by Susan Klatz Beal

Created on: November 04, 2009   Last Updated: November 14, 2009

Every year, in the weeks or month before the actual holiday, people everywhere start to feel nervous about the prospect of planning their Thanksgiving dinner menus. Thanksgiving as we celebrate it was the "harvest celebration" that the Pilgrims celebrated. When planning a Thanksgiving menu, it may help to keep that thought in the back of your mind.

The key to having a successful menu is to start planning well enough in advance. You will need to base your menu decisions on the number of guests you will be having, family traditions, what you know people like, and anything that has a particular meaning to you and/or your family. If you want to do something entirely different, consider creating a menu that is more in line with what the Pilgrims had for their 1621 "harvest celebration."

TO HAVE OR NOT TO HAVE: WILL IT BE TURKEY OR HAM?

The dilemma of whether to serve turkey or ham can be resolved quite easily. If you are going to have leftovers, which would be more usable in your house? Do you have people who would rather have one or the other, or might people eat both? Also consider how much room you have, both for cooking a bird or ham and for storing it.

WHO IS DOING THE COOKING?

If several people are going to contribute to the cooking, then it will be possible to serve more side dishes and have a greater variety. Make sure, though, that when choosing these additional dishes, that no one duplicates something that someone else may be making. Make sure that you have room to put the dishes that people intend to bring.

MAKE A COMPREHENSIVE LIST -

Make a comprehensive list so that you include all of the ingredients you will need for everything you intend to make. Rather than having to buy everything at once, pick up some non-perishable items every time you go to the grocery store, and do this for several weeks before Thanksgiving. Be sure to check things off the list as you purchase them so that nothing is duplicated.

If you need baking supplies, butter, sugar and spices, get those well in advance, too, because the prices will go up considerably as the date of the holiday gets closer. Pumpkin, pecans, and other supplies will sell quickly before the holiday. The same goes for cranberries and other things.

MAKE A COOKING SCHEDULE -

The best and easiest way to ensure that all of the elements of the meal are ready on time is by creating a schedule, detailing what must be done when. Some things can be cooked in advance, and doing so will free up both time, oven space and cooking counter space. Cranberry sauce or relish, pies, bean dishes, and the vegetables for the stuffing or dressing can all be prepared in advance.

On Thanksgiving Day, then you won't have to find yourself faced with a time crunch in order to have everything ready to serve at the table on time. Plan your cooking on the day so that there is space on the stove or in the oven for everything that will need to be heated.

A well planned holiday, complete with a well planned menu and cooking schedule will make it possible for everyone to have an enjoyable time, and the people hosting the dinner won't feel stressed and overwhelmed to the extent that it is almost impossible to talk to or spend any time with the guests.

Learn more about this author, Susan Klatz Beal.
Click here to send this author comments or questions.