Turkey, apple pie, football and a nap. Who doesn't love Thanksgiving!  It's the all-American holiday when we can enjoy a guilt-free pass to eating, eating and more eating. If you're hosting this year's Thanksgiving dinner, you may view this beloved food fest as a stress fest, but with the right planning, you, too, will enjoy America's day of eating as much as those gathered around the table.

  Guess Whose Coming to Dinner
No guesswork is required when you start with a guest list.  
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It's never too early to begin planning, and creating your guest list should be among your first tasks - say three or four weeks prior to the holiday.  This will ensure you get confirmation from family and friends so that you know exactly how many people will be celebrating with you. It will also help determine who might be able to pitch in and take a few things off your plate. Use this list to indicate any food allergies or dietary needs next your guests' names; this will be good information to have when planning the menu and food shopping. If you're ordering the turkey, a pie or the whole meal, now is a good time to place that order. 

As an invited guest, be sure to ask what you can do to help. Maybe you can be in charge of beverages, purchase the paper goods, or maybe you'll simply offer to arrive an hour before other guests so that you can help the host with those last minute details.
One Potato, Two Potato...
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!

    Just a Few More Details...

One Week To Go..
  • With the menu in mind, or better yet referencing the list you made, take stock of your serving pieces. Tag each with the food that it will hold along with the serving utensil.
  • Will you need extra table space or seating?  Drag out those pieces and give them a good cleaning or dusting.
  • Wash and iron the tablecloth and napkins if needed. Lay them out on the table and be thankful that job is done!
  The Week of...
  • Check the size of your frozen turkey and allow enough time for it to safely thaw out.
  • Shop for perishables, including floral centerpieces or table decor.
  • Enlist the help of family members to tidy up, sweep fallen leaves off the front porch, make place cards, or any other holiday/guest-related chore that needs doing.
  • A day or two before, prep as much of the food as possible: chop vegetables, prepare the stuffing, make dessert, and don't forget to check the freezer for any made-ahead dishes that need thawing.
  • Set the table the night before, or if serving buffet style, set out the serving pieces.
  • Use smaller appliances like a toaster oven or slow cooker to keep foods warm while the oven is set to higher temperatures on the day of the big meal.
  • Give thanks!
No matter how many people are seated around the Thanksgiving table and all the preparation that led to it, let's take a moment from the hustle and bustle of our busy lives to reflect on those things for which we are thankful.  For most of us that means good health and happiness shared with family and friends. 

Happy Thanksgiving!

Nancy Patsios
everyday ORGANiZiNG


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