In the News - November 2009
Thanksgiving: Time management equals stress management
TEXARKANA, Ark. - With less than a month between now and Thanksgiving,
planning ahead to beat the holiday's stress is even more important, said Carla
Haley, Miller County extension agent for the University of Arkansas Division of
Agriculture.
"If your festivities involve a large crowd, don't wait until the last
minute," she said. "Plan ahead; your plan might include such things as making up
a guest list and sending invitations early."
Since Thanksgiving is all about sharing, feel free to ask guests to bring a
dish to complement the main course and sides.
"As the host, you might want to prepare the main dish or other items which do
not travel well such as turkey and mashed potatoes, and ask your guests to fill
in," she said. "Just be sure you know what they are bringing to avoid
duplications."
Haley offers an event timeline to help keep things in order for the big day.
Take inventory. Are there enough chairs, place settings, cookware and tables
for your guests? Borrow or rent whatever is needed to accommodate the crowd.
Write out the menu. Order the main course, whether it's turkey, duck or ham.
Calculate how much baking time is needed for items that can be frozen and
reheated for Thanksgiving.
Clean out the fridge and freezer. With all that cooking being done in
advance, be sure there's a place for it to be safely stored.
- Two weeks before Thanksgiving
Confirm the guest list and contact anyone who hasn't RSVP'd.
Trying a new recipe? Cook or bake a run-through now to be sure the recipe
works.
- One week before Thanksgiving
Think about thawing the turkey. It takes approximately 24 hours thawing time
for every 5 pounds of bird.
- Two days before Thanksgiving
Purchase last-minute and perishable items. Go early to avoid the rush.
Making fresh piecrusts? Make them now and refrigerate.
Set up the buffet or table. Solicit help from family members; even young
children can fold napkins. Lastly, set out and wash serving pieces.
- Night before Thanksgiving
Wash and prep produce. Assemble the stuffing, but don't stuff the bird.
Instead prepare and put in a separate pan, moisten it with turkey broth and
refrigerate until baking.
Bake pies; arrange frozen rolls on baking sheet and refrigerate to thaw and
rise.
Be sure the camera is charged and ready to capture those special moments.
Stuff and roast your turkey, or bake the dressing. Mash potatoes, make
gravy and toss salad.
Bake the rolls, reheat your frozen dishes, and arrange appetizers.
Warm the cider and set up coffee bar.
For food safety and stress management information contact your county
extension office or visit www.uaex.edu.
The Cooperative Extension Service is part of the University of Arkansas
Division of Agriculture and offers its programs to all eligible persons
regardless of race, color, national origin, religion, gender, age, disability,
marital or veteran status, or any other legally protected status, and is an
Affirmative Action/Equal Opportunity Employer.
November 13, 2009
Media Contact: Elizabeth Fortune
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2120
efortune@uaex.edu
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