If you’re surfing cooking websites, it can’t have escaped your notice that Thanksgiving is just around the corner. You may be wondering how you’ll deliver a great Thanksgiving Dinner and remain sane. Don’t worry. I’ve got your back.
I start thinking about my Thanksgiving Dinner strategy around the beginning of October. I usually end up making roughly the same thing each year, but the dialogue in my head goes something like this: “Wonder how many people will come this year? Maybe I should do scalloped potatoes instead of mashed. Or creamed spinach instead of green bean casserole? I need a new gravy recipe. Should I learn how to make pie crust?”
I thought I’d take this time to write some of this work-ahead Thanksgiving Dinner meal plan thought-chaos down—maybe I can make sense of it all and share some helpful advice in the process! I’ll also include links to my favorite recipes and a game plan for “getting ‘er done.”
The work-ahead Thanksgiving Dinner meal plan: breakdown by dish
The first Thanksgiving Dinner that I made from start to finish was to rescue Phil, the love of my life, and now my wonderful hubby unit, from Thanksgiving Dinner Hell. Both new divorcées, we had been dating for several months; Phil was having his family over along with his three kids. He had never done Thanksgiving by himself, and didn’t know where to start. I couldn’t say “no” to those gorgeous, puppy eyes when he asked me for help.
“How many are coming?” I asked. Phil sweetly replied, “EIGHTEEN.”
When I recovered from shock, we convened a council of war to strategize and map out. Both of us had must-haves for Thanksgiving Dinner: I had to have my buttery-mashed-potato-calorie-explosion fix, and Phil needed his Mom’s stuffing. We both agreed that cranberry sauce, green bean casserole, gravy, and some sort of pie were essential. And, of course, there’s the turkey…
My favorite recipe is adapted from one that I found from Martha Stewart: it involves covering the turkey, mummy-like, in cheesecloth that has been soaked in a mixture of wine and butter. What’s not to like about THAT? It gets repeated bastings with the butter mixture and pan drippings during the roast to keep it from drying out on the outside, while the stuffing keeps the bird juicy on the inside. The yummy bandage is removed during the final part of the roast to allow the turkey to brown up—which it does beautifully.
I have since taken to nestling herbs—sage, rosemary, and thyme—into the cheesecloth, which really takes the flavor over the top. The turkey goes in the oven around 11 am, and it’s ready to come out by around 4 pm. I have to say, it really does come out perfect and succulent EVERY time, with just about the least amount of fuss of any turkey recipe I’ve ever tried. This will be my fifth year using this recipe. If you can believe it, the turkey is one of the last steps in my work-ahead Thanksgiving Dinner meal plan!
Phil’s mom passed away several years ago. She was survived by her husband and six sons, a few of whom usually join us on Turkey Day. Her memory lives on, in part, through this stuffing’s presence each year on the Thanksgiving Dinner table. As such, her stuffing recipe is absolutely SACRED and MUST NOT be altered in ANY WAY. (One of these days, I might sneak some dried cranberries in there. What will they do? FIRE ME?!) The stuffing IS really very yummy…in an artery-clogging kind of way.
THE CRANBERRY SAUCE
There is no excuse for canned cranberry sauce. I remember this abomination from my childhood: everyone would cut a slice from the can-shaped blob and put it on their plate. It was vile then, and it’s vile now.
This version will have you wondering why you ever ate store-bought cranberry sauce.
Gravy is a can of worms, a scary beast in-and-of itself, but it’s really not that hard. Every had a dinner guest show up with a jar of gravy? Just ew. When you try my simple recipe (included in this Thanksgiving Dinner meal plan, below), you’ll wonder what all the fuss was about.
Thanksgiving dinner at the Frank house requires gallons of gravy. I learned this the hard way from one of Phil’s brothers, who is (in)famous for the amount of food he can blithely put away—and then go back for more. And then have THREE helpings of dessert. I learned that he likes to eat gravy like soup, with the turkey and side dishes floating inside. Although I exaggerate, it’s not by much.
For this reason, I have a strategy for making extra turkey drippings.
I probably have about half a gallon of gravy by the time it’s all said and done. (And I keep some in reserve so that we can have it with our leftovers.) I highly recommend this strategy so that you have extra drippings and juices on hand just in case.
