1 week before (5-7 days before):
- · Get turkey defrosting in fridge
- · Organize pantry for ease & to double-check ingredients
- · Buy all non-perishable ingredients
- · Make a final shopping list of perishables & hang in the kitchen just-in-case something gets used (Such as cream, butter & other everyday items)
- · Plan activities/get DVDs & stock up on arts& crafts items for the children’s break from school
The Monday before:
- · Iron out cooking/baking schedule to allow for any changes (new guests/new requests/etc.)
- · Finalize shopping list- you will be going tomorrow
The Tuesday before:
- · Go shopping for perishables & missing items
- · Cut veggies for snacks/appetizers (celery & carrot sticks, etc.)
- · Cut any veggies you know you will be using a large amount of & stow in the fridge in lidded containers. (Onions, celery, etc.)
- · If making dressing from cubed bread, cut & put in a large zip-lock bag
- · If making any dishes that freeze/store well you should make them today. (Make-a-head mashed potatoes, some casseroles, etc.)
- · Organize baking items/area for the big baking day tomorrow
Wednesday:
- · Bake your booty off. If you are making your pies from scratch (I do, I’m picky) do them today. If you have rolls to make, get them done. I like to get my dough done and slow-rising in the fridge & bake them off on Thursday
- · Make & pop in the fridge any dishes that do well storing overnight. (Things like Green Bean Casserole…) Pull out & defrost in the fridge any other dishes you may have frozen
- · If making fresh- make your cranberry sauce
- · Start any appetizers that will store well. (I begin my stuffed mushrooms)
- · Put together your relish/crudités platter & tuck into the fridge
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