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Stress free thanksgiving dinner 2014 tips

on October 11, 2014

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I hosted a 10 ppl dinner tonight. It was an absolute success. Not only food was well received, it was one of my stress free dinner needed to be remembered.
Tip 1: plan the menu 1 week in advance.
Tip 2: buy what is in season. They are usually on sale too.
Tip 3: decide the dishes based on what is on hand and can be pre made. Have a good idea what’s in your fridge and pantry.
Tip 4: revised the menu as much as you want. Keep in mind you can tweak as you go. Also, one hour before dinner serving time is going to be busy and usually can’t accomplish a lot. Have dishes that can be done ahead of time incase oven and stove top are used for other things needed.
Tip 5: separate your shopping trip. You don’t have to pick everything at once the weekend before. Something like fresh fruit and salad greens can be left to be brought a day before to ensure freshness.
Tip 6: write down a check list what needs to be done when. Ex. Frozen turkey needs to be defrost, vegetable can be pre cut, etc
Tip 7: follow list closely. Always have list accessible anywhere. I used a microsoft program called Onenote.
Enjoy! Sit down and have a sip of wine whenever possible.

Menu 2014

Finger food:
Platter: Cracker, sausage, carrot sticks, dill pickles, green grapes, dill yogurt dip, cheeseball

Appetizer:
1. Kale Salad with cranberry pumpkin seed
2. Butternut squash & roasted garlic soup
3. Tempera shrimp with Zucchini Fritters with dill yogurt sauce

Meat: Roasted Turkey with rosemary/thyme/garlic and onion

Sides:
1. Simple roasted acorn squash
2. Butter dill carrot
3. Caramelized onion with brussel sprout
4. Mashed potatoes
5. Asian style Onion & eggplant stir fry
6. Wild mushroom and hot itailian sausage stuffing
7. Turkey Gravy

Dessert:
1. Crustless Pumpkin pie in ramekin
2. Cinnamon Apple  crepes with ice cream and chocolate sauce & roasted almond
3. Frozen grape with chocolate sauce drizzled

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