{Star Ingredient Round-Up}: Butternut Squash 3 Ways

 

Inspiration and preparation remain two of my very favorite ‘super powers’ and especially so when it comes to the big wide world of cooking.  Added emphasis when cooking for an occasion, a special someone(s), or to simply make good use of the food that’s been lingering in my fridge, on my countertops, and in my pantry.

Enter the genius I affectionately label as star ingredients.  Translation: one ingredient transformed in myriad ways and dishes.  As we make our way into the holiday season, I want to share a few variations on one of my absolute favorite seasonal ingredients, butternut squash.

My round-up includes recipes that can deliver as exceptional side-dishes, main courses, and appetizers:

Hasselback Butternut Squash with Maple Butter

Butternut Squash Galette

Butternut Squash Soup

Want more of this delicacy?  Simply search butternut squash and enjoy even more…

Happy Eating!

Merry Christmas + Homemade Biscuits

Holidays and baking go hand-in-hand for me, so this past Sunday, I decided to slow down and finally bake homemade biscuits.  Yummy, right?!  

They truly were, with a savory, herbaceous twist, that makes them great for devouring morning, noon or night (i.e. for breakfast, brunch or dinner).  So with that said, I wanted to share the recipe with you in case you decide to follow my lead and bring them to your holiday eating repertoire.  

I'd actually been eyeing these since I saw the recipe in my November issue of Bon Appetite magazine, so it felt good to finally bring them to life in my kitchen. I'm so thrilled to say that they didn't disappoint.  To the contrary, they came out wonderful--with beautiful layers (the hallmark of a great biscuit, no?) and are easy to bring together.

I baked a few to enjoy and photograph for the blog :) and froze the rest of the batch for homemade biscuits on demand, whenever the notion--or craving--hits.  

So whenever you decide to bake them, I hope you experience the same Happy Eating.

Blessings for a Merry Christmas!

xx, Dawn

Stuffing Biscuits 

Hasselback Butternutsquash with Maple Butter

Happy Thanksgiving Eve! If you've been taking my advice ;), you're probably well along the path of Thanksgiving prep by now.  But, if I may, I have to share a recipe that really should land a spot on your Thanksgiving--and beyond--menu. Why? Because it's the quintessential perfect dish (translation: comes together easily, is stunning, and tastes ah-mazing!)

If you're like me, then you can't get enough of butternut squash, especially during this time of the year.  And since I've always admired the beauty of the hasselback technique (namely on potatoes), when I saw it done on butternut squash, I knew I had to finally try my hand.  And if my virtual oohs and ahhs are any indication, this one's a definite keeper.  Need more convincing?  This dish now ranks as one of my all-time favorite side dishes. 

So without further delay, here's the recipe for Hasselback Butternut Squash. I finished these with a generous pour of maple butter, chopped walnuts (for a bit of crunch and texture) and sage, for added color and freshness.  Confession: I shared "the making" of these on my instastory feed on yesterday evening (you can watch it in my 'The Holidays' highlights once the stories expire) and took a poll on whether I should share the full recipe in time for Thanksgiving.  The overwhelming majority said they wanted it, so here we are.

Blessings for a Happy Thanksgiving and, as always, Happy Eating!

Hasselback Butternut Squash with Maple Butter

Ingredients:
1 large butternut squash, peeled, halved lengthwise and seeds removed  
Olive oil
Kosher Salt
Freshly Ground Pepper (optional)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup pure maple syrup
2 tablespoons unsalted butter
Chopped walnuts, toasted
Fresh sage, torn in small pieces

Method:
Preheat oven to 425 degrees F.

Peel and prep squash.  Place on a baking sheet and drizzle generously with oil.  Season liberally with salt and bake in the preheated oven for twenty minutes.  Remove from oven and slice the squash in 1/8 in. thick slits without cutting all the way through to keep squash intact.  Cook's Note: place butter knives on either side of the squash to help with the cutting precision.

Sprinkle squash with cinnamon, nutmeg and more salt, to taste.  Return to the oven and bake for an additional 20 minutes.  While waiting, melt the butter in a small saucepan and add in the maple syrup.  Stir to combine and set aside to cool slightly.

Take squash from the oven and generously pour maple butter over it (you can do this on the baking sheet or move it to the serving dish first and then dress with the butter.)  Finish with a garnish of walnuts and sage.  Enjoy!

