Thanksgiving Menus: Classic and Vegetarian

Thanksgiving plan

Here are some essential tips for planning the big meal and pulling it off without a hitch.

• Figure out your floor plan and what you will need, such as folding tables and chairs, glasses, plates and cutlery.
• Plan your party menu: identify the dishes you can make ahead of time and freeze; establish your timetable for dish preparation; and make a list of items you already have on hand.
• Reserve the turkey or any other meat you need from your butcher. Calculate 227g (1/2lb) of meat per person and provide for 2 more portions.
• Make lists of all your ingredients, including fruits and vegetables, bakery items, selected cheeses, deli products and other charcuterie items.

Prep time

2 days ahead

• Peel and cut vegetables, wrap and refrigerate

The night before

• Prepare the salads without dressing
• Prepare the vinaigrettes, dressings and dips
• Set the table
• Thaw frozen dishes in the refrigerator

The day of

• Set breads, rusks, and crackers in baskets
• Remove cheeses from refrigerator one hour before serving
• Dress deli platters with accompanying condiments