Reply to Help! Hosting Thanksgiving for the first time, where to start, and... I cannot cook!

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[quote=Anonymous]13:18 - You should bring the turkey to room temperature before roasting, which takes about an hour, but it really should not be left out all night. Holy food poisoning risk!

OP - I always make too many dishes and too much of each, so I recommend not making too much. We are usually cooking for 10-14 people, mostly adults and teens.

what we've done the last few years:
apps - brought by the in-laws
turkey
dressing (crock pot)
either green bean casserole or roasted brussels sprouts
butternut squash (instead of sweet potatoes)
corn spoon bread
green salad
cranberry chutney
gravy - Whole Foods

pies - brought by cousins

The vegetables can all be cooked a day or two ahead and reheated. Except the brussels sprouts, but they can be par-cooked. The dressing cooks in the crock pot and gets started early in the day. Could even do the sauteing, etc, the day before. The cranberry chutney keeps for two weeks, so that can be made on a weekend earlier in the month.

That's three hot vegetable dishes, plus salad and dressing. For just six adults, it might be more reasonable to do one hot vegetable, plus salad and dressing.

As for supplies:
instant thermometer
roasting pan
carving board
sharp carving knife
casserole dishes for the veggies; serving dishes if not the same

I find that lists help. For each thing you are serving, write down the time and temp for cooking; the time it needs to go in the oven; what baking dish; what serving dish and utensil. Be sure you aren't planning on using the same serving bowl and spoon for three different items. If things have different cooking temps, what are you going to do?[/quote]

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