Thanksgiving Check List~ Everything you will need to start preparing for Thanksgiving today

Don’t put things off till the last minute, several things can be done far in advance.


SEVERAL WEEKS BEFORE THANKSGIVING:

 

• Make your guest list/Make your menu.

 

Make sure you have your menu ready so you can coordinate both guest and food at the same time. When you are inviting your guests, have a list of guests and a list of dishes. Then, if someone offers to bring a dish, accept the offer. And if they don't offer, ask them.

 

• Order your turkey especially.

 

If you want a fresh one. Plan on 1 1/4 pounds per person. Making sure your eyes aren’t bigger than you oven…measure your oven to make sure your turkey will fit.

 

• Don’t wait till the last minute to realize you don’t have what you need

 

Take inventory of your dinnerware and everything else you will need to serve an amazing meal.

Table (one large enough for all your guests)

 

Chairs

 

Dishware (Dinner plates, Dessert plates, Coffee cups and saucers

 

Silverware (Polished forks, knives and spoons)

 

Glassware (Water glasses and Clean wine glasses)

 

Linens(Clean napkins and Tablecloth, large enough to fit your table)

 

Cooking and serving items (Roasting pan: Is it the right size for your turkey? Will it fit into your oven? Don't laugh: It's easier to buy the right pan today than it will be on Thanksgiving morning. Bowls, pots and pans.

 

Digital thermometer, if you do not own one you, must have one to cook a perfect Turkey!!

 

 

 

WEEKS BEFORE:

 

• Work on your shopping lists.

 

Include ingredients for all of your dishes, plus candles, napkins, flowers, etc. Don't forget tonic, seltzer and apple cider or juice for the kids.

 

Prepare a grocery list by dividing it into two parts ?

 

(1) items that can be purchased immediately, and

 

(2) items that need to be bought the day before Thanksgiving.

 

• Begin cooking. Relish will keep in the fridge for a week; gravy freezes, along with any casseroles (like my super easy Potato Casserole).

 

• Select a wine. Caterers recommend providing a half bottle for each guest - not counting children, of course.

 

• Organize your serving platters and more

 

Serving platters…try labeling with post-it notes. So you, and whomever will be helping you, will know what each platter will be used for.

 

Trivets

 

Bread basket

 

Sauceboat

 

Gravy pitcher

 

Sharpened knives, yes you should get them sharpened!!

 

Coffeepot--Can yours make both regular and decaf for a crowd? Maybe you should get a thermos.

 

Sugar bowl

 

Cream pitcher

 

 

 

ONE WEEK BEFORE:

 

Tidy up the house.

Decorate your home for the holiday.

Make a final shopping list. (Remember ice, cream for the coffee and nuts and other snacks for nibbling in the living room).

Confirm the number of guests who will be attending the holiday dinner.

 

 

 

3 or 4 DAYS TILL:

 

Defrost your turkey (if it's frozen). Remember that you have to allow 24 hours for every 5 pounds if you're going to defrost a turkey in the refrigerator. That means a 15-pound turkey will take three full days.

 

If you choose to prepare a fresh turkey, purchase it 2 to 3 days before Thanksgiving and store it in the fridge until time to cook ( just to be safe).

 

SUGGESTION:

 

If you miss that deadline, you can defrost the bird faster in a sinkful of cold water, allowing about half an hour for each pound of turkey and changing the water occasionally. (It will still take 7 1/2 hours for that 15-pounder, then refrigerate it.)

 

 

 

3 DAYS TILL:

 

Do your final food shopping.

 

Make a cooking schedule for Thanksgiving Day.Writing down the time everything goes into the oven. Don't forget the dishes that will have to be reheated. And to make time for you to shower and clean up before guest arrive.

 

Thaw any frozen side dishes and desserts.

  

2 DAYS TILL:

 

Chop any vegetables that will be used and store in air tight containers.

 

Make any side dishes (or salad dressings) that can be refrigerated.

 

1 DAY TILL:

 

Set the table.

 

Clean the guest bathroom.

 

Decide on a table centerpiece. (Flowers or collections of candles work well. Line votive candles down the center so the entire table is aglow. Since it's fall, you could also try an arrangement of seasonal fruits and vegetables. Place pumpkins, gourds and wheat around the house for decorative touches).

 

Prepare you refrigerator for guests. (Clear out any unneeded food or move to another refrigerator to make space for anything you friends kindly bring to help you for Thanksgiving).

  

THANKSGIVING DAY

Make the stuffing in the morning and stuff the turkey right before it's ready to go in the oven.

Roast the turkey.

Warm prepared side dishes.

Have a great Thanksgiving!

 

 

 

 

 

 

 

 

 

Butternut Squash Soup from Suzie's Farm Butternut Squash

I spent this morning unlocking the mysteries of Suzie’s Farms CSA box to a group of wonderful students and I thought with this gloomy weather I would share the recipe with you; as this velvety smooth soup will help to warm you and your soul.


I visited the farm over the weekend pick pumpkins, Pumpkin Palooza (scroll down the link to find information about all the amazing pumpkins they have right now) and also picked up the amazing butternut squash I used in this recipe.

Then I shaved some of the white carrots (they taste kind of like a middle parsnip mixed with a carrots) that came in my CSA box.

Butternut Squash Soup
Serves 6 half cup servings


1 ½ cup Roasted butternut squash*
2 tbsp Olive oil
1 Star anise, whole
1/2 cup Carrot, peeled and chopped
1 Small onion, small dice
2 Bay leaves
2 cups or as needed Low sodium chicken or vegetable broth
To taste Salt and pepper

1 to 1 ½ cup Shaved carrots


In a saucepan heat oil over medium high heat till it is hot (or moves like water in the pan). Remove pan from the heat and add star anise. Let steep off the heat for one minute.
Return the pot to the stove, over medium heat, add onions to the pot and cook till translucent.
Add carrots, half the chicken broth and bay leaves. Cover and let simmer till carrots are soft.
In a food processor (or in a blender) place carrots and broth along with roasted squash, making sure to remove the star anise and bay leaves.
Puree until smooth, add enough broth or water to allow the food processor to puree ingredients. If you prefer your soup thin add more broth accordingly.
Return soup to the stove and simmer for 5 to 6 minutes.
Season with salt and pepper and serve.



*To roast the squash,
Preheat an oven to 350° F.
Microwave the squash for 8 to 10 minutes to soften; then cut squash in half, remove seeds and cut into wedges. Season squash with salt, pepper and drizzle with olive oil. Place onto a foil lined cookie sheet and roast for 30 minutes or until tender and golden brown.

Chambord Candy Apple Martini

I wish I could take credit for this, but I found this on the net today and had to share.
The leaves are beginning to change! That means it's time to relax with friends and sip a sweet Chambord Candy Apple Martini. How are you enjoying the lovely Fall?

Chambord Candy Apple Martini
1 oz. Chambord Liqueur
1 oz Finlandia Vodka
¾ oz apple schnapps
Splash of Tuaca Liqueur
Shake ingredients with ice and strain into a martini glass. Rim the glass with caramel and garnish with an apple slice.