Dish can be made in advance and stored in the refrigerator until ready to reheat and serve.  

Recipe adapted from How Sweets Eat


  

Toast With This!: Cider Mimosas

When it comes to stress-free entertaining, one of my hallmark tips is to serve a signature drink--be it a mocktail, cocktail, or whatever suits your sipping fancy. It does the double duty of marking the occasion, while keeping the effort level low, freeing you up to spend more time with your guests--the ultimate reason we gather, no?

So just in time for your Friendsgiving, Thanksgiving, and all around holiday soirees, I've created a delicious, festive sip that's a grown-up twist on one of my favorite seasonal beverages, apple cider.  And with only four ingredients, it couldn't be easier to make--and toast with--my cider mimosas.

Happy Sipping!

Cider Mimosas

Ingredients:
1 part Chilled Prosecco
1/2 part Apple Cider
Fresh thyme and rosemary

Method:
Pour prosecco and top with cider.  Garnish with fresh herbs and enjoy!

Apple Crostata

It's hard to argue that buttery, homemade pie crust, topped with apples coated in cinnamon, sugar, orange zest and more, isn't some of the best noshing around.  So much so, that when I prepared that delight, also known as an Apple Crostata, on Thanksgiving morning, it never made it to the Thanksgiving dinner dessert line-up!

Beyond being truly irresistible (you'll bear witness for yourself once you make it), the recipe scores bonus points for the ease in which it comes together, making it ideal for a last minute dessert option with major wow appeal.  It's no secret that fruit crostatas are some of my favorite things to bake (and devour!), and I've long loved this recipe, which hails from one of my biggest food inspirations, Ina Garten (aka The Barefoot Contessa). 

I shared the fruits of my Thanksgiving baking labor, along with some of the morning-of behind the scenes action, but decided it would only be truly fair if I also shared the recipe so that you can make it, too.  So, at last, here it is--in all of its can't-get-enough goodness and perfection for endless....

Happy Eating!

Apple Crostata

 

{In Case You Missed It}: Atlanta Plugged In x Thanksgiving

Today started with an absolute bang as I headed back to Atlanta Plugged In to share some final tips and recipes to round out your Thanksgiving prep and menu.

Watch Here Now

We talked turkey to kick things off, as I shared a few of my tried and true turkey prep tips to help make your big bird the best it can be.  Get the full list of preparation tips here.

I also shared a couple of easy recipes to round out the Thanksgiving table, including my scrumptious Sweet Potato Crostini and a Roasted Vegetable Medley as the perennial favorite side dish.

Here's wishing you the Happiest Thanksgiving--and, as always, Happy Eating!

All Things Thanksgiving: Recipes, Guides, Tips & More!

Today marks the one week countdown to one of, if not the, biggest holidays of the year--Thanksgiving!

With all that has occurred (and continues) to happen in our world, there's never been a better time to pause and give thanks for the gift of life and the many blessings it affords.  And to make sure you're all set, I'm sharing my favorite recipes, tips, inspiration and more for your best one yet. 

Countdown and Six Step Guide to A Stress- Free Thanksgiving

Turkey Love: Prep Tips

All About Pie

Etiquette--(Including How To Eat Turkey, Chicken and Duck)

Tablescape Inspiration

And Much More! 

Happy Eating! 

Carrot Cake with Cream Cheese Frosting

Dear Carrot Cake,

How do I love thee?  Let me count the ways....

Your moist, luscious cake... Your creamy, decadent frosting... Your...

By now, you're probably thinking, "Really, Dawn?  A love letter to cake?!"  And if I hadn't baked and tasted it for myself many times over, I would be right there in the skeptic's seat along with you.  Just trust me when I tell you that my ode could never come close to being overrated.  It really is that good...and special.

As with most of my favorite recipes, I began baking this cake many years ago and sharing it among family and friends.  We all loved it, so I later added it to my catering menus.  And surprise! My clients also loved it.  The rest, as we say, is history. 

From holiday celebrations, to birthday affairs, to dinner parties, and good 'ole sweet tooth cravings, this Carrot Cake continues to hold its own in the sea of confectionery delights.

