This year, I’m hosting Thanksgiving dinner for the first time. With Mom busy juggling her mayoral duties, she politely hinted that I could use the experience. So, I “volunteered.” If you can call it that. Now my kitchen looks like a mission control center for mashed potatoes, and I’ve discovered that planning a holiday meal isn’t much different from prepping for a storm — timing, coordination, and a good sense of humor are everything. Here’s how I’m making it easier, the Pepper way:
1 — Start with a plan — and stick to it.
I write everything down: dishes, ingredients, who’s bringing what, and what needs to go in the oven when. A clear plan keeps the chaos manageable and the kitchen running smoother than my mom’s mayoral calendar.
2 — Bake and freeze ahead.
Pies, cookies, and rolls freeze beautifully. I bake mine the week before, wrap them tight, and stash them in the freezer. Come Thanksgiving morning, they just need a quick warm-up — no flour storm required.
3 — Prep your sides early.
Peel your potatoes, clean your green beans, and keep them in cold water in the fridge. They’ll be crisp, ready, and waiting for the pot the next day.
4 — Mix and match your make-ahead dishes.
Stuffing, casseroles, and appetizers can be prepped a day or two in advance. Assemble, cover, and refrigerate — then pop them in the oven when needed. I swear by cheese balls, deviled eggs, and veggie trays for easy starters. Even Beau can handle arranging crackers (after sampling a few).
5 — Set the table the night before.
It sounds simple, but it saves so much stress. Lay out plates, napkins, and serving dishes, and label what goes where. When the big day arrives, it’ll look like you have everything under control — even if you’re still in your apron.
6 — Chop once, cook twice.
Do a big chopping session for onions, celery, herbs — all ready to go in labeled containers. The next day, you’ll glide through recipes like a pro instead of tearing up in front of guests.
7 — Delegate like a general.
Even the best prepper knows when to recruit help. Everyone gets a job — Dad’s on turkey carving duty, Mom’s handling desserts, Amy’s wrangles drinks, and Beau will help Ian with cleanup. (That’s the plan, anyway. We’ll see how it goes.)
8 — Don’t forget the leftovers.
Have plenty of containers ready for guests to take home food. My brothers wouldn’t dream of leaving without them, and honestly, sending everyone home with full bellies and extra pie feels like the perfect ending to the day.
9 — Take a breath and enjoy it.
At some point, the best prep is to stop prepping. Pour a cup of tea, look around at the beautiful chaos, and remind yourself that even if something burns, it’s still Thanksgiving — and that’s something to be grateful for.
Pepper’s Tip:
Keep a notebook or digital list of what worked — and what didn’t — for next year. Future you will thank present you for the prepper foresight.
Stay prepped and prepared,
Pepper
