To help you better plan your Holiday. We at Daily Dish have pooled our knowledge and recipe banks to bring you a Thanksgiving Menu Plan. Here you will find a printable menu and game plan to help you prepare a fabulous Thanksgiving Dinner. We also have provided you with links to all of the optional recipes. Happy Thanksgiving!
Click this link for: PRINTABLE DOWNLOAD
Menu:
Appetizers:
- Veggie Tray with Dip
- Meat and Cheese Tray with Crackers
- Fresh Fruit
- Additional selected appetizers
Main Course:
- Turkey
- Stuffing
- Mashed Potatoes and Gravy
- Rolls with butter
- Selected Side Dishes (see list below)
Desserts:
- Selected Desserts (see list below)
Appetizer Options and Recipes:
Side Dish Options and Recipes:
Mashed Butternut with Blueberry Sauce
Roasted Garlic Rosemary Sweet Potatoes and Brussel Sprouts
Vegetarian Sausage Stuffing Filled Acorn Squash
Dessert Options and Recipes:
Eggnog Coffee Cake
Prepare Ahead!
Several Days Before:
- Plan your menu
- Watch local ads… buy when things are on sale
- Decide on China or Paper Plates
- Will you need serving platters/utensils?
- Take turkey out to thaw in refridgerater at least 3 days ahead
1 or 2 Days Before:
- Wash and chop all veggies. (bag and label for dip, roast, etc…)
- Make Cranberry Sauce
- Slice Meats and Cheese (bag for appetizers)
- Wash and iron linens if using them
Day Before:
- Assemble any casseroles or dishes to be baked on Thanksgiving day
- Make Desserts
- Prep Turkey (will go in to oven evening before Thanksgiving)
- Prepare stuffing for turkey (refridgerate until morning)
- Prepare fruit (bag for appetizers)
Morning of Thanksgiving:
- Add stuffing to Turkey and continue to cook according to directions
- Set your table
- Cut potatoes for mashed potatoes (let set in water until ready to cook)
1-2 Hours before guests arrive:
- Assemble appetizer trays
- Make Mashed Potatoes (keep warm in oven)
- Bake any side dishes (keep warm)
- Make gravy from drippings or prepare from package
How to Cook your Turkey from Spatulas on Parade:
For my turkey, I rinse it off, pat dry and rub with butter. Then it goes into the roaster and is covered with foil and the lid. I set my oven on a LOW temp… 250 and put my turkey into the oven at around midnight, the next morning I turn the heat up to 350, add the stuffing, drain the juice to add to my rice to cook and let her go for another few hours. It is ALWAYS fall of the bone tender, moist and delicious. I don’t baste, I don’t peak, I don’t mess with it. Long, low and slow roasting is the key. 🙂
Also check out: Rachel Ray 60 minute Thanksgiving Day plan. http://www.rachaelrayshow.com/show/view/1659/ recipe list and video
