Thanksgiving Holiday Tips
Do the holidays leave you frazzled? Overtired? Confused? Overwhelmed? If so, then I am here to help with a few tips that ought make things easier for you and everyone you are celebrating Thanksgiving with.
First, be thankful. Take time and pause to reflect on the big and small things in your life that you are grateful for—that means food on the table and people to share it with.
Make a timeline so that you can schedule shopping for the week, the day of the feast and an oven schedule so you know what needs to go in and when.
Read through all of your recipes to make sure you are clear about the order of instructions and all the ingredients you'll need.
Check and make sure that you have all the pots and pans you'll need.
Check and make sure you have all the plates, flatware, napery, serving utensils, glassware, and chairs that you'll need. If you are short ask a guest to pitch in.
Do as much as you can before BIG Thursday. Most purees can be made a week in advance and frozen. Make the pies, stuffing, etc., the day before.
Go easy on the table decor. Avoid fancy and elaborate floral arrangements and knick knacks on your table. You'll have a lot of color with all the foods being served and with plates passing around and serving utensils poking out here and there, you'll need more space than usual on your table.
Make use of extra hands in your house. The night before rent a movie and put family members to work peeling butternut squash, green beans, or other time-consuming jobs that'll slow you down the next day.
Make a list of all the ingredients you will need a week before.
- If you have a frozen turkey, be sure to begin defrosting it on Monday—in your fridge, a 14-pound turkey will take 2-3 days. If you forget, fill a large, clean cooler with cold water and put your bird in there, changing the water every hour. If you are lucky (we told you to defrost your turkey earlier!) your bird will be ready in 8 hours.
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
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