These next few days are going to be crucial shopping days for any home chef. You have to be prepared for not only Thursday's Thanksgiving feast but also for whatever disaster (and there will be some) that coes your way. How to handle all of this? Organize! It helps to have plans along with fall back solutions that will see you through the day.
The first step is to write an extensive list of what you'll need. Always include the basics such as turkey , potatoes, both Idaho and sweet, , bread for stuffing, vegetables and the makings of dessert. From there add the secondary foodstuffs, such as frozen rolls, seasonings , non alcoholic drinks and after dinner mints or nuts. Make sure your list also has foil roasting pans and disposable containers for leftovers and extras on it . Keep in mind your guests 'dietary restrictions and also what kids may like as well (such as chicken nuggets for fussy eaters and chocolate turkeys and cookies for dessert).
Once you have everything home, it's time to get out the recipes. Hopefully you've tried out the new ones at least once. If you haven't you have three days to do so. Also make sure you have all the necessary spices and other ingredients like flour and nuts for baking. Doing a trial run on your electric carving knife and meat slicer won't go amiss either. Check coffee urns too,not that they go on the fritz in the middle of dessert . Now is also a good time to air table linens or buy new ones if the old ones are ratty or torn.
Make sure your Thanksgiving runs smoothly without any glitches or mistakes. Be prepared when you shop and when you cook. It makes for a calm, stress free and enjoyable holiday cooking and dining experience.
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