User post: Essential Thanksgiving tips, dozens of recipe links
Preparing for Thanksgiving is like getting ready for a big game. You can't successfully execute without a solid game plan.
So huddle up!
OK, enough with the bad sports analogies. Let's get started.
Week before Thanksgiving
Order your turkey/s---figure about 1-1.5 pounds per person, but if you like leftovers as much as my family, you'll buy an entire extra turkey
Start thinking about your menu. Technically, you don't have to commit until your grocery store trip, but it helps to have time to brainstorm and not feel rushed
Give guests ideas for dishes they can bring
Week of Thanksgiving
Take inventory---make sure you have the items you need in your pantry (spices, canned items, etc.) and pots, pans and other utensils
Clean out your fridge to make room
Buy all the non-perishable ingredients you'll need. Unless you enjoy the fighting with old ladies over the last can of pumpkin filling or hauling and unloading 200 pounds of groceries the day of. And don't forget the booze---you're gonna need it.
Begin to thaw your turkey/s---figure 24 hours of thaw time per five pounds of turkey
2-3 days before Thanksgiving
Cook the things that will keep well in the fridge or freezer, such as pies, casseroles, sauces and anything else you can think of
Day/night before Thanksgiving
Purchase all the fresh items you still need (lettuce, freshly baked bread, etc.)
Start preparing by chopping veggies, setting ingredients out, etc.
Thanksgiving
If you can't figure this out by now you're screwed
Actually, there is one thing you should know---you'll need to start preparing your turkey/s 5-7 hours before dinner time, depending on the size
Be sure to check back on Better with Butter for a "Southwestern Thanksgiving" (part of this month's Foodbuzz 24, 24, 24) and leftover recipes.
Now for the fun part---menu research ...
Turkey
And if you're really ambitious ... this monstrosity
Stuffing
Sage, walnut and dried fig stuffing
No-shame-in-packaged-crouton stuffing
Potatoes
Vegetables
Roasted butternut squash with garlic, sage and pine nuts
Roasted acorn squash with goat cheese and tahini sauce
Buttered braised asparagus with morels
Roasted carrots and mushroom with thyme
Sauces
Soups and salads
Sweet potato, apple and ginger soup
Caramelized pear and blue cheese salad
Roasted butternut salad with arugula and pomegranate dressing
Wheat berry salad with dried cranberries
Pomegranate salad with honey-cider vinaigrette
Casseroles
Broccoli, rice, cheese casserole
Rolls/breads
Braided cranberry walnut bread
Desserts