(from Country Living)

This year, I decided to host Thanksgiving and put my new kitchen to use.  Being crazy excited and a little bit daunted by the whole process I decided to organize things up front to ease my fears.  So, here’s my menu for the day:

Appetizer: Red Onion Jam with Dubliner Cheese

THE Meal:


Green Beans with Shallot Butter

Apple Sausage Stuffing

Garlic Mashed Potatoes

Sweet Potatoes

Cranberry Sauce


Dessert: Pumpkin Pie, French Apple Pie, Homemade Cinnamon Ice Cream

And the schedule (who cares if you get off it a bit…it was always just a guide to help so you don’t run around like a chicken with your head cut off (or turkey) trying to figure out what comes next.  No one will know but you if it’s not perfect):

Tues: AM:

  • Clean House
  • Set Table
  • Bake Rolls (set aside in Airtight container)

Tues: PM:

  • Make Pie Dough (set aside in fridge)
  • Make Cinnamon Ice Cream, Let set up in Freezer
  • Make Cornbread for Stuffing
  • Prep/Cut up Stuffing Ing.
  • Make Red Onion Jam

Wed after work: PM:

  • Make Pies
  • Brine Turkey


  • 9am-Spot Clean House
  • 9:30-Breakfast
  • 10am-Finish Prepping and Bake Turkey
  • 10:45-Clean up from Breakfast
  • 2pm-Mix Stuffing and Bake, Potatoes for Mashers on Stove
  • 2:15-Sweet Potatoes go in oven, Turkey out to rest
  • 2:30-Start green beans, make gravy
  • 2:45-Finish Mashers, broil marshmellows on Sweet Potatoes
  • 3pm- EAT

Great resources that I found:

Williams Sonoma Brining, Roasting, and Carving Guide

Martha Stewart Table Settings

Epicurious Recipes

Country Living Table Settings