The Art of Thanksgiving

Hosting a Thanksgiving dinner for the first time does not have to be stressful, but it almost always is, and for good reason. Thanksgiving is one of the biggest family holidays of the entire year, and it is perhaps one of the most pressure-filled. Hosting dinner during Thanksgiving is sort of a rite of passage, and there is an art to doing it correctly.

It is always overwhelming to have the baton passed over to you because there are a lot of elements that have to be fairly synchronized. Fortunately, there is a wealth of online resources that can help you throw a Thanksgiving party successfully. With a lot of planning and solid game-day strategy, it is entirely possible to wow your guests.

Here is the art of Thanksgiving to ensure that you throw a successful party:

Always Accept Help
To pull off Thanksgiving successfully, you have to make sure that you develop a foolproof timeline and checklist to ensure that everything goes according to plan. If you can, you should invite family and friends to bring delicacies, sort of like a potluck, to relieve yourself of some of the stress. You should pick the dishes that are most important to your Thanksgiving traditions and delegate the rest to guest who want to contribute. Whether it is your spouse, friends, or family members, their help will be instrumental.

Stick to the Classics
If you know how to make any of the tried and tested Thanksgiving classics, you should consider sticking with them. If it is your first time ever making the turkey, you should leave your brain and schedule free to deal with it. When preparing the turkey, remember to use the meat thermometer in the thigh, stuffing, and breast to make sure that your turkey is cooked evenly all the way through.

Make as Much as You Can Ahead of the Day
There are many Thanksgiving dishes and delicacies that can and will hold up until the actual day of the celebration. Some, in most cases, even taste better when they are prepared in advance. Dishes such as homemade croutons, potatoes, gravy bases, casseroles, and veggies can be cooked ahead and refrigerated for up to 2 days. If you do not want to cook anything in advance, at least you can prepare it as soon as you need to.