1 Month Before:

• Finalize the guest list before you plan the meal. There may always be last-minute additions or dropouts, but just plan the head count as best you can. From there, you can determine how much to buy.
• Plan the menu. This may seem extreme to do so far in advance, but it’ll help you in the long run. While menu planning, be sure to consider your guests’ dietary needs, as well as menu items that can be made in advance.
• Begin practicing recipes if you’ve never cooked them before. First-time dishes are always a bit stressful. And this can help you understand where you need to simplify.

2-3 weeks before:

• Make a shopping list. Start to stagger your grocery trips so you don’t have to buy everything at once. Start with non-perishables like cans and beverages first, then frozen items, and finally the fresh foods.
• Prepare food in advance. Make and freeze things like stock, pumpkin pie crusts and vegetable dishes in advance.
• Place your orders. Order your turkey, and set a reminder to thaw it in advance if it comes frozen. Now is also a good time to order any specialty food items you may need.

The week of:

• Prepare re-heatable dishes. Cut down on the amount of time you need to be in the kitchen on Thanksgiving. Make side dishes in advance and plan to reheat them on the day.
• Create a timetable that accounts for every element of your dinner. Group them by room temperature dishes, those that need reheating, or those that need to be cooked that day.

• Clean out your pantry, fridge and freezer. Estimate how much space you will need (hint: it’s always more than you think). If you have an extra fridge or chest freezer in the garage, this is their time to shine. If not, ask any guests who live nearby to store and bring an item with them. If you’re really in a pinch, you can use coolers stocked with ice.
• Declutter the entertaining areas in your home. Think about where people will congregate, eat and socialize. Make sure tabletops are cleared for drinks and closet space is empty for extra coats.
• Start prepping for day-of cleanup. It’s never too early to plan for post-dinner cleaning. If you wait until after dinner, you’ll be too exhausted from hosting (and turkey’s tryptophan) to do a proper job.
• Stock up on the essentials. Remember to pick up extra dish soap, detergent, clean sponges, and tea towels.
• Consider the leftovers. Start saving takeaway containers, or invest in some Tupperware, for your guests to take home. Otherwise you’ll be left with storing all the leftovers, too.

• Serving dishes and utensils. Don’t scramble at the last minute to realize you don’t have enough serveware. (Cranberry sauce is less festive when served from a paper bowl.) Have plenty of dedicated serving plates, spoons and ladles.
• Ergonomic kitchen supplies. Self-care in the kitchen goes a long way. You don’t want to risk any repeat stress injuries from standing over a too-low sink. Discover ergonomic kitchen accessories to make your life easier all year round.
• Stand mixer and food processor. Mix, blend, chop, fold and more. Give your wrists a break and leave it to these kitchen powerhouses.
• Crock pots. Slow cookers are great for soups, gravy, and reheating green bean casseroles. A perfect tool in your multitasking arsenal.
• Built-ins for your sink. Consider colanders designed to fit your sink, and attachments to keep your utensils within quick reach. It’s the little details like this that make your kitchen a happy place.

• Set your Thanksgiving table the night before.
• When decorating a table setting, think about practical things that are also beautiful. Such as matching serveware, your finest silverware, linen napkins, and the nice plates and glassware you already have.
• Grab a bouquet from a local florist the night before and use it as a centerpiece.