Thanksgiving Tips and Timesavers

These Thanksgiving Tips and Timesavers are hardwon. Thanksgiving is my favorite time to get creative in the kitchen. It’s also where I put a lot of thought, creativity, and energy into designing menus and creating tablescapes. I’ve hosted Thanksgiving dinner for 10 in a small NYC apartment,  pulling off 23 dishes while everyone ate with their plate on their laps. I’ve co-hosted Thanksgiving dinners in my large apartment in Germany for 20-25 people. Believe me, gathering traditional ingredients in a foreign country can be like a reality game show challenge.

WALNUT STREUSEL PUMPKIN PIE

Alternately, lovely, fancy, and intimate sit-down Thanksgiving dinners have been cooked in various cities I’ve lived in. I’ve made do with cheap ingredients and splashed out on very expensive ones. Throughout it all,  I’ve learned a thing or two. What follows are time-saving and creative tips I’ve gathered over the years. More organization equals less stress. This is how I plan Thanksgiving now: 

• Get your pantry in order
• Take Inventory
• Choose your Recipes
• Menu Management
• Organize your shopping
• Design your table
• Make dishes ahead of time
• Backtime Everything
• Oven Traffic controlling

Menu Management

• Make a wish list of all the recipes you would like to have on your Thanksgiving table. I collect recipes all year round in one “Thanksgiving” file (as well as tablescape and decorating ideas). Then I put together my dream menu a few months in advance.
• Match your menu to your guest list. Are there too few or too many dishes? Are dietary restrictions for family and guests included? 
• If you are feeling overwhelmed, cull the list. Pass off an appetizer, side dish, or dessert or two to guests. There is no shame in a hosted Thanksgiving game by asking a few people to take some of the burden off of you.
• Substitute –  If you see a recipe that has 2 tablespoons of fresh thyme leaves. Run. This is an incredible time sucker. Unless you have a chance to prep everything beforehand, leave it out or substitute a dry version. Alternately, use an herb that does not need such fancy preparation or stress you out while you are trying to pull tiny leaves off of a stem delicately.

ARTICHOKE BRIE PISTACHIO APPETIZER

Ingredient Inventory

• In late October or early November pull everything out of your pantry and cabinets.  At this point, you can do 2 things.:
• One: Google what you can make with what you have. 
• Two: If you have your menu planned, pull ingredients for those recipes.  This serves a double purpose. It clears up your cabinets and saves money over the holidays. It you have extra, put them aside for your Christmas and New Year’s menus. 
• Make sure you check the expiration dates to make sure items will still be viable at the end of November/December. 

CARAMELIZED SPICED SWEET POTATOES

Three-Sectioned Pantry 

Organize the items into three Sections:

• The first contains items to be used up before Thanksgiving. Move those to the front. 
• The second has ingredients to use in your Thanksgiving menu. In these, you should be able to find some inspiration and some items for your traditional recipes. Tip: Google some of the ingredients together along with the word “Thanksgiving”. See what recipes result.
• The third has staples that should go back into the pantry but also can be used partially in creating your Thanksgiving meal. For example: flour, sugar, baking powder, etc. 

Make a list that includes the following:

• Top up any staples you need to replenish.
• Add all nonperishable ingredients you do not have for recipes you plan to make. 
• Perishable items.

Shop Gradually

• Buy the nonperishable and staples items immediately and put them away with the ones you have. I set out plastic crates in my spare room to do this. The list includes liquor, wine, and mixers. Get it all ASAP. Believe me, this will serve you well later.
•  Make a shopping list in 2 ways. First: one with ingredients organized by supermarket sections (produce, dairy, canned goods, etc.  This will make your shopping go faster as you can collect everything you need from a section of the supermarket when you are in that location.  No pushing your cart into endless circles to circle back for ingredients.
• Secondly, organize the ingredients by dish recipe. On the master list above should be the total amount of ingredients you need. On the dishes list, the amount needed for that particular recipe. You most likely will be using an ingredient for more than one dish. Buy the total amount for all the dishes at once. These two lists are great for cross-checking to make sure you are buying the total right amount.
• Alternatively, If your grocery store has an online ordering/pick-up service, use this for all your non-perishable items. Such a great timesaver.  Shop in person later for produce. You want to pick these out yourself to find the prettiest, freshest, etc. Don’t leave this to the store worker. 
• Eggs, butter, cheeses, and charcuterie can be bought a week ahead of time in a second wave of shopping (check expiration dates)
• Perishables – buy these a few days before on a third shopping trip. 