I gave it an honorable mention once here on the blog, as I shared highlights from a Thanksgiving Dinner.  Today I've finally come full circle to share a recipe, as well (and if you must know, I took so long because I vowed I would never give up my source for this unbelievable yumminess. And that's still not entirely untrue.) But because I'm a generous girl at heart :), I'm offering up a similar recipe to get your baking--and indulging--underway! 

Happy Eating!

Carrot Cake
(Recipe courtesy of Epicurious)
 
 

{Savory & Sweet}: Herb-Truffle + Honey-Cinnamon Compound Butters

If you know me, then you know how I feel about a good compound butter.  Over the weekend, I decided to whip up two varieties--one sweet and one savory--to add extra flair and flavor to my holiday tables.  And what resulted were insanely good butters that will have you feigning long after the holidays have come and gone.

On the savory side, I took to my pantry for truffle salt (because it's the holidays, you know), and garlic, then I rounded up some fresh Italian herbs to create a decadent Herb-Truffle Butter.  This delicacy will take your turkey, chicken, roasted veggies, popcorn, and more, over the top with bold, savory goodness.

On the sweet side of things, I went for the warmth of cinnamon, coupled with the floral sweetness of honey, for a Honey-Cinnamon Butter that will make you forget what you did with your pancakes, waffles, french toast, muffins, baked sweet potatoes, and then some, before it came along. 

Easy to make and wonderful for sharing, these compound butters are the perfect special touches to your holiday fare.

Happy Eating!

Herb-Truffle Butter
Ingredients:
1 stick (4 oz.) unsalted butter, room temperature
1 garlic clove, minced
1/2 teaspoon truffle salt
1/4 teaspoon freshly ground pepper
Medley of fresh basil, rosemary and thyme, chopped  

Method:
In a small bowl, combine butter, herbs, salt, garlic and pepper.  Place on parchment paper and roll up into a log.  Refrigerate, or freeze, to firm.  Serve and enjoy!

Honey-Cinnamon Butter  
Ingredients:
1 stick (4 oz.) unsalted butter, room temperature
3 tablespoons honey
1/2 teaspoon ground cinnamon 
1/4 teaspoon salt
Splash of vanilla extract

Method:
In a small bowl, combine butter, honey, vanilla, cinnamon, and salt.  Place on parchment and roll up into a log.  Refrigerate, or freeze, to firm.  Serve and enjoy!

(Cook's Note: Butters can be stored in freezer and refrigerator.)   

Sweet Potato Chowder

Hearty root vegetables are a staple in my cooler weather recipes.  And one that tends to be in heavier rotation and stand out from the crowd in my kitchen is the good to you, good for you sweet potato.  I mean, what's not to like love about this superstar ingredient?  With health benefits galore and the knack for tasting really good no matter how you fix it, I took my sweet potato affections to another level recently and decided upon a luscious, decadent Sweet Potato Chowder.

The delightful thing about this chowder is that it comes together easily (I love a good homemade soup, stew and chowder) and tastes quite good.  And here's the reason for that: it's flavored with curry, which lends both phenomenal taste and color, coconut milk, and has a slight (not overbearing in case you're dubious) hint of spicy kick from chipotle in adobo.  Combined with the sweet, hearty potatoes and other flavorings,  it's a chowder worth making and savoring again and again.

As the cooler weather and holiday season unfold, this is one dish you'll want in your repertoire for certain.  Go ahead and make it...and thank me later.

Happy Eating!

Sweet Potato Chowder
Ingredients:
5-6 large sweet potatoes, peeled and chopped
1 large onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons mild curry powder
1 chipotle pepper in adobo, diced
2 teaspoons kosher salt (plus more to taste, as needed)
1/2 teaspoon freshly ground black pepper
1 quart chicken broth
1 can coconut milk
Fresh parsley, chopped, for garnish (optional)
Sour cream (optional)

Method:
Heat oil in a large soup pot or dutch oven.  Add onion and cook until they begin to soften slightly (about 2-3 minutes).  Add in garlic and curry and cook until onions become softened and translucent (another 3-4 minutes).  Add in potatoes, chipotle, salt, pepper, broth and coconut milk.  Stir to combine well.  Bring to a boil, then reduce to a simmer for 20 minutes or until potatoes are fork tender. 

