You have a lot on your plate on Thanksgiving — both literally and figuratively — and so much going on, it’s easy to forget that the day is not about what’s on the table but who’s sitting around it. Some savvy planning can help you keep things in perspective. “I spend a week or two organizing the menu in my mind, then I map out what to do when,” says Marie Nygren, who, with her husband, Steve, owns the Serenbe Bed & Breakfast, outside Atlanta. When you borrow Marie’s menu and follow the timeline at right, much of the work will be done well before everyone arrives. No matter your cooking ability or the number of guests, you may even have enough energy left to keep your husband and father from discussing politics.

The Menu

Serves 8, with leftovers

Dinner

Turkey with Molasses Butter

Drop Biscuits

Corn Bread Dressing

Cranberry-Mint Sauce

Roasted Sweet Potatoes

Wilted Greens

Butter Beans

Dessert

Apple Cake with Caramel Glaze

Wine
It’s hard to find a single wine that goes with the Thanksgiving table, says Andrea Robinson, author of Great Wine Made Simple (Broadway, $28, www.amazon.com). Instead of choosing either red or white, buy some of each and let guests help themselves. She suggests Zinfandel (MonteVina Terra d’Oro) and Gewürztraminer (Hogue Cellars).

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