Three weeks ahead:
• Prepare your guest list; confirm how many people will be there.
• Find out if your guests have any special dietary needs.
• Place a rental order, if necessary, for tables, chairs, glasses, plates and flatware.Two weeks ahead:
• Decide on your final menu and collect the recipes you'll need. Select some dishes that taste good at room temperature, so you won't have to worry about your hot entree getting cold, or your cold dessert melting.
• Assign cooking projects to family members who offer to help.
• Order your fresh turkey, or buy your frozen turkey and put it in the freezer. If buying a whole turkey, plan on one pound per person. If you're buying just the bone-in breast, plan on 3/4 pound per person.
• Order or pick up beverages, or delegate this to your non-cooking guests.
• Shop for non-perishable goods now. You can buy flour, sugar, brown sugar, corn syrup, canned pumpkin, packaged stuffing and cornbread mixes, rice, and fresh or frozen cranberries, all before the crowds descend.
• Prepare your guest list; confirm how many people will be there.
• Find out if your guests have any special dietary needs.
• Place a rental order, if necessary, for tables, chairs, glasses, plates and flatware.Two weeks ahead:
• Decide on your final menu and collect the recipes you'll need. Select some dishes that taste good at room temperature, so you won't have to worry about your hot entree getting cold, or your cold dessert melting.
• Assign cooking projects to family members who offer to help.
• Order your fresh turkey, or buy your frozen turkey and put it in the freezer. If buying a whole turkey, plan on one pound per person. If you're buying just the bone-in breast, plan on 3/4 pound per person.
• Order or pick up beverages, or delegate this to your non-cooking guests.
• Shop for non-perishable goods now. You can buy flour, sugar, brown sugar, corn syrup, canned pumpkin, packaged stuffing and cornbread mixes, rice, and fresh or frozen cranberries, all before the crowds descend.
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