by Lenna Gonya

Created on: November 06, 2009

If you are hosting Thanksgiving dinner for the first time, it's not always important to do everything yourself. In fact, it's even better if you share the joy of planning the menu and fixing the food with family and friends.

Normally, if you have invited people over they will ask what they can bring, and if you have known them for a long time, you already know what they are famous for making. Maybe they are the pie experts in the family, or make the very best deviled eggs, or luscious puddings. Most people want to contribute, and if you give them the option of bringing their specialty dish, it will not only please them, it will take some of the burden off the cook.

Start planning the Thanksgiving feast as you would any other well balanced dinner, only more abundantly. You should have a variety of meat, vegetables, fruit, bread, and desserts.

The main course is typically the responsibility of the host or hostess, because it is just easier for the turkey, ham, or other meats to be roasted on site. I find that this goes for best when not reheated dishes like mashed potatoes too. And, of course stuffing, while it is not advisable to roast it in the bird, is fixed best when you use some of that good, rich turkey broth. However, there are any number of sides that obliging guests might want to bring.

Start out with what meat you will be serving. Believe it or not, some people do not like turkey, so we usually have a backup ham simmering in the crock pot. Mashed potatoes and gravy are basic staples, as is stuffing. If you are not the best gravy maker, there is always canned. However, the gravy packets that come with most turkeys now are easy to make. Stuffing is nothing more than dried bread cubes, a little onion, celery, seasonings and broth, but it is a definite must. I usually make the normal stuffing, and a cornbread stuffing with ground sausage added. Add some yams, or sweet potatoes. It's tradition and many people like them. The traditional green bean bake is always a good idea, but it's important to add another veggie as well. Corn is usually safe, either fresh or scalloped.

Homemade rolls or packaged are another item best fixed on site. They are best hot and fresh and make the house smell great.

If you are really lucky, a few people have volunteered to bring dessert. If not, pies are easily made ahead of time and can be frozen to bake Thanksgiving morning.

Finally, it's sometimes fun to add a new dish each year that's totally unexpected. Get a recipe book on early New England cooking or research items that might have been popular in the 17th century feast and try something new.

If you don't know what your guests might want to contribute, just tell them that they can bring something if they want too. Surprises are always good, but make sure that you keep track of who's bringing what so you don't end up with four dishes of candied yams.

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