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  • Add You - A Plan for Thanksgiving - Four Organizational Tips for the Cook

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    re better left to just hours ahead of the final meal preparation. But you don't have to
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    THANKSGIVING DAY TIP 1: Don't wait until Thanksgiving day to start cooking your Thanksgiving meal. Start ahead of time. You can make side dishes and gravies and freeze them. You can make pie crusts early. You can dice onions and peel and slice potatoes and refrigerate them. You can make and store some food items a week ahead of time. Other food items are better left to just hours ahead of the final meal preparation. But you don't have to w
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    ving meal. Start ahead of time. You can make side dishes and gravies and freeze them. You can make pie crusts early. You can dice onions and peel and slice potatoes and refrigerate them. You can make and store some food items a week ahead of time. Other food items are better left to just hours ahead of the final meal preparation. But you don't have to
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    can make pie crusts early. You can dice onions and peel and slice potatoes and refrigerate them. You can make and store some food items a week ahead of time. Other food items are better left to just hours ahead of the final meal preparation. But you don't have to
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    ate them. You can make and store some food items a week ahead of time. Other food items are better left to just hours ahead of the final meal preparation. But you don't have to
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    re better left to just hours ahead of the final meal preparation. But you don't have to wait until the last minute and make everything simultaneously. That type of disorganization in the kitchen could be stressful, especially if you're not an old pro at making Thanksgiving dinner (and you have a load of guests on the way).

    THANKSGIVING DAY TIP 2: Defrost the turkey on time. There is nothing more stressful than knowing family or other

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