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?
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!
Could you post some of your favorite Thanksgiving recipes???!! Thanks!
hi emma! no worries, I definitely will be! you can also see my posts from last year at this link: https://thisweekfordinner.com/category/holidays/thanksgiving-prep/
but I will be posting over the next few weeks as well! 🙂
How ’bout I cover for your Mom while she heads out there?? Ha ha ha
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)!
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Appetizer
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
Dessert
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
Gougeres
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
11:30-noon
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.
Eat!
go, hillary! 🙂
Wow! I wanna eat at hillary’s house! We can resolve what is real Swedish food and what isn’t.
Yes – thanks to Collette I can come to Thanksgiving dinner in CA…..
Thanks so much, Jane! I love your blog and your recipes!!!