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Are you hosting this year’s Thanksgiving celebration? I’ve got you covered. From weeks in advance to the day of, below you’ll find some tips and hacks for taking the stress out of planning a memorable feast for any size party.

1. Plan your menu well in advance: Three weeks ahead of time is not as crazy as it may sound. If your guests or you have food preferences such as vegan dishes, this gives you plenty of time to work out options or pick new recipes.

2. Practice First: Speaking of new recipes, if you’ll be trying any, you might want to have a test-run at least a week in advance. That way you can find out if that dairy-free, nut-free, gluten-free, vegan dessert is a flop or a win-before serving it to your guests. Since vegan entrees or desserts are not reliant on heavy, tasty ingredients like butters, it is hard to mask the results if you alter an ingredient or two. I ALWAYS GIVE VEGAN DISHES A TEST-RUN AND TEST-TRY ON SOME FRIENDS.

 

 

 

 

 

3. Get Support: I’ve had many thanksgiving’s where I cook the entire menu myself but I must say, it’s always best to ask people to chip in. Besides, most guests will be happy to be apart of the final dinner. If people are bringing side items, you can email a list from your pre-planned menu and let everyone pick what they’d like to bring. I love letting people choose. This can minimize confusion and everyone can see what everyone else is bringing.

 

 

 

 

 

4. Spread out your Grocery Visits: Plan your grocery trips over two weeks or two visits. Are there items your grocery store is likely to run out of a few days before Thanksgiving Day. Get those the week before. Plan your last grocery store visit the Monday before Thanksgiving. You’ll have another chance to find those items you may have forgotten on the first visit and skip the dreadful last minute rush!

5. Prep, Prep, and Prep: Cook or prep ahead what food you can. Can you chop lots of veggies in advance? Bake your pies and freeze them? Can you toast nuts before hand or make the cranberry jelly early? I find chopping all the veggies and fruits a day before really saves time and energy. Find tips on storing prepped food online. Some veggies oxidize or brown quickly once cut. For example: store cut potatoes in cold water (no more than a day before) to keep them from browning before cooking.

Pre-arrange your serving sizes in containers or ziplocks So, if you need 1 cup on chopped onions, chop a cup and place it in a ziplock and mark the bag with the serving amount. This way the day of, move quickly. No need to chop or measure, just grab and toss!

6. Get the Right Kitchen Tools IN ADVANCE: I know this seems like a “no-brainer” but you’ll be surprised how quickly you can forget having the right cooking materials when you realize how much you need at once! Plan out how you will cook side dishes the day of Thanksgiving. Utilizing a crockpot (or two or three) will save you lots of oven space. You can cook mashed potatoes, keep soups or gravies warm; even make a fruit crumble in a crockpot, to name a few ideas. For stovetop recipes, make sure you have all the pots and pans you need beforehand.

7. Say Hello to a Timeline: Plan your cooking and baking timeline for Thanksgiving Day. The last thing anybody wants is a main dish that got left in the oven long enough to dry out, or a deflated soufflé that got tired of waiting. This might be the best place to ask for guests to bring sides, leaving you with the oven space you need. Unless you’re asking for a temperamental soufflé.

Planning your Thanksgiving Day feast in advance breaks down a big event into bite-sized jobs (pun intended). You’ll save yourself a lot of hassle, and a relaxed hostess is a happy hostess. Include your guests, utilize your resources, and enjoy the holiday! For a list of some veg-friendly recipes to bring to dinner or offer your guests, check out 22 Recipes for a healthier Approach to Thanksgiving. 

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