The Countdown Continues; Menu Planning

You may have a Thanksgiving menu that is set in stone, and doesn’t vary from year to year.  If you do, you probably have some great systems to get it all made and on the table, but if you’re new to Thanksgiving, hosting for the first time, or trying  to plan a menu that will not cause you or your loved ones any physical or mental pain, it’s not too late to create a plan for a menu that will leave you and your guests satisfied and sane.

We’ll talk turkey next week, because chances are you’re having it, and most of the planning is beyond the bird.

I’ve said it before, and please forgive me for repeating, but dessert, especially pie, can be made ahead and frozen.  The best thing is to freeze the pie unbaked, and bake it while you’re having dinner.  Then it can cool while you do some clean-up between dinner and dessert, and you still have warm pie YUM!  If you’re having cake, you can make the cake itself—the layers in advance and freeze them until you’re ready to frost them.

Sides can be a real challenge, so here is what you need to figure out; how much room, if any do you have in your oven once the turkey is in there?  If it isn’t much you’re going to need to make your sides on the stove.  If you have a simple green vegetable, like green beans, or brussels sprouts, you can cook them at the last minute.  Just get all your prep work done, and while your turkey rests (it needs to rest a few minutes before you carve it) you can make the vegetables.

The other thing that is quite common at Thanksgiving meals is an overabundance of sides.  We walk away stuffed and groaning even if we just had a little of everything, because how often do you have a meal that includes upwards if five side dishes?  And really, would you enjoy the holiday any less if you cut back from five or six to three?  It will make everything easier, from prep to clean up, and you may actually have room for dessert without having to change into sweatpants! 

No matter what you serve, planning is key. If there is a lot of preparation for a dish, evaluate what components you can get ready in advance.  Even if you’re not cooking something until an hour before you serve it, there may be a  lot you can get done ahead of time.  Things like peeling vegetables, chopping, or slicing can all be done at least a day ahead.  If you peel white potatoes in advance, store them in some cold water to keep them from turning brown.  Cranberry sauce can be made days ahead.  If you’re making soup, you can keep it warm for hours in a slow cooker, or thermos if you have one large enough, and soup can also be made a few days ahead.  Thermos’ are also good for holding sauces and gravy.  (This is a great trick for holding sauces anytime.)

Whatever you decide to serve, make sure you feel confident about whatever you’re cooking.  Don’t have more than one really complicated dish, and get all your ingredients together to make sure you have everything you’ll need to avoid that  last minute trip to the store!    If you’re making something really elaborate, try making a small batch soon to see how the timing goes, and if you like it.  If your guests are bringing food make sure you know what they’re bringing, and how it will need to be served.  Holidays are stressful enough without you feeling like you’re competing in the Culinary Olympics (yes, this does exist).  

Next week we’ll be covering how to make Thanksgiving safe from start to finish, making sure you know what to do with those leftovers, and whether or not you should cook the stuffing inside or out of the turkey.  

A little literary/holiday humor!