Use a small notebook for planning your holiday meal.
Use this book to keep track of menus, recipes, shopping lists and other items for your Thanksgiving dinner.
Write, copy, or cut your recipes and paste them into this notebook.
Review each recipe thoroughly so there are no surprises when it comes time to cook.
Put together your shopping list.
Have one for perishable items such as fruits, vegetables, meats and desserts, and another for non-perishables such as table decorations, and canned items.
Take care of the non-perishables well in advance and put them away for safe keeping.
If you have ironing such as table cloths and napkins get that days before the dinner and put them away to be freshly kept until Thanksgiving.
Set your dinner table in advance.
If it can't be trusted due to the kids and pets the night before set it several hours before your dinner.
One less thing to do.
Make your list of items can be made a few days in advance.
Desserts such as pies and even cakes can be made and kept a day advance.
Pie crusts freeze very well and can be make several days in advance.
The bread for your stuffing whether cornbread or sourdough is best if a day or two old.
I use cornbread for our Thanksgiving stuffing and make the bread the day before.
Casseroles and a few side dishes can be made the day before.
Chopped vegetables such as carrots, celery, onionscan be prepared in advance and refrigerated until needed.
I use these to make gravy and also in my stuffing.
My husband chops them for me and we keep them in the refrigerator until needed.
Potatoes do well if peeled and chopped and kept in cold water in the refrigerator until needed.
Be efficient when in the kitchen and clean up after yourself as you go.
Just think if after dinner the only dishes to do will the ones eaten off of.
Keep a sink full of hot soapy water and places dishes you're finished with in there as you are cooking.
Put away an ingredient when you are done with it.
Clean up after dinner will be a breeze.
Happy Thanksgiving