Let's face it: Thanksgiving is a lot of work. Between the stuffings and the sides, and the gravies, and the pies, the fourth Thursday in November is hardly a day off. The holiday is one of our favorites, but by the time the turkey is on the table, we're usually just thankful to be done.
This year we're doing it differently. Instead of knocking ourselves out on Thursday, we're going to prepare the meal in advance. We'll do the cranberry sauce on Monday and pop some cornbread in the freezer, Tuesday we'll make soup, and on Wednesday we'll prep the sides. Thursday all we'll have to do is put the turkey in the oven and throw together a simple salad -- and then we'll sit down, with family and friends, and give our thanks for that.
MONDAY
Make this brandy-spiked cranberry sauce and let it mellow until Thursday.
Get the recipe: Pear, Brandy and Walnut Cranberry Sauce.
MONDAY
Bake a loaf of cornbread and pop it in the freezer.
Get the recipe: Double-Corn Cornbread with Fresh Thyme.
MONDAY
Dry- (yes, dry-) brine the turkey.
Get the recipe: Russ Parsons' Dry-Brined Turkey.
TUESDAY
Make this simple carrot soup and stick it in the fridge.
TUESDAY
Poach some pears for a light dessert -- someone always brings a pie.
Get the recipe: Ginger Pears with Honey-Vanilla Custard.
TUESDAY
Prep a mash or two for the table and set aside some butter and cream.
Get the recipe: Parsnip and Potato Mash.
WEDNESDAY
Make this savory challah stuffing (you can warm it up tomorrow).
Get the recipe: Challah, Mushroom, and Celery Stuffing.
WEDNESDAY
Braise some fennel and potatoes -- don't overcook them and they'll reheat well.
Get the recipe: Crispy Cream-Braised Potatoes and Fennel.
WEDNESDAY
Prep some squash for a hearty side -- it can go in the oven tomorrow with the turkey.
Get the recipe: Caramelized Butternut Squash Wedges with Sage Hazelnut Pesto.
THURSDAY
Put the turkey in the oven.
Get the recipe: Russ Parsons' Dry-Brined Turkey.
THURSDAY
Make some gravy, if you like, or a simple herb-flecked butter.
Get the recipe: Cider-Sage Gravy.
THURSDAY
Throw together a salad as your guests sit down to dinner -- and then join them at the table for a delicious Thanksgiving meal.
Get the recipe: Kale Salad with Apples and Hazelnuts.
Get answers to your burning Thanksgiving questions on the go with our new (free!) FOOD52 Hotline iPhone app.
-
hadleysage
Cook, writer, Food52 contributor.
Some past articles from this author you'll love:
Cooking with Yogurt, 6 Ways
Feast of the Seven Fishes
6 Edible Gifts for Everyone on Your List
11 Comments on Thanksgiving Countdown: A 4-Day Plan for Stress-Free Holiday Prep:
I also have followed a similar plan for years. I love my guests and want to spend time with them on Thursday. If I do more than gravy and traffic control (my husband does the bird) on Thursday, I am too frazzled to enjoy the wonderful conversation. The stock, cornbread, and home-made jellied cranberry sauce are made. Sweet potatoes, dressing, & pecan pie tomorrow. Veggie sides,mashed potatoes, salads, and other pies are assigned out. I even enlist set-up, drink master, and clean-up from the guests. No stress, all fun!
I just finished the cranberry sauce (delicious) & cornbread. I used coarse cornmeal & it's still gritty in the bread- will the grits soften by Thursday??
I just finished the cranberry sauce (delicious) & cornbread. I used coarse cornmeal & it's still gritty in the bread- will the grits soften by Thursday??
Cranberries done, mushroom soup almost done (not liking the dry mushrooms I bought--they're soaking now). I'm cubing the ciabatta & defrosting some chicken broth today. tomorrow or Wednesday I'll mix the pumpkin pie filling to sit in fridge. I think last year all I had to do on the big day was the bird; much more relaxed that way.
I have always done EVERYTHING on the big day. This year, well, I'll be brining my turkey and making cranberries today. And I'll continue the prep all week. Thanks for the wonderful suggestions!
Great and very useful post! My Judy Bird is relaxing in the fridge with a salt-rosemary-orange zest rub...this route is SO much simpler than a wet brine...and I made chicken stock last night in my pressure cooker to use for dressing and other sides. Now on to sides and dessert!
I have my cornbread in the oven and my stock (from roasted wings) simmering - sorta following the path y'all laid out! I also have my indentured servants (aka nieces) here Thursday for the final flurry of stuff but am laid out day by day and ready to roll - I have a spreadsheet. I am a dork.
Great, great post! Always thought mashed potatoes had to be made on The Big Day. Very glad to learn otherwise. Thank you! ;o)
Good prep..and planning is ALl the work. I do this at christmas....This year Thanksgiving is in Nigeria, spiced pumpkin churros may have to suffice in celebration and thanks (made ahead days before and frozen).
I can't imagine trying to do it all on Thursday. This is pretty much how I have done things for years cause there is nothing worse then being the hired help at your own party. Oh, BTW, this is an amazing looking menu.
Thirsch (can I abbreviate please).....being the 'hired help'. Literary and culinary genius ma brother. Well said.
Please Sign up (or log in) to add a comment!