This Year, Do Thanksgiving Better Than Ever

We asked some of the country's smartest chefs, bloggers, and party planners for stress-reducing yet special ideas for the holiday. For their brilliant recipes and decor tips, we give thanks. By Caroline Campion, REDBOOK.


Put family first
"Research suggests that it's the social aspects of this holiday that provide the best experience. Some of the details we're obsessed with--buying the perfect centerpiece or cooking the fanciest dishes--don't contribute to the boost you get from spending time with family and friends. Refocus your energy so you can enjoy the best aspects of Thanksgiving, like loved ones coming together." - Elizabeth Dunn, coauthor of Happy Money

Set the table the night before
"In my family, the rule is, if we're entertaining in a big way, the table is set at least one day ahead of time," says Nate Berkus, designer and author of The Things That Matter. "I don't want any last-minute surprises, like we need 16 white wine glasses but there are only 12, or the table runner is missing."

Related: Don't Break the Bank for Quality Turkey Day Wine

Decorate with herbs
Raid your fridge for flower arrangements, suggests Erin Benzakein, owner and founder of Floret Flower Farm in Mount Vernon, WA. She makes them with what she already has on hand for cooking the meal. Hearty greens like leafy kale and fragrant herbs "like curly parsley, thyme, and sage hold well in a vase," she says. "And they'll smell delicious."

Consider the potluck

"As host, I would provide the turkey and a salad, wines, maybe a dessert, and invite my guests to contribute. Side dishes and vegetable dishes are always welcome; you can't have too many. So are desserts. This way, there's structure, but you're not a control freak. Sharing the day in these ways is one thing I'm thankful for." -Deborah Madison, author of Vegetable Literacy

Stamp out your place cards in a flash
We nabbed this so-simple idea from designer and party- planning pro David Stark, author of The Art of the Party. Use a leaf-shaped hole punch on thick-stock paper, cut a little slit into it, and slide it onto the rim of a glass. We used a white gel pen for the names, but a metallic one would look lovely too. Maple leaf punch, $15.99; staples.com.

Related: Genius Same-Day Thanksgiving Recipes!

Make big batches of drinks
Save yourself the time-suck of playing bartender by preparing large amounts of a cocktail and a nonalcoholic option. (Because you have more important things to do, like cook a turkey!) Both the Cortez and pineapple-ginger juice serve approximately 12 people.

Your bird won't fail, as long as you brine it
"I actually raised my own turkeys one year, and one was an heirloom variety called a Narragansett. In the end, I didn't find that it tasted better than a store-bought turkey. Maybe a grocery-store bird is not as 'pure,' but it's cheaper, and a brine will make it just as juicy as the fancy kinds. I do a bare-bones recipe from Whole Foods: Combine 2 gallons water, 1 cup sugar, and 2 cups kosher salt in a large pot and bring to a boil. Cool completely, then chill. Plan on brining the turkey for at least 6 hours before you roast it." -Jennifer Reese, author of Make the Bread, Buy the Butter

The best (and only!) appetizer: a cheese plate
"Build a cheese board a few hours before the feast to quiet guests when they arrive. We recommend taking the cheese out of the refrigerator two hours before serving. Unwrap it and put it on a plate with an inverted bowl over it, which will protect the cheese as it comes to room temperature while still allowing it to breathe. Make two identical cheese boards so the first one can be replaced after the display gets attacked by the early birds. For 12 to 15 people, figure a pound of each cheese [3 oz per person]. Start simple with a triple cream, a cheddar, and a Pecorino-style cheese. If you want more of a selection, add a Gruyère and a fresh goat cheese. Accompaniments are also important: We like grapes, toasted almonds, Levain bread, honey, and fresh figs." -Sue Conley and Peggy Smith, owners of the Cowgirl Creamery and authors of Cowgirl Creamery Cooks

Related: 10 Dishes for an All-Star Thanksgiving

Make one sauce for three things

Lidia Bastianich, Italian master chef and author of Lidia's Commonsense Italian Cooking, makes this simple balsamic reduction for three Thanksgiving dishes. She uses it to glaze her turkey, drizzle on roasted butternut squash, and serve for a wonderfully sophisticated dessert of strawberries over vanilla ice cream. Use regular vinegar, not the expensive kind.

Save memories

"Every Thanksgiving, I put a plain white hardbound book on each child's seat-I keep them from year to year. The children use a new page to trace their hand, write in the date, and maybe write who they sat by, what kind of pie they ate. We also ask them to write down something they are grateful for, which they read when it's time to go around the table saying our thanks. It's been fun to see what they valued that year. It's also amazing to see how their hands have grown!" -Stephanie Nielson, author of the memoir Heaven Is Here


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