Out of Chaos an organizing newsletter

Thankful for Systems

 

Thanksgiving can be daunting for even the most organized and enthusiastic hosts.

We all have obstacles. Mine are that my fridge is tiny, which makes it hard to do much in advance, and my kitchen is also small, so that even if my kids were willing, it’s hard for more than one person to work in there. Still, I’ve come up with some systems over the years that allow me to put out a pretty great dinner and still have time to go watch the parade with my kids—something my mother never did (and we lived much closer to the parade).

Here’s how I do it:

It starts with the menu, which I’ve developed to work with the limitations of my fridge and my stove:

Butternut Squash Soup

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Spinach Salad with Apple, Goat Cheese and Cranberries

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Roast Turkey with Gravy, Cranberry Sauce & Cranberry Ketchup

Mashed Potatoes

Candied Sweet Potatoes

Cornbread Stuffing

Green Beans with Mustard Seed and Onion

Brussels Sprout Slaw

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Pumpkin Pie

Here is the strategy:

Last week, I made the cranberry sauce and cranberry ketchup. I shop the over the weekend. On Monday, I made the cornbread for stuffing, because it’s better when it’s a little dry. Tuesday, I made the base for the soup, but I don’t add the broth, so it takes up less room in fridge. I also cleaned the house on Tuesday. On Wednesday, I make the pie, prep the green beans, and (after we’ve had dinner) set the table. I might even get some help from the kids on that.

On Thursday, things get more scheduled: Yes, I have a minute-by-minute timetable printed out on my fridge.

When I get up, I put the turkey in to brine while we take off for the parade. When we return, around noon, things get busy. I do most of the work (small kitchen), but I’ve figured out that the kids can peel potatoes in the living room while watching football (my husband would do this, but he is working). The kids also cover beverages, serving, and busing.

While the turkey roasts, I prep the sweet potatoes and stuffing in shallow casserole dishes, ready to be heated when the turkey comes out. I add the broth to the soup and make the salad.

My goal for Thanksgiving is to get maximum effect for minimal effort (because where is the fun in a minimalist Thanksgiving?), and be super-efficient from noon to five so I can actually sit and enjoy dinner with my guests.

What are your obstacles to achieving a lower stress Thanksgiving? It may be late in the game to revamp your strategy for tomorrow, but are there ideas and lessons you can apply to Christmas or New Years? Or even some notes to save for next year? It doesn’t have to take 20 years to figure it out, with a little planning and a good strategy.

Have a wonderful Thanksgiving: May your turkey be moist, your gravy silky and your pie crust flakey!