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We need a short intro here.
3 Weeks Ahead
Plan your pretty holiday table (name cards? flowers? candles?).
Choose strategic side dishes that free up the oven and finalize menu.
2 Weeks Ahead
Prepare frozen foods such as pie dough and chicken stock in advance.
Stock beverages, including cocktails or wineas well as drinks for the kids.
1 Week Ahead
Purge and clean your fridge to make room for holiday cooking.
Thaw turkey. (This can take a couple of days.)
Match serving dishes to recipes.
Shop for fresh ingredients to avoid the crowds.
2–3 Days Before
Soups, appetizers (dips) and cranberry sauces all improve if made in advance.
If you’re doing a liquid brine, now’s the time.
Go over recipes one last time to make sure you have everything you need. Consider organizing them on sheet pans.
Bake pies, make salad dressings, prepare crudités and refrigerate in zip-close bags.
Cube and dry bread or cornbread for stuffing.
You’ve got this. Happy Thanksgiving!