THE GREEN BEAN CASSEROLE
GBC is to Thanksgiving Dinner what fruitcake is to Christmas. Like fruitcake, GBC can be good…but it can also be really, really bad. And believe me, I’ve experienced LOTS of GBC badness. Concentrated cream-of-mushroom soup and canned green beans are almost certainly involved.
I’ve found that homemade cream-of-mushroom soup and fresh GBs are a must. (The soup comes out so delicious that it could be eaten on its own!) But homemade fried onions are too fussy for true GBC aficionados: French’s fried onions, which I mix with buttery breadcrumbs, are the required topping (no, I received no kickbacks for this!).
THE MASHED POTATOES
I use Yukon gold potatoes for this recipe. Simplicity is best for the MPs, because let’s face it: everyone wants to douse their mashed in your fabulous turkey gravy anyway, so why mess them up with horseradish, cheese, or anything else that might clash with your masterpiece?
I do a pre-soak in lots of water to take out some of the starch that can otherwise make MPs too gummy. Guess what that means? Yep: you can peel the potatoes the day before. (See a theme here?) Take them out of the fridge, drain them, and boil until soft. Then drain again.
Thanksgiving (or Christmas) Dinner is just once a year, so I choose not to take the low-calorie route: S&P, plenty of butter, and milk go into the strained potatoes (I also sometimes use broth, heavy cream, sour cream, or any combination thereof).
And now, we’ve reached the part where I try to help you make a coherent, easy-to-follow Thanksgiving Dinner meal plan and strategy for pulling off this holiday gathering like a pro. I call it a “lower-stress” strategy because, let’s face it: there’s always some stress associated with delivering a fantastic Thanksgiving (or Christmas) Dinner for a crowd. It’s practically tradition. Enjoy, and—best of luck!!
Some final notes for our work-ahead Thanksgiving Dinner meal plan
Thanksgiving will be here in less than a week. Here are a few final, important considerations before we get into strategizing our work-ahead Thanksgiving Dinner meal plan:
What size turkey do you need?
The general recommendation is 1.5 lbs. of turkey per person (that allows for leftovers!)
How long should you plan to thaw your bird?
One of the saddest sights (I see it EVERY year) is a poor, lost soul shopping for frozen turkeys ON WEDNESDAY. Most sites recommend 1 day of hanging out in the fridge per 5 pounds of bird, so a 20-lb turkey will take 4 days to thaw—plan accordingly!
To execute this work-ahead Thanksgiving Dinner meal plan, be sure to carefully read not only the guide and shopping list, but also the recipes: you may have to make adjustments based on your kitchen equipment and size, baking dishes, etc. (for example, if you don’t have a toaster oven, you’ll need to make extra drippings for gravy the day beforehand).
Work-Ahead Thanksgiving Dinner Meal Plan: the Recipes
|Perfect Meal-Prep Creamy Mashed Potatoes: great for busy weeknights or big events where you want to work ahead as much as possible. Peeling and pre-soaking ahead of time removes a lot of the hands-on work from go-time.|
|Ultimate Classic Roast Turkey: this turkey turns out perfectly juicy every time thanks to a wine-and-butter-soaked cheesecloth that keeps the turkey from drying out for most of the roasting time.|
|Orange-Ginger-Spice Cranberry Sauce: this will make you wonder why you ever ate store-bought. A fantastic condiment for Thanksgiving or Christmas turkey and more! It’s easy to make a few days in advance and keep in the refrigerator until your big event.|
|Make-Ahead Green Bean Casserole: made with fresh green beans and a homemade cream-of-mushroom soup that is delicious enough to be eaten on its own.|
|Easy Sausage Stuffing: a vintage recipe that has been a fixture on the Thanksgiving/Christmas Day table for decades. Perfect for any festive occasion involving turkey, duck, or Cornish game hens.|
|Easy, Rich Turkey Gravy: a low-fuss, no-frills, lower-stress method for delivering fantastic gravy for a crowd on Thanksgiving or Christmas. It starts with a flavorful turkey stock and delicious pan drippings from your roasted turkey.|