Planning for the big day

      If you've never planned a big meal sometimes things can become a bit overwhelming when it comes down to getting the food on the table.   Without planning things are forgotten, you begin to stress out and are worrying too much about getting the food to the table to enjoy your celebration.  I've been working on this Thanksgiving menu now for two weeks.  With just seven days left till the big day, it's time to get started with planning and making sure everything is perfect for your celebration.  So first things first, a reminder of the menu. 

Roasted Half Turkey 

 Orange Cranberry Sauce

Turkey Gravy

Rustic Sausage Stuffing

 Bacon Braised Brussel Sprouts

White Cheddar and Herb Grits

Maple Bacon Roasted Butternut Squash

 Apple Fennel Salad with Spiced candied Pecans

Spiced Pumpkin Cheesecake

Pear Ginger Tart

 

      Since most turkeys these days come frozen you will want to be sure you are buying 4-5 days in advance, so that they will have ample time to thaw.  When you are buying turkey you can go ahead and purchase any items that will survive hanging out for a few days (Don't forget to clean out the fridge so you have space for everything!).  The less time you ahve to spend shopping the day before the big event the better! So here is your list:

Turkey	Turkey Necks
Bacon	Sausage
Onion	Carrots
Celery	Fennel
Butternut	leek
Brussel Sprouts	Shallot
tarragon	Pears
Pink Lady Apples	Fresh Ginger
Cranberries	Tangerines
Cinnamon Sticks	Star Anise
Herb De Provence	Grits
Check flour and sugar	Chinese 5 Spice
Maple Syrup	Champagne Vinegar
Pumpkin Puree	Chicken Broth
Honey	Dijon
Pecans	Cheddar
Cream Cheese	Goat Cheese
Butter	Bread
Ginger Snaps

 

 

      Once you have this first round of shopping done you can start preparing individual items;  Get your turkey thawing, candy pecans, Dice and Toast bread, clean brussles.  All of these things can be done several days before hand.  Take your time, do one or two things a day, so that come Tuesday you have these little things out of the way.  Also take some time to plan what dishes you will be serving each dish in, make sure you have enough of everything and that they are the right size and will hold what you need.  If it comes down to it on Thursday there's no place to go to get more. 

      On Tuesday start your next phase of prep.  Dice vegetables for stuffing, sprouts, grits, squash and to roast with the turkey and shave the fennel for your salad.  Save all the bits and scraps (peelings are even ok, just wash your veggies before you start cutting them) for your stock- don't worry about butternut or brussle sprout scraps, they won't make it more tasty.Go ahead and make your salad dressing today too, just be sure you make enough because once you make it you'll be eating it till the big day!

      Wednesday you'll have to go back to the store for those last few things. 

Salad Greens

Fresh Thyme

Fresh Sage

Bay Leaves

Cream

Some flowers (or those pretty branches, something . . . ) for the table

Wine/Beer/Cider

In and out! This might be a good job to send the hubby and the kids to get them out from underfoot for a bit.  

      Make your Cheesecake and your Tart.  While that is baking get your grits started in the crock pot and get water going for your butternut to blanch, just blanch it today, no need for the rest unless you really want to. Clean your turkey, brine it and make stock.  Don't forget to throw in those extra turkey necks you got and all those lovely vegetable scraps. If you want once the stock is ready to go feel free to make your stuffing or leave it for the next day, you are actually getting close to being done!

      Thanksgiving day-  take the morning make your table pretty.  Make sure the boys have their beer chilling (maybe some for you too) and wines are stored at their appropriate temperatures.  4 hours before dinner get the turkey ready to go, and make sure you have calculated your time correctly and know when it is going in the oven.  Get your stuffing mixed and finish up the squash.  Set those aside they will go in the oven about 40 minutes before time to eat.  On the stove top you will be working on sprouts, grits, and cranberry sauce.  These can all be started about an hour before time to eat and will mostly cook themselves, you just got to keep those grits from burning.  

      As things start going in the oven at the end (one of the reasons I like doing a split turkey is that it is short and you can still use both of your shelves) make sure the table is set, and you have places for all the people as well as food.  Pull the Turkey 10 minutes before time to eat and make gravy while someone is making sure everything gets into the proper dish.  At the last moment put together the salad so that the dressing doesn't make it all wilty, it should be the second to last thing on the table since the Turkey always comes at the end.  As the last of the dinner items come out of the oven turn it off and slide your tart back in so it's ready for dessert. 

      I hope that each and every one of you gets to enjoy a beautiful holiday full of family, friends, good food, and love because we all have so much to be thankful for.