Thanksgiving Tips

I did not read through all the answers you probably got a lot of tips already but here's mine anyway : )

I make a menu, then I write a shopping list, I write out each dish & under it I put every ingredient I will need for it

I make all the pies the day before then just put in the oven to warm them after the meal (or when you sit down to eat)

I also make all the casseroles the day before, I am making broccoli rice casserole & brussell sprout gratin casserole, so they hold up well, if you are doing a casserole that has a bread crumb or other crunchy topping, make it ahead then add the topping before you put it into the oven

I also invested in an electric roaster (walmart has them for $20 right now) that way I can cook my turkey in the roaster & do the casseroles in the oven (if you are doing two you can put them in at the same time)

also I do my prep the day before, like chopping the onion & celery for the dressing etc.

also since you have such young kiddos I would ask someone to come over the day before to help you with all the prep if possible!

know how long everything has to cook/bake so that the longer cooking items are started first, casseroles hold their heat for awhile, but mashed potatoes are going to cool off quickly so make sure they are one of the last things to get finished.

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A.,

Part of your disorganization comes from two issues. 1 - you don't have a plan and 2 - you are procrastinating. I'm not trying to be harsh here, just helping you to see the situation clearly.

Yes, Thanksgiving can be quite a challenge when you have three children. But, I want you to look at two websites:

1. www.flylady.net - she helps you establish routines for your daily life and for the holidays. We are currently working on our "Cruising through the Holidays" missions so we will be done with our Christmas preparations before Thanksgiving and we can relax and enjoy our families during the month of December.

Oh, and FlyLady is a free service - you just sign up and the missions are delivered to your email every day. There's even a Facebook page so you can connect with other members and get organizing, decluttering, and cooking tips from them as well.

2 - www.savingdinner.com Leanne Ely has written a number of books for those women who think they can't cook. It's not true! Everyone can cook, but many women just haven't been taught how to cook. Her books teach you how to cook and eventually you will be able to improvise on the fly. She has a holiday cook book and planner for families that are hosting Thanksgiving or Christmas at their house. The plan includes dishes that can be made ahead of time and then warmed the day of Thanksgiving.

It is a life-saver. Especially for our family. We will be traveling to spend Thanksgiving with family, but my son and I both have food allergies / intolerances, so I am basically making up an entire Thanksgiving dinner just for us. I've been making dishes over the last week or so and doubling or tripling the dishes and then freezing the portions we need for Thanksgiving and Christmas dinners. Last year was so stressful, but this year has been easier because I've planned ahead.

Good luck with your dinner. Remember, you can do ANYTHING 15 minutes at a time. =)

C. J.

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I haven't read any other responses, so sorry if this is a repeat. Last year my son was 4 months and I also didn't want to waste my time so...

we served ham. Bought it pre-sliced, smoked and flavored through. All we had to do was throw it in the oven 20 min before we wanted to eat and it was done.

Cheesy potatoes are a great dish to make up ahead of time the day before and cook in a slow cooker or roaster (so you're not using oven space) and go great with ham

we also did appetizers last year so that we didn't have to worry about cooking any other food. These also were prepared ahead of time the day or two before so the day of the party we didn't have to do anything.

I know Turkey Day is supposed to have Turkey but maybe this year you could be a little different.

Hope this helps and it's a great questions...can wait to look back and read all the responses you got to fine tune my holiday hosting!!

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No, you are not sounding like a dummy. Planning a large gathering is a big job and it is stressful enough, it's even 100 times harder with little ones! One of the things that I do and I love this--I go to Party City and buy Thanksgiving paper plates, napkins, cups, plastic forks/knives and a tablecloth. It saves me the hassle from having to do dishes or load the dishwasher. This cuts down on the work and gives me more time to socialize. When the celebration is done, toss out the tablecloth, no washing either. Now, for the turkey, here's what I do: Get one of those roaster pans with the lid. Clean your turkey out, pat it down with paper towel. Inside the cavity, put in one onion, one apple, one orange, and one lemon or lime. This brings out great flavors for basting your bird. Next, rub your turkey with vegetable oil (not butter, as it can burn); put on season salt and black pepper. You can also put in a meat thermometer in the thigh area so that it reaches the right temp (around 151 degrees). Bake at 375. Baste accordingly.

M.

