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 on the next page, 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 ButterTip: The molasses butter gives the turkey a rich flavor and a burnished color. No gravy required.
Drop BiscuitsTip: If you prefer, make biscuits from a mix, using cream instead of milk and an extra tablespoon or two of butter.
Corn Bread Dressing Tip: Use a boxed mix instead of making the corn bread from scratch, or buy it ready-made.
Cranberry-Mint Sauce Tip: The mint flavor mellows when the sauce is chilled. If you'd like it stronger, add some finely chopped fresh mint just before serving.
Roasted Sweet PotatoesTip: You can use spiced nuts (store-bought or homemade) in place of plain.
Wilted GreensTip: Rinse the greens in several changes of water to remove any grit.
Butter BeansTip: Butter beans are sweeter and more tender than lima beans, which can work as a substitute.
DESSERT Apple Cake with Caramel GlazeTip: This rich, moist cake travels exceptionally well in its baking pan.
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).
