Hosting Thanksgiving doesn’t have to be a burden. Prioritize what you want to make, let guests bring something if they offer and plan ahead to stay on top of the big day. For me, the turkey, dressing, cranberry sauce and good bubbly are the most important items, so that’s what I take over. Most guests are happy to bring wine, an appetizer, side dish or dessert that’s a favorite or family tradition.
Here are my Crate Cooking tips to pulling off a fantastic holiday.
Make a menu of what you’re cooking and assign dishes to guests to fill any holes. Then, create a shopping list based on what you’re cooking and stick to it.
Plan ahead, preparing as much food in advance as possible, and write a schedule for your cooking timeline on Thanksgiving Day.
2 to 3 Days Ahead
1 Day Ahead
Roast turkey, allow to rest
Reduce pan drippings and stock on stove for jus
Bake Sweet Potato Pudding
Make Roasted Gremolata Brussels Sprouts
Serve dinner and bake Cranberry Apple Crisp
Shake whipped cream
Once the turkey is cooked, wrap it on a platter with aluminum foil and make the jus. Bake the 3 sides, together, in the oven while the turkey rests. They all cook at 375 F, the temperature of the oven when you take the turkey out. Put the crisp in the oven, also at 375 F, while you eat dinner, then later serve the dessert while it’s still warm.
Be sure to enjoy yourself and keep the bubbly flowing throughout the day!