Some years at Thanksgiving I cook a lot some years I cook just a green bean casserole. It depends on where we are going. This year is a big cooking year. The best way to do it is to plan ahead. Cook a little bit when you can, and that way you are not overwhelmed the day of Thanksgiving.
For me the to do list is like this
- Find Recipes
- Make a list of Things needed
- Shop for items on list
- Start with the longest recipe or the most complicated.
- Figure out exactly which day you will cook what, estimate the time for each task. Do not underestimate time, be realistic.
For me my list is dressing, green bean casserole and peas and carrots cupcakes. The dressing is the most involved. I will begin prepping for it today. Chopping the onions and celery really does take time. I also cook a chicken for it. The chicken is a special small bird, so I have to go to a special meat market to get it. Hubby’s family does Crock Pot Dressing. It is moist and tender. They don’t like sage so normally I take my own bottle and use it! I use Grandpa’s recipe, believe me he will taste my dressing and say exactly what he thinks.
Tomorrow I will bake the cornbread and toast the bread. I will cook the chicken. Wednesday I will I saute the vegetables. On my shopping list Saturday I included those gallon zip bags, I store everything in the frig as I complete it. It makes it easier to dump and cook in a hurry.
Wednesday I will work heavily on the cupcakes, it is a labor of love. I love to make desserts the kids enjoy. So many holidays there are tons of things for adults but few for kids. Big and small they will love it.
By Thursday early I will dump and cook the dressing, and do the green bean casserole. Now I know I don’t work, but I use time management to get it done sometimes night can be the time I have. I set aside so much time each day knowing I will work on cooking only. Nothing else can be done or I will not complete my task. The cornbread and toast can actually be done days ahead if you are using air tight bags.








