Three Weeks Ahead

• Finalize guest list and confirm attendees (and whether they have any special dietary needs)
• Place your fresh turkey order; allow for one pound per person
• If necessary, place a rental order for plates, flatware, glasses, tables, and chairs

Two Weeks Ahead

• Finalize your menu (see some suggestions below)
• Delegate cooking projects to willing and able guests
• Pick up nonperishable goods

One Week Ahead

• Pick up heavy cream and harder vegetables, such as squashes andpotatoes
• Prep table linens and polish silver
• Unearth serving platters and holiday decorations from hiding spots

Three Days Ahead

• Clean the house
• If unsure whether all your guests will fit, set up tables and chairs to troubleshoot beforehand
• Pick up all other perishable ingredients

Two Days Ahead

• Make pies and cornbread (for stuffing)
• Cook items that stay good in the fridge for two days, such as cranberry sauce
• Put together casseroles and store them uncooked in fridge; they can be baked on the day

One Day Ahead

• Set table or buffet
• Bake remaining desserts
• Ensure there is enough room for guests' coats on coat rack or in closet
• Buy salad greens
• Map out your Thanksgiving day cooking plan (when and where you will cook the remaining dishes) and hang in the kitchen

The Day Of

Firstly

• Prepare stuffing/dressing
• Prepare veggies for cooking: wash, peel, and chop. Store ready-to-serve vegetables in fridge. Boil and mash potatoes.
• Get turkey in the oven according to schedule

Secondly

• Take a breather while turkey cooks
• Right before the turkey is done: cook fresh veggies, prep dough for rolls, and get whatever else that needs oven time ready to go

While the turkey “rests”

• Cover turkey with a foil tent andallow to rest for about an hour
• Make gravy, bake remaining dishes, and reheat mashed potatoes, rolls, casseroles, and so on
• Enlist your guests to set up food on the table or buffet
• Relax and enjoy your feast!

Want a break from tradition? Experiment with some new sides

Green vegetables

• Braised Autumn Vegetables with Garbanzo Beans
• Broccoli Slaw
• Cauliflower and Broccoli Gratin with Goat Cheese
• Recipes with Green Beans

Orange vegetables

• Roasted Cinnamon Squash
• Mashed Roots with Buttermilkand Chives
• Roasted Sweet Potatoes with Balsamic Drizzle
• Smashed Spiced Sweet Potatoes

Grains

• Apricot and Toasted Almond Stuffing
• Brown Basmati Rice with Apples and Walnuts
• Wild Rice with Dried Apricots and Pistachios

Salads

• Quinoa and Bean Salad
• Beet Salad