10 Secrets to De-Stress Your Holiday

December 10, 2015December 10, 2015 Rachel Sherwood

Do you have fond memories of sharing food with friends and family over the holiday? Do you also dread all the stress of things to do, worry about it being perfect or have stories to share of all the things that went crazy over past holidays?

We have all been there: guests arrive late, the turkey gets overcooked, you drop the side dish, don’t set enough places at the table, or someone just happens to forget to bring a dish to share.

Yet some of our best memories are baking cookies with that special someone, preparing that favorite family recipe and sharing the fun and laughter of gathering together, making memories as we sit down to a beautiful feast with our most loved family and friends.

For me, food is more than just a delicious meal; it brings people together. Have you ever noticed at the holidays time, no matter how big or small the house you are in, that people always gather in the kitchen? There is a reason. They come for food, but what really matters are the stories shared and memories made. The greatest present I can give someone is a meal in my home. Not only is it a delicious, nutritious meal, but it is the gift of my time, a display of love and sharing that really makes it special. Food fills the physical need of hunger, but being in community with others fills the need of belonging and being loved.

I recently shared my top 10 Secrets to De-Stress Your Holiday. I thought you may benefit from these tips and secrets to set you up for a successful holiday.

Make-ahead meals

Make-ahead meals are essential for easy dinners all year, but holiday time makes them perfect for impromptu parties and welcoming last-minute guests. Note that these are not crock-pot meals that can take up to 8 hours to defrost and 6 hours to cook. The key to efficient make-ahead meals is packaging them in small or even individual portions to lock in the best flavor and feed as few or as many as you need, quickly and easily. One of my family favorites is 4 Cheese Italian Stuffed Shells. You may also like these tips on Freezer Meals.

No Cook Appetizers

Cheese plates are my go-to appetizers for the holidays as they can be made ahead of time, require no cooking, and can please any diet with the right accompaniments. Keep a variety of hard cheeses and cured meats, and pair them with crackers, nuts, fruits, vegetables, or preserves for a beautiful and tasty platter that can serve as first appetizers, first courses and even desserts. For a simple, no-fail guide on how to make perfect tasty cheese plates get your Pretty Plate Cheese Paring Guide.

Plan a workable menu

For any dinner party, a properly planned meal is the key to success. It’s more than just what you want to eat, or what’s in season and goes together. The key is to think about how it comes together and plan items that can be made in advance. If a menu has more than two things that have to be done last-minute, I will choose other options as this can be too time-consuming and stressful to take on as guests are arriving. Remember that your job as a host is not only to provide food, but also to engage with the guests.

Whether you are setting up a main meal, an appetizer buffet, or just desserts, it is important to keep in mind how much last-minute preparation is required; slicing, mixing, assembling and garnishing all take time. You will want to have all the food ready at once, so be sure to plan accordingly – choosing mostly make-ahead items and leaving only a few last-minute preparation items. This is the number one pitfall of most unorganized buffets and the cause of most stressed-out hosts as items usually take longer than expected and are not ready when planned.

This also concerns your cooking space. If you only have one oven, you can’t roast a turkey, bake potatoes, and heat a casserole all at the same time. Think logically about how much preparation, cook time and assembly is required for each dish, and manage all the work if you can. If not, choose something else or ask for help. Spacing items out like this also makes the cooking more manageable; do little pieces along the way, rather than get tired doing all the cooking and cleaning in one day and then hosting a party.

Pull dishes in advance

This is a major stress-saver. It takes a touch of advance planning that will make your life so mush easier later. Pull all your serving dishes and utensils at least two days beforehand. This way, you are not running around looking for items while guests are waiting and food is hot. If you need to borrow or buy something additional, you have time to do so. Go one step further: label everything to make dishing up easy and set items on your buffet to make sure you have space for everything.

Simple decorating with centerpieces

You can fill clear vases with a variety of inexpensive items you may even already have: extra ornaments, ribbons, candles, even candies. If you want flowers, think of floating a single bloom, a tight bouquet of one bloom like carnations or even spruce tips. Choose clear vases that can be used repeatedly and change the colors to go with the occasion/season.

