.
-Make any vegetables you haven’t yet prepared.
-Whip the cream for all the delicious desserts.

AFTERNOON:
-Finish the gravy
-Reheat the potatoes that were cooked in the morning
-Transfer the turkey to the platter
-Serve, sit down and dig in!

THE DAY AFTER
Eat leftovers and take a nap!

The most important thing is don't sweat it: The true secret to being a gracious host or hostess (and keeping your own sanity) is to not let small problems ruin the day. If one of your side dishes burns, simply toss it out and enjoy the rest of the meal. If the turkey burns, order take-out. And don't forget to laugh.

Happy Thanksgiving from Cinderella Carpet One!

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