2017 Thanksgiving Menu and Prep Guide for Stress-Free Hosting
Hosting Thanksgiving this year? Don’t fret, I have a perfect plan for you. I laid out the menu and prep plan/checklist, so you can enjoy a stress-free hosting.
Whether it’s your first time hosting a Thanksgiving, or you’re a seasoned host, I know you’ll find a gold nugget (or two) in today’s post full of hosting tips, an inspiring menu and a checklist to keep you on track. After all, Thanksgiving is all about relaxing and enjoying your family and friends, and not stressing over menu.
So let’s get started! Here’s the full menu (click on each item for a complete recipe):
Tip: Before you finalize the menu, ask your guests for any food allergies/intolerance.
Homemade Dinner Rolls (make-ahead)
5-Ingredient Butternut Squash Soup (make-ahead) or
Warm Quinoa Brussels Sprouts Salad
Instant Pot Sausage Stuffing
Toasted Marshmallow Twice-Baked Sweet Potatoes
Roasted Garlic Mashed Potatoes or
Loaded Mashed Potato Casserole (make-ahead)
Orange Cranberry Sauce (make-ahead)
And here’s our game plan, broken down into tasks for each day leading up to the big day. You can also download the PDF version to print here.
- Make a grocery shopping list
- Buy all the ingredients, including wine and alcohol.
- If using frozen turkey, place it in the fridge to start thawing. (For exact thawing time chart, check this post out.)
- Make orange cranberry sauce and refrigerate in airtight container.
- Make 3 batches of pie dough and refrigerate wrapped each dough in a plastic wrap.
- Chop celery for stuffing.
- Make the gravy. (It won’t be super flavorful yet. We’ll add the pan drippings into it when warming up the gravy right before serving, and it’ll be the most flavorful gravy!)
- Bake pumpkin mousse pie, pecan pie and pear tarte tatin. Cover and refrigerate the cooled pies.
- Prepare brussels sprouts and make salad dressing for Quinoa Brussels Sprouts Salad, if making it.
- Make butternut squash soup, if you choose soup over salad. OR bake the squash for brussels sprouts salad.
- Make homemade dinner rolls.
- Make twice-baked sweet potatoes, but only till step 9. Cover and refrigerate.
- Peel and cut up potatoes for mashed potatoes, place in cold water, cover and refrigerate. OR make mashed potato casserole, but only through step 8.
- Make fall sangria.
- Chill beer, wines, juices, etc.
Say dinner is at 4pm.
- 9:00am – Prepare the turkey.
- 10:00am – Start roasting the turkey (Tips: Unstuffed 18lb turkey will be ready to be served at around 4pm. If you have smaller turkey, start roasting it a little later.)
- 10:30am – Bring out the pies. Pear tart tatin needs to be reheated later on.
- 11:00am – Set the table.
- 12:30pm – Gather all the salad ingredients on a baking sheet, so it’s ready to be tossed together later.
- 1:00pm – Make deviled eggs.
- 1:30pm – Prepare orange cranberry spritzer, but add ginger ale right before serving.
- 1:45pm – Make Instant Pot sausage stuffing. Keep warm.
- 2:00pm – Make mashed potatoes, cover and keep warm. Or finish up mashed potato casserole.
- 2:30pm – Cook quinoa and finish up the salad. Or reheat the butternut squash soup.
- 3:00pm – Bring out sweet potatoes and bring it to room temperature, about 30 minutes on the counter. Top with marshmallows and bake for 10-15 minutes.
- 3:15pm – Reheat the dinner rolls and pear tart tatin. (About 15 minutes at 350°F.)
- 3:30pm – Carve the turkey and arrange on a platter.
- 3:45pm – Reheat the gravy with pan drippings.
- 4pm – LET’S EAT!!!!
Again, you can download the PDF version for the menu and checklist right here.
Hope this’s helpful. And if you have any questions let me know, and I’ll do my best to reply asap!
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