Add interest to your buffet

Think of the buffet as a roller coaster! If it is all flat, it is not very fun or interesting. Add a few varied heights to show off the beautiful food. Footed platters and warming dishes are easy to add height. For regular platters, I love using empty egg carton as risers. They are inexpensive, readily available and sturdy; just cover them with an extra napkin, or go to the fabric store and get some remints that match your colors.

Be sure to test each platter if you have it on risers to make sure it is sturdy with people grabbing food off of it. Leave large or delicate items on the table. Not everything has to be lifted; just raise one to three items to add visual interest for the table.

Separate food and beverage

People naturally gather where there is food and drink. It is the most common error to put these two areas together, creating a traffic jam of guests who stay in one place. By separating these two main attraction points, guests must get moving and mingling.

Manage the Mess

Whether you use china or paper, there are always dishes from the meal and cooking. Making as much food in advance will cut down on the dishes you have on the day of the event.

Empty your dishwasher before guests arrive and load soap in it already. Once dinner is finished, plates easily get loaded in and washed while dessert is enjoyed. If you don’t have a dishwasher or you have too many dishes for one load, designate a corner space in the kitchen or tub to stack dirty dishes. This keeps the kitchen looking nice, and your sink being available for uses.

In addition, double-line trash bins, so it is easy to take out and replace. Helpful guests don’t have to search for a new bag. It helps to avoid guests tossing something away without a bag and makes the process clean, quick and easy.

Delegate

It’s easy to try and be that super-woman attempting to do it all. Yet, there are times we all could use a little help. If a guest asks, allow them to help even if it is just bringing a bag of ice or a bottle of wine. It is a way for them to participate and give as well, so don’t deny them that opportunity.

The biggest challenge in asking for help and delegating is being clear in your request. Often we think we are clear, but the other person may hear or think something completely different.

If you ask someone to bring a dish to share, ask them for what you need: a sweet or savory main dish or a side. Should it come ready to serve, or can they prep it when they get to the location? And what time do you need it? Be clear and specific. The more details are left out, the more space there is for misinterpretation, confusion, stress and disappointment by both parties.

Take Care of Yourself

The holidays are times for everyone to enjoy, and that means you too. With all the running around, events to attend, gifts to make, and taking care of others, it can leave very little time for you. It is truly impossible to care for others well when you have not cared for yourself first. Think realistically about what you are committing to, how much you really want to be involved, and what a great holiday looks like to you, then plan accordingly. If something does not fit for you, have the power and respect for yourself to say no instead of trying to squeeze it all in to make everyone else happy. The holiday will still be wonderful if you choose not to attend that cookie exchange, volunteer for the kids class party, or make everything from scratch.

Be clear and honest with yourself. Ask for help and do what is important to you. Do something for yourself: maybe just 5 minute of quite time with coffee in the morning, a yoga class, getting your nails, or taking a weekend away with your husband. Do what you need without guilt and without being attached to the holidays looking a specific way. Trust that everything will be perfect and it will. By taking care of yourself, you will make others happier as well.

8 Secrets to Set a Perfect Buffet

December 4, 2015December 2, 2015 Rachel Sherwood

Choose your menu wisely

Keep in mind how much last-minute preparation is required; slicing, mixing, assembling and garnishing all take time. You will want to have all the food ready at once, so be sure to plan accordingly – choosing mostly make-ahead items and leaving only a few last-minute preparation items. This is the number one downfall of most unorganized buffets and the cause of most stressed-out hosts.

Inexpensive and easy first

If you have very labor-intensive items that you may have only made a few of, or something that is more expensive, that you don’t want people to overload on, place it further down on the buffet line. Place easy bulk items like salads, veggies, fruits or dips and spreads first. Most people will load their plates with these items, taking less of what is further down the line.

