The key to holiday meals is planning

While we may all have vastly differing menus for the holidays, we are all given only 24 hours in each day. So, the playing field is level.

What makes the difference between holiday entertaining that seems effortless and that which looks stressful is thinking ahead, doing ahead, engaging others (family and friends for key points of assistance) and being prepared for slight deviations from the plan.

Here is a plan for the next six days (or six days prior to any holiday meal). Planning works if you work your plan and give thanks to the Lord for all He provides.

Holiday Menu

Hot and/or cold appetizers

Roast Turkey, Roast Beef, Roast Pork Loin

Gravy • Dressing

Whipped Potatoes

Sweet Potatoes (in casserole)

Broccoli Cauliflower Carrots with Cheese Sauce

Cranberry Sauce • Relishes

Hot rolls

Butter • Honey • Jellies

Pies • Cakes

Holiday Puddings

Beverages

Decide on final menu. Consider asking friends or family to make specific items to bring to the meal.

Prepare grocery list in two stages: “Dry shop” to be done now and “fresh shop” for up to three days prior to meal.

Phone ahead and order turkey or other main dish item. If frozen, allow three to five days for thawing in the refrigerator. Call Butterball Turkey Talk Line at 1-800-BUTTERBALL for any questions.

Make pastry for pies and freeze, if desired.

Do pre-preparation work for appetizers, as applicable.

Do “dry shop” for groceries and sort according to recipe.

Find, clean and store all specialty cookware: roaster, pie pans, gelatin molds, et cetera.

If linens are to be dry cleaned, take them into dry cleaning establishment with commitment to pick them up two days before the holiday.

Order flowers or floral arrangements to be picked up two days prior to the holiday (or delegate task to family or friends).

Inventory refrigerator and construct meals for the next several days. Refrigerator needs to be almost empty by Day Four to accommodate fresh items and items that will be prepared in advance.

Plan soup for dinner for Day Six.

Create a staging area for serving. Place all serving pieces in this area.

Find, clean and set aside all dinnerware and specialty serving pieces, such as gravy boat and carving platter.

Polish all silver items (or delegate task to family member).

Wash and press linens as needed (or delegate task to family or friend to be brought to you the day before the holiday).

Measure, label and set aside all dry ingredients for any recipe that is being prepared, such as Indian Pudding or a special holiday cake.

If possible, set table and chairs into place. Do not place linens on the table. For auxiliary seating, place table, chairs and linens in the closest out-of-the way area (guest room).

Shop for “fresh” ingredients such as fruits and vegetables. Clean vegetables as they are put away.

Prepare cranberry sauce or gelatin salads.

Prepare ingredients for stuffing: cube bread, sauté onion and celery. Refrigerate onion and celery.

Thaw pie dough in the refrigerator.

Set aside one hour with a list (and a cup of tea or coffee) to review all plans and “what needs doing,” eliminating any tasks which at this point cannot be easily accomplished.

Prepare meats for roasting. Refrigerate.

Prepare Sweet Potato casserole. Refrigerate.

Trim vegetables and store in plastic bags for cooking Day Seven.

Vacuum and dust as necessary.

Prepare tables, floral arrangements and table settings. Turn glasses upside down.

Clean bathroom(s) to be used by guests. Ask family to use another bathroom, if available.

Tidy up front entrance, fluff pillows, lay logs in fireplace (place note to remind you to “open the flue”).

Prepare holiday clothes for self and tell others to do the same if over 12 years of age. Assist younger ones. Polish shoes as necessary.

Prepare appetizers and condiments.

Up early to bake pie(s). Prepare roll dough for proofing. Proof in oven until return from church.

Go to church and give thanks.

Put turkey in oven and roast as directed.

Meantime, in proper sequence, prepare vegetables, casseroles and sauces (exact order determined by your specific menu). Or enlist aid of family or friends to bring specific menu items.

The turkey will require “resting time.” This can be as much as 30 minutes. This is the time to bake rolls, heat casseroles, finish off gravy, bake a shallow casserole of stuffing, et cetera.

Enjoy your holiday, giving thanks for your plan as well as to God, who provides all.