For us and our particular situation like, we have Wednesday off and don't eat our Thanksgiving dinner till Mid afternoon (usually around 3-4 o'clock), this is how we plan to make the food and have it hot on the table at the same time. You may verywell need to adjust this to fit your particular meal, situation or kitchen layout (maybe you don't have room in your fridge for much ect...)
From the traditional American Thanksgiving meal from my last post there are some items that can be preped days before the big meal (the challeng in that not eating them in the days that follow). Those items are...
Cranberry Sauce, is ideal 2-3 days before the meal
Cornbread, rolls or biscuts, can be 1-2 days before
Dumplings I admit to knowing nothing about these balls of dough with stuff but I think they could be preped or made here I could be wrong
Pies, can be made up to 2 days before the meal
Some things to get ready or make the daybefore...
Stuffing, you get all ready then stuff the bird but theprep is all the day before
Casseroles, like green bean or anything that you might be doing
Squashes and Potatoes, these can be reheaten in the microwave, oven or on the stove top)
Somethings need to be day of...
Turkey you may have to wake up early to put that bad boy in the oven esspecially if you are eatting earlier in the day (that maybe why we don't)
Gravy (you need the drippings from the turkey for it)
Fresh veggies to be steamed
So this is how I would be breaking down my meal into smaller more manegable amounts of work.
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