11/22/2011 12:30 AM
Thanksgiving is just a few days away, which means it is time to get your cook on! Everyone knows the feeling of doom when you realize you are in charge of making the Thanksgiving spread and you have no idea where to begin. So, since I have successfully cooked up a few Thanksgiving meals, I created my Guide to Turkey Day to help out!
Make a Menu
First thing, figure out how many people are going to be partaking of your delicious offerings. Does anyone have any specific dietary needs such as low sodium or vegetarianism? Don’t be afraid to ask them for help as they are sure to offer recipes that cater to their specific needs.
Next, plan out what you are going to serve and don’t worry, this isn’t as hard as it sounds.
This is my basic menu:
• Mashed potatoes and gravy
• Green Bean Casserole
• Honey glazed carrots
• Cranberry sauce
You can change this to suit your own tastes or add in some family favorites. One of the most important things to keep in mind is that there are no rules that say everything has to be home made. If you are sure you won’t have the time or know-how to roast a turkey, order one from your local grocery store/deli or recruit help from a family member or friend. If a whole roast turkey is intimidating, try roasting a couple of turkey breasts instead. Remember, no matter how delicious the meal is, if you are stressed out and irritable, the negative energy may affect the whole day. So, go with easy and enjoy the festivities!
Determining how much food per person is not complicated. Figure on ¾ - 1 lb. of turkey per person, ¼ pound of each side and 2 glasses of wine per adult. Ask those coming to bring a dessert to share, but buy a premade pumpkin and apple pie as backups with a couple cans of whipped topping and some ice cream, too. Use refrigerator rolls or pre-made deli rolls, 2 per person. I usually get 4 people per can of cranberry sauce and mix it up, buying both jellied and whole berry. For gravy, if you have the know-how, make your own from the turkey drippings, but, if not, get the canned or jarred variety, ½ cup per person.
Now that you have the menu down, get your Game Plan together! Find out how in Part 2 of this 3 part series.
Photo Source: SXC