I know Thanksgiving was yesterday but because of work schedule’s we aren’t celebrating until Sunday.
We are having 6 people at our house for thanksgiving this year, which isn’t too many people at all! I think I have an easier time planning for 100 than for 6! One of the perks to being a trained chef is that you can pretty much feed a crowd at the drop of a hat. So I thought I would share with you what I did to prep and make this weekend as stress free as possible.
Since James sister and her boyfriend will be staying with us until Monday I’ve also made up a variety of muffins and quick breads. Great for breakfast!
Our Thanksgiving Menu
Now I know this looks like a lot, but with the right planning it’s super easy!
Everything but the turkey was prepped in advance, so all i needed to do on Sunday was re-heat and cook veggies.
Friday: Bake Bread and rolls, and biscuits.
Saturday: Bake Broccoli casserole (to be re-heated in the oven while the Turkey rests). Make stuffing for the stuffed mushrooms and stuffed tomatoes. Will be stuffed and cooked in toaster Saturday early afternoon. Make tomato basil mix for Bruschetta. The potatoes and carrots will also be pealed and chopped and put in their respective pots and stored in the refrigerator. Turkey: we are not brining the turkey but I will be cleaning and seasoning it Saturday afternoon.
Set table tonight.
Sunday: We plan on eating around 2-3 so this is what the scheduler looks like
8-9am: Stuff Turkey with oranges, lemons, onions and herbs start baking
10am: stuff mushrooms and tomatoes, cover and place on baking sheet
11am: broil bruschetta, stuffed mushrooms, and stuffed tomatoes
1pm: Start Potatoes and Carrots (cooks for apox. 45mins, when done place in serving bowls and cover with plastic wrap)
2pm: Take out turkey (rest for 30 minutes)
2pm: make gravy, and stuffing, and saute green beans. (place in serving bowls when finished and cover)
I hope you all had a lovely Thanksgiving!