There's more to Thanksgiving dinner than turkey and gravy.
About two weeks prior, set your menu.
While there are certainly traditional dishes to be made, you may want to add a few new ones or other family favorites. Gather the recipes and read through them. If any appear to be too complicated, better to leave them for another time, when you have more time. Store all recipes in one place; pages tucked into sheet protectors in a binder will keep them accessible and soil free. Compare the ingredients in each recipe with what you have on hand and make a list of shopping items. Be sure to check the expiration dates of what's in your cabinet. How long has that nutmeg been in there anyway?
Determine your cooking schedule including what dishes can be made in advance. Very often the recipe indicates how long that particular fo
od can be stored. Incorporate the preparation for these dishes into your schedule and when a guest offers to bring something, scratch that something right off your list.
Shopping for the non-perishable items can be done about two weeks before Thanksgiving, and it's a good idea so that you won't be scrambling for pumpkin pie filling at the last minute. During an inventory of your own cabinets, you may find you also need containers for leftovers, harvest-themed napkins or disposable baking pans, so don't forget to put these on your shopping list, too.
Since you are taking inventory of your pantry and fridge, dedicate some space in each for all things Thanksgiving. It will make finding an item quick and easy when it's time to cook and bake. Take a few minutes to wipe down the refrigerator shelves and sweep crumbs out of the pantry before re-stocking with new and fresh foods. You'll be glad you did especially when the holiday season is in full swing and you can't possibly find another minute to do another thing!
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