Thanksgiving is my favorite meal of the year to prepare. To make things easier, I do as much as possible ahead of time.
Some things are pretty standard yearly but I do mix things up each year adding new dishes and or adjusting the menu depending on how many and who's coming for dinner and whether or not there are any dietary restrictions.. One year, one of my dinner guests was vegan but there was no lack of food for her.
I always print out a menu which I like to display framed on the Thanksgiving table and I save the menus on my computer for reference. I have also gotten into the habit of keeping all of my Thanksgiving recipes as well as a "standard" shopping list together in a word doc.
As Thanksgiving approaches I start by checking my cupboards for what I already have in the house and place aside in a box, whatever canned items and dry goods I have that I will need for dinner, crossing them off my list as I go. Then I take my list to the store and purchase my fresh produce and other items as needed.
I have on occasion, depending on how busy I am around Thanksgiving, made some things a couple of weeks ahead, froze them to take out of the freezer the day before to defrost. These include, creamed spinach, squash, gizzards, greens, lentils etc.
Thanksgiving morning all I have to be concerned with is getting the turkey in the oven, peeling, cooking and mashing potatoes, making gravy and stuffing. Everything I cook is made from scratch with the exception of the stuffing~I've resorted to using Stove Top the last few years. Everything that is done ahead of time is placed in the oven to heat about half hour before the turkey is ready.
Last year's menu for 5 people was as follows...
Succulent Oven Roast Turkey with Gravy (made on Thanksgiving)
Tender Giblets/Gizzards (made on Tuesday)
Stuffing (made on Thanksgiving)
Creamy Garlic Smashed Potatoes (made on Thanksgiving)
Southern Sweet Potatoes (made on Tuesday)
Creamed Spinach (made the week before and froze)
Kathy Kate’s Roasted Root Veggie Medley (made on Tuesday)
Savory Butternut Squash (made the week before and froze )
Baby Peas with Pearl Onions & Mushrooms (made on Thanksgiving)
Deviled Eggs (made on Wednesday)
Assorted Relish Tray (made on Wednesday)
Mama Stamberg’s Cranberry Relish-this is a frozen relish(made on Tuesday but have made up to a month ahead and froze)
Rolls & Butter
Almond Bars (made on Tuesday)
Ambrosia (made on Wednesday)
Happy Frank aka Brownies (made on Tuesday)
Coconut Almond Pie (made on Wednesday)
Homemade Pumpkin Pie (made on Wednesday)
Coffee, Tea, Milk, Cider Etc….
This year due to a divorce and my only daughter being in Hobart, Tasmania there was only myself and a friend here for dinner. Although there were just the two of us, not counting my 4 fur babies, I still did up a nice meal.
We had….
Succulent Oven Roast Turkey
Tender Giblets and Gravy
Stuffing
Creamy Garlic Smashed Potatoes
Southern Sweet Potatoes
Root Veggie Medley
Savory Butternut Squash
Mama Stamberg’s Cranberry Relish
Homemade Cranberry Sauce
Apple Brownies
Impossible Pumpkin Pie Cupcakes
Coffee, Tea, Milk, Etc….