Ladle 3 cups of soup mixture into a blender and puree.  Add pureed soup back into pot, stir to combine and taste for seasoning.  Garnish with fresh parsley and a swirl of sour cream (optional).  Serve warm and enjoy!

 (Cook's Note: Recipe can be made ahead and stored in airtight container in the refrigerator for up to 24 hours before reheating and serving.) 

Adapted from Better Homes and Gardens

Homemade Applesauce

I'm an apple lover, so apple "anything"--pie, crisps, tarts, candy (you get the picture)--has always been a welcomed part of my eating repertoire.  Applesauce is no exception and, in fact, has been a favorite since my earliest childhood memories.

While I've done my fair share of apple dishes over the years, last year's Thanksgiving dinner was the first time I decided to make homemade applesauce.  Where had I been all this time?  It was every bit as scrumptious and satisfying as I anticipated--pairing beautifully with my roasted porkloin--and easier than most apple creations that come through my kitchen.  It was clear: this recipe was a keeper.

As wonderful, seasonal dishes go, this is one that belongs in your fall/holiday repertoire, for sure.  I like the mix of sweeter red and tarter green apples, but you can use whatever you like--or happen to have on hand.  Although simple, it's a stunner of a dish with the taste to match.

Happy Eating!

Homemade Applesauce

Ingredients:
4-6 lbs. of apples, peeled, cored and cut into slices
1 cup apple cider
Juice of a lemon
1/2 cup light brown sugar
Heaping teaspoon of cinnamon
Pinches of allspice and nutmeg

Method:
Combine all ingredients into a large pot and cook over a medium-high heat, stirring occasionally to prevent sticking/scorching, about 25 minutes.

Once apples have softened and begun to dissolve/melt, remove from heat and blend to desired texture and consistency with an immersion blender or in a food processor.  Serve warm or chilled--and enjoy!

Recipe adapted from The Pioneer Woman

{Be Inspired}: Dreams Do Come True!

Tomorrow is Thanksgiving and beyond the eating, drinking, and making merry, I'm reflecting heavily on the many blessings that continue to flood my life--and how so very thankful I am for each and every one.  

Not too long ago, one such blessing (which had formerly existed in dream form), came true for me as I embarked on a press trip with a group of fellow travel journalists to cover the many splendored offerings of beautiful Puerto Vallarta, Mexico.  It was everything I expected it to be--and truly so much more.  I look forward to sharing my journey, discoveries and experiences with you in the days ahead, so stay tuned for that!

In the meantime, continue to count your blessings, be ever thankful, and expect your dreams to come true.  It's inspired living at its absolute best!

Happy Thanksgiving!

Cranberry Hand Pies

Thanksgiving Day (in all its glory) has come and gone.  And while the holiday has passed, there are certain flavors that are too scrumptious to limit to a special occasion--and deserve to linger.  The cranberry hand pies recipe from my November issue of Bon Appetit is one such recipe.  I knew I had to make them as soon as I saw them, and my instincts did not steer me wrong.

I decided to make these decadent, scrumptious pies as my dessert offering to my family Thanksgiving table.  And the perfectly sweet-tart cranberry-orange filling encased in the buttery, tender pie dough was everything I had hoped (and drooled for).  Umm-ummm goodness that equaled a hit with the family and a keeper for my dessert repertoire.  

Not a perfect presentation, but perfectly delicious

 
I'm especially excited to share this recipe here on D.M.R. Fine Foods after receiving requests for it from our readers and Facebook fans.   I hope you enjoy it as much as I did; it will surely grant you at least one more reason to be thankful. :)

Get the recipe here!  
(Cook's Note: Keep the dough chilled until ready to roll out and cut.)

Happy Eating!

