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Plan Ahead for a Less Stressful Thanksgiving

With a bit of smart planning, this highly anticipated meal can also be one of the easiest and most gratifying

Amy Neunsinger

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Three to Five Days Before

Go grocery shopping.

Begin to defrost the turkey in the refrigerator, if necessary.

Call guests to reconfirm. (If they offer to bring something, say yes.)

Make the molasses butter for the turkey.

Combine the spices for the sweet potatoes.

Make the cranberry sauce.

Two Days Before

Tidy up the living room, the dining room, and the bathroom. Be prepared to steer guests clear of the rest of the house.

The Day Before

Rinse the greens and shake to remove any excess water. Remove the stems and tear the leaves into bite-size pieces. Refrigerate in resealable bags lined with paper towels.

Make the corn bread (if you’re not buying it), then leave it out, uncovered, to dry overnight.

Toast the bread cubes for the dressing. Leave them out overnight.

Make and glaze the cake. Cover and refrigerate.

Set the table.

Designate a pot or skillet, a serving dish, and a utensil for each recipe and leave them on a counter.

Early in the Day

Fry the bacon for the butter beans.

Sauté the parsley mixture for the dressing.

Peel and cut the sweet potatoes and toss with the remaining ingredients.

Place a second oven rack beneath the roasting pan so the stuffing and sweet potatoes can bake in shifts.

While the Turkey Roasts

Change your clothes, then pour yourself a glass of wine.

Assemble the ingredients for the greens and the beans.

Make the biscuits, the beans, and the greens.

Designate a turkey carver.

While the Turkey Rests

Cover the cake with foil and warm it in the oven.

Mentally note your prime candidates for dishwashing duty.

Exhale and enjoy.

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