Monday & Tuesday:
• Shopping for food, wine and flowers
• Organize serving pieces, china, glassware, flatware and linens
• Cube bread for stuffing, let dry overnight then put in zip lock bag
(can freeze)
• Sauté sausage & vegetables for stuffing, put in zip lock bag (can freeze)
• Toast nuts
• Cut figs
• Make pastry for tart & galette (can freeze)
Wednesday:
• Set Table
• Wash bird
• Cut carrots
• Cut parsley
• Blanch Brussels Sprouts
• Make Béchamel Sauce
• Blind bake tart shell
• Cut Cranberries/ prep filling except for pears
Thursday/ Thanksgiving:
• Pull turkey out 1 hour ahead.
• Assemble stuffing. Stuff turkey, place in oven
• Assemble galette & bake
• Assemble Brussels Sprouts– reheat when ready to serve
• Make gravy
• Sauté carrots
• Assemble and bake tart
• Relax, Enjoy, Happy Thanksgiving!!