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An engineer buddy of mine always said "Plan the work and work the plan." Make a list of all that you are fixing and work out the oven timing. I've had moments when I needed to put a pie in to bake and couldn't fit it in with the turkey and all the other stuff in there. If possible, bake all desserts the day before. Make the dressing the day before and skip stuffing the bird. Just cook the dressing in a pan and you can add some of the turkey juices to it while it cooks. Take the giblets out of the bird the day before, cook them and make your gravy a day or two days beforehand. Microwave it just before dinner.

Designate a trustworthy relative to be in charge of watching the baby so you can focus on last minute details in the kitchen.

If you have a large table where everyone will be sitting - set the table the day before. You can cover the plates with a napkin, paper towel or simply turn them over until just before dinner time.

Here's a sweet potatoe casserole recipe that everyone loves. I mix it the day before and bake while the turkey is finishing. Wait until just before you bake the casserole to add the topping.

Sweet Potato Casserole with Praline Topping

Filling:
3 cups Sweet Potatoes, cooked and mashed (or use canned sweet potatoes)
½ cup Sugar
½ cup Butter
2 Eggs, beaten
1 tsp Vanilla
1/3 cup Milk
1/8 tsp Salt

Topping:
3 tblsp Butter
½ cup Light Brown Sugar
¼ cup Flour
Dash Salt
½ cup chopped Pecans

1. Combine all ingredients for filling and mix well. Place into a greased 9 X 13 inch baking dish or round casserole.
2. Combine topping ingredients and mix well. Sprinkle over sweet potato mixture.
3. Bake 25 – 30 min at 350 oF.

Yield: 10 – 12 servings.

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I'm pretty flexible with my turkey. I cook a lot (and change the temp if I need to) while the turkey is also in the oven.

One tip - if you make mashed potatoes ahead of time, add about half a block of cream cheese. It keeps them super creamy and keep them from getting crusty.

Another tip - the turkey doesn't actually have to be served warm. Once you slather it with gravy, you can't tell it's not piping hot from the oven.

Anyway, once the turkey comes out, everything else goes into the oven to warm through.

Good luck!

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No, you don't at all sound like a dummy.

The best thing I did to make Thanksviging easier was to buy an electric turkey roaster from Wal-Mart. It plugs in, and you've got the turkey in there by itself, so you don't have to worry about things taking turns in the oven. You can use it as a warming pan for other events.

Also, you've done this a few times, so you have an idea of how long various things take to prep. Go through your cookbooks now, and decide what you want to cook, (put markers on those pages for quick reference on cooking day) and what you want people to bring. See what you can do ahead of time. For example, we make cornbread dressing, so I have the cornbread cooked and frozen almost a month ahead of time. Chop the vegetables ahead of time - onions, celery, carrots, potoatoes. (Put the potatoes in a bowl or baggie of water in the fridge to keep them from browning. I never understood why people cooked potatoes and then peeled and cut them after. They cook so much faster if you cut them first.) You can also boil the sweet potatoes the day before, and then put the sugar or whatnot (we use diabetic-friendly artificial syrup) and reheat them in the oven the next day. Takes just a few minutes.

And as others have said, make a list and include what time everything has to be started. Then use an alarm or timer.

And don't forget the variety of food that doesn't have to be cooked. A green salad, a fruit salad, and cranberry jelly. I have pulled off a super-easy and lazy fruit salad by buying a large can of fruit cocktail, draining and rinsing it, and then adding apples and bananas.

Have people bring desserts. That's the easiest thing to re-heat if you need to - the oven's already empty. Or they can bring the abovementioned cold stuff.

Two Fool-proof Sweet potato recipes. Even my mom liked them. And she's picky over sweet potatoes. (We don't use marshmallows, but that's easy - just add them at the last few minutes of cooking.)
6 medium-sized dark-orange sweet potatoes
1/3 cup backed brown sugar
2 T butter
Pre-cook potatoes (I do this part the day before.)
Heat oven to 325, spray baking dish Place potatoes in dish, drizzle with butter, sprinkle with sugar, bake for 20-25 min.

Or you can mash them.

Pre-cook sweet potatoes
Mash with 2 T maple syrup and 2 T butter
Put them in a pretty, oven-safe dish. Put it in the oven for a few minutes, maybe warm them with the rolls.

I'm not much of a cook, either, but I love the Betty Crocker "Complete Thanksgiving Cookbook." It is very step-by-step, and user-friendly.

I do as much as I can the day before. Set the table for sure. Take out all of the bowls and serving utencils you'll need. Put your butter in the buter dish. I make the cranberries, two potatoes, all the mix for the stuffing (fry up sausage, onions, celery, etc) and cube the bread, fry mushrooms for peas and mushrooms, etc.). Then the next morning, I take the potatoes out of the fridge to let them get to room temp (which they never quite do).

