Thanksgiving is eight days away. As the holiday nears, The Journal Gazette will publish a to-do list for the week each Wednesday leading up to Nov. 28 to help ease the holiday stress.
Shop for hardier vegetables such as butternut squash, carrots, potatoes, parsnips and turnips.
Buy heavy cream now; it’s hard to find right before Thanksgiving.
If necessary, wash and iron linen or polish silver. Dig out your turkey roaster and platter and any serving dishes hidden away in closets or high shelves.
Three days ahead
If you have a frozen turkey, clear a space in your fridge and put the bird in now to defrost.
Clean the house, or put noncooking household members in charge.
If you’re having a lot of guests, you may want to set up the tables and make sure you have enough space and chairs.
Two days ahead
Make pumpkin pies or pumpkin cheesecake, rolls, breads and cornbread for stuffing. Refrigerate pies; you can always warm things up again before serving. Apple or pecan pies don’t do well in advance, though; the crust doesn’t stay flaky and crisp.
Make things that can sit for two days in the fridge, such as soups and cranberry sauce.
Assemble casseroles (like sweet potato or green bean); they can be stored uncooked in the fridge and baked on Thanksgiving.