We have just over a week to go. Have you purchased everything but the produce? If not add that to today’s homework.
Today take your menu and recipes and figure out a loose schedule of preparation. To help you along here are resources for menu items that can (and should) be made prior to Thanksgiving day.
Make Ahead Possibilities:
- Real Simple has a great list of sides and instructions
- About.com has a list of freezable holiday foods.
- The Dollar Stretcher
- Epicurious has a fantastic list for the adventurous.
Don’t forget when arranging your cooking schedule to allow time for pre-made foods to thaw. The last thing anyone needs is a roomful of hungry and crabby relatives who want to know why dinner wasn’t served on time.
- Turkeys need to rest about 30 minutes before carving. This will free up your oven for several dishes that need last minute heating.
- While a whole turkey makes for a beautiful presentation, carving the bird in the kitchen will allow other foods to be heated in the oven during this time. Rely on a centerpiece for a pretty table setting. Once the bird is cut it is relatively unattractive, anyhow.
- Unless you want to be like Ivy, keep your hot foods hot and your cold foods cold. The FDA has advice on the danger zone for bacterial growth.