The trick to getting dinner on the table hot is the 45 minutes between taking the turkey out and letting it sit 25 minutes for the juices to spread and the 20 mins it takes to carve it. That's crunch time! Heat stuff in the oven like crazy (turn it up to 400) and make gravy and serve it last so it says really hot. Start microwaving the potatoes and get them into bowls.

Personally, I try to shoo everyone out of the kitchen at this point (except the trukey carver). I prefer to have help with the clean up :)

Good luck. And remember, a lottle organizing beforehand will go a long way!

Also, if you can - set up a bar away from the kitchen so people can get their drinks before dinner and not get in your way!!

No, you DON'T sound like a dummy. Nobody is born knowing these things!

You have a lot of good advice/recipes already. I think your best bet would be to concentrate on the turkey and ask your guests to bring the rest of the food.

Read the directions that come with the bird thoroughly as soon as you get home from the grocery store. Notice how long you'll need to allow the turkey to thaw in your fridge! Then start with dinner time - say, 2 p.m. - and count back how many minutes it will take for the turkey to roast. Then count back the number of minutes you'll need to prepare the turkey for roasting. That way you'll know when to get working on the bird. Usually the instructions require that the bird sit for a bit after it's done cooking; that's the time you heat up the dishes other people have brought.

Call your family and say you need volunteers more than ever this year. Make a list in advance of what dishes other than the turkey will be needed (stuffing, cranberry, two veggies, rolls, dessert, etc.) and check off when someone volunteers to bring that item. Set your table beforehand - the day before, if you can get away with it - and figure out where you can set all the food dishes as if it were a buffet line, even if you need to get out or borrow a bridge table or two to do it.

With three youngsters in your family you'll benefit from learning some more about organization. You can't learn it before Thanksgiving! But you might start with www.flylady.com if you want a site to start learning how to get your home a little more organized. There are also many web sites for novice cooks.

But don't worry about that for the upcoming holiday. See if you can hire someone, even maybe a high school student, to help clean up the house for this event, get your guests to help with the food, and concentrate on being a good hostess, showing off the new baby, and making everyone glad they came to your house.

Congrad on the new baby!
Have you made a list? You said it is usually a pot luck so you make the turkey and ask everyone else to bring the sides and deserts.
I purchased the wire baskets chafing dishes from costo's with the lighter cans and when our guest bring the food i transfere it into the dollar store pans that go in the dish. I purchased like 6(pans and wire baskets) of them and it keeps the food warm as the people trickle in and are bringing what they have to add. http://www.shindigz.com/party/Kingsmen-Wire-Chafing-Dish-...

Usually after dinner i will start washing the dishing and the ladies in our home will join me in cleaning the kitchen and putting up the food so at least our kitchen is clean before the end of the night.

Make a list. On the list write when everything can be made. Things like desserts, salads, most appetizers can be made the day before.
The turkey should rest at least 30 minutes before you cut it, but if you cover it with foil you can leave it rest for an hour, maybe longer. It will still be nice and hot. Use crock pots, if you can. I make the green bean casserole, then put it in the crock pot to keep it warm. Same with my potatoes. I buy the brown and serve dinner rolls, so those only take about 10 minutes. I do those last.
It all depends on what you're making. Even with all the planning that I do, everything is still really hectic. I think it's just the nature of the beast. A list is the absolute only way I can even feel somewhat organized. If I don't have my list, I run around like a chicken with my head cut off!
With a 4 week old baby, I think I'd just tell people that you will make the turkey, a salad, a dessert and maybe the dinner rolls. They can bring everything else. I'm sure everyone will understand.

You have to plan...........I cook almost the whole day before.........make the pies, the deserts, deviled eggs,rolls, sweet potatoes.. etc........I cook the turkey all night.......I put it a great roasting pan I have, with butter, water and pepper..........I put it on like 275 for the night......I put juice on it a few times in the middle of the night if I get up, but overall it just cooks..........you can get a turkey with a timer..........put the pan on top of the stove if possible to keep it warm while you are baking other things......it's about an hour a pound cooking it my way.....

You know how long it takes for mashed potatoes, or green bean cassarole....so just sit down and right it all out......then put a list in order of when to start things.......

I've been doing this for years.....now I only need a list so I don't forget to put something out!!! Like the cole slaw one year! Luckily, the kids remembered before we were done with dinner........

I have my dinner around noon.....so when I get up in the morning, I just need to get things out that need to be cooked NOW....the rest is reheat......

