If you have to make a Thanksgiving meal for friends or family, today is the day of preparation for the big day.Â The house needs to be cleaned and whatever can be done ahead of time should be done.Â If you can enlist the help of others, please do so, for your sanity and for yourÂ families.Â Â Kids can vacuum and dust.Â Husbands can grocery shop (mine loves to call me and say he can’t find what I sent him to the store to buy so they must not carry it anymore).Â Guests can bring side dishes and beverages.
This year I am cooking for 5, although I will be able to feed 20, so if you aren’t doing anything, come on over.Â For two of those 5 they will eat mostly the white food…..mashed potatoes, turkey and rolls.Â I will serve green vegetables that will only be eaten by three of us…..but I keep putting it on the table hoping that someday the other twoÂ will try it.
Focus on what you can get done today and who can help you do it.Â You will be much happier tomorrow and get to enjoy the time spent with family and friends rather than in the kitchen.
So here is my day of prep:
- Get the turkey in the brine
- Bake the pies and desserts
- Assemble the side dishes and keep in the refrigerator and bake on Thursday such as dressing, Sweet Potato Bake andÂ Mashed Potatoes
- Have the rolls rising and bake before we go to bed (reheat right before we eat)
- Wish I had a double oven
- Make some crazy last minute item that sounds good to me, but the kids will probably dislike…..this year I am going to try cranberry butter
- Get a good nights sleep
- Â¾ cups Frozen Cranberries
- 2 teaspoons Grated Lemon Peel
- 6 Tablespoons Powdered Sugar
- 2 sticks Butter, Softened And In Cubes
Put cranberries, lemon peel and powdered sugar in the bowl of a food processor. Pulse/chop until the cranberries are finely chopped, occasionally scraping down the sides.
Add softened butter to the cranberry mixture. Continue chopping/pulsing until everything is incorporated, occasionally scraping down the sides.
Serve at room temperature.