30+ Pro Tips to Host a Stress-Free Thanksgiving Dinner

We asked dozens of experts to share their best Thanksgiving tricks ,and boy, did they give us the goods-from no-cook desserts to dollar-store scores.

Tablescape Tricks

"I trace each dish onto a chalk cloth runner (left), then label it. During the mad dash to get the food out, the stuffing always ends up in the right place!" - Kelly McCants, author of Sewing with Oilcloth

"Why bother with an elaborate centerpiece when a simple garland creates such a lovely impact?" - Jill Rizzo and Alethea Harampolis, florists, Studio Choo

"The 'glassware' on my table consists of two things, and two things only: mason jars and champagne flutes from Ikea." - Cooper Boone, chef, cooperstable.com

"Drop a few small plants or succulents from Lowe's or Home Depot into clay pots, and cover any visible soil with sheet moss. Voilà-a centerpiece that requires absolutely no arranging." - Richard Kollath and Edward McCann, CL contributing editors

"I collect silver-plate flatware-which shines just as bright as sterling. Polishing it is so 1950s-housewife-meets-Downton Abbey." - Kelly McCants, author of Sewing with Oilcloth

"Turn paint cans into lavish vases by wrapping them in pretty paper secured with double-sided tape." - Anna Bond, creative director, Rifle Paper

Plus: 18 Complete Thanksgiving Menus to Try »

"Three yards of linen will yield one runner and a dozen napkins-basically, a whole new look for roughly $21. The best part? There's no sewing; I just pull threads from every side to fray the edges." - Genevieve Sterbenz, CL style editor

"I pair jute furniture webbing with cast-off buttons from junk stores to form inexpensive, one-of-a-kind napkin rings." - Cooper Boone, chef, cooperstable.com

"I sew two huge hardware-store drop cloths together and drape them over my table. The fabric falls all the wayto the floor, and the effect feels decadent and grand." - Amanda Pays, interior designer

Experts agree: White plates rule. 94% of pros prefer plain, restaurant-style dishes. "Even mismatched plates seem like a set when they're all white or cream," says Suzonne Stirling of urbancomfort.typepad.com.

Despite the large number, 6% respecfully disagree: "I'm hard-pressed to find meals that don't look best against a cool gray," says Carla Gonzalez-Hart, CL's senior style and market editor. "Most foods are warm in tone, so the contrast helps them pop."

Decorating Hacks

"Take aim at ho-hum wreaths and hunt down a cool vintage quiver filled with colorful arrows instead." - Jourdan Crouch Fairchild, blogger, jourdancrouchfairchild.com

Another use for Ball jars: "The wide-mouth ones layered with leftover turkey, potatoes, cranberry sauce, and stuffing double as pretty takeaways-sort of a Thanksgiving trifle to go!" - Julie Murphy, owner of Jack and Lulu stationary

"Whenever we break out our favorite wines, we mark the date and occasion on the cork as a memento of happy times." - Kelly Elko, blogger, eclecticallyvintage.com

"I corral our galvanized bins and camping coolers on the back porch and fill them with ice and drinks. This setup establishes a relaxed atmosphere-and frees up precious fridge space." - Shannon Quimby, stylist

"Swap out slim candlesticks for oversize outdoor lanterns for a much more dramatic effect." - Julie Murphy, owner of Jack and Lulu stationary

"Things never intended as decor can lead to fabulous displays-like using vintage blocks to spell 'Happy Thanksgiving.'" - David Stark, event designer

"In Louisiana, our leaves don't really change, so I shop for my foliage. Preserved oak branches maintain their color for years." - Suzonne Stirling, blogger, urbancomfort.typepad.com

"Before dinner, we send all the kids outside to find 'treasures'-a bright leaf or a handful of acorns. The search keeps them occupied while the adults prep, and gives them something to contribute to the conversation." - Brent Ridge and Josh Kilmer-Purcell, of Cooking Channel's The Fabulous Beekman Boys

Food Tips

"My secret weapon? Trader Joe's buttery piecrusts. The dough comes flat, so once you finish pinching and crimping the edges, no one will suspect your pastry came from a box." - Andrea Greco, CL contributing editor

"Trust me: Most side dishes can be prepared the night before and reheated, so save yourself the extra stress. The only thing you need to cook the day of is the turkey itself." - Edward Lee, chef-owner, 610 Magnolia in Louisville, Kentucky

"Decanting tap water into bottles with sprigs of mint completely dresses up this run-of-the-mill beverage." - Amanda Pays, interior designer

"I pour Rare Bird's Apple Caramel preserves over a freezer-aisle cheesecake to give folks the impression that I went all out on dessert." - Jourdan Crouch Fairchild, blogger, jourdancrouchfairchild.com

"I swear by homemade butter. No matter how many shortcuts you take, this 15-minute flourish infuses the entire meal with love." - Halligan Smith, stylist

"Here in Vermont, I discovered this wildly smoky maple syrup that turns roasted carrots into something insanely good." - Neko Case, musician

"To save money, buy in bulk. I'm a fan of Prosecco Mia, which costs about $80 for a case of 12. That's less than $7 per bottle, which is hard to beat-especially for bubbly." - Carla Gonzalez-Hart, CL senior style and market editor

Tip: What kind of bird do the pros go for? When it comes to the main course, 91% of our experts shell out for farm-fresh heritage breeds. "The turkey is the star, so I spend a but more for a free-range, full-flavored bird," says Steve Hacker of gourmandistan.com.

Alternatively, 9% are less ambitious: "I'm not ready to tackle a 25-pounder! We're going to marinate turkey breasts overnight," says stylist Halligan Smith.

Tip: Believe it or not, 80% of pros trade in their salt shakers for salt cellars. "I follow my mother's lead," says KariAnne Wood from thistlewoodfarms.com. "She laid out tiny crystal bowls with tiny crystal spoons at each setting, transforming seasonings into something truly special."

The other 20% of experts, however, set out miniature shakers for every guest: "I love the petite silver ones you can find at antiques shops," says stylist Elizabeth Demos.

Party Planning

"When people RSVP, I ask them about their favorite snacks and serve those foods as appetizers. Menu-wise, this leads to an odd mix, but the guests feel so honored and often tell amazing stories about their picks." - Jessica Murnane, CL contributing editor

"Set up the buffet logically, not with steaming rolls on one end and cold butter on the other. I want those two near each other, so when I get to the table, the butter's melted and I'm in eater-phoria." - Bridget Crenshaw Mabunga, blogger, foodloveandtradition.com

"Add oomph to a buffet by elevating different dishes with cake stands, vintage boxes, or even stacks of hardback books." - Cari Cucksey, of HGTV's Cash and Cari

"Everyone adores a goodie bag. My ideal combo is an airplane-size bottle of liquor, a lottery ticket, and mini-dominoes from the dollar store." - Andrea Greco, CL contributing editor

See more from CountryLiving.com:

74 Classic Thanksgiving Side Dishes »
Traditionally Southern Thanksgiving Recipes from Carrie Morey »
Recipe Box: 43 Best Thanksgiving Recipes »
5 Celebrity Chefs Tackle Thanksgiving Classics »
14 Tips to Throw a Festive Fall Party »

Reprinted with permission of Hearst Communications, Inc.