Thanksgiving logistics

This is my first time hosting. I have a big menu and I just want to know what can be made a day or two ahead and just reheated on Thursday? I don't want to freeze anything.

1-desserts. I'm making brownies, carrot cake, apple and blueberry pies. I'm pretty sure I can make them Wednesday and they just sit wrapped in foil on the counter? Could I even make them Tuesday night?

2- on my list for Wednesday is cranberry sauce, sweet potato, mashed potato, stuffing. I'd then keep them in fridge overnight and reheat right before and add marshmallows.: this fine??

3-Thursday all day is turkey plus roasting vegetables and potatoes, and all steamed veggies, salads, possibly a rice dish (that may get stale ahead of time) and fries and nuggets for all the kids.

Thank you!!

The hard part will be to keep everyone away from me so I can finish in the kitchen

Thanksgiving logistics

I'd make mashed potatoes the day of, kept warm in the pot wrapped in a towel (my mom used to do this) and then hot milk stirred into them before serving to loosen them up.
Add warm stock to the stuffing when you reheat it, to keep from drying out.
Do you really need a rice dish with all the other starches ?

I usually do all my desserts and prep work the day before and then the actually cooking on day of while the turkey is in the oven. Once it's out, pots go into the oven to keep warm until serving time.

Re: Thanksgiving logistics

I would do mashed potatoes on Thursday. Mashed potatoes aren't the best reheated.

I may suggest plain pasta instead of fries for the kids as it is easier to do and quicker.

I would forget the rice dish unless it is family tradition :)

Sounds yummy and it will all work out fine

Re: Thanksgiving logistics

It sounds like you already have it fairly planned out. I think you could make the desserts on Tues/Wed night and they will be fine for Thursday.

Cranberry sauce def ahead of time. sweet potatoes ahead of time but as you said, marshmallows are last minute added when baking. stuffing is better in advance in my opinion. Some people hate reheated mashed potatoes though, but you could do it a day before.

Thursday should be solely the Turkey and roasted veggies/potatoes like you said. Depending on the type of salad you are making, you might be able to do that the day before!! Do the kids really need fries and nuggets? My daughter eats turkey and potatoes. I think that is crazy that you would have kid food on thanksgiving the best food of the year!!

The best way to keep people away from you out of the kitchen is to put out appetizers. I always do ones that can be made in advance, dips and cut up veggies... things like that.

Re: Thanksgiving logistics

Thank you! So regarding all the potatoes-if I end up making it all Thursday morning do I leave them all out on counter at room temp until I through back in oven to heat up slightly and serve or do u put them all in the fridge that day after cooling and then reheat all? I'd probably make it all (roasted potatoes, sweet potatoes and mashed potatoes) by 10/11 am and serve around 4pm thank you

Re: Thanksgiving logistics

I found a recipe for make ahead mashed potatoes a few years ago. I've been making it yearly and am grateful for one less thing to worry about on that crazy Thursday (I host and do all the cooking). It has replaced traditional mashed potatoes at our table.

Re: Thanksgiving logistics

I never used to think mashed potatoes could be done ahead of time but I was wrong! Every year now I make the Pioneer Woman's make make ahead mashed potatoes the night before. I put a few pats of butter on top on Thanksgiving, cover in foil and bake. Perfect every time! I definitely recommend doing this because mashed are a lot of work!

http://thepioneerwoman.com/cooking/delicious_creamy_mashed_potatoes/

I think your plan is great! I don't think the rice is necessary. Can't wait for Thanksgiving!

Message edited 11/10/2016 10:05:18 PM.

Re: Thanksgiving logistics

Re: Thanksgiving logistics

Re: Thanksgiving logistics

I make my mashed potatoes the morning of because they take forever to heat from the fridge. I don't have extra oven space for them though, so I leave them on the thicker side and keep them in a crock pot on low until ready to serve. I keep an eye on them & cream/butter as needed.
Oh- I almost forgot, i peel and dice them the night before, and leave them in a pot of water covered outside overnight as long as it's cool enough. I change out the water in the morning before I boil them.

Message edited 11/12/2016 9:14:44 PM.

Re: Thanksgiving logistics

Re: Thanksgiving logistics

I always make mashed potatoes ahead of time, but I look for recipes that are "baked mashed potatoes" in a casserole dish -- I often make Pioneer Women's too. That way, you can prep it and keep it in the fridge and then just bake it the day of.