Thanksgiving Planning

• 12 Days Prior: Choose your menu and invite guests.
• 8-Days Prior: Look through your dishes and napkins to see if you need more for the big day.
• 6- or 7-Days Prior: Shop for the all but the fresh vegetables and breads. (A frozen turkey should be going into the bottom of refrigerator by now.)
• 5-Days Prior: Go wine tasting at your local wineries and purchase some whites and reds. Buy Local!
• 4-Days Prior: Make any pies or desserts and refrigerate. Make the croutons for the stuffing (once cooled seal in freezer bag and store in cupboard or on counter).
• 2-Days Prior: Hit the stores early in the morning or late at night for the fresh veggies and rolls or bread.
• 1-Day Prior: Make your stuffing (all but baking). Wrap in bowl to keep moist and set in fridge. Set your table then cover with another tablecloth over it to keep dust off. Plan what time everything needs to go in and out of the oven for the next day. Remember your turkey needs to rest a minimum of 30 min before you slice it to retain juices. I like to have mine out and covered 1 hour before I plan to eat it.
• 1-Day Prior: Assemble your green bean casserole, sweet potatoes, and any other casserole you may serve. Do all but bake it. Wrap and place in refrigerator. Assemble relish tray, place butter on dish and do same into fridge. If you have room you can wash, peel and place potatoes in a pan of water in fridge too.
• Thanksgiving Day - Pop your turkey in the oven. Place your pot of potatoes on to boil. Use your oven schedule for casseroles/sides and relax!