ROAST TURKEY SHAPED DEVILED EGGS

Get Board

• When cleaning out your pantry, set aside items that would work on a charcuterie, cheese, or appetizer board. Putting together a beautiful board is not only easier. Firstly, you set it and forget it. Secondly,  there are no hot appetizers taking up the precious oven or burner space.   Over the course of a year, I pick up specialty gourmet items during my travels that I save for this purpose.  In addition,  I mix in gourmet treats I find at TJ Maxx or specialty grocery stores. Sometimes I create a solely savory appetizer board. Other times I mix in some sweet items. 
• Put together a separate dessert board with chocolates, candy, and cookies. Save a lot of time but creating both appetizer and dessert versions.  There are tons of beautiful boards to look at on Instagram and Pinterest for design and ingredient inspiration. 

PUMPKIN CINNAMON KIPFERL

• Cookie Platter: Forgo the pumpkin pie dessert and create a dessert cookie platter of 3-5 varieties of fall-flavored cookies. Use homemade or store-bought, or a mix of both. Make cookies as far in advance as you can and store them in airtight containers. In the morning, arrange them on a platter with seasonal decorations, cover the tray with plastic wrap, and set aside. This is another set-it-and-forget-it idea that allows you more time with your guests. 

BOILED CIDER PEAR OATMEAL COOKIES

Cut and shape it!

Use your cutters and molds. I make a few kinds of compound butter every year and use my cutters and molds that have leaf shapes, acorn, or pumpkin shapes for presentation. This is also a great make-ahead. Mold them, refrigerate them, and pre-plate them. You’re good to go.

Recipe Selection: Make-Ahead, No-Bake, and No-Churn are Beautiful Time-saving words

NO CHURN APPLE PIE SPICE SORBET

If you are searching for Thanksgiving recipes on the internet –  put these phrases in front: No-Bake, No churn, and make-ahead.  All can save you heaps of time on Thanksgiving day. 

MARINATED RED CABBAGE CARROT SALAD WITH PECANS & VANILLA

Can it!

I make cranberry sauce in advance from scratch. Also,  I make my own roasted pumpkin puree to use in dishes. However, don’t sleep on using canned cranberry sauce or canned pumpkin pie or puree. Use a high-quality or organic version. They are worth the money.  Amp these up with spices, candied oranges, dried fruits, nuts,  pomegranate arils, etc.

Add Extra Flavor!

• If a recipe calls for onions, garlic, veggies, etc. Look into how you can roast, caramelize, sautee, or marinate ingredients instead of directly adding them. This adds more flavor to the dish. I keep a supply of flavored oils and vinegar just for this purpose. 

ROASTED GARLIC & BRUSSELS SPROUTS SOUP

• Roast garlic by cutting off the tops of garlic bulbs, encasing them in aluminum foil, drizzle with olive oil or other flavored oils like lemon, and place in the oven on a small baking sheet at 350 degrees F for 40 minutes. Remove, let cool, and squeeze out those soft, flavored, cloves. Smush them into potatoes, add them to a dip, or throw them into homemade roll or bread recipes.  I make this in advance using different flavored oils. Store the result in small zip lock bags in the fridge until ready to use.
• Additionally, caramelize onions before adding them to a dish. This is also something you can do ahead of time.

PUMPKIN WITH CHESTNUTS & SHALLOTS

Backtiming

 This is what I’ve transferred over from my TV producer career. Every television production has a “Rundown”. This is a document that “back” times the production of that particular show shoot. We back-time every step that has to do with putting the show together from before the cameras roll to the wrap. On the week or days leading up to Thanksgiving Day, back time your prep and cooking schedule. Make a time slot for everything that needs to get done up until serving the meal. 

• Make up this schedule starting a week or two weeks before Thanksgiving day.
• Every day, write down what you can do to take the burden off the last few days before Thanksgiving. 
• Whatever you cannot manage, carry over to the next day.  Better yet, on days you have extra time after finishing your list, knock off a few future items.