Choose appropriate plates

Choose plates that are sturdy enough to hold the food you are serving. Guests will feel bad if they drop food on your floor and you will have stains to clean up. Also, the size of the plates matters; use dinner plates if you are serving a full dinner; however, for most buffets, mid-size luncheon and desserts plates work best. We eat with our eyes first; so most people will inherently fill the entire plate with food, even if they are not that hungry. Smaller plates cut down on over-eating and extra waste.

Use a variety of serving plates and platters to make the food shine

White plates go with everything, but try using solid-colored plates if you are serving mostly white or brown foods. Stay away from plates that are too heavily patterned as food tends to get lost on these.

Add a pop of color

A floral centerpiece, a few small flower buds, or greens like seeded eucalyptus, Italian ruckus or holly on the table and around the plates add instant appeal. Be sure not to put anything non-edible on any of the plates to avoid confusion. You can also add color with a tablecloth, napkins, runners, or even placemats.

Add height for interest

Footed platters and warming dishes are easy to add height; for regular platters, use egg carton risers. They are inexpensive, readily available and sturdy -just cover them with an extra napkin, or go to the fabric store and get some remints that match your event. Be sure to test each platter if you have it on risers to make sure it is sturdy with people grabbing food off of it. Leave large or delicate items on the table. Not everything has to be lifted; just raise one to three items to add visual interest for the table.

Choose appropriate serving utensils

Guests will most likely only be using one hand to grab food, balancing their plate and maybe a bag, a beverage or helping a child at the same time. Make sure the food is easily accessible and each item has appropriate, easy-to-use serving utensils. If things are messy or have sauce, put these near guests so they are easy to reach. You may consider a spoon rest, so messy utensils don’t get left on your linens.

Label your food

These can be cute and colorful to tie into a theme or just simple paper labels. Labeling items takes the guesswork out, helps the line move faster, and makes guests feel comfortable knowing what they are eating. This will help avoid unpleasant faces if someone hates goat cheese or is allergic to nuts or seafood.

Thanksgiving Leftovers Made New

November 27, 2015November 25, 2015 Rachel Sherwood

What to do with all that Thanksgiving leftover goodness? You had the big feast, you planned well, and everyone had their fill of delicious food. But now, what to do with all the leftovers? I don’t know about you, but I am not one that can eat the same thing day, after day, after day. My husband Joey, on the other hand, would be just fine with this. Whether Thanksgiving leftovers are your thing or not, here are a few creative ways to use up some of the most common leftovers in a new way.

A note on Thanksgiving Leftover Safety

Before we get into the recipes, remember to keep the food safe. One of the leading causes of food-born illness comes from improper cooling and storing of cooked foods. Follow these simple guidelines to ensure safe eating.

Once the turkey is out of the oven, you have two hours (this goes for all food, actually).
Food should not be left in the temperature danger done at 40-140° for more than 2 hours; this is the standard food safety protocol.
Store leftovers in clean, small containers, so they can cool quickly.
Refrigerated leftovers, if kept well, are generally safe for 3-4 days.

For more information, check here.

Turkey and Carcass

Make Turkey stock and any variety of Turkey soup. Soups are a great way to draw out all the flavors left on the turkey bones and use up any remaining vegetable scraps.

Basic Turkey Stock

1 turkey carcass
2 tablespoons butter
2 large onions, chopped
3 celery stalk, chopped
3 carrots, chopped
1 bay leaf
cold water
salt and pepper

Remove all meat from bones. Reserve nice pieces for sandwiches, and chop all other bits and pieces into chunks for soup. In a large stock pot, melt butter, add chopped vegetables and sauté until tender. Add turkey carcass and cover with cold water. Add bay leaf and season with salt and pepper. Slowly bring to a boil, reduce heat and simmer for 2-4 hours. Remove carcass, then cool. Strain the broth and skim the fat. Discard remaining vegetables and the bay leaf.

