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Health & Fitness

The Day Before Thanksgiving


To make Thanksgiving more manageable, try to do as much as possible the day before. Your list will vary depending on your specific menu, but here are some tasks for Wednesday:
What to Defrost
* Move turkey stock from the freezer to the fridge to defrost overnight.
* Defrost pie crusts: Leave the disks of dough on the counter for a couple of hours until they're nice and pliable, then refrigerate until you're ready to roll them out.  
What to Cook Ahead
* Assemble and bake pies; store them at room temperature (unless they're custard-based, such as pumpkin pie, which should be refrigerated).
* Prep any hors d'oeuvres that can be made ahead. (Dips and spiced nuts are good options.)
* Cook soups, then cool and refrigerate.
* Prepare mashed or roasted root veggies such as sweet potatoes, turnips, rutabagas, parsnips, celery root, carrots, and beets, then refrigerate. If you have a microwave, you can add mashed potatoes to the list of vegetable sides that can be prepared in advance and reheated. If you don't, plan on making your mashed potatoes on Thanksgiving Day, as they tend to get gluey when reheated on the stove.
* Make any other sides that will reheat well, including candied yams, casseroles, or creamed onions. (Leave Brussels sprouts and green beans for Thursday.)
* Prep any garnishes or toppings, such as toasted nuts or grated cheese, for the recipes you'll make on Thursday.
Prepare for Thursday
* Clean and dry salad greens and store them in resealable plastic bags with a paper towel tucked inside.
* Prep ingredients for stuffing: If you're stuffing the turkey, the stuffing itself must be assembled at the last minute to avoid bacterial growth. But the day before, you can cut and toast the bread cubes to dry them out (if you're making corn bread stuffing, now's a good time to bake the bread), and you can dice and sauté the veggies.
Get Organized
* Get the house ready for guests: Move furniture if necessary, set the table, and arrange flowers.
* Get out all serving platters and bowls and label each with a sticky note that says what goes in it. Place the necessary serving utensils alongside. During the Thanksgiving Day rush, this will save your sanity! Plus it'll make it easier for other people to help you arrange everything on the table.
* If you're brining the turkey, prep it and leave it in the brine overnight.
* Check to make sure you have the following dinner party essentials: aluminum foil, containers for leftovers, paper towels, butter, ice, clean dish towels, dishwashing detergent, and don't forget the WINE!!
If you get all these tasks done, congratulations! You'll be in very good shape for a stress-free Thanksgiving!

 
If you or anyone you know is having a difficult time from the aftermath of Hurricane Sandy and are unable to provide a Thanksgiving meal, please contact me.
 
Sincerely,
 
Sophia Brivio
The Well Seasoned Chef

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