In November, as in many previous years, we hosted Thanksgiving. It might be too late, with Christmas being next week, but I feel like at this point I’ve accumulated a quite a bit of knowledge (mostly by making a lot of mistakes) that might be helpful to other people. I’m also going to share my stand-by recipes that I make just about every year.
Without further ado, here are my tips for hosting a holiday meal:
- Make lots of lists. Make a guest list, a grocery list, a list of the serving dishes and place settings you’ll need, a list of who is bringing what, and a list for every day leading up to the holiday with amounts of time you’ll need for each component of each dish or facet of the meal. For example, set aside time to clean up or set the table. And set aside 15 minutes before the guests arrive to get ready yourself. Don’t forget to factor in time for keeping the kitchen under control, especially if you don’t have a dishwasher or a friend helping you with dishes.
- Ask everyone to bring something. If you’re not in the US, your group of friends might have holiday traditions that differ from your own, and ask them to bring whatever their favorite dish for the holiday is. Or, if someone can’t/doesn’t cook, ask them to bring alcohol.
- Ask about dietary restrictions. You don’t want to find out that someone is lactose intolerant or a vegetarian after you’ve planned your menu.
- Do as much as you can in advance. Go grocery shopping the weekend before, recognizing that you’ll undoubtedly forget a few things and will also need to go to the store the day before. We make cranberry sauce and gravy ahead of time, and I’ll also prep the components for various dishes (i.e. make pie crust, boil the sweet potatoes, or chop the onions and celery for dressing) up to several days in advance. Set the table the day before, decide upon and clear off your serving space, and make labels if needed. This sounds really fiddly, but I’ve found that making a cute little sign to put by the punch bowl eliminates a lot of questions, especially when you have alcoholic and non-alcoholic options. This past Thanksgiving, I surprised even myself and I had several hours to snuggle on the couch with M and watch Netflix’s She-Rah revival on Thanksgiving Day. It was marvelous.
- Do not turn down help. If someone offers to bring something extra, come over and help set up, or stay and wash dishes, your response should always be, “That would be awesome!”
- Always serve appetizers and pre-meal drinks. People usually arrive hungry and it’s good to keep everyone busy (and sated) until the meal is served. Usually appetizers are one of the first things that I ask someone else to bring. If you need suggestions, baked brie, antipasta platters, veggie platters and buffalo chicken dip are always popular. This past year we made ginger liquor and served cranberry-ginger punch. It was very popular and tasty.
- Spatchcock and grill your turkey. This frees up the oven for other things, in addition to giving the turkey amazing flavor, and by spatchcocking your turkey, you drastically reduce the cooking time. If you don’t have access to a grill, at least spatchcock your bird. Remember that the turkey needs to rest for at least 30 minutes and you shouldn’t serve it immediately after it’s done cooking.
- If you know something is going to stress you out, don’t do it! The goal is to share a meal with people you love (or at least like) and to have fun. There’s no reason to do anything you don’t want to do!
- Not related to hosting, but still important: If you’re not living in the US and you see an ingredient you know you’ll need for a holiday meal, buy it. I spent $15 on a huge bag of frozen cranberries in August and I stock-piled plain canned pumpkin when I saw it in May. The canned pumpkin came in especially handy when it was nowhere to be found in November and I was giving away cans to friends.
Here are our favorite recipes, including some new favorites and others that I’ve been making for nearly a decade:
Appetizers and cocktails
Cranberry ginger punch (made with ginger liqueur): This is our new favorite holiday cocktail. Easy and a good crowd-pleaser
Sweet potato bites with feta: roast the sweet potatoes ahead of time and make the feta filling separately. Then assemble day-of
Baked brie: There are many schools of thought on baked brie, but I think this one is the best. A good friend who is the ultimate host introduced me to it and it’s awesome. Roll the puff pastry very thinly so it bakes evenly and quickly. Make sure the slits don’t go too far down the sides or your cheese will leak out
Bacon-wrapped dates: Lightly cook bacon in the pan, so it’s about half-cooked. Slice the dates, remove the pits, and stuff them with blue cheese. Wrap each date with half a slice of bacon, securing it with a toothpick. Bake at 400 degrees F for 10-15 minutes, or until the bacon is crispy and the cheese is warm.
Buffalo chicken dip: An easy crowd-pleaser; serve with celery and sliced baguette
Bacon-shallot gravy: I’m not a gravy person and I could literally drink this
The best stuffing ever: DO NOT skip the sausage
Brined turkey: I’ve tried a number of brine recipes and this is by far the best. You can actually taste the flavor of the brine in the turkey. If I’m spatchcocking the turkey, I leave it in the brine for 24 hours. If I break down the turkey, then I do 12-15 hours. I’ve never done the whole herbed butter thing
Goat cheese mashed potatoes: I don’t know who actually has time to use a food mill. Not me. Regardless, this goes well with turkey and also beef and lamb
There are other tips/tricks and recipes that I’m probably forgetting, so please consider this to be a “living” blog post, and feel free to share your own suggestions!