Jan Norris: Food and Florida

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Thanksgiving Dinner: Plan Menu This Week

November 7th, 2011 · No Comments

Still following the Thanksgiving Day Dinner plan?

Got your turkey ordered for the big day? You should have that done, and your menu planned soon. This week is when you should really should have things beginning to gel, with only a few add-ons. Firm up the guest list, rent the tables, order flowers, have linens cleaned, the basics.

Do your shopping list, too. Making lists last-minute and shopping at the last day is a recipe for disaster – check these things off your list by the 11th.

You also should have your refrigerator weeded out soon – to store all the make-aheads you can.

Here is a list of how much to serve:


These are approximate amounts. For young children, cut amounts in half.

Turkey: 1/2 to 3/4 pound of meat

Stuffing: 1/2 cup to 3/4 cup (4 to 6 ounces)

Gravy: 1/3 cup (approximately 2 1/2 ounces)

Cranberry sauce: 1/4 to 1/2 cup (2 to 4 ounces)

Rolls: 2

Potatoes, vegetables: 1/2 to 3/4 cup

Pie: 1- 1/2 pieces

Coffee: 1 –1/2 cups

Wine: 2.5 glasses

Staples for your grocery list that are often overlooked:

  • Extra ice
  • Cream and non-dairy creamer for those who use it
  • Sugar, sugar-subtitutes
  • Coffee or tea
  • Large garbage bags
  • Extra containers for refrigerating or giving out leftovers
  • Cranberry jelly (if not making your own)
  • Aluminum foil
  • Cornstarch or flour for gravy making
  • Extra paper towels for clean-ups

OK, now get to work!

Tags: Thanksgiving recipes

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