By Stephanie Vozza

Thanksgiving is the day to give thanks. It’s also the day to find guests knocking on your door anticipating the meal of the year. If you’re playing host or hostess this year, here’s a countdown to turkey day. Gobble Gobble.

November 1: Create your guest list.

November 2: Invite friends and family, and ask guests if they would like to contribute a special dish that was a tradition in their home.

November 3: Clean out your pantry to make room for new ingredients as well as to dispose of any spices or staples that are past their “use by” date.

November 4: Look through cookbooks, websites and magazines for new recipes to incorporate into this year’s meal.

November 5: Finalize your Thanksgiving menu -- considering the number you are entertaining and those dishes that guests have offered to bring. Decide whether to use fresh or frozen turkey. Be certain the size selected will fit in your freezer, fridge and oven. Order size desired, if necessary. (Plan on 1 to 1.5 pounds per person if buying a whole turkey.) If using a caterer, contact them with menu plans.

November 6: Assemble shopping lists; divide them into non-perishable and perishable items. Read over the recipes you will be using to be certain you have all ingredients needed on your lists. Check supplies of staples.

November 7: Take an inventory of your serving pieces, utensils, and place settings. Check to make sure you have enough pots and pans, as well as tables and chairs for guests. Borrow pieces if necessary.

November 8: Test the major dishes, if you haven't made them before.

November 9: Purchase any needed supplies, such as table coverings, napkins, cups, etc.

November 10: Plan to entertain all of your guests’ senses: Of course dinner will take care of taste and smell. Also consider background music, lighting and décor as well as luxurious napkins and table dressings to engage sounds, sights and touch.

November 11:  As you receive RSVPs, create place cards for each setting.

November 12: Involve your kids in helping to organize games for the younger guests.

November 13: Make breads and rolls -- freeze.

November 14: Take your non-perishable items shopping list to the grocery store and buy those items that won't spoil.

November 15: Decide on a centerpiece, contact florist to order, or make one yourself.

November 16: Plan your cooking timeline, so you know which dishes need to be cooked when on Thanksgiving Day.

November 17: Select the wine or drinks to go with your meal.

November 18: If using a caterer or another outside source for food, call to confirm. Decide if you want a formal sit-down dinner or buffet-style meal, and consider how you will set out the food.

November 19: Clean out the refrigerator and freezer.

November 20: Buy your turkey, if purchasing one that is frozen.

November 21: Prepare cranberry relish. Store in fridge.

November 22: Place your turkey in the fridge to begin defrosting.

November 23: Go shopping for perishable items on your shopping list. If using a fresh turkey, purchase.

November 24: Iron linens and polish silverware, if necessary.  Make extra ice. Chill beverages.

November 25: Cut up bread and chop vegetables, fruits and herbs for stuffing; seal in zip-lock style bags. Wash salad greens and raw vegetables; put in refrigerator. Cook any food that can be prepared in advance, such as soups and stews, dressings and dips, and especially desserts. Set up an extra table and chairs, if more space is needed for dining. Pick up centerpiece if ordered from florist. Make sure you have extra toilet paper and hand towels in the bathroom.

November 26: Wrap roasting pan with foil, or use disposable roasting pan or cooking bag for a quick clean up. Preheat oven. Clean turkey. Prepare stuffing. Stuff your turkey and put in oven. Set the table(s). Cook side dishes according to timeline. (Clean while cooking to avoid big cleanups later). Defrost and warm frozen rolls. Light candles. Turn on background music. Set up beverages station where guests can serve themselves. Greet your guests. When turkey is done, remove. Let stand for 20-30 minutes, then carve. After dinner, set out desserts and make coffee. Enjoy your food, your guests, and your wonderful party.

November 27: If you have any energy left, go ahead. Join the die-hard bargain hunters for those day-after-Thanksgiving sales. Otherwise, put your feet up and give thanks that the big meal is over. And enjoy that turkey sandwich.

November 28: Return any borrowed items, such as extra chairs and platters. Launder table cloths and cloth napkins, iron and store for the next occasion. Make a pot of turkey soup.

November 29: Start working on your Christmas lists.

November 30: If you are planning on making any Christmas gifts this year, pick up all art and craft supplies now so you’ll have them on hand when creativity strikes you.

Thanks Stephanie!

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