Sherrel Jones, A Passion for Food
Thanksgiving 101: Prepare menu ahead
Planning: Simplify meal, fix some side dishes in advance
By Sherrel Jones
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Published: November 11, 2009
Having a couple of weeks to plan, purchase and prepare lends an advantage to creating a hassle-free Thanksgiving dinner. Plan the menu first, then make a list of what you need and start shopping. Decide what dishes can be made ahead, and do those you can easily store.
The Thanksgiving table would be empty without a turkey and all the trimmings. This week, as part of our Thanksgiving 101 series, Sherrel Jones takes a look at side dishes for the big meal.Photos by Jim Beckel and sherrel Jones, The Oklahoman
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Thanksgiving Rolls
Nov 11Sherrel shows Angi how to make buttery quick rolls for Thanksgiving.
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Choose menu items according to what your oven, refrigerator and freezer can accommodate. Perhaps ice chests or roaster ovens will need to be secured. Assign serving dishes and utensils for each menu item, to be sure you have what will be needed.
Rolls, sweet potatoes, mashed potatoes and gravy can be made ahead and reheated. Piecrusts can be ready in the freezer weeks in advance and fillings added a day ahead. The table or buffet can be set and readied with any flower or holiday arrangements in place. The good china, glassware or silver may need a quick wash or polishing; do it ahead.
With menu in hand, make two shopping lists and two to-do lists. The first is for ingredients that can be bought or ordered right away, and the second is for items that must be obtained closer to turkey day. Check the candle and warmer fuel supplies. Plan for extra ice, if needed, and store beverages in ice chests to save room in the fridge. To-do lists for Thanksgiving and the days before will keep you on track as you check off the tasks.
Consider the space in your kitchen, adjacent rooms, oven, refrigerator and freezer before making advance holiday food purchases. It is also important to think about the stability of the product. What things will last outside the refrigerator or freezer and for what do you have storage room? What dishes will heat up well if made the day before?
Think of these lists as recipes. Start right away and get those piecrusts into the freezer. Once the crust is frozen, plastic wrap can be placed between the pie pans and stacked to save room. Cranberry chutney or sauce can be made several days in advance. Purchase turkey parts ahead to make stock or practice making a brown roux to combine with the hot stock for the gravy. Both stock and gravy freeze nicely and are easy to thaw and heat up.
Staples such as flour, butter, sugar and spices are good advance purchases. Stock up on beverages. Wine, cranberry juice or nonalcoholic sparkling apple cider or grape juice will add a festive touch. Potatoes keep well for a couple of weeks or more without refrigeration.
Plan, purchase and prepare to enjoy a stress-free Thanksgiving.
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