Every year, I organize a Thanksgiving dinner and prepare four months in advance. This allows me to synch everyone's schedule and for the guests to work things out with their work. Planning an event is not tiny, and planning a Thanksgiving dinner is neither! Let me share my tips for keeping it organized, and I will also share with you what I planned for this year!
Set the date and time.
Most people celebrate Thanksgiving on the fourth Thursday of November, but you can adjust. I do it on the second to last weekend of November, so I know people are free, and it's easier for the guests who don't live in the same city to organize work on Friday.
Choose a time that works for your guests (early afternoon or evening are popular choices). I chose the evening; it's always at 8 p.m.
Create the guest list.
Decide how many people you want to invite and check for dietary restrictions, preferences, or allergies. My guest list is usually done on Thanksgiving of the prior year, lol. But as I said at the beginning of the article, I always contact my guests four months in advance and a month before I send a reminder and ask for confirmation!
I send out invitations and ask for RSVPs early to get a sense of the headcount. At first, I send invites by email; once they RSVP, I send them the printed version of the invitation.
Plan the menu.
Planning menus is dreadful, especially on big dinners like this; everyone has their tastes, and it cannot be easy to please everyone. The centerpiece of Thanksgiving is usually a turkey, but there are plenty of side dishes and desserts to consider. I make sure that everyone will have something to eat by planning multiple side dishes, all different, and two desserts. The probability of one guest hating everything is slim, and having an entire table is fun. Here's a general menu outline:
Main dish: Turkey (roasted, fried, smoked), ham, or a vegetarian alternative( stuffed squash, lentil loaf.)
Side dishes: mashed potatoes, stuffing, cranberry sauce, green bean casserole, sweet potatoes, roasted vegetables, rolls.
Desserts: pumpkin pie, pecan pie, apple pie.
Drinks: wine, cider, non-alcoholic options (sparkling water, soda)
Tip: Count for an average of 1-1.5 pounds of turkey per person if serving a whole bird. Adjust the quantity of other dishes based on the number of guests.
Delegate tasks.
Okay, so this one is tough. I have a hard time delegating, but after so many years doing it and each year having more guests, I had to ask my mom for help. I had no choices, although I controlled everything a lot. If your guests offer to help, don't hesitate to delegate dishes. You can assign someone to bring a side dish, dessert, or drinks. This also reduces your workload.
Shop for ingredients.
Write a detailed shopping list based on your menu. I divide my shopping list for each part of the menu to ensure that the ingredients and the order in which they are bought are good. Purchase non-perishables (flour, canned pumpkin, spices), but wait until two days before Thanksgiving to buy fresh ingredients. What I do is that I wake up really early on the day of the dinner and buy the vegetables in the morning, so the veggies are fresh and healthy.
Prep in advance.
Two weeks out: clean the fridge and freezer to make room for groceries and leftovers.
One week out, plan cooking times for each dish. Some dishes, like cranberry sauce or pie crust, can be made the day before. Take out your Thanksgiving decor and make sure everything works. In case it doesn't, you have time to go to the store to buy something new.
A few days before thaw the turkey in the refrigerator (1 day for every 4-5 pounds)
The day before, make pie dough and assemble your casseroles that can be baked on Thanksgiving. Empty the dishwasher—it will be your savior while cooking and after dinner! Don't be afraid to do two loads on the day of the first load—one for all that you used during prep time and the second for after dinner—so you can start it at night and not have to care about it during tea. Start decorating.
The day of Prep your vegetables. Once you bought them, clean them all and let them dry.
Set the table.
A few days ahead, you want to plan how to set the table and try ideas.
Make sure you have enough chairs, plates, cutlery, napkins, and serving dishes. Then, set up any decorations like candles, pumpkins, or fall-themed centerpieces.
Cooking day schedule.
Timing is critical, especially if you're juggling multiple dishes. Here's a general timeline:
Morning: Start with the turkey (roasting can take 3-5 hours, depending on the size). While the turkey is cooking, prepare other dishes that need overtime.
Mid-day: Work on stovetop dishes like mashed potatoes or gravy.
1 hour before serving: let the turkey rest (this also frees up oven space for last-minute dishes like rolls)
Create a comfortable atmosphere.
Music: light, ambient music can create a cozy environment.
Lightning: dim lights with candles or string lights to set the mood.
Seating: arrange seating so everyone feels included. If necessary, create a separate kids' table.
After-dinner plans.
Prepare to serve coffee or tea with dessert. If your guests bring dishes, make sure you have containers to pack leftovers for them.
Enjoy company, and don't worry about cleaning up everything right away.
You can enjoy the dinner and the holiday with your guests by planning and staying organized.
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