I’ve been a cook for two and a crowd, as well as a guest on Thanksgiving Day. A couple of years ago, after a hiatus from cooking Thanksgiving dinner, I had to step it up to plan, organize, and cook a meal for seven. I developed some advice to make each holiday meal a little bit easier and thought I’d share them in advance of Wednesday this week.
Of course, you feel like a juggler to make sure everything goes smoothly; your guests are enjoying themselves with something to drink and a little something to nibble on so they aren’t dying of hunger in the living room, while the cook is in the kitchen, stirring items on four burners and balancing a turkey! Of course, the goal is to have everything–and everyone–ready to go before the meal gets cold. Sometimes this works, sometimes it doesn’t. But when you sit and relax with a nice glass of wine and a delicious dinner, everything will taste delicious, so in the end it really doesn’t matter!
Some tips may seem elementary, although to me they made the actual battle of getting everything ready at one time much easier than in years past. I have to admit, some of these aren’t original, just things I’ve collected through the years that work for me.
• On Wednesday, take out your china and all serving bowls and utensils and assign dishes to each one. This saved a lot on the “what bowl is the stuffing going into” questions when you have some ravenous people who are hovering in the kitchen and want to eat soon! I made labels of the side dish and put them inside each bowl or plate, which I found helped me out immensely in the long run. All china and the linens were also cleaned and ready to go, so I didn’t have to do with the table anything Thursday morning except set it.
• A time-table. I took my menu, figured out how long the turkey was going to cook, what I had to do when it came out of the oven. So I had everything down to the time, “9 a.m., turkey in the oven; at 12:45 see if it’s almost done and start the potatoes” etc. For me, this allowed me to easily whisk around the kitchen and wasn’t as frazzled as I could have been, and allowed for everything to be done pretty much at the same time. This method also would be good for any meal you’re cooking while entertaining, as I have a habit of kind of forgetting things once the door opens and the guests arrive!
• A small, old-fashioned relish plate as an appetizer. So many times I’ve made a couple of appetizers, which fill up your guests before the big meal and usually aren’t particularly healthy. How about some carrots and celery sticks, a bowl of black olives, and cornchicons? No dip, that would add extra calories and fill you up. This was just a little light something to tide everyone over before dinner. Sliced fennel with a little bit of olive oil and salt and pepper is another tasty treat.
• This goes without saying, but prepare some items the day before or even two or three days before. Squash can be made Monday or Tuesday, as can rolls, which can be frozen until Thursday morning. Make and bake your pies late Wednesday evening, that way you’re not trying to find space in the oven with your turkey.
• Instead of putting all the dishes on the table, finding room among the arms and elbows, I set up the kitchen table as the buffet table, people could fill their plates and return to an uncluttered table. I found this to be a much nicer to eat, as you weren’t surrounded by people plus dishes!
With all the great tips I’ve cultivated through the years, there is one thing I’m going to continue to work on–being in the kitchen less and enjoying my guests more. I always find when entertaining, as I am always the cook, that I am tucked away in the kitchen, but don’t get to enjoy our guests until dinner time.
If you have any great tips, I’d love to hear them, and add them to my repertoire!
Happy Thanksgiving to one and all! I hope everyone has a glorious meal and something to be thankful for this year!