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Thursday, November 13, 2008

Thanksgiving Prep Begins!

Thanksgiving is two weeks away!  Time to get planning!  Over the next two weeks I will share my planning process with you, along with recipes and more!  And I want you to help with the preparations!  Please feel free to share your ideas, recipes, anything…Let’s inspire one another!

Today marks the start of my official Thanksgiving planning.

  • Finalize the guest list.  My list is all set…Mom, Dad and Little Sis are coming to town!  I can’t wait!
  • I’m going to start looking through all my November magazine issues, which I’ve yet to do this month. Hopefully there will be some good inspiration!
  • Email my guests to see if there is anything they want on the menu.

I can’t believe it’s only two weeks out.  I’ve said it before, I’ll say it again.  Where does the time go?


  1. 1
    Jenny D

    Great minds must think alike (or something like that) because I was just sitting down to peruse my holiday recipes to get ideas for our Thanksgiving menu when I saw your post. I look forward to your help and hope to contribute as well!

  2. 2

    Could you post some of your favorite Thanksgiving recipes???!! Thanks!

  3. 3
    Jane Maynard

    hi emma! no worries, I definitely will be! you can also see my posts from last year at this link:

    but I will be posting over the next few weeks as well! 🙂

  4. 4

    How ’bout I cover for your Mom while she heads out there?? Ha ha ha

  5. Thanksgiving is my very, very favorite holiday. I’ve been working on my menu and schedule for weeks. This year will be my first time cooking. We’re spending “real” Thanksgiving (Thursday) with my family and Friday (the day I’m cooking) with my husband’s family. Here’s my action plan (apologies for such a long comment in advance)!

    Roasted-corn and hickory bacon gougeres; served with chive crème fraîche

    Main Course
    “Good Eats” roast turkey and gravy
    Baked stuffing with cranberries
    Smashed sweet potatoes with apples
    Whipped Yukon Gold potatoes with caramelized onions
    Green beans with caramelized onions and toasted almonds
    Spinach salad with apples, blue cheese, cranberries & candied walnuts
    Cranberry-orange relishRolls

    Pumpkin chiffon pie

    Week of Nov. 17
    Purchase turkey

    Monday, Nov. 24
    Begin thawing turkey

    Tuesday, Nov. 25
    Grocery shopping

    Wednesday, Nov. 26
    Make ahead:
    Cranberry relish
    Mashed potatoes (caramelize extra onions for green beans)
    Sweet potatoes
    Roux/broth for gravySalad dressing

    Thursday, Nov. 27
    Make ahead:
    Brine turkey
    Baked stuffing with cranberries

    Friday, Nov.28
    Cooking Schedule

    10:30-10:45 a.m.
    Boil water for green beans; assemble and refrigerate salad

    10:45-11 a.m.
    Boil green beans, cold shock & refrigerate

    11-11:30 a.m.
    Rinse, prep turkey

    Turkey on high; prep & set out appetizers

    Noon-1:30/2 p.m.
    Turkey on low

    1 p.m.
    Turn potatoes on low in Crock Pot

    1 p.m.
    Stuffing & sweet potatoes in oven

    1:45 p.m.
    Uncover stuffing & sweet potatoes

    ≈2 p.m. (when turkey reaches 161 degrees)
    Remove turkey from oven to rest, make gravy; melt butter & reheat green beans, toss w/ almonds; dress salad; re-whip potatoes

    Between 2 & 2:30 p.m.

  6. 6
    Jane Maynard

    go, hillary! 🙂

  7. 7

    Wow! I wanna eat at hillary’s house! We can resolve what is real Swedish food and what isn’t.

  8. 8

    Yes – thanks to Collette I can come to Thanksgiving dinner in CA…..

  9. 9

    Thanks so much, Jane! I love your blog and your recipes!!!

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