Preparing to host a holiday meal can feel overwhelming, so we’re sharing some planning, make-ahead, and kitchen prep tips that can make the big day easier and give you more time to enjoy your loved ones.

Organization and Shopping:

• Plan, plan, plan. Take the time to write your menu and gather your recipes in one place (pro-tip — stick with tried and true recipes, holidays are not the time to be recipe testing and can add to the overall pressure). Then make a detailed shopping list.

• Ask for help! Asking family members and guests to help with prep or clean up, or to bring a side-dish, dessert, or drink can save you a lot of time and energy.

• Shop over time. It’s can be easier on your budget to spread the extra expenses over a few paychecks and it’s more convenient to pick up a few things at a time rather than all at once. If you have room in your freezer — pies, dinner rolls, and staples like extra butter can be bought in advance and frozen. You can also stock up on canned goods and shelf-stable items like broths, condensed soups, cranberry sauce, crackers, and snacks that won’t go bad before the holiday.

• Look to our weekly and monthly sales for specials on holiday staples HERE.

• Mix homemade with pre-made to ease the workload!

How much food t0 prepare for each guest:

• Hors d’oeuvres | 4-6 bites per person
• Cheese and Charcuterie | 3 ounces per person
• Salad | 1 ½ cups per person
• Rolls | 1-2 per person
• Turkey/Entrée | 1-1½ lbs. per person
• Mashed Potatoes | ½ lb. per person
• Stuffing | ¾ cup per person
• Gravy | ½ cup per person
• Cranberry Sauce | ½ cup person
• Pie | 1-2 slices per person

Work Ahead:

Doing a few little tasks each day can make a huge difference. The sooner you get started, the more ahead you’ll be!

Up to 1 week before:

• Make and freeze soup
• Make and freeze gravy (if you haven’t ordered it already from KWF)
• Prepare cranberry sauce
• Make pie dough, roll into disks, and freeze
• Mix pie fillings and freeze or refrigerate
• Cube and freeze bread for stuffing
• Prepare and freeze or refrigerate casseroles

1 day before:

• Assemble stuffing and refrigerate
• Peel and chop potatoes, cover in cold water and refrigerate
• Clean, peel, and chop vegetables for salads and sides, refrigerate
• Bake pies
• Make whipped cream
• Prep cheese and charcuterie or other appetizers
• Cut garnishes for drinks, make sure you have plenty of ice
• Arrange tables and chairs for ample seating

Day of:

• Roast turkey
• Boil and mash potatoes
• Cook vegetables
• Heat casseroles, sides, gravy, and soup
• Assemble salad
• Set table