This Thanksgiving Menu for Beginners will help take some of the stress out of cooking for the holidays. Complete with recipes and a timeline for the big day.
The trickiest part of preparing a holiday meal for a crowd is the timing. Getting everything done at just the right time. Well, I am writing this post to hopefully help you with all the planning and organization for the big day.
The first thing I want to say…..this post is just a guideline. Feel free to change/deviate from anything written here to suit your needs. And I also realize my timeline is already off. I had planned on publishing this 2 weeks ago but life happened, sorry. Better late than never!
Second, DON’T STRESS out!! So what if dinner is 30 minutes behind schedule, it will still taste good. Just stay calm and don’t sweat it. I know when I was first hosting I would get super worried about not getting everything done at the time I said we were going to eat. But you know what, it always turns out fine even if I am running behind. That’s what appetizers are for anyways, right?!
Third, DON’T BE AFRAID TO ASK FOR HELP!! Most of the time your guests will be more than happy to bring a side dish, dessert, appetizer, drinks or dinner rolls. Also, don’t be afraid to ask to borrow a slow cooker if you don’t have one or just assign that dish out to one of your guests. See, we are already lightening up the load! But if you are wanting to cook most of the meal yourself I will guide you with these tips and tricks.
Thanksgiving Menu for Beginners: (This menu will serve 10-12 guests)
**Up this recipe to 5 pounds of potatoes, 1 2/3 cup chicken broth, 1 2/3 cup milk, 6-8 cloves garlic,
3-4 oz cream cheese -or- 1/2 cup sour cream with 6 tablespoons melted butter. Cook according to directions.**
**Double this recipe and cook in 2 batches otherwise it will crowd the pan.**
Appetizers, Rolls, and Drinks assign to your guests. Also, remember if this menu is overwhelming feel free to assign something to your guests to bring. Dessert is another good one to assign.
Thanksgiving Menu for Beginners Game Plan:
- 3 WEEKS BEFORE:
- Thanksgiving or event, make your guest list and please write it down. I know you may think oh, that’s easy I won’t forget that. Trust me, you will….so write it down so your brain doesn’t have to remember. Count adults as 1, obvi, and count young kids (under 10) as a 1/2. I do this because most kids are too anxious to eat. But if you are counting on leftovers just be on the safe side and overestimate.
- 2 WEEKS BEFORE:
- Plan out your menu and make your shopping list. Print out all of your recipes and keep them handy.
- Go ahead and purchase anything that is not perishable or can be frozen.
- Also, plan out your tablescape and purchase any items you may need for it. How many tables and chairs, plates, cups, silverware will be needed? Can you borrow from a friend or family member if you don’t have enough?
- 4-5 DAYS BEFORE:
- Place your turkey in the refrigerator to thaw.
- 3 DAYS BEFORE:
- Purchase anything remaining on your shopping list.
- Make the Cranberry Pomegranate Sauce and store in the refrigerator.
- 2 DAYS BEFORE:
- Prepare Sweet Potato Casserole cover and store in the refrigerator. Keep the topping separate.
- Choose your dessert and bake.
- 1 DAY BEFORE:
- Prepare Homemade Herb Stuffing, cover and store in the refrigerator.
- Wash and trim the green beans. Mince garlic for the green beans and store covered in the refrigerator.
- Set your table and get out all of your serving dishes.
- Label your serving dishes with a sticky note so you aren’t scrambling to find the right dish at the last minute. It just makes things go smoother, trust me.
- THANKSGIVING MORNING:
- Prep the Slow Cooker Mashed Potatoes and let them begin cooking.
- 4 HOURS BEFORE DINNER:
- Take out your turkey to let it start to come to room temperature. (takes about 1 hour)
- 3 HOURS BEFORE DINNER:
- Start preparing turkey and roast. Check your turkey with a meat thermometer and when the thickest part of the thigh reaches 170 degrees F remove from oven. Let stand 30 minutes before carving.
- 1.5 HOURS BEFORE DINNER:
- Take out Sweet Potato Casserole with Streusel Topping and Homemade Herb Stuffing to allow them to come to room temperature.
- 1 HOUR BEFORE DINNER:
- Pour juices off of turkey pan into a measuring cup and proceed with making the Homemade Turkey Gravy. Keep a lid on the gravy and at the back of the stove to keep warm. Stir well before serving.
- Top sweet potato casserole with topping and bake along with the stuffing.
- Mash the slow cooker mashed potatoes.
- 30 MINUTES BEFORE DINNER:
- Cook Skillet Garlic Green Beans. *Remember to double the recipe and cook in two batches so it doesn’t crowd the pan.*
- Carve turkey and arrange on serving platter.
- Transfer food to designated serving platters/ bowls.
- Don’t be afraid to ask someone to help with a dish. I promise they won’t mind and if they are like my family they would probably rather be helping than just watch you do everything yourself.