For Turkey Soup

2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, minced
1 large carrot, peeled and minced
1 large stalk celery, minced
1 medium sweet potato, peeled and cubed
1 tablespoon chopped fresh sage
4 cups turkey or chicken stock
1 bay leaf
2-3 cups shredded or cubed turkey meat

In a large soup pot, heat olive oil, and heat garlic; add onion, carrot, celery and sweet potatoes. Sauté over medium-low heat until softened, about 7 or 8 minutes. Add chopped sage to the soup pot, along with the broth and the bay leaf. Bring to a simmer. When simmering, add meat to the soup. Bring it back up to a simmer. Simmer for about 5 more minutes, until sweet potatoes are tender.

Make it different and try adding some of your own touches:

fresh green beans
cooked rice
noodles
corn, hominy
green chilies
chipotle in adobo

Change up the seasoning with: rosemary, thyme, coriander , cloves, star anise or cinnamon

Mashed Potatoes

I love making mashed potato pancakes; they can be sweet or savory and served any time of day.

1 cup leftover mashed potatoes, room temp
1 large egg
¼ cup milk
1/3 cup flour
½ teaspoon baking soda
pinch salt and pepper
1 tablespoon butter
1 tablespoon oil

In a bowl, mix the potatoes, egg, and milk together until well combines. Add the flour, baking soda, salt and pepper, and milk until smooth. Heat a pan with butter and oil over medium heat. Pour about 1/3 cup of the batter onto the griddle and spread to be about 4 inches wide. Cook flipping once about 3-4 minutes per side. Transfer to a 200°F oven to keep warm while cooking the remaining batter.

Serve with butter, sour cream, or apple sauce. You can also try it with cooked ham, or top it with a fried egg.

Dinner Rolls or Bread

Leftover bread works great as a base for bread pudding. Bread pudding is awesome because it can be sweet or savory and mixed with a variety of seasoning or other additions to fit your desired tastes. Use the Thanksgiving leftover bread, rolls or buns to make this dish your own for breakfast, lunch or dessert the next day.

Sweet or Savory Bread Pudding General Guideline

Sweet Bread Pudding

Savory Breakfast Strata

Base:

8-10 cups cubed bread
3 cups milk
6 eggs
¼ cup butter

Sweet:

Seasonings:

1 cup sugar
1 teaspoon vanilla
½ teaspoon cinnamon, allspice
¼ teaspoon nutmeg, cloves

Additions:

½ cup pecans/walnuts/almonds
1 cup raisins/cranberries/apricots

Drizzle with caramel sauce or maple syrup if desired to serve.

Savory:

Seasonings:

1 teaspoon salt
½ teaspoon pepper
1 teaspoon mustard (dry or Dijon)
1 teaspoon hot sauce (optional)

Additions:

1-2 cups ham, bacon, or sausage
2 cups cheddar, Swiss, or Colby jack cheese (reserve ¾ cup to sprinkle on top)
¼ cup chopped onion
1 cup total of your choice, chopped bell pepper, sautéed mushroom, asparagus, summer squash

Lightly butter a 9×13-inch baking dish. Spread the bread cubes in it. In a medium bowl, whisk together the milk, eggs and the seasonings for either the sweet or savory options. Mix any additions into the bread to create you own signature Sweet Bread Pudding or Savory Strata. Pour the milk and egg mixture over the bread cubes. Let it stand overnight until the bread is fully soaked. Before baking, drizzle with melted butter. Cook in a 350°F oven for 1 hour till bubbly and set.

Leftover Cranberry Sauce

Cranberry Spreads:

There is so much to do with leftover cranberry sauce! It can easily be used in both sweet and savory applications. One of the simplest ways to use leftover cranberry sauce is to mix a little into a softened cream cheese, yogurt or mayonnaise to make delicious spreads for toast, dips for fruits or yogurt parfaits and sandwich spreads.

Cranberry Grilled Cheese:

If you want a savory treat, make a cranberry grilled cheese. You can use white cheddar or brie cheese and extra turkey, apples or pears slices if you have them on hand.

Cranberry Muffins, Bread and Pancakes:

Baking is also another option. Try the recipe below for simple cranberry muffins or for something even easier – just a little leftover cranberry sauce to your favorite store-bought bread, muffin or pancake mix.

