Two weeks ahead
Make croutons for stuffing; store in airtight bags.
Make cranberry salsa; refrigerate.
Make pecan and pumpkin pies and any other desserts; wrap and freeze.
Select wine and any other beverages.
The weekend before
Assemble stuffing except for wet ingredients such as broth and eggs;
refrigerate.
Do as much of the grocery shopping as you can. Perishable items-dairy products, fresh fruits and vegetables-may require a quick stop closer to Thanksgiving.
Check on tablesettings such as flatware, china, linens, serving pieces, candles, flowers and glasses. Arrange for extra tables and chairs if needed.
If you have a very large frozen turkey, put it in the refrigerator to begin thawing late Sunday.
Two days before
Cook sweet potatoes in a casserole dish; refrigerate.
Make dough for rolls; refrigerate.
Cook and mash white potatoes with cream cheese and butter; refrigerate.
Cook giblets; refrigerate.
Put frozen turkey in refrigerator to thaw, if you haven`t done so.
Dice red pepper garnish for broccoli; store refrigerated in plastic bag.
Now is the time for last-minute shopping; pick up milk, cream, eggs, fresh produce and anything you might have forgotten over the weekend.
One day before
Blanch broccoli, shock in cold water and drain thoroughly; refrigerate.
Clean turkey; refrigerate.
Set the table.
Thanksgiving Day
Finish stuffing.
Cook turkey.
Thaw pies.
Prepare whipped cream; refrigerate.
Bring potatoes (white and sweet) to room temperature; reheat.
Bake rolls, dress broccoli, make gravy and make ambrosia. –
