Today I will make my final trip to the store for my groceries for Thanksgiving Day and I will include anything else that we might need before Friday. I usually do my weekly grocery shopping on Wednesday but I will switch things up and go to the grocery store on Friday for my meals next week. On Friday, I will incorporate the leftovers from my Thanksgiving meal into my meal planning for the next week. More about that later.
I have compiled my list from the sheet I showed you on Friday and it made it so much easier to compile my shopping list. Along with that, I have compiled my to do list for the week of food preparation. Here it is:
Tuesday (Tomorrow) I will prepare the yams because I have made them so many times and know they will keep well until Thursday. I will also make the pumpkin pie and the cranberry congealed salad that I am sharing with you today.
Over the weekend, I washed, pressed and put the tablecloth on the dining room table that I will use on Thursday. I also have the table set with the dishes I will use but my grandson likes to help so I will save the placement of the napkins and silverware until he arrives.
Wednesday: I will prepare the deviled eggs, pecan pie, chocolate pie and broccoli salad. I will also prepare the green beans with the prosciutto and cook the white potatoes for my mashed potatoes.
Thursday: I will prepare the hen and let it rest for about an hour or so before serving our meal. That will give me time to bake the corn bread and biscuits right before we serve our meal and they will be fresh and hot. I will also prepare the greens, gravy and stuffing. I believe the dressing and the chicken cook at the same oven temperature and can be cooked at the same time. I will place the dressing on the warming unit on top of my stove to keep it warm.
My husband and my grandson will prepare the relish tray and my husband always carves the hen and prepares the beverages. He will also open the pickled beets and place them in a serving dish for me. My grandson will help me with the whipped cream.
Usually I have made a cranberry relish during the last few years so I could use splenda in it and my husband could eat it. The canned cranberry sauce is a big no no for a diabetic. A month or so ago we were at a luncheon and they served a wonderful cranberry congealed salad. We looked at each other and said, Yum, Thanksgiving. That is how I came up with the idea of the cranberry congealed salad. I can use the sugar free jello instead of regular jello in this recipe. This recipe is from my Come to the Table cookbook compiled by the Congregation at Duke University Chapel in Durham, NC.
I can remember being completely frantic in the past if everything didn’t turn out perfect, however, I don’t think that way anymore. If something doesn’t work, we have lots of other things to eat that can be enjoyed. The main goal of the day is to share food with the special people in our lives and that is my goal for the day. I wish the very same for you.