Cranberry Syrup:

Speaking of pancakes, here is one more way to make them extra special. Make a delicious cranberry maple syrup. In a small saucepan mix equal parts maple syrup with leftover cranberry sauce, and add a splash of orange juice. Bring to a boil and simmer for 5 minutes until slightly thickened. Allow to cool and serve.

Simple Cranberry Muffins

Makes about 12 standard size muffins. The recipe takes about 35 minutes.

1 1/2 cups all-purpose flour (you can use 1/2 cup whole wheat flour if your prefer)
1 cup rolled oats
1/2 cup brown sugar *
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup chunky leftover cranberry sauce
1/2 cup milk
1/3 cup vegetable oil budget
1 egg

* If your cranberry sauce is fairly sweet, you may want to reduce the amount of sugar to 1/3 cup depending on your tastes.

*Optional: add 1 cup walnuts and 1 teaspoon orange zest.

Heat oven to 400°F. Line standard muffin tin with paper baking liners or grease well. In a large bowl, combine flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon, orange zest and walnuts if using; mix well. In a medium bowl, whisk together milk, oil, cranberry sauce and egg; blend well. Fold the wet mixture into dry ingredients all at once, stirring until just moistened. Divide the batter between 12 muffin cups, filling each just about to the top. Bake 20 to 25 minutes, or until toothpick comes out clean when inserted into the middle. Are muffins not your thing? Put this batter is a greased loaf pan and bake at 350°F for 55-75 minutes until toothpick inserted in the center comes out clean.

Finishing Touches

November 20, 2015October 12, 2015 Rachel Sherwood

With most events, it is often the little details that make a big difference in the end. Hosting a dinner party is no exception. Whether it is Thanksgiving, a birthday party, or just having a few friends over, bear these finishing touches in mind to help keep your sanity, make your party run even smoother and leave your guests feeling extra special. These 5 finishing touches are small and simple, but will make all the difference in party success.

5 Finishing Touches for Party Success

Manage the Mess

No matter what the event is, there will inevitably be a small mess to manage at some point. Get a jump start on it by making as much food in advance, cutting down on the dishes you have the day of the event.

Whether you use china or paper, there are always dishes from the meal and cooking. Empty your dishwasher before guests arrive and pre-load soap in it, so it is ready to go. If you don’t have a dishwasher or you have too many dishes for one load, designate a corner space in the kitchen or tub to stack dirty dishes. This keeps the kitchen looking nice, and your sink available for uses.

(Make sure the dishwasher is empty before the party)

Also, double line trash bins, so it is easy to take out and replace, so you won’t have to be looking for new bags or accidently tossing something away without a bag being in place.

(Double line trashcans for easy removal of waste)

Set The Mood with Lighting

The way a room feels can vary drastically just by changing the lighting. The flip of a switch can change the mood. For daytime, natural, soft lighting is the most flattering – so open the curtains; at night, try lighting a few candles. For dining, stay away from scented candles as these can hinder your taste experience.

Beverage Basics Set Up

(Set up coffee and beverage stations in advance)

Grinding coffee beans and filling ice buckets don’t seem to take long; yet, when guests are waiting and you want to be mingling, these little things all get in the way of a good time. Prep the bar in advance and incorporate some self-serve options if you can. Check here for some D.I.Y Bar Basics set up tips.

Set up the coffee machine with water and filters beforehand; get even your cream and sugar containers ready in advance.

Gifts for Guests

Everyone loves to get presents. Give your guests a little something to remember the event. It does not have to be big or expensive, just a little forget me not. I love candles decorated with ribbons and a little note, or homemade gifts like custom spice blends, jams or a little jar of local honey. Sometimes even a single flower is a nice gesture. Gifts are not necessary and not expected; I think, that is why I like them so much. These little favors go a long way in telling your guests that you are thankful and that you care.

(Give guests a little something special to remember the event)

Take Care of Yourself

(Relax and take care of yourself first)

Finally, we entertain to enjoy the company of others. It is easy to get caught up in making everything perfect. It is truly impossible to enjoy and care for others well when you have not cared for yourself first. Think realistically about what you are committing to, how much you really want to be involved and what a great party looks like to you, then plan accordingly. If something does not fit for you, have the power and respect for yourself to say no instead of trying to squeeze it all in.

