Thanksgiving is in 3 weeks. WOWZAS!

My first time hosting Thanksgiving and I couldn't be more excited. A small, quaint and traditional holiday with some twists in the menu. I'm working on making menus for clients and decided to work on my own for a bit. I have narrowed it down to 13 dishes for the big day. Now whether or not I actually make all these will depend on how much I can get ahead of time. Preparation is the key to entertaining. Being stuck in the kitchen while your guests are sippin on their favorite beverage is no fun for anyone! Your guests want to watch football(eeek!), look through your hideous photo albums, catch up with you or secretly judge your ammatuer holiday decorating skills. They don't want to see you sweating over which dish will be done first and rushing people to the table to get it while it's hot.

Being calm is the key to a successful and relaxing holiday. How? Start prepping way ahead of time. Like start today! That's what I'm doing. Sounds crazy, but it's actually super smart. If you make 1-2 dishes a week from now until Turkey day you will be golden. All you should have to make is the turkey and mashed potatoes. Pies, cobblers, stuffing, cranberry sauce and other sides can be made and frozen 2-3 weeks ahead of time without compromising taste.

My Schedule:

3 weeks before T-day> making 3 dishes
2 weeks before T-day>making desserts
1 weeks before T-day>finish making any side dishes
4 days before T-day-defrost turkey and buy the last of supplies!
2-3 days before T-day-defrost sides, desserts, etc.
DAY OF GOBBLE DAY-MAKE TURKEY, GRAVY AND MASHED POTATOES! THEN, CHILLAX!

I hope sharing my schedule helps some of you. Schedules in general help. Buying pre-made anything will not cut it. It simply won't happen in my house. From scratch or bust!!!
THE DAY OFF

My Menu:
(Attempt to duplicate at your own risk!)

Rotisserie turkey with lemon-sage relish
Honey-citrus baked ham
Balsamic-glazed oranges and cranberry sauce
Lemon-thyme rolls with parsley butter
Chestnut & raisin stuffing
Cream cheese & chive mashed potatoes
Fennel salad with cinnamon vinaigrette
Maple-ginger carrots with toasted almonds
Broccoli and Jasmine rice casserole with bacon croutons
Green bean casserole with fried shallots
Caramel candied yams
Pumpkin pie creme brule
Toasted pecan pie bars