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DO9ee3ZK

Dough

• 3 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DOA0YlyI

Dough

• 3 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Filling and assembly

• 1 pound fresh (or frozen, thawed) cranberries (about 4 cups)
• 1 1/2 cups sugar
• 1 teaspoon finely grated orange zest
• 2 tablespoon fresh orange juice
• 1/2 teaspoon instant tapioca (not starch)
• 1/2 vanilla bean, split lengthwise
• 1 large egg, beaten to blend
• Raw sugar

Special Equipment

• A 3-inch-diameter cookie cutter or biscuit cutter

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DO9ee3ZK

Dough

• 3 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Filling and assembly

• 1 pound fresh (or frozen, thawed) cranberries (about 4 cups)
• 1 1/2 cups sugar
• 1 teaspoon finely grated orange zest
• 2 tablespoon fresh orange juice
• 1/2 teaspoon instant tapioca (not starch)
• 1/2 vanilla bean, split lengthwise
• 1 large egg, beaten to blend
• Raw sugar

Special Equipment

• A 3-inch-diameter cookie cutter or biscuit cutter

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DO9ee3ZK

 

Link Love: Thanksgiving's Best (Recipes, Tips & More)

Thanksgiving = the official arrival of the holiday season in my world.  And each year I'm inspired by the bounty of recipes, sage advice and all-around inspiration that fuels this time of the year. 

To help make your celebration the best (and most delicious) that it can be, I'm sharing some of my favorite links from around the web. From recipes to cooking tips to table decor inspiration and more, you'll surely find a reason--or two--to be thankful.

Happy Eating!

Quick, video turkey tips galore! From unwrapping the big bird to the final finish, it's all here (nytimes.com)

A holiday baking guide that will have you ready to present your yummiest confections (wholefoodsmarket.com)

Swoon-worthy hostess gift ideas (marthastewart.com)

Thanksgiving table settings to dress up your table in style (countryliving.com)

Bookshelf: The Thanksgiving Table

Thanksgiving.  As the undisputed biggest cooking day of the year, it's no wonder that cooks everywhere seek out the best advice, tips and inspiration for making their special meal nothing short of fabulous.  And to offer some assistance with this quest, I'm highlighting a few notable cookbooks that will serve you well for your Thanksgiving table--and beyond.

From former New York Times restaurant critic, Sam Sifton, comes A-Z instruction and inspiration on cooking Thanksgiving and cooking it well!

Thanksgiving is all about the classics--the familiar, comforting dishes passed down from generation to generation.  Amanda Hesser's tome of classics are fitting for every day eats and special occasions alike, making The Essential New York Times Cook Book a superb reference for Thanksgiving.

If there was ever a food authority who consistently dishes delectable and home chef friendly recipes, it would be my food icon, Ina Garten (aka the Barefoot Contessa).  And just in time for Thanksgiving, Ina's newest cookbook promises the same FoolProof offerings that will make you the superstar of your kitchen.

So, here's to joyous, scrumptious cooking for Thanksgiving (and beyond)...and always to Happy Eating!

My Thanksgiving 2011 Highlights {In Photos}

My Thanksgiving holiday proved to be another wonderful occasion to celebrate all the blessings that I am fortunate to enjoy--not the least of which are my family and dear friends.  Known as a "foodie's dream holiday", Thanksgiving also represents the perfect opportunity to prepare some of the dishes that make the holiday season memorable--and delectable. 

My family table always goes way beyond--with a bounty of both traditional and not-so-traditional fare.  It's always a good time--made of great memories and good eats!  My contributions to this year's family meal included Citrus & Herb Brined Roasted Turkey, Herb & Sausage Stuffing, and Scrumptious Carrot Cake. 

I hope your holiday was all you hoped for--filled with lasting memories for years to come.  I'd love to know how you celebrated and what dishes you brought to the table.

Happy Eating!

Carrot Cake

A View From the Top

The Main Event--Citrus & Herb Brined Roasted Turkey

Herb & Sausage Stuffing

One of my Aunt's lovely table settings

Turkey Love: Preparation Tips

For most meals that are served on Thanksgiving Day, the turkey is the undisputed main attraction.  With that in mind, I want to share a few, simple tips that will help you achieve a moist, well-seasoned, and above all--delicious--roasted turkey.

Be Kind and Brine
Brining your turkey is nothing short of "turkey love".  I began brining a couple of years ago and won't ever roast another turkey without this moistening, flavor-enhancing step.  To brine your turkey in preparation for roasting, you'll want to submerge it in the brine solution (typically water, part salt, part sugar and any other flavorings of your choice) and keep it in the refrigerator until you're ready to handle further.  (Brining bags make this process a cinch and can be at found at your local grocery store or gourmet food stores like Williams-Sonoma and Crate and Barrel.)  Finally, rinse your turkey and pat dry before preparing for the oven.

