Hi Everyone, I want to share my tips on how I pulled off a Thanksgiving feast for 20 guest without a hitch, well maybe a couple but overall it was a blessed time with family and friends and we stuffed ourselves, hugged, kissed and laughed our fannies off. I thank God for giving me the strength to share my love of food, family, friends and entertaining with those I hold so dear. Here is how I did what most folks say is the impossible.

Menu: 18-20 guest Main Course: Roast Turkey and Dressing/Cranberry Sauce, Glazed Ham, Giblet Gravy, Sweet Potato Casserole, Collard Greens ,Purple Hull Peas, Mac and Cheese, Green Beans and Potatoes, Potato Salad, Copper Pennies, Deviled Eggs, Corn Casserole, Breads: Rolls and Cornbread Muffins Desserts: Sweet Potato Pie, Pecan Pie, Buttermilk Lemon Chess Pie, Banana Pudding, Sour Cream Pound Cake, Chocolate Pound Cake, Italian Cream Cake, Fresh Apple Cake, Peach Cobbler Beverage: Sweet Iced Tea, Water, Red and White Wine, Aperitif- Italian Spritz. Here are some of the scrumptious dishes we prepared.

#mac and cheese #macaroni and cheese

Mac and Cheese

#sweet potato casserole #pecan topping

Sweet Potato Casserole

#cornbread dressing #southern cornbread dressing

Cornbread Dressing

#corn casserole

Corn Casserole

#roast turkey # brine turkey #honey glazed ham #pinapple honey glazed ham#cranberry sauce #citrus cranberry sauce #gourmet cranberry sauce#cornbread muffins #dinner rolls#potato salad #peach cobbler #homemade crust peach cobbler # best peach cobbler#sweet potato pie #southern sweet potato pie

I started by planning my meal and making a grocery list two months in advance. I kept the list in my iPhone so that when I stopped by the market, I would pick up a few items I needed on the list like spices, sugar and non-perishables. Three weeks before Thanksgiving, I spent one weekend cooking my greens and peas. I put them in zip-lock freezer bags and placed them in the freezer. I requested one week of vacation from my day job because I had the time and I didn’t want to be stressed out with job responsibilities. Friday before Thanksgiving, I took an inventory of all my recipes and made my first big run to the market where I purchased the final non-perishable items on my list. Saturday I went again and purchased all my produce, fruit, and any other perishables items I needed. Sunday, I purchased my turkey, ham and any items left on my list. I took a long nap Sunday afternoon and had a lovely glass of Merlot. I followed a schedule of goals I set for each day beginning on Monday. Here is my schedule with sofa breaks thrown in.
Monday– prep and chop all veggies for the turkey, copper pennies, onions for green beans, pecans for cake and sweet potato casserole, shred cheese for mac and cheese, corn casserole.

Tuesday– make copper penny salad, make pie crust (13), bake Italian Cream Cake. My sissy made the Chocolate Pound Cake, Sour Cream Pound Cake and the Fresh Apple Cake. Thanks, Sissy.

Wednesday– bake pies- pecan, buttermilk lemon chess, sweet potato. Make banana pudding, prep sweet potato casserole and place in refrigerator , bake cornbread for the dressing, prep turkey, mix filling for peach cobbler and refrigerate. Cook the green beans and potatoes. Make deviled eggs.

Thursday– roast turkey, my sissy made the dressing and gravy, my nephew’s baked the ham, made the cranberry sauce, cornbread muffins and warmed the rolls. I finished off the meal by Baking the Mac and cheese, sweet potato casserole, peach cobbler and corn casserole. Here are some of my family helpers. Thank you family.
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My family members started arriving on Tuesday and let me tell you it is wonderful having family who loves to help out in the kitchen. My nephew flew in from New York and came right in the kitchen and started washing dishes and helping with food prep. By Wednesday evening the rest of the family arrived. I had twelve house guest and we were all over the place, on blow up mattresses, couches, and beds. We had so much fun. We are a very loud bunch and everyone’s voice elevates an octave higher when we all get together.

I started setting my tables on Tuesday.  We like to refer to the small table as Uncle Paw Paw’s table, for our younger crowd. My Niece-in-law finished the table with stemware, tea and water and the kids gathered colorful fall leaves from the forest out back to sprinkle on the tables.

Thursday morning, I slid the turkey in the oven at five and went back to bed. My sissy and I got up at 7 and finished off the remaining dishes with help from everyone in the house.  It was truly a family effort. The guest started arriving and we blessed the food, piled our plates and ate like piglets.

#thanksgiving table setting # thanksgiving table arrangement#thanksgiving table setting #thanksgiving table arrangement # fall table decor#fall table decor #thanksgiving table arrangement #thanksgiving table setting#fall table decor #thanksgiving table arangement #thanksgiving table setting

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So how do you pull off a Thanksgiving feast for 20 people? By the wonderful helping hands of family and friends. I hope you enjoy the pictures of our Thanksgiving gathering and I pray you created memories with your loved ones on this very special day.

Enjoy,

MJ


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