THANKSGIVING 101
How to’s together! <3
Over the years, I’ve witnessed the stress that accompanies planning holiday meals—for hosts and guests. During my time working at Whole Foods (a long while ago), I remember packing all the holiday pre-orders and thinking, “These people are so smart!” If that resonates with you, great—keep reading, because all of these tips are applicable to cooking for any large gathering or celebration.
For those of you who will be cooking at home this year, there are common pitfalls that can trigger panic, so I’d like to share a few insights I’ve gathered along the way. I have plenty of tips and tricks to offer, but to avoid overwhelming you, let’s start with a few foundational ones. All of these suggestions can be applied to any large gathering, ensuring a smoother and more enjoyable experience for everyone involved.
Plan ahead and keep it easy on yourself. I begin strategizing early in the month—like now—to organize my shopping lists and get a head start. To avoid the frenzy of holiday crowds, I prefer to do my shopping a week before the big day, steering clear of those long lines and chaotic parking lots. Reserve the last-minute items that require utmost freshness—such as herbs, turkey, and vegetables—for the week of the holiday.
I like to break down Thanksgiving preparation into about 4 to 5 days in advance, tackling a little each day. On Thanksgiving Day, I always wait to add fresh herbs and citrus, which helps keep those flavors bright and vibrant. Additionally, dressings, vinaigrettes, and stocks can all be made ahead of time, ensuring that you're not overwhelmed when the day finally arrives.
Lists are key to success. I’m a fan of punch lists that help me track progress as I go. Preparing ingredients in larger quantities allows me to use them across multiple dishes. For example, herbed compound butter can be applied to the turkey and also used to sweat vegetables for stuffing. And if there’s any extra, I set it aside in a nice bowl to serve with toasted bread.
Don’t bite off more than you can chew—figuratively or literally. Play to your strengths! I always remind anyone looking to host that the holidays aren’t the best time to attempt a Michelin-level Thanksgiving menu for the first time, unless you have plenty of time and resources for practice runs. Trust me, I’ve been down that road, and it often backfires. I end up stressed, and that energy tends to ripple through everyone around me.
Instead, why not spotlight that salad dressing you love? Consider brightening it up with some citrus, fresh herbs, or even blanched green beans for a seasonal twist. If you excel at making lasagna, try making a béchamel instead of sauce and incorporate cabbage, squash or swiss chard. Or just stick with your classic lasagna! If there’s a recipe you’ve made this year that you loved, give it a Thanksgiving spin. Embrace what you do best, and let that shine through your dishes!
Delegate! This is a crucial part of being a chef, and it applies to holiday gatherings just as much. Take a moment to consider the big tasks you’re managing and what you can delegate to family members or guests to help lighten the load. If someone in your crew isn’t particularly keen on cooking, assign them the task of bringing citrus and garnishes for cocktails and sparkling water. I also like to make sure someone is on beverage duty for non-alcoholic options!
Another great way to ease the workload is to send a friend a recipe to prepare—it can really help break up the tasks. Most people genuinely want to help but might not know how to ask. So when someone offers, “Do you need anything?” pause before you say, “No, I’m good!” Think of all the little extras: napkins, utensils, garbage bags, games, wine, Coca-Cola, Sprite, cherries for the kiddos, cups, candles, water, placemats, parsley, bread, flowers, and so on. These details matter, and try not to fall into the trap of being the holiday hero (you know who you are—I’m definitely talking to myself here). Try to embrace the joy of collaboration and make it a team effort.
Get creative with ingredients! There are lots of fun additions out there to elevate your potatoes or stuffing. Consider stirring in Boursin cheese for a creamy twist in your potatoes, or add dried cranberries or apricots soaked in white wine to your stuffing. This is also the perfect time to utilize those opened bags of nuts lurking in your pantry—toast them in the oven with a pinch of salt and sugar to revitalize them.
Strategize your dishware. When planning your Thanksgiving, remember that your “service style” will significantly impact the amount of dishwashing at the end of the night. Does everyone truly need the full grand slam of silverware, plateware, and glasses? Oy, just thinking about it stresses me out! I find that one large plate per person for a table setting does just fine for most gatherings.
Setting up a little buffet area can also make things super easy, allowing your guests to bring dishes and you to set things out as you’re ready. Many of the vegetable dishes we’ll prepare together are just as delicious served at room temperature as they are hot—some might even taste better as they cool down.
I love cooking many of my dishes in cast iron skillets—think stuffing, sweet potatoes, or any kind of casserole. Straight from the oven to the table. They retain heat longer and look beautiful on display. Just be sure to cover the handle so no one accidentally gets burned. Keep it simple and practical!
Watch your quantities. I have a tendency to prepare enough food for an army, but that can complicate things, particularly in a tiny apartment with limited fridge space. It’s important to plan strategically to maximize your storage, especially when it comes to the turkey. I know grocery stores can add to the pressure this time of year, but do we really need that 10-pound bag of potatoes? If you love leftovers, I fully support that decision—just try to avoid creating unnecessary work for yourself!
I’ll begin sending Thanksgiving recipes out on Wednesday! You’ll have plenty of time to plan and prepare accordingly. Here’s what you can expect:
The Perfect Turkey Brine 101
I have cooked SOOOOO many turkeys! This is my go to recipe for turkey brining
My Favorite Mashed Potatoes
Parker House Rolls with Compound Honey Butter
Italian Sausage and Apple Stuffing
Savory with just a touch of sweetness
Japanese Sweet Potatoes with Brown Butter and Pistachios
Spiced Cauliflower with Pomegranate Seeds
House Salad for the table
Tips on how to store your fresh herbs and lettuces
Coco’s Green Bean NOT casserole
A fresher, lighter version - just as delicious
Send any specific Thanksgiving related questions my way! Here to help.
XOXO
Coco