Thanksgiving 101: Prepare menu ahead

By Sherrel Jones Modified: November 11, 2009 at 10:54 am •  Published: November 11, 2009
It
is also important to think about the stability of the product. What things will last outside the refrigerator or freezer and for what do you have storage room? What dishes will heat up well if made the day before?

Think of these lists as recipes. Start right away and get those piecrusts into the freezer. Once the crust is frozen, plastic wrap can be placed between the pie pans and stacked to save room. Cranberry chutney or sauce can be made several days in advance. Purchase turkey parts ahead to make stock or practice making a brown roux to combine with the hot stock for the gravy. Both stock and gravy freeze nicely and are easy to thaw and heat up.

Staples such as flour, butter, sugar and spices are good advance purchases. Stock up on beverages. Wine, cranberry juice or nonalcoholic sparkling apple cider or grape juice will add a festive touch. Potatoes keep well for a couple of weeks or more without refrigeration.

Plan, purchase and prepare to enjoy a stress-free Thanksgiving.

Check out last week's story about buying a turkey


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