Be clear and honest with yourself, ask for help. Not everything has to be made from scratch for it to be delicious. Your guests will notice if you have nervous, stressful or anxious energy. Get as much done in advance as you can, take a look around and be proud of everything you have created. Trust that everything will be perfect and it will. By taking care of you, others will be happier as well.

Common Turkey Preparation Questions Answered

November 13, 2015October 12, 2015 Rachel Sherwood

For Thanksgiving, there is always so much to do and so much that can go wrong. Here is what you need to get started on the right path to culinary turkey success with the common turkey preparation questions answered.

(Full Turkey and Turkey Breasts ready to be cooked)

Turkey 101

How much turkey do I need? What size turkey do I buy?

Size: As a general rule, plan 1 pound per person. That includes the bones as you are not actually eating a full pound of meat. If you like leftovers, plan for that when calculating size and get a larger bird.

Smaller birds tend to cook more evenly; so if feeding a crowd, consider two smaller birds rather than one that is supersized. The really large ones can also be trickier to store and handle.

How do I thaw it? And how long will it take to thaw a turkey?

Thawing: It takes about 24 hours for every 4-5 pounds to defrost your Thanksgiving Day bird in the refrigerator. So yes, for example a 16 pound bird will take 4 days to thaw. Plan accordingly to avoid a frozen inside.

If planning is not your strong point and your bird still has ice crystals in the center, don’t worry. You can put the bird in a leak proof plastic bag and submerge it in cold water, which should be changed every 30 minutes for food safely concerns, until turkey is fully thawed. A 16-pound bird will take about 8 hours to thaw this way. Hence, it is far easier to work with smaller birds and plan ahead, letting it just sit in the fridge.

General Guide to How Long it will Take to Thaw a Turkey:

Weight in LBS        Days in Refrigerator       Hours in cold water
4-5 lbs.                                   1                                       2-3
6-10                                        2-3                                 4-6
11-17                                      3-4                                   6-8
18-20                                      4-5                                   8-10
21-25                                      5-6                                10-12

So, for example, a 21-25 lbs. turkey should be in the refrigerator on the Friday before Thanksgiving. An 11-17 pound turkey should be in the refrigerator on Sunday before Thanksgiving.

Place the turkey on the lowest shelf in your fridge in a shallow pan to catch any drippings.

Should I stuff my turkey?

Stuffing: If you plan on stuffing the bird, make sure your stuffing is chilled, and stuff it right before roasting. Using warm stuffing or stuffing the bird the night before causes concern for food safety issues. Keep in mind that stuffing the bird will take it longer to cook.

How long will it take to cook the turkey?

Cooking time for a turkey will depend on its size and whether it is stuffed or not. Here is a general guide to cooking times for turkeys. Note that these times are approximate and should always be used in conjunction with a properly placed thermometer. Be sure to check the temperature 3/4th of the way through approximate cooking time listed below, so you don’t overcook it.

Unstuffed Weight                    Roasting Time
8 to 12 lbs                                       2-3/4 to 3 hours
12 to 14 lbs                                             3 to 3-3/4 hours
14 to 18 lbs                                     3-3/4 to 4-1/4 hours
18 to 20 lbs                                     4-1/4 to 4-1/2 hours
20 to 24 lbs                                             4-1/2 to 5 hours

Stuffed Weight                                 Roasting Time
8 to 12 lbs                                     3 to 3-1/2 hours
12 to 14 lbs                                             3-1/2 to 4 hours
14 to 18 lbs                                             4 to 4-1/4 hours
18 to 20 lbs                                     4-1/4 to 4-3/4 hours
20 to 24 lbs                                 4-3/4 to 5-3/4 hours

When is the turkey done?

Temperature: This is one where I disagree with many food “experts” that tell to remove the bird from the oven when it reaches 180 degrees in the thigh.

