Comments on: Thinking of Thanksgiving: Hosting a Big Dinner

By: Meghan

Meghan — Mon, 16 Nov 2009 17:20:06 +0000

I'm hosting Christmas for the first time this year, but I'm already starting to plan so these tips are very helpful.

I also like the suggestion of a couple of the commenters to use the crockpot. I never knew you could do mashed potatoes in there.

By: TopazTook

TopazTook — Wed, 11 Nov 2009 06:05:22 +0000

I don't know if it qualifies as a "horror story," but I suppose I can laugh..now..about the year I hosted and my uncle decided to nail the trim on my kitchen cabinet, the one right above the stove, in the middle of all the cooks in the kitchen trying to put the finishing touches on Thanksgiving dinner.

By: The Domestic Contessa

The Domestic Contessa — Wed, 11 Nov 2009 02:49:57 +0000

My tip is to make good use of your crockpot in the meal prep! I've learned that the less you have to do at the last minute, the better!

I recently found a recipe for mashed potatoes in the crockpot which I'm planning to use this year!

http://domesticcontessa.blogspot.com/2009/11/recipe-of-day-crockpot-mashed-potatoes.html

By: Susie

Susie — Wed, 11 Nov 2009 00:08:06 +0000

No, I think you got everything covered for a successful Thanksgiving holiday:-)

By: Stephanie

Stephanie — Tue, 10 Nov 2009 20:02:46 +0000

Oh I am so thankful to have this year off from hosting. I have done it for the past 3 years, but this year said I need a break! But we will be making a turkey dinner for home

By: Donna

Donna — Tue, 10 Nov 2009 16:47:18 +0000

One thing that has helped me with the oven space issue is to use a sit-on-the-counter electric roasting pan. It cooks a great turkey—but doesn't brown the skin. It also will cook a wonderful spiral sliced ham. I usually sit this on my washer in the laundry room, so it is more out of the way. It cooks and then we slice and serve. It is a wonderful addition to the kitchen and frees up the oven for all the side dishes and desserts.

By: angela

angela — Tue, 10 Nov 2009 14:19:58 +0000

I would like to add that people not think that the entire meal needs to be made that day. Over the years my mother and I have learned what works out made ahead of time. It turns out much of our delicious meal can be ready before that day. With one oven and 40 people for dinner, this goes a long way in the enjoyment of the day. For example the mashed potatoes are made ahead and put in the crockpot the morning of. 1 turkey (and some stuffing) is made ahead, sliced, drizzled with gravy and reheated in a roaster oven on the day-and it tastes GREAT. Celery and onions are diced and ready to go for the turkey and stuffing that are prepared on the day. The pies are ready and the tables that can be set are ready before Thanksgiving. Everyone enjoys the day and the food.

By: Carole

Carole — Tue, 10 Nov 2009 13:54:26 +0000

1) 1 a.m.??? You GO, girl!!
2) This post is JUST what I needed; we've always eaten "when everything was ready" and I'm SO excited to have a PLAN!!! Thanks, Jessica!!

By: Mama Llama

Mama Llama — Tue, 10 Nov 2009 13:39:29 +0000

The thing I struggle most with is getting everything to the table HOT. How do you do it? Something is always cold by the time we sit down to eat.

By: Amy Rainey

Amy Rainey — Tue, 10 Nov 2009 12:37:57 +0000

I always make sure that I "stagger" the heat source needed for different components of the meal. For example:
Ham or Turkey-Oven
Sweet Potato Casserole-Oven
Green Beans-Cooktop
Macaroni Pie-Crock pot

You get the idea. This hit me years ago as I was working out a reverse-schedule for a big meal (your point 5 above). It wasn't all going to fit, so I changed my sides to spread it out a little.