Be Liberal With Seasoning
There's no shortage of ways to season your big bird. From the classic salt and pepper duo to flavored butters, herbs, citrus and aromatics, the list goes on and on.  So whatever your pleasure, be sure to give your turkey even more love and season it liberally on the skin, inside the cavity and even underneath the skin.  Your taste buds will thank you later.

Smart Basting
This next tip is one I learned from Martha Stewart.  Once you've seasoned your turkey to your liking, take some cotton cheese cloth (about four layers), soak it in your basting liquid, squeeze and then place over the turkey breast.  Continue basting about every 30 minutes until done.  The cheese cloth will protect the breast meat from overcooking and darkening too quickly and also keep it moist.  Remove it for the last hour of cooking and cover any overly dark areas with foil to prevent burning.  The result will be a beautiful, lacquered turkey that is a feast to the eyes and mouth.

Use the Whole Bird!
Before you're tempted to discard the turkey neck or giblets that are found in the turkey cavity, set them aside and use them to flavor your stock for basting and gravy.

Give It a Rest
Once you remove the turkey from the oven, let it rest for twenty minutes or so before carving to allow the juices to redistribute.  This will ensure your turkey remains juicy and all your hard work isn't lost.

Tools of the Trade
If you haven't already, invest in a kitchen timer (or two) and an instant read thermometer.  You don't want to "wing it" and try and guess when your turkey is done.  The rule of thumb generally is about 12 minutes for every pound of turkey, but always check to make sure it's done.  Test for doneness at 165 degrees in the thickest part of the thigh.  Nothing short of "well done" is acceptable when you're dealing with raw poultry.

So there you have it.  I hope you'll use these simple tips to transform your turkey into a bird that's nothing short of your best turkey ever!

Happy Eating!

A Two Week Countdown to Your Best Thanksgiving Yet

A couple of years ago, I waded into uncharted waters and prepared my very first Thanksgiving feast.  It was for a client (and good friend) who was hosting Thanksgiving dinner for a party of 12.  Hence, the word 'feast'.  While I had contributed dishes to the family meal, and even hosted Thanksgiving dinner before, I had never prepared the entire meal!  But my love for food and sharing made this the perfect job for me, and one I'll never forget.  I planned a menu intended to delight and wow in the same bite.  From there, the heavy lifting of shopping and prepping and cooking and baking, and related tasks began.

It was a labor of love that required thoughtful planning, timing, and not too few tried and true tips and advice to get me to destination complete: having the entire meal ready to serve for my client and his guests at the designated meal time.  And so, for this Thanksgiving season, I want to pass along some of the tips and advice that helped to make that movable feast an ultimate success.  

From start to finish, here's my fast and easy guide:

Step 1:  Secure the headcount
You'll want to aim at confirming the headcount as soon as possible so that you can appropriately plan your menu--including number of servings needed, quantity of ingredients and other essentials.

Step 2:  Plan the menu
With the headcount secured, you can begin to plan your menu--including the number of courses to be served, dishes you (and/or guests) will prepare vs. buy, etc.

Step 3:  Take Inventory
Before you make your shopping lists, take stock of what you already have on hand--including ingredients, tools, special equipment, dinnerware, glassware, linens, etc.  From there you'll have a good take on what you need to buy altogether, supplement, or even possibly borrow.

Step 4: Make Your Shopping List and Get Going
For items that are perishable or don't freeze well, you'll want to hold off until closer to your preparation date, but for everything else, plan to complete as much of your shopping in advance as possible.  This will save you the sure-to-come stress of being at the crowded market with everybody else on Thanksgiving eve.

Step 5: Do-Ahead!
Scour your menu for those dishes that can be made in advance (whether a week, a day or even several hours) and prepare them in advance.  For instance, most soups, and even pastry dough, can be made ahead and frozen until you're ready to thaw and use.  Blanching and storing veggies overnight for sauteing the next day is another example.  This, by far, is the greatest stress buster and time saver for me in planning any event.

Step 6: Final Check-Up
Revisit steps 1-5 a couple of days before the big day to account for any last minute changes or needs that might arise.  From there, you should be well on your way to enjoying a stress-free, un-hurried, and truly delightful meal and gathering that's nothing less than your best Thanksgiving yet.

Happy Eating!