Important tips people always forget (and they make your guests life hell when you do forget them). RELAX! If dinner was supposed to be served at 2 and it makes the table by 3:30 let it go. Drink a glass or bottle of wine if that's what it takes to relax you, but let it go. Your guests won't starve. If your pies don't set, serve them as a topping over icecream. Laugh about it :) It's funny really and not as important as you are trying to make it. Pumpkin custard is lovely :oP Serve what your guests bring, even if it's crap (you know, the tomatoe aspic that your 2nd cousin always brings and everyone hates?) That aspic will be a story teller for years...let it go and accept it with a smile. Don't freak out about the dishes. They'll wash eventually. Don't try to leave the kitchen clean. The holiday is about family and friends gathering to be thankful for what they have or had during the year. Do you remember seeing one account of the pilgrims in the kitchen washing up the dishes? NO because that's not the important part of the holiday and not the memorable part. We bar family and friends from the dish sink at all times. They're dishes, no one will know if they're still there on Friday morning :) RELAX :o) My ex SIL used to always host the holidays. The stress of getting the meal on the table was hell on her and worse for her guests. If you are like her...give in and give up...let someone else do it. Drink and be merry :) Even if your guests don't (mom did you read that LOL) Ok practicle stuff...I make the sweet potatoes the day before as they taste better after the flavors have melded. Mashed potatoes are easy day aheads as is the gravy. Cook up some extra parts (DH is roasting wings and legs now) for gravy. Make pie or pumpkin cheesecake a day ahead. It's much much better that way. I can't let go of seeing a beautiful turkey and wouldn't cook ahead. Reheated wouldn't cut it in my family...but if you do, go ahead and do it and smile :) I don't remember the food of one thanksgiving with my ex SIL...just the stress :(

I've posted this recipe many times. It's a great make ahead and can be served hot or at room temp. A bit different. Chicken Marbella 9 pounds chicken - either whole birds quartered or a combo of thighs and breasts (If-using breasts be sure not to overcook) 1 head garlic peeled and chopped 1/4 cup dried oregano salt and pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish olives 1/2 cup capers and a bit of the juice 6 Bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley -- chopped Combine chicken garlic, oregano,salt,vinegar, oil, prunes, olives. capers and bay leaves. Marinate & refrigerate overnight. Arrange chicken in a single layer in one or two large baking dishes. Spoon marinade over evenly. Sprinkle chicken evenly with brown sugar and pour white wine around them. Bake in a for 50 minutes to 1 hour at 350. Do not over cook. Transfer chicken and prunes etc to a serving platter. Moisten with a few spoonfuls of the sauce. Sprinkle with chopped parsley. Pass the remaining sauce in a sauce boat. If preparing a few days in advance refrigerate cooked chicken in the sauce and allow to come to room temp before reheating, just until warmed through. If serving cold allow to come to room temp before serving. This pasta salad posted by Woodie is always a big hit. It makes a lot! Pasta Salad - Woodie 1 lb small shell macaroni,cooked and drained 1/2 lb provolone cheese,diced 1/2 lb salami,diced 1/2 lb pepperoni,cut in half lengthwise then slice into cubes 3 lb tomatoes,seeded and diced 3 ribs celery,diced 1 green or red pepper,diced 1 can black olives 1 jar pimento stuffed green olives 1 red onion,diced DRESSING 3/4 cup oil 1/2 cup vinegar 1-1/2 teaspoon salt fresh ground pepper 1 tsp dried oregano 1 tsp basil celery salt to taste Mix dressing and pour over pasta, refrigerate until serving This one can be made up to 8 hours in advance and makes a nice addition to a buffet. Nice change up from pinwheels. Stuffed Baguettes 1 Baguette or French stick 2 cups spinach leaves, chopped and packed 4 oz cream cheese, room temp 1/4 cup fresh dill, chopped 1 TBSP milk 4 cups minced ham 1/3 cup toasted pistachios, chopped 1 TBSP Dijon mustard 1/3 cup mayonnaise Slice the baguette lengthwise. Hollow out the bread leaving the shell about 1/2 inch thick. Rinse spinach and shake off excess moisture cook in just a bit of water until the leaves are wilted. Drain and squeeze dry and chopp in the food processor ( I just use frozen and ensure it is well drained). Combine cream cheese , dill , milk, and spinach until spreadable. Combine ham, nuts, mustard and enough mayo to make a moist filling. Spread cream cheese all over the inside of the shells. Spoon the ham mixture into the bottom shell, mounding slightly. Place top of loaf back over the filling. Wrap tightly in plastic wrap. Refrigerate for at least 2 hours and as long as 8. Serve cut in slices. let us know what you decide on for a menu!

Sounds like a great party! But I do not envy you working a 12 hour shift the day before! LOL This dip recipe was originally posted by CraftyRN, and I make it often. I like that it can be made a couple of days ahead and the veggies can be prepped ahead also! Caesar Dip with Parmesan and Anchovies Source: Cooks Illustrated Makes 1 1/2 cups 1 cup mayonnaise 1/2 cup sour cream 1/2 ounce grated Parmesan cheese , (1/2 cup) 1 tablespoon lemon juice from 1 lemon 1 tablespoon minced fresh parsley leaves 2 medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons) 2 anchovy fillets , minced to paste (about 1 teaspoon) 1/8 teaspoon ground black pepper Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour; serve cold with crudités. (Can be refrigerated in airtight container for up to 2 days.) This corn salad can be made the day before and it would go well with your main dishes. you can sub regular yellow corn if you prefer. White Corn Salad 2c frozen shoepeg white corn 3/4c chopped roma tomato 1/2 c chopped cucumber 2T chopped green bell pepper 3T white wine vinegar 1\-1/2 tsp olive oil 1 tsp Dijon mustard ¼ tsp salt 1/8 tsp ground black pepper 1 clove garlic, minced Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well. Serves 4 From Cooking Light magazine, date unknown Good luck on a successful gathering! Linda

Pimms is gin based which is weird because I loath gin, but love Pimms! You buy a bottle of Pimms and mix it 1 part Pimms to 3 parts fizzy lemonade (I used Sprite Zero) or ginger ale. Chop up a cucumber into smallish chunks - I slice (not too thin) and then quarter them. Then slice up a bunch of strawberries and slice an orange or two. Put it into the Pimms - throw in a few sprigs of fresh mint and some ice and it's done! Takes 5 minutes and can be done directly before serving. It's light, refreshing, looks really pretty with all the fruit slices and the fruit tastes great infused with the Pimms. I highly recommend it as a fun, quicker (and very British) Sangria alternative.