Chicago Home and Lifestyles – Making Thanksgiving easier

By now you’ve probably done most of your preparation for Thanksgiving. Checking your serving pieces along with what you will need to cook with. Your menu if not already done will need to be finalized. Hopefully you are getting some help from family and guests on that. Your turkey or other main meat has been ordered from the butcher. Now, you can really get your plan detailed for the big day!

I’m old school and like to use a yellow legal pad. I list every dish and include everything down to pickles and olives for the relish tray. To the right of your menu list all ingredients needed. Check off any you have already purchased. If a menu item is being brought by another, indicate that and double check the week of Thanksgiving to confirm. Then you can start on the schedule for the day. 

Now it’s time to go through your menu. What can be made ahead of time? Many dishes can be made up to 3 days before Thanksgiving. Dips and other appetizers are often better when made the day before. Stuffing is another time-consuming dish that can be made the day before and placed in a baking dish, covered with foil ready to pop in the oven. 40 minutes at 350 degrees will do it. I use Brownberry bagged stuffing. Add melted butter, sauteed onion and celery, broth and butter. I think it’s best to follow the instructions on the bag. Having a crudité tray? This also can be made ahead of time, wrapped in plastic in the dish you’re serving it on. Most desserts can also be made ahead. 

Next to do is your schedule for the day. From the time the turkey needs to go in the oven to when to start the potatoes. Having an hour-by-hour schedule will keep everything running smoothly and ensure everything will be done on time and nothing overlooked, which is very easy on that busy day with so many dishes to organize. Don’t forget to use that microwave. It’s great for reheating. From hot dips to veggies and dinner rolls it heats in a jiffy. Make mashed potatoes earlier in the day and keep warm in a slow cooker. Add a bit of hot cream and melted butter just before serving. 

Setting your table is another task that does not need to wait for Thursday. Set the table a few days early. Put out all your serving pieces and utensils along with hot pads or trivets. You may realize that you need a few more pieces. It’s better to know this earlier rather than later. Cover everything with a clean white sheet to keep the dust off. It’s also time to bring up those folding chairs and TV trays from the basement for holding drinks and snacks. Give them all a good wipe down and you’re ready to go. 

Do you have any other ideas to make Thanksgiving easier?

Kathleen Weaver-Zech and Dean’s Team Chicago