Thanksgiving is here. I’m excited to spend time with my family and enjoying good food. Planning Thanksgiving dinner can be stressful.
This time I break it up into several days. So on that day I’m not stressful and have time to gather with my family.
This year I try to use the stuff natural or organic.
Ham Quiche & Mushroom Quiche
Ham with brown sugar glaze
Potato au gratin
Macaroni and cheese
Grilled Brussels Sprouts
Cranberry, Apple and Sausage stuffing
Classic Turkey Gravy
Cinnamon Crumble Coffee Cake
Fruit Tarts with Strawberry, Blueberry and Raspberry
Few days before
I cleaned out my Refrigerator to make room for all the Thanksgiving stuff and dishes. Then I plan the menu and prepare the shopping list.
THREE DAYS BEFORE
I start getting the shopping list.
I make the Cranberry sauce
I prepare the tart for the Fruit Tart
TWO DAYS BEFORE
Make macaroni Cheese on casserole dish cover & refrigerate
-Cinnamon Crumble Coffee Cake
Prepare, bake and cover it
-Then prepare the rest ingredients for other recipes
THE DAY BEFORE
Getting the Ham, ready to be in long line.
Season, cover and refrigerate over night
Make the grilled Brussels Sprouts cool it, wrap and refrigerate it
Make pumpkin pie bake the put a side and cool it
Prepare the filling, slice and decorate the fruits. Set aside and refrigerate it
Prepare the stuffing, set aside
-Potato au gratin
make the potato au gratin, bake and set aside
Roasted the asparagus, set aside
-Prepare the rolls bake and set aside
Pre heat oven. Pull turkey from refrigerator. Let it sit on the counter. Season, prepare on roasting pan. Place in the oven depending on the size of your turkey, maybe 2-4 hours. Keep an eye on it.
-Classic Turkey Gravy
Make the gravy and set aside
-Ham Quiche and Mushroom Quiche
Make the Quiche and bake it
Set the table and serve the food