BAKED PEARS WITH BLUE CHEESE & WALNUTS

Avoid an oven traffic jam

We all know one of the biggest challenges on Thanksgiving is bringing all the final dishes out together hot from the kitchen. Putting thought and organization into this will make it a lot less stressful the day of.

• Coordinate your oven and burners to avoid a traffic jam.
• Check recipes to see how far in advance each of them can be made, Put those on your schedule on the appropriate dates ahead. Make those as early as possible and refrigerate or freeze them. Remember your turkey will be taking up most of your oven real estate for the better part of your prep time.
• Organize your pots and pans to make sure you have enough to fit your menu and your recipe choreography. Take an inventory of them early on so you have time to buy or borrow anything you are missing. 
• That drawer on the bottom of your oven is not just for storing extra pans and casserole dishes. It’s actually a warmer. Clear it out and use it.  
• Also, if you have a crockpot or Insta pot, set them up and use them for recipes that can be made in them. Additionally, both can be activated as warming stations. Transfer cooked side dishes to them to further free up your oven and stovetop.
• Let’s not forget the poor fridge that by this time is packed until bursting.  If the weather where you live permits, use enclosed outdoor spaces for extra refrigeration.  Or get out those coolers, and line them with ice or ice packs. 

Design Your Table:

After my Halloween decorations are packed up, I set out everything I have for Thanksgiving. This includes decorations, serving platters, utensils, linen, cookie cutters, pans, etc. 

•  I change my color scheme yearly using different napkins and runners.  But I have a few basics I use most years like solid color tablecloths in holiday colors (white, cream, rust, red, green, etc.)  I add a mix of seasonal patterned and solid placemats and napkins. 
• Whatever I need that is missing, I order online or start searching stores immediately. I have a standard set of white dinner plates. Solid color or patterned salad plates and bowls add a festive touch.
• Don’t sleep on The Dollar Tree. They usually have a big selection of plates and glasses and seasonal decorative items in addition to some of the items above. 

Barter with friends

• If you don’t have enough flatware, tablecloths, napkins, serving items, etc. start a chat group where all of you can take pictures and share your extra stuff. This is a great time and money saver.
• Or better yet, join your local Buy Nothing Group, an endless source for gifting and receiving.
• Serving platters- make sure you have enough. Once your menu is done, pull out your serving ware and assign each dish to an appropriate platter, bowl, casserole dish, tray, etc.  I put Post-it notes on mine to designate each to a recipe. 
• Even if I have a head count early on, I estimate 2 to 4 extra people and put aside place settings and I always make extra food.  In my world, last-minute stragglers and invitees are not uncommon. 

Tabletop Tips:

• Pre-Polish: If I’m pulling out the silverware. I polish and organize it and put it on a tray so it’s ready to go the day of. 
• Inventory your glasses: see what has broken over the year, and what you’re missing. And what type of glasses you will need for your drink menu. Martini? Sekt? Does mixing and matching what you have work? 
• Set up a tray the day before for coffee and tea service. Coffee/tea cups, mugs, or espresso cups. Pitchers for milk,  creamer, small stirring spoons, and an array of sugars, honey, etc. 
• Shop Your Yard: Don’t forget to look around the outside of your house for inspiration for your tablescape. I pick up pinecones and acorns. Spray them with gold or copper paint if you want to get fancier. Cut red berries from bushes as well as branches with colorful leaves to use on the table or in vases.

HOT APPLE BRANDY PUNCH WITH MARZIPAN WHIPPED CREAM

Set up a self self-serve bar:

Guests can serve themselves. Saves you the time running around fetching people’s drinks.

• Prepare welcome cocktails and mocktails in pretty pitchers or a punchbowl.  I prepare a drink menu- a hot alcoholic beverage, a punch cocktail, and a pitcher mocktail.
• There are also red and white wines out where guests can help themselves. 
• A make-your-own hot toddy bar is something I am going to try out this year for Thanksgiving or Christmas. Again, filed under “set it and forget it”. It keeps guests occupied and provides a conversation starter, giving you more kitchen/preparation time. 

HOT APPLE PIE PUNCH