Candied yams are good.....I cook the sweet potatoes, drain them, add butter, brown sugar and then put them in the fridge.....next morning, out they come and I add little mini marshmellows on top, and heat them up.......everyone loves them.....except me, don't like sweet potatoes!!

Everything will be fine......remember, it's about family.....take care.

Updated

You have to plan...........I cook almost the whole day before.........make the pies, the deserts, deviled eggs,rolls, sweet potatoes.. etc........I cook the turkey all night.......I put it a great roasting pan I have, with butter, water and pepper..........I put it on like 275 for the night......I put juice on it a few times in the middle of the night if I get up, but overall it just cooks..........you can get a turkey with a timer..........put the pan on top of the stove if possible to keep it warm while you are baking other things......it's about an hour a pound cooking it my way.....

You know how long it takes for mashed potatoes, or green bean cassarole....so just sit down and right it all out......then put a list in order of when to start things.......

I've been doing this for years.....now I only need a list so I don't forget to put something out!!! Like the cole slaw one year! Luckily, the kids remembered before we were done with dinner........

I have my dinner around noon.....so when I get up in the morning, I just need to get things out that need to be cooked NOW....the rest is reheat......

Candied yams are good.....I cook the sweet potatoes, drain them, add butter, brown sugar and then put them in the fridge.....next morning, out they come and I add little mini marshmellows on top, and heat them up.......everyone loves them.....except me, don't like sweet potatoes!!

Everything will be fine......remember, it's about family.....take care.

I heard yesterday on the radio you can pre order your dinner at kroger and for 49.95 you can get enough to feed 10 to 15 people and they give you all the fixings. So look into that. You may only need to sets of dinner and combine it all in through away metal containers and your good to go heat and serve.

Congratulations on your new addition. You may want to consider getting help with the cleaning and organizing part of your holidays. There are plenty of professional organizers. And a cleaning or housekeeping service can be rather affordable for this holiday season.

As for the meal and timing, I find it is easy just to write down how long everything you are cooking takes to cook. HINT: Do yourself a huge favor and cook the turkey overnight at 200 degrees, covered tightly with foil. It can go in the over at around 11 pm, you will wake to the smell of turkey bird and have so much juice from this bird to use for gravy, seasoning the veggies and/or seasoning the rice.

Make certain you know what others are brining and ask them to bring the hot foods relatively hot. This way you will have less time to have to warm things.

Loving Life W.'s suggestion about the chaffing dishes is excellent and so is Sue H.'s and Denise H.'s recommendations on what can be done in advance. So of our most remembered holidays come from those times the meal wasn't perfect. Please relax and have fun. They are coming to see you and the kids not critique your house or your cooking. Family is supposed to be about the love and Thanksgiving is supposed to be about being thankful to God about everything. Enjoy this holiday.

You're not a dummy, you're just like the rest of us! :) I'd suggest getting some chaffing dishes. I just saw them at Wal-Mart for $10. You have two pans, one on the bottom for water (heated by a sterno burner) and then the pan on top for the food. It's like having a portable warmer. I'd also suggest a buffet line for serving, it makes your table less of a potential food explosion disaster area. The chaffing dishes can go on your kitchen counter and be part of your serving line. Definitely ask people to bring most if not all the food, you can donate some $$ if that seems stingy, but with a baby that small you never know when they'll be sleeping/eating or fussy, so its very hard to make food in those conditions. Most people will be understanding of your situation. And they can use the disposable bake ware to put in the chaffing dishes if you let them know the size ahead of time. then they just bring it in, drop into the chaffing dish and light the sterno burner...

Best wishes!

What really helps me is making the stuffing and putting it in a crock pot. The turkey cooks faster and it is less hassel putting it in the turkey. Cut up potatoes ahead of time and put them in a pot of water. When you are ready just turn the heat on the burner.

Hope this helps.

I know people are appreciative of you having it at your house.

Have a Happy Thanksgiving.

for me its all about prep.
You can peel potatoes (for mashed potatoes)the morning of or the night before even, and put them in the pan of water, covered on the stove...until you want to turn them on.
I make a brocolli cheese rice dish that is asked for every year, and it cooks in the microwave so its ridiculously easy
1 1/2 cups instant rice
1/4 cup minced onions
1 1/2 cups cooked brocolli (or frozen thawed)
1 can of cheddar cheese soup
1 can of cream of celery soup
1 1/2 cups water
put it all in a glass baking dish (or microwavable bowl)
microwave for 8 minutes....stir
microwave for another 12 minutes
serve!

the turkey should sit out of the oven for at least 1/2 hour (it won't get cold) so there is your time to cook little things that have to be at a different temp...like rolls, and warm up dishes that have cooled down.

