Prep your side dishes, sauces and brine the turkeyĪny salad dressing can be made a couple days out. "Let it chill out on the counter for about a day or so before you start putting together your stuffing," Janke said. "It's kind of like a jam, more or less, so it will stay once you make it," she said.ĭry out your bread Get your bread for the stuffing and tear it up to let it dry out. Up to three days out Janke said it's time to make your cranberry sauce. One idea Janke has always wanted to try is personalized sugar cookies with a guest's name in royal icing. If you're doing a seating chart, make festive place cards for your guests. Adjust accordingly if the guest list changes. 4 Days Outĭouble check that everyone is coming. Make a simple list or timesheet with any dish that needs to be finished in the oven on the day of.
#THANKSGIVING COUNTDOWN PRO#
Pro tip: "You can also use a whole bone-in chicken to make the stock for your gravy," Janke said.ĭouble check all of your recipes Decide what day you'll be doing the most prep work in the kitchen. Make your stock now and store it in the fridge until you're ready to make the gravy. Make your stock It's time to use those extra turkey bones and bits you asked for.
"And if it's frozen," she added, "then it should be in the fridge for a couple days at least." Janke said you should pick up the turkey at least four or five days before Thanksgiving. (Onions, garlic, potatoes, sweet potatoes and squash do not have to be refrigerated and can be safely stored at room temperature/in a cool dark place for over a week.) Once all your ingredients are home, you can get them sliced and diced so that any dishes you're prepping a couple days out will be a breeze to put together. Shop and chop! Grab your shopping list and pick up your turkey, spices, dry ingredients, produce and anything else on your list.
0 kommentar(er)
