Thanksgiving Menu + Prep Schedule
The countdown is on - the recipes have been selected, the grocery list is made, but who the heck are you going to find time to cook, assemble and set the table all before dinner is served? I'm here to help you out with my go to menu and schedule for Thanksgiving week! These are the recipes I've used for the past couple of years, but I'm always up for trying something new. It's easier to have your go to recipes on standby, and swap in some new items depending on what your tastebuds are craving.
Appetizers:
Main Course:
Applewood Smoked Turkey with Cider Bourbon Gravy
Canned Cranberry Sauce (a MUST with my family)
Sides:
Grandma's Old Fashioned Stuffing
Balsamic Glazed Brussels Sprouts
Dutch Oven Rosemary Artisan Bread
Dessert:
Strawberry Shortcake Birthday Cake
Pumpkin Cheesecake with Gingersnap Crust
Prep Schedule:
Sunday:
Clean out the fridge.
Stock up on champagne, wine, and non-alcoholic beverages.
Make a grocery list.
Shop for all the ingredients.
If you buy a frozen turkey – make sure to put it in the fridge to start thawing out.
Reorganize fridge with all the ingredients grouped by dish.
Monday
Make the cranberry sauce and refrigerate until Thursday.
Make the vinaigrette for the Autumn Salad.
Tuesday
Cut the bread into cubes for the stuffing and let sit on the counter overnight to harden.
Wednesday
Prep remaining stuffing ingredients and refrigerate until tomorrow.
Make Creamy Bacon Corn Casserole and refrigerate.
Prep ingredients for the Brussels Sprouts.
Prep ingredients for the Green Beans and Salt Pork.
Make the Mashed Potatoes, but don’t add the chives until tomorrow.
Bake and assemble Strawberry Shortcake from start to finish. Let cool entirely and the place in the fridge overnight.
Prepare Pumpkin Cheesecake with Gingersnap Crust and chill overnight.
Brine the turkey and refrigerate overnight.
Set the table.
Thursday
Early Morning
Arrange all the ingredients for the Autumn Salad in a large salad bowl and cover with a damp paper towel and refrigerate. Remove from the fridge just before feasting time and drizzle the vinaigrette on before serving.
Assemble the Thanksgiving Cheese Board and cover with a towel. Leave at room temperature.
Prep the Turkey and start smoking the bird.
Prep dough for the Artisan Loaf. Set aside on the counter.
Before the Feast
Finish making the Balsamic Brussels Sprouts.
Prepare the Green Beans and Salt Pork.
Combine the prepped bread and remaining Stuffing ingredients and finish following the recipe instructions.
Bake Creamy Bacon Corn Casserole.
Reheat the Mascarpone Mashed Potatoes in a 350 degree oven until warm or in a slow cooker. Add the chives before serving.
Bake artisan loaf in dutch oven.
Put the Baked Brie in the oven (as the guests arrive).
Carve the Turkey and reserve the drippings for gravy and place on an over-proof platter – pop back into a 200 degree oven to keep warm before serving.
Make the Cider Bourbon Gravy.
Remove desserts from the fridge and let come to room temperature as you sit down for dinner.
TIME TO EAT!!
