Hosting Tips For A Successful Thanksgiving Dinner

By Robin O’Neal Smith Associate Editor

Hosting a Thanksgiving gathering can be both exciting and overwhelming. However, with the right preparation and planning, you can create a memorable and enjoyable holiday for everyone with minimal stress.

Every year, my husband and I host Thanksgiving. The guest list may be anywhere from eleven to twenty-five people. So, I have some experience hosting with the least amount of stress. Let’s walk through everything you need to know, from planning to serving.

Plan Ahead

If you are hosting a Thanksgiving Dinner or some sort of get-together, it is essential to plan ahead. Three weeks to a month prior, you should decide what type of event it will be and how many you will invite. Consider the size of your house, table, the number of dishes available, budget, etc. Will you cook everything, or will everyone bring something? When guests bring a dish of their choice, it reduces the burden on the host and provides a diverse menu.

Determine Guest List

Once you know the type of event and how many people you want to accommodate, it is time to determine the guest list. Be wary of inviting people you know do not get along. While you desire lively conversation and discussions around the table, you do not want people to argue and upset others.

Invitations

It is time to let people know you plan to host Thanksgiving. The earlier you invite people, the better, before they make other plans. I like to send my invitations through email, so the recipients have the date, time, and other details in black and white for reference. Be sure to ask them to let you know if they can attend. This will give you an accurate count.

Menu

I usually begin planning my menu about two to three weeks in advance. We typically provide the basics. Others bring appetizers, side dishes, drinks, and desserts. We always have more food than we need, but I still review the menu. Double check to be sure someone is bringing the essential things like mashed potatoes, stuffing, etc. Then make a list of items needed to purchase.

While it is great to make everything from scratch, consider other options if needed. There might be an item you feel you need more confidence creating or perhaps a recipe that is too time-consuming. If so, ask someone else to bring it or plan on buying it. There is no law against having a pre-made purchased item on Thanksgiving.

Now is not the time to try a new recipe. If there is no time to do a practice run and a taste test, use the tried-and-true Thanksgiving recipes. Save the experiments for another time.

Dealing with dietary restrictions is easiest to accommodate with a potluck-type meal where everyone brings a dish. People with specific dietary needs can bring items they know they can eat. If I know in advance, I will do my best to accommodate.

Labeling dishes also helps those with restrictions.

Shopping

Shop early for the items you need to purchase. This will avoid the crowds in the store and provide better selection. One year, we waited until the last minute, and some brand items were sold out. Since we host annually, I often buy my turkey earlier if it is on sale. I like having the items on hand well before they are needed. Be sure you have a list, and don’t forget essential items. This includes non-foods also, such as trash bags and toilet paper.

Borrow or Rent Items

If you need to borrow or rent items from others, like tables or chairs, it is important to make those arrangements in advance. We always borrow an eightfoot table from my mom to seat everyone. You should pick these items up a day or so before your event. This is also true of things like large roasting pans, baking sheets, utensils or dishes.

Linens

Will you use cloth tablecloths and napkins? If so, get them out about a week in advance and make sure they are the right size and clean. Do you plan to purchase plastic tablecloths and paper napkins? Don’t wait too long because the stores sell out quickly. It’s okay to use a combination such as cloth tablecloths with Thanksgiving-design paper napkins.

Clean Out the Refrigerator

Clean out the fridge a week before the event to have room for the food you are preparing and the leftovers afterward. If you are expecting an extra-large crowd, consider renting an extra refrigerator. This is especially helpful if any guests are staying with you throughout the weekend.

Clean The House

I like to clean my house two days before the event. I clean the entire house and then touch up anything that needs attention on the event day.

Setup

I set my table the day before the event. Arrange the seating to encourage conversation and make everyone feel included. If you have more than one table, divide the place settings equally, if possible, so no one feels isolated.

Utilize all available space wisely for serving, including kitchen counters and side tables. It is much easier to serve buffet style with a large group. Place drinks on the counter by the sink and desserts on another table. It is helpful to make everything easy for your guests to find and help themselves.

Prepare Food in Advance

The last-minute rush is the most stressful part of the meal. When planning your menu, look for dishes that can be made ahead. If you can’t make a full dish ahead, maybe there are parts you can do in advance. Some people even cook their turkey the day before. My husband cooks our turkey overnight. There is nothing like waking up on Thanksgiving morning and smelling turkey cooking.

Important note: if frozen, remember to move your turkey to refrigerator to thaw for three days prior to cooking.

Timing and Coordination

Be sure to schedule time to shower and get ready on the day of the event. Don’t wait until the last minute in case guests arrive early and you miss the opportunity. Add “time to primp” to your schedule.

Create a Welcoming Atmosphere

Ensure all guests feel comfortable, especially those meeting for the first time. Set up a warm and inviting space with thoughtful decorations and comfortable seating arrangements while they wait for dinner. If possible, introduce a topic common to both parties in order to get the conversation started.

Let people assist you by delegating jobs. It helps to have a list ready in advance. Include easy tasks which don’t require much instruction.

Ensuring all dishes are served hot and on time takes some planning. I create a detailed cooking schedule that outlines when each dish should be prepared and cooked. I sometimes use warming dishes or crock pots to keep items warm until serving.

Efficient Cleanup

Plan for an efficient cleanup. Have some containers and plastic bags on hand for food storage. If using china or dishes, rinse and add to the dishwasher as they are removed from the table. If using paper products, be sure to have a large trash can available for disposing of items. Store leftovers properly. Take note of what worked well and what could be improved in the future.

Consider After-Dinner Activities

Keep your guests entertained and enjoy each other’s company with after-dinner activities. Our family plays Thanksgiving Bingo after our meal. We have prizes for the winners and spend the afternoon laughing together. I know other families who do a craft and another that has a scavenger hunt each year. A seasonal jigsaw puzzle works well for more sedate guests.

Have Fun!

Remember, your guests are there to visit with you and one another. Ask for help, laugh a lot, and be grateful for each other and the blessings in your life.

Fresh Cranberry Relish

This relish compliments all the holiday favorites...ham, turkey, and pork roast.

12-oz. pkg. cranberries

2 apples, cored, peeled and quartered

2 pears, cored, peeled and quartered

2 oranges, peeled and sectioned

1/2 cup coarsely chopped pecans, (optional but I always use) orange zext to taste

3/4 cup honey or to taste. (I have also used orange marmalade and it turned out good)

Coarsely chop the fruit with a food processor. Mix in nuts and orange zest. Sweeten to taste with honey. Makes about 8 cups.

Submitted by Robin O’Neal Smith

Glazed Cranberry Carrots

2 pounds of fresh baby carrots.

1/4 cup packed brown sugar

1/2 cup jellied cranberry sauce

1/4 cup butter

1 Tbls. lemon juice

1/2 teaspoon salt

In a large saucepan add 1 inch of water. Add carrots and bring to a boil. Reduce heat, cover and simmer for 10 - 12 minutes or until carrots are tender. Drain and set carrots aside.

In the same pan used to cook carrots, combine the cranberry sauce, brown sugar, butter, lemon juice, and salt. Cook and stir until the cranberry sauce is melted and the mixture is smooth. Add carrots and stir to coat. Continue heating till the desired temperature for serving.

Makes 6 servings. Note: You can make this as a colorful side dish or use your leftover carrots and cranberry sauces to make it the day after Thanksgiving.

Submitted by Robin O’Neal Smith