The thing is, for the best and juiciest birds you want to let the meat rest about 30-45 minutes before slicing, so the juices can run back into the meat rather than all over your cutting board. During this time, the bird will still be hot and cooking carrying the temperature higher and there for easily overcooking. Poultry in general should be cooked to 165 degrees; dark meat a little more. Allow for at least 10 degrees of carryover temperature after you remove it from the oven remember as the bird rests it is continuing to cook.

Using a meat thermometer, check in the thickest part of the thigh close to but not touching bone. Note that the USDA guidelines recommend 180 in the thigh, 170 in the breast and 165 in the center of a stuffed bird.

If the bird has a pop-up timer, pull it out and toss it away. Many pop-up timers are unreliable, usually resulting in overcooked turkey. The best method is to use an accurate meat thermometer, whether it is the oven-safe or instant-read variety.

How do I know if my thermometer is accurate?

Calibrating a Thermometer: Make sure your thermometer is accurate. Double check that your thermometer is telling you the correct temperature by placing the probe about 2 inches deep into ice water or boiling water. Ice water should read 32 degrees F and boiling water – 212 degrees F. If it does not, replace it; if it has a calibration device, reset it for accuracy.

How long can I keep the leftovers?

Leftovers: Once the turkey is out of the oven, you have two hours. This goes for all the food; actually, food should not be left in the temperature danger done at 40-140 degrees for more than 2 hours; this is the standard food safety protocol. Refrigerated leftovers, if kept well, are generally safe for 3-4 days.

Need a little more assistance? Phone a friend for these great resources.

Turkey Talk:
Butterball Turkey Talk Line: weekdays 1800-288-8372 9am-6pm or visit buttercall.com

Baking Assistance:
Crisco Pie and Baking Hotline 1-877-367-7438
Automated 24 hours live help weekdays 8am-6pm

Food Safety:
USDA Meat and Poultry hotline: 1-888-674-6854 weekdays 10am-4pm EST automated 24 hours

Share your Thanksgiving successes and cooking questions here.

Thanksgiving Guide: How to Plan the Perfect Meal

Step 1: Inviting the Guests

Step 2: Planning the Thanksgiving Menu (Dinner)

Step 2 Continued: Planning the Thanksgiving Menu (Appetizers)

Step 2 Continued: Planning the Thanksgiving Menu (Dessert and the After Party)

Step 3: Preparing in Advance: Thanksgiving Timeline

Bonus: Thanksgiving Entertaining and Cooking Guide Checklist

Bonus: How to Pick a Thanksgiving Turkey

Tips

Make-ahead meals

No Cook Appetizers

Plan a workable menu

Pull dishes in advance

Simple decorating with centerpieces

Add interest to your buffet

Separate food and beverage

Manage the Mess

Delegate

Take Care of Yourself

Choose your menu wisely

Inexpensive and easy first

Choose appropriate plates

Use a variety of serving plates and platters to make the food shine

Add a pop of color

Add height for interest

Choose appropriate serving utensils

Label your food

A note on Thanksgiving Leftover Safety

Turkey and Carcass

Basic Turkey Stock

For Turkey Soup

Mashed Potatoes

Dinner Rolls or Bread

Sweet or Savory Bread Pudding General Guideline

Base:

Sweet:

Savory:

Leftover Cranberry Sauce

Cranberry Spreads:

Cranberry Grilled Cheese:

Cranberry Muffins, Bread and Pancakes:

Cranberry Syrup:

Simple Cranberry Muffins

5 Finishing Touches for Party Success

Manage the Mess

Set The Mood with Lighting

Beverage Basics Set Up

Gifts for Guests

Take Care of Yourself

Turkey 101

How much turkey do I need? What size turkey do I buy?

How do I thaw it? And how long will it take to thaw a turkey?

General Guide to How Long it will Take to Thaw a Turkey:

Should I stuff my turkey?

How long will it take to cook the turkey?

When is the turkey done?

How do I know if my thermometer is accurate?

How long can I keep the leftovers?

Thanksgiving Guide: How to Plan the Perfect Meal