Being a list maker keeps me on track with my cooking and helps break a big job down into more manageable smaller jobs. I'm not sure how I became a list maker. I can't remember my mother ever making a list for a holiday meal, but I can also remember lots of times at her house that items were forgotten in the refrigerator and never served, or something was left in the microwave unfinished. We've had some good family laughs about her forgotten dishes.
Some of the most basic prep work for my Thanksgiving meal has been done, for example, my cornbread for the crock pot dressing is ready and in the freezer.
The recipe for my cornbread can be found here.
Another prep task I have completed is my pie crust. My recipe makes three single crusts that can be frozen until ready to use.
After storing each crust individually in zip top bags, I then stack them in this plastic pie keeper to protect them before placing them in the freezer.
I like to have these pie crusts in the freezer even when I'm not planning for a holiday meal. They are quick to make, easy to store, and just about as convenient as a store-bought crust, only better.
My next prep work is to chop the celery and onions I'll be needing later. I also want to bake a Bundt cake today that can be wrapped and frozen.
My holiday meal still has much prep work needed, but I think this is the time to apply the sage advice, "Plan your work, and work your plan."
What's your best prep advice in preparing a holiday meal?