Tips & PointersKatherine ZalaskyThanksgiving, Planner, Tips, Plan, Menu, To-Do, ChecklistComment

Thanksgiving Planner: 3 Weeks Out

Tips & PointersKatherine ZalaskyThanksgiving, Planner, Tips, Plan, Menu, To-Do, ChecklistComment
Thanksgiving Planner: 3 Weeks Out

Whether you’re hosting your first Thanksgiving or your thirtieth, having a plan will help the holiday go smoothly. This is our plan, broken up in parts. Here’s part 1, starting from about 3 weeks out from the big day. Stay tuned for further installments!

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Click on the header for each main topic on this page for printable to help you in your planning.

Guest List

  • Finalize your guest list (make sure to inquire about any plus-ones)

  • Make a list of any dietary preferences or allergies of your guests

    • Vegetarian (V), Vegan (Vg), Gluten-Free (GF), Nut Allergies, Alcohol-Free, etc.

Menu

  • Plan your menu based on broad categories, soliciting input from your guests

    • Ideally, the menu should include Appetizers, Main Course, Sides, Desserts, and Beverages

    • What classics must be on your menu?

    • Are you trying anything new this year?

    • Ask guests if they have any specialty items they can bring

  • Classify menu items based on guest dietary needs or allergies

    • Make sure that your menu will sufficiently feed all guests

  • Designate items that will be delegated to guests and which items can be completely store-bought

  • Order any specialty items (such as turkey from a local farm, bread, desserts, etc.)

  • Collect all your recipes into one folder (digital or physical folder)

  • Make a detailed shopping list based on your planned menu and recipes

    • When you’re doing the deep clean of your pantry, fridge, and freezer (see below), check off any items you already have in stock

    • For best practices and ease of shopping, organize your shopping list by produce, deli, dairy, meat, frozen, and dry/grocery goods.

Seating and Table Settings

  • Once you have a final head count, make a plan for seating, plates, and flatware.

    • Are you using formal China, less formal daily dishes, or very informal (paper/plastic plates and flatware)?

      • Do you have enough of everything?

        • Plates

        • Glasses

        • Flatware

        • Napkins

        • Serving dishes

      • Do you have enough tables and chairs?

        • If not, make a plan to borrow, buy, or rent.

    • How will you be serving the food?

      • Buffet-style or at the table? Or a mix?

      • If you’re serving at the table, does your table plan have enough space to accommodate the serving dishes?

  • Make a general plan for table coverings, flowers, and other decorations (even if it’s just a decision to keep it super simple and only place salt and pepper on the table)

    • Make a plan to borrow or buy anything you don’t already have on hand

Deep Clean

  • Schedule a house cleaner or make a plan to slowly deep clean your shared spaces (i.e. spaces that guests will be enjoying)

  • Clean out your fridge, freezer, and pantry

    • Eliminate anything that is expired and give it a good scrub

  • Plan to strategically eat meals from your freezer over the next few weeks to clear space for Turkey day leftovers and pre-cooked items

  • Clean your oven thoroughly (and grill/smoker, if that’ll be used for Thanksgiving)

  • Check your spice rack for anything you’re running low on (compare against your menu plan) and toss anything that is older than old (you know what I’m talking about…ancient jar of dried sage that’s been hiding in the back of the pantry for 5 years)

Check Your Tools