Have a stress-free holiday
Get a head start on your holiday meal with this step-by-step plan. You'll be able to spend more of your Thanksgiving Day outside the kitchen.
THANKSGIVING MENU
Appetizers
New Potatoes with Yogurt-Mustard Filling
Main Dish
Herb-Roasted Turkey With Gravy
Side Dishes
Corn Bread and Sausage Stuffing
Baked Sweet Potatoes and Green Apples
Dessert
HOW TO GET IT DONE
Up to two weeks before:
Make Cranberry Sauce and freeze
Sunday:
If your turkey is frozen, be sure to place it in the fridge to defrost so that it's ready to roast on Thanksgiving Day. Allow 1 day for every 4 to 5 lbs. Keep it in its package to catch any liquid.
Monday:
Make Whole-Grain Cereal Party Mix; keep in an airtight container at room temperature.
Tuesday:
Prepare potatoes for New Potatoes with Yogurt-Mustard Filling. Make filling; place in a bowl. Cover both and refrigerate.
Prepare crust for Cranberry-Pear Pie (do not roll out); refrigerate.
Wednesday:
Prepare Corn Bread and Sausage Stuffing, but do not bake. Cover and refrigerate.
Prepare Baked Sweet Potatoes and Green Apples, but do not bake. Cover and refrigerate.
Thanksgiving Day:
Roast turkey and make gravy.
Stuff new potatoes.
Bake stuffing and sweet potatoes;
Roll out dough, prepare pie filling and fill; bake.
For more tasty Thanksgiving dishes -- including a Roasted Beet, Walnut and Romaine Salad and a Pumpkin Cheesecake with Gingersnap Crust -- pick up the November issue of ALL YOU. Subscribe to ALL YOU magazine and you'll get more delicious, budget-friendly recipes delivered to you every month. Try two free trial issues.
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