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.
The Menu
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.
Thanksgiving Menu
serves 8
1-Hour Turkey
Cranberry Ginger Compote
Bacon and Apple Dressing
Sweet Potato Pudding
Roasted Gremolata Brussels Sprouts
Cranberry Apple Crisp
Sparkling Wine
Timeline
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
Cook Cranberry Ginger Compote, chill
Make Candied Maple Pecans
Dry bread cubes
Make Simple Turkey Stock, chill
1 Day Ahead
Roast Sweet Potatoes, scoop flesh and chill
Cook and assemble Bacon and Apple Dressing, chill
Trim Brussels sprouts, chill
Dry rub turkey, chill
Set the table
Chill sparkling wine
Thanksgiving Day
Roast turkey, allow to rest
Reduce pan drippings and stock on stove for jus
Bake dressing
Bake Sweet Potato Pudding
Make Roasted Gremolata Brussels Sprouts
Carve turkey
Serve dinner and bake Cranberry Apple Crisp
Shake whipped cream
Serve dessert
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!