The best way to plan your Thanksgiving menu is to stay organized and plan ahead. After all, this fall holiday is a marathon, not a sprint. From the and to pies and yes, the turkey, friends and family expect a lot during this food-centric holiday.
Luckily, with some forward-thinking and structured planning, Thanksgiving can be a cinch. The first thing to do is plan the menu. Choose the main dish, sides, and desserts, then think about whether you want to include appetizers or starters.
If you have vegetarian or vegan guests attending, consider adding a plant-based dish to the menu or adjusting a handful of the recipes (say mashed potatoes or stuffing) to be meat-free and dairy-free. And of course, you’ll need to weigh whether you want to serve store-bought or homemade cranberry sauce. The second step is deciding what you can and can’t make ahead.
Our best advice is to make a rough schedule with some room for deviation. Oven space is at a premium on Thanksgiving, especially while the turkey is roasting. Make-ahead side dishes or desserts that can be prepared on the stovetop are life savers.
For the most part, desserts can be made ahead, according to cookbook author . “Pie dough needs to chill and blind bake, so I usually take care of that a few days in advance,” Seneviratne says. The same goes for many side dishes and even the turkey to an extent — brining the bird takes time, so that’s a good thing to get done at least 24 hours in advance.
The third step is delegati.
