This post has been edited from the original which was published on November 17, 2011.

Is it just me, or have the last few weeks flown by??  I am getting super excited for Thanksgiving.  We have a great group joining us this year, although I am still unsure about how many we’ll be.  The latest count is 27 peeps!   I am also looking forward to some one-on-one time with the kids, especially my older daughter who will be home from college!    I used to get all of them in the kitchen Thanksgiving morning to help me with pies or trimming green beans or whatnot, but my two daughters have taken to sleeping until noon on days off.  However I had a stroke of genius four years ago, which was to tack my Thanksgiving to-do list on the refrigerator and have everyone sign up for three tasks.  Even my husband helps out!

My last class is Monday night, but I will be getting busy this weekend.  I always plan Thanksgiving day down to the last detail because I don’t like forgetting things and a schedule makes me feel more relaxed, which equals more fun for me!   But just because Thanksgiving is the star of the show this week doesn’t mean that I can forget about normal life on very other day.  So I think about regular meals and activities, too.  Here’s what my schedule will look like from Sunday until we eat on Thursday at 4:00 pm (-ish).  This shouldn’t make you feel exhausted, but merely show you what you can do ahead for your own Thanksgiving!

IMG_7558

Here’s my menu for Thursday and after that is my timeline so you can see how everything can get done.

BREAKFAST

Struesel coffee cake (I’ve been making this for 20 years, but it’s from an old, out-of-print book.)

 

LUNCH

Butternut squash soup

Mini Cornbread Muffins

 

HORS D’OEUVRES

Crispy cauliflower

Zucchini cheese tart

Small cheese board

 

DINNER

2 Whole Roast Turkeys and Gravy (18 pounds each)

Cranberry Sauce (x2)

Applesauce (x1)

Mashed yukon gold potatoes (10 pounds)

Sweet potato casserole (x 1 1/2)

Stuffing (mushroom and leek) (x1)

Stuffing (sourdough, chicken sausage, apple, fennel)(x1)

Delicata Squash Salad with Roasted Apples (x3)

Crispy Stove-top Brussels Sprouts (4 pounds)

Green Bean Casserole (x4)

Spinach Gratin (x1)

 

DESSERT

2 Apple pies

2 Pumpkin pies

2 Pecan pies

Gingerbread Muffins

Homemade vanilla ice cream

Whipped Cream

Apple-Caramel Sauce

Fresh Fruit Platter

I have two friends bringing another dessert.

butternut squash soup and mini corn muffins

Schedule:

Sunday

Grocery shop for everything other than turkeys and produce

Arrange tables & chairs

Make cranberry sauce and applesauce

Write placecards

 

Monday 

Prep for tonight’s class

Make salad vinaigrette for salad

Make 2 qts. ice cream

Dry mix for sweet potato casserole with a note about adding butter

evening:  Cooking class

 

Tuesday

Pick up turkeys and produce

Buy and arrange flowers (last year I made arrangements with white hydrangeas, flowering kale, roses, and snapdragons)

Brine turkey for 24 hours

Set tables

Wash and dry greens

Shred cheese for tart, salad

Toast pumpkin seeds for salad

Dry bread cubes for stuffing

Chop onions for soup, stuffings, gratin

Defrost spinach for gratin

Make apple caramel sauce

Dinner:  pumpkin and black bean chili, spinach quesadillas

Wednesday

Make butternut squash soup

Steam cauliflower; bread and refrigerate

Make sweet potato casserole
Clean mushrooms and slice for bean casserole

Make stuffings

Prep Brussels sprouts
Prep zucchini

Blind bake tart crust

Defrost turkey stock and chicken stocks

Prep delicata squash for salad

Blanche green beans

Make pumpkin pies

Make pecan pies

Make spinach gratin

Bake gingerbread muffins

Set up coffee and tea service

Check powder room

Uncover turkeys

Leave butter, eggs and sour cream out for cake

Dinner: spice-rubbed salmon, brown rice, sautéed Swiss chard

Before bed:  make sure garage refrigerator door is closed! (Five years ago, I left the door open to my extra fridge in the garage all night long.  OMG. Disaster!  Needed to buy two new turkeys on Thanksgiving morning!)

Let's eat!

Thursday

6 am Wake and shower

Make coffee cake

Make decaf coffee

Make cornbread

Make apple pies – All pies must be out by 10:45AM

9:00 Take turkey out of refrigerator

Roast delicata squash and apples for salad

Prep turkeys

11:00 Put turkeys in oven

Get dressed and do hair

Make crispy onions for bean casserole

Prep coffee machine for after dinner

12:00 Reheat soup

Herb oil for tart

Prep gravy ingredients

Remove salad dressing from refrigerator

Add melted butter to sweet potato topping

Blanche brussels sprouts

Assemble fruit platter

2:00 Peel potatoes; make mashed potatoes; keep in bowl over simmering water

Prep tart

2:15 Bake tart

2:30 make cauliflower and serve hot

3:00 sweet potato casserole in small oven

start green bean casserole

3:15 Take turkey out to rest, oven to 350

Reheat stuffings at 450

Make gravy

3:30 remove foil and add topping to sweet potatoes

Add green bean casserole to oven

Bake gratin for 20 minutes at 425

Sear brussels sprouts

Light candles, water, butter, cranberry sauce, applesauce, assemble salad

3:45/4:00 Carve turkeys

After dinner: whip cream, coffee and tea, sparkling water

After everyone leaves, write notes for next year!

apple pies

Friday

Segment on Thanksgiving leftovers on KTLA Morning News.  Stay tuned for time!

 

 

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10 Comments

  1. Pamela

    I want to make your green bean casserole recipe. You have it listed x4. I’m serving 20. Does that mean I am making the recipe times 4?
    Thanks so much,
    Cynde

    • Hi Cynde! It depends on what else you are making. Last year I had 34 people, including kids and I made a note that 4x was the perfect amount. I have 20-21 adults and 7 kids coming this year and I am sticking with 4x the amount. You might be fine with 3x if you’re making a lot of other sides.

  2. Thanks for all of the planning tips! I’ve been making Ina’s Spinach Gratin for years for Thanksgiving and was excited to see that the guru (that’s you!) also serves it. A few of our guests this year are gluten free. Is there a good sub for the 1/4 cup of flour in that recipe? Thanks!

    • I would use a good GF flour blend, like Kind Arthur Multipurpose Gluten-free Flour or a GF oat flour. I’m not a huge fan of using all rice flour, which to me can get a little gritty. Let me know what you try!

      • Ultimately, I was too nervous to experiment on the big day. If I try a gluten-free version in future, I’ll certainly let you know how it goes. Thanks for the tip!

        • Totally understandable. It’s always more comfortable to try something new beforehand. Hope you had a good holiday!

  3. When do you make the gingerbread muffins?

    • Ahhhh! Good catch! Wednesday night 🙂

  4. YOU ARE MY HERO! This is the best Thanksgiving menu,recipes and most comprehensive to do list ever. Take that all major food magazines! Happy Thanksgiving to you and your family. Naz

    • Haha! Thank you, Naz. You are the best. Happy Thanksgiving!


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