My best kept secret is a nesco cooker... I cook my turkey in it at thanksgiving, my prime rib in it at xmas, pork on new years, and ham at easter...

Saves tons of room and gives you the oven for all your side dishes... you can tell people to bring a side, keep the oven at a temp of 225-250 and put sides in covered to keep them warm. Then while you are carving turkey and making gravy, someone else can start taking all the sides out to the table... uncover them at the last minute and wallah... a hot delicious thanksgiving!

make sure that the dishes being brought are warmed & ready to go. Delegate until all you have to do is the turkey, dressing, mashed potatoes, sweet potatoes......the core of the meal.

The final hour of prep is most critical: the turkey can be out of the oven (foil-wrapped) while the dressing is in the oven. The mashed potatoes can be warming in a crockpot...made the day before. The sweet potatoes can also be made the day before & warmed in the microwave prior to serving. This can all be timed to be completed at the same time, using different heating methods. Not everything has to be done in the oven.....so this works out great! & have somebody bring fresh rolls & bread so you don't have to mess with that.

I find that a checklist posted on the frig helps immensely! & to further your organization, make sure your husband is fully in charge of the kids!

I love to cook and entertain, but I feel your pain on this one. My vote is to order the premade meal from Meijer or some other nearby venue and add one or two signature dishes/desserts of your own this year so that you are able to relax a little and focus on what is important....that beautiful family of yours. Taking one year off will give you the break you deserve while still feeding the ones you love!

A.,

I know you said you like hosting b/c you don't have to take your kids out to someone else's place, but really, A. - why are you doing this to yourself?? I feel that having 3 small kids, one being a newborn, you should NOT host Thanksgiving! Just the thought of it gives me a headache. I also have three small kids and I would NEVER host a big holiday meal - well, maybe when my kids are grown. I seriously think it will be easier for you if your family goes to someone else's house for Thanksgiving (or to a restaurant, since you said no one else in your family has the space to hold a lot of people).

Now, if you still decide to host (against my better judgement) - do not cook or bake ANYTHING, since you have a newborn. If you must host, then your guests will provide the food - it will be a true pot luck Thanksgiving. With that said, there is no way that all of the dishes will be or stay warm, so you can put your oven on 200 degrees to keep the food warm and fit as many dishes in there as you can. The rest you will have to heat up in your microwave right before you sit down to eat. It will be utter chaos, A., and I really don't know why you will do that to yourself. How can you be the hostess/lady of the house when you have a newborn to feed? If you are breastfeeding, then obviously no one can help you feed the baby. I just don't know why you are willing to put yourself through all of this unnecessary stress! If I were you, I would go to someone else's house, or go to a restaurant or a hotel for a nice Thanksgiving buffet - HASSLE FREE! Giving the young ages of your kids, I don't think you should host for another 2 or 3 years. You have the PERFECT excuse for the next few years why you cannot host. Want to join my family for Thanksgiving? We are going to San Antonio, TX to eat our Thanksgiving buffet at a Marriott on the Riverwalk! Ha! Let us know what you decide.

I use a counter top roaster oven for the turkey and this frees up the oven space. Make a list (menu) and then a "plan of action". Write down what you can do Wednesday, make pies, cran relish etc. Make a schedule for that last hour before eating. In my last hour I make mashed potatoes, gravy and heat all dishes in the oven - stuffing, casseroles etc. Make sure that you know way ahead of time what everyone is bringing so you can plan on how/when to heat things etc. My guests cover appetizers and desert, so I can just focus on the meal. Also, the turkey roaster is great for other parties to, to keep food warm.

One thing that my mom is going to try this year is to cook the turkey in a roaster. That way you have the entire oven free for everything else. A good friend of hers made the suggestion as his family does this all the time.

Also, do as much prep work ahead of time as possible. And make a list. My mom makes a list ahead of time of each dish and how long it needs to cook and at what temperature. Then she plans out when everything needs to go in the oven, etc, working backwards from the time she'd like to serve dinner.

Having people bring a dish will be very helpful and I love the idea of the chafing dishes to keep things warm while you're waiting for other dishes to cook.

My best advice though is to plan ahead: make a list and then when the day comes, you don't have to worry about remembering anything - just tape your list to the refridgerator and you have it right there.