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Are You Prepared?: Bon Appetit’s Thanksgiving Checklist

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thanksgiving dinner Are You Prepared?: Bon Appetit’s Thanksgiving Checklist

Thanksgiving is literally one day away. Are you ready to baste some turkey, give thanks for your loud but loveable family, make a wish on a wishbone and scarf down some pumpkin pie?

Probably not as ready as this Bon Appetit Thanksgiving prep list will make you!

ONE DAY AHEAD

Wednesday, November 24, 2010

  • Hit the supermarket early in the day to shop for perishables.
  • Parboil vegetables such as celery root, rutabagas, carrots and onions in generously salted water. When cool, drain and pat with paper towels. Wrap in dry paper towels and store in a covered container in the fridge.
  • Wash and spin-dry salad greens, wrap in paper towels and store in resealable plastic bags in the refrigerator.
  • Make pies or other desserts and store according to recipe directions.
  • Most important of all: don’t cook dinner tonight. Order in.

THANKSGIVING DAY
Thursday, November 25, 2010

  • If you’ve followed our advice, today should be a breeze. For the typical menu, here’s what’s left to do.
  • Make mashed potatoes. Refrigerate the mixture; reheat using a double boiler to prevent scorching, adding pats of unsalted butter to correct the consistency as needed.
  • Finish preparing any vegetables, making note of how they should be reheated.
  • Complete stuffing.
  • Put the turkey in to roast.
  • Thaw and rewarm (or finish preparing and bake) breads according to recipe directions.
  • Rewarm soup.
  • Finish salads.
  • Whip cream for dessert.

THE DAY AFTER
Friday, November 26, 2010

  • Enjoy your leftovers!

—Do you have any Thanksgiving advice? Let us know in the comments!

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