Early Bird Thanksgiving Prep List + Timeline
The Holidays are coming and are coming fast. But no need to be stressed this Thanksgiving Holiday! We are here to help you plan ahead with some fool-proof tips + tricks.
Two Weeks Before:
- Make a list of who’s coming. Find out if anyone has food allergies or alcohol preferences.
- Create a full menu, including all appetizers, entrees, desserts and drinks. Collect and print out all the recipes that you will use. Keep them in a holiday binder so that you can refer to it each year!
- Assign guests dishes, desserts and/or beverages to bring.
- Check your pantry, spice and liquor cabinet. Take stock of what’s low and make a full grocery list. Purchase any non-perishable items, along with any paper goods, decorations, candles, etc.
- $ Saving Tip: Decorate from your backyard! Pine cones, twigs + bark make great tabletop decor. Check out our Pinterest for more ideas!
- Make sure that you have all of the pots, pans and utensils you’ll need. If not, borrow or buy them in advance.
- Consult your recipes and create a cooking time table with cooking and prep times for each dish. This will help you figure out when to start making each dish and an order for popping things in the oven.
- Make pie crusts. Lay them flat in pie dishes, wrap in plastic and freeze for up to 10 days.
- Order or purchase a turkey. Store it in the freezer if you bring it home earlier than 4-5 days before Thanksgiving.
2-5 Days Before:
- Thaw your Turkey in the fridge, if you’ve purchased a frozen turkey. You might need a full five days depending on the size. Store in a large plastic bag to catch any leaks.
- If you have ordered a fresh turkey, pick it up 2-3 days prior to Thanksgiving.
- Chop vegetables such as onions, celery, carrots, and any small items. Store in individual containers or small baggies.
- Make ice cubes and fill a plastic bag with extras.
- Prepare the stuffing, cranberry sauce and any pies.
- Set the table and decorate.
- Set up bar area. Chill the wine, beer and beverages.
- Set out serving dishes and utensils.
- Drink lots of water and get a good night’s sleep!
- Consult your menus and time table. Start cooking.
- Don’t be shy about asking guests to help out in the kitchen or with the drinks.
- Have cold appetizers out and ready for when guests arrive and then stagger warm appetizers for when everyone is there.
1 bottle dry white wine
2 1/2 cups apple cider
1 cup soda water
3 honey crisp apples, cubed
3 pears, cubed
1 cup fresh pomegranate seeds
Combine wine, cider, apples, pear and pomegranate. Let sit in the refrigerator overnight. Add soda water. Stir and serve.
Apple Crumble Pie
4 gala apples, peeled and cut in 1″ chunks
2 tsp cinnamon
1 tbsp vanilla extract
1 cup of coconut sugar
pre-made pie crust
1 1/2 cup of Purely Elizabeth Original Ancient Grain Oatmeal
1/2 cup coconut sugar
3 oz of vegan butter
Preheat oven to 375 degrees F. In a bowl, combine apple chunks, cinnamon, vanilla and coconut sugar. Toss to evenly coat apples in mixture. Pour mixture into pre-made pie crust shell. (Whole Foods carries gluten-free, vegan options). In the same bowl, add crumb-topping ingredients, using your hands or a spatula to combine and clump together. Pour topping over apples. Cover with aluminum foil and bake for 45 minutes. Take off aluminum foil and bake for another 15 minutes.