So as the holidays draw in on us with all the subtlety of a freight train, I got to thinking. How can I make cooking for your loved ones easier? The secret to a stress free holiday meal can be summed up in one key phrase: Always have a plan. In light of this, I've compiled some thoughts on what I do to get ready for an event so that I can easily feed anywhere from 10-75 people without wanting to shoot myself. I've made them into Jen's Rules for Successful Holiday Eating. Consider this my holiday gift to you!
Rule #1: When you fail to plan you plan to fail.
This rule is first because it is most important and can make or break your event. After planning your menu, make a timeline for your event and the days leading up to it. For instance, if you know it will take your turkey three days to thaw out in your refrigerator then make sure on your timeline you plan on Monday to move your turkey from the freezer to the refrigerator. This timeline should be as detailed as possible. Also figure out what you can do ahead of time. Certain things like cranberry sauce, pumpkin pie, and cornbread dressing can be made in advance and just reheated the day of the event. It is important to figure out what these things are and eliminate them before the actual holiday. This will give you plenty of time to visit with your guests and tackle last minute problems. As an added bonus I've included a timeline for my imaginary Thanksgiving Dinner. Feel free to adapt it to your needs.
Rule #2: Do not be afraid to assign tasks to those who offer to help.
This is often the hardest rule to follow. It's your big holiday meal and you want all the credit. It's hard to hand over something to someone who might not do it as well as you. I have three words of wisdom for you. Get. Over. Yourself. I'm a type A personality too and have issues asking for help. That being said, the holidays are a time for family and for teamwork. If your great aunt Susie wants to bring a ham from HEB then let her. If your kid wants to make mashed potatoes, then more power to him or her. When they turn out lumpy you can always loudly thank little Jimmy for contributing the mashed potatoes. The object of this event is to provide a way for your family to sit down together and catch up, not to see who puts on the most spectacular display. Also, make sure on the day of the event you have tasks assigned to family members. Assign easy tasks like filling the glasses with ice to the little kids and harder ones like lighting the candles or pouring the tea to the older kids. Any thing you can assign means more time for you to do the really important stuff like making homemade whipped cream a la minute (that's of the minute for those of you who haven't been to culinary school).
Rule #3: When making your timeline, keep your oven space in mind.
This is often the most overlooked part of menu planning. If you just have one oven, how in the world are you going to bake the rolls, heat up the turkey, the dressing and the green bean casserole all while waiting for the marshmallows to brown on the sweet potatoes? You're not. Instead you will run around your kitchen like your hair is on fire and fend off hundreds of questions about when dinner will be ready. Believe me...I've been there. Your best defense is a good offense. Make sure you put the casseroles into dishes that can fit side by side in the oven and the rolls are rising on a sheet pan that can be set on top of your casseroles. This leaves you a whole shelf to heat up the turkey and the ham. Brilliant I know. Basically the point I am emphasizing here is that you have to think about these details before you even make the items.
Rule #4: Assign serving pieces and their place on the table.
This rule might sound a bit on the anal side but I can tell you from lots of experience with overeager helpers that having your serving pieces ready in advance as well as where they will go on the table or buffet will allow everyone to easily help you as everything makes it way to the table. My Mom uses sticky notes and while we all make tons of fun of her (it wouldn't be the holidays without picking on someone) my sister and I both do this any time we cater. It just makes this simpler especially when you can't be there to direct everything and are tired of answering questions. It also helps you avoid searching through your china cabinet moments before dinner looking for your great Aunt's gravy boat.
Rule #5: Set the table several days in advance.
I'll admit setting the table is one of my favorite parts of any meal, second only to the menu planning. All of my weird quirks aside, setting your table in advance allows you to locate all the napkins you'll need, wash the glasses that have been sitting in your china cabinet since last Christmas, and find all the extra chairs you'll need to fit 20 people into your house. You'll also have plenty of time to refill salt shakers, find those cute sugar and creamers you got for your wedding that you never thought you'd use and find a little something to hold the lemons. All things that are fun and easy when you do them in advance. Leave them until the day of the event while you're trying not to burn the rolls and setting the table becomes mass chaos.
Rule #6: Do the dishes later.
Seriously, are you afraid the dishes might get up and leave? Perhaps you're worried that Martha Stewart might come over for coffee and see your dirty dishes. Regardless of your issues, nothing makes guests feel more uncomfortable than when you jump up and start cleaning the kitchen. It's the international sign for "it's time to go home." Relax. Enjoy a second cup of coffee while your Uncle Johnny tells funny stories about your Grandpa. These moments are what the holidays are all about. That special time, after everyone is fat and happy and most of the work is done, when the real talking begins. It's the time when you think to yourself, "I will remember this moment always." I'm getting sentimental here because it really is my favorite time of each family meal but in all seriousness, when else are you going to hear all the stories about your parents and grandparents to pass down to another generation? Dishes can wait...they'll be there when everyone is all talked out.
So now you have it. Exactly what I would do if I was having my own holiday dinner. Lucky for me, my fabulous Mom and Aunt always handle it all for us. All we have to do is the dishes and for right now, that's just perfect for me.
Thanksgiving Timeline:
Weekend Before:
- Do all shopping
- Set table
- Assign serving pieces
Monday:
- Put turkey into refrigerator to thaw on lowest shelf
- Clean out refrigerator to make room for all the new food
- Make pies/cakes
- Make cranberry sauce
- Make turkey stock for gravy
- Make green bean casserole
- Cook ham, slice
- Cook turkey, slice
- Prepare cornbread dressing
- Make gravy
- 8 a.m.-Put rolls out to rise
- 10 a.m.-Make tea
- 10:15 a.m.-Put butter on table along with cream and sugars and lemons
- 10:25 a.m.-Turn oven on to pre-heat
- 10:30 a.m.-Cook cornbread dressing
- 10:35 a.m.-Put water on to boil for mashed potatoes
- 10:45 a.m.-Make sweet potatoes and bake
- 11 a.m.-Make mashed potatoes
- 11:15 a.m.-Cook rolls
- 11:16 a.m.-Re-heat ham, turkey, green beans, etc.
- 11:20 a.m.-Whip cream, refrigerate
- 11:30 a.m.-Heat gravy on the stovetop
- 11:45 a.m.-Put ice in glasses, light candles
- 11:45 a.m.-Ready coffee so all you need to do is start it after the meal
- Noon-Place everything on the buffet or table and call your crew to lunch
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