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Friday, October 31, 2008
How early do you start prepping for Thanksgiving?
The Atlanta Journal-Constitution
Once Halloween passes, I’m on to the next holiday. The biggie, Thanksgiving.
For years I have hosted celebrations with over 20 people and find that with a bit of planning, it’s not that hard to do. I’ve discovered if I get a head start there’s a lot I can prepare in advance to help the holiday go off without a hitch.
Right about now, I’m starting my to-do and recipe lists, which I’ll add to throughout the month. I also start on my dressing and desserts three to four weeks out.
Since I usually do a bread-based dressing, I’ve been putting leftover odds and ends from various loaves in the freezer all year long. Within the next week, I’ll defrost, cube and measure them and put them in a freezer container (alternatively, if doing a cornbread dressing, bake and prep it now). Since I normally add sausage and veggies, I’ll saute those and freeze them in separate containers so they’ll be ready to go too.
More great make-ahead and freeze items are pie crusts and desserts. I roll out and fit the pie crust into my pie plates, wrap well and set them in the freezer. If I’m doing a cake (gingerbread is often requested) I bake, wrap and freeze that too.
Has the holiday hit your radar yet, or, are you already way ahead of me? What are your best make ahead tips?
RELATED LINKS: Thanksgiving recipes | Atlanta Holiday Entertaining Guide
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