Martha Stewart's Thanksgiving set-up list
November 10, 2009
The hustle and bustle of the Thanksgiving meal gives hosts plenty to be stressed out about. Keeping guests entertained while timing it so that eight or nine different dishes are all finished at the same exact time is no easy task.
To take some of the pressure off of yourself this Thanksgiving, follow some of Martha Stewart's sage advice and get certain things done the day before.
First and foremost, have every item on your shopping list checked off before the big day arrives. Few things are worse than standing in line for two hours to buy that essential can of cranberry jelly while 20 people and a frozen turkey are waiting at your house. Have the fridge and pantry stocked with everything you need by the day before.
Stewart also suggests that desserts don't need to be freshly made to be delicious; in fact, they might even be better the next day. Stewart recommends finishing your fruit and pecan pies the day before and storing them at room temperature so that they don't get soggy.
Worried about cooking your turkey? Buying a fresh bird the day before can eliminate a lot of the guesswork that goes along with defrosting and then roasting a frozen fowl.
Completely set your table with linens, plates, silverwear and centerpieces the day before. This will eliminate set-up from your checklist.