Thanksgiving Planning

So excited for Thanksgiving this year! One, because it's the first time I get to host the holiday at my own home. And two, because for the first time since high school (12 years ago), that I don't have to travel to be with family on Turkey Day - because they are coming to me. No stress about crowded highways and sleeping in a strange bed. No wondering whether there will be a quiet place for my toddler to take a nap if she gets tired before mashed potatoes are served.

Now - on to the best part! Making the menu! I grabbed my back issues of November Bon Appetit magazine, my trusty Better Homes cookbook, and a paper and pen, and set to work.

I think it's helpful to write out every course of the main Thanksgiving meal, as well as every other meal your out of town guests will eat while at your house. This helps gets the "MASTER GROCERY LIST" together. The last thing you want to do is battle the totally packed grocery store on Thanksgiving eve because you ran out of milk for cereal. You also end up spending much more if you make multiple trips to the store, so better to get it all at once.

I have heard from several people and sources that it is pointless to deviate from the standard Thanksgiving menu. People come to Thanksgiving expecting certain things will be served. If you decide that you want rice pilaf instead of potatoes this year as a side dish, there will be mutiny! Guests will throw their salad forks at you! If you serve both rice and mashed potatoes, all of the potates will be devoured before you can say "Howdy Pilgrim" and the rice will sit untouched until the third day of eating leftovers. This doesn't mean you can't exercise a little creativity. A glance at the last four Novemeber Bon Appetit's shows about twelve different ways to make and season a turkey. But you have to have a turkey. Sorry. If you serve Bouillabaisse in place of a turkey because you want to go vegetarian this year, some people will cry. CRY! And your job as a hostess is to help your guests have a good time. No Bouillabaisse.

The only real choice you have in the menu is for appetizers and dessert. And sometimes not even dessert. You might have to have a pumpkin pie. It's tradition. But, you can (and should!)make a second dessert for non-pie fans. Anything goes! Cheesecake, creme brulee, assorted cookies - it's all fabulous. No one will be sad if you make too much dessert.

As for appetizers, here's where you as a host can really stretch your culinary wings. The main guidance I will give is that the dish should NOT be something that requires an oven on Thanksgiving day. The oven will be more than occupied with turkey and other food. Something you can make a day ahead of time will save you some day-of hassle. Imagine having the appetizer already arranged on it's serving platter the night before, ready to place on the table as soon as the first guest arrives. When you are making mashed potatoes, basting the turkey, greeting guests, and pouring waters all at the same time on Thanksgiving Day, you will be thankful to me for that little suggestion.

Another suggestion is to delegate the appetizers. As the host, you will likely be responsible for the majority of the food, and your vision for the menu probably includes foods that pair well together. Appetizers are a great thing to delegate because you don't care what the guest brings! In the grand scheme of things, it doesn't matter if the appetizer pairs well with the meal. Actually, it will be nice to have some variation. Middle Eastern dips with pita chips? Yes, please! Mini hotdogs? Don't mind if I do!

If you have a guest coming that you just can't trust to cook anything worth eating, well, that's when you say, "It would be great if you could bring a bottle of wine!"