One of the things I do that make stuffing easy to get out of the bird, is line the bowl I make the stuffing in with a large piece of cheese cloth, mix my stuffing up in the lined bowl, tie up the cheese cloth and stuff it in the bird. When the bird is done, just pull out the cheese cloth, with the stuffing inside and Voila!! The stuffing comes out in tact and nothing is stuck to the cavity of the bird. And thanks Dan and Kathy...I LOVED the video and all the tips!

Hand out ALL the cooking assignments!!! Your job is to offer the location and decorate the table! Okay, maybe do a few pies (buy em at Costco).

If you go out for dinner you will not have to have to do all this work or you will not have the left overs to wonder as to where to put after dinner. Sorry I put a pop in your balloon but with just myself and my wife I can't see all of this fuss for a special dinner.

Thanks for the tips. Helps a lot!
I start with the Turkey a couple of days ahead because I brine it and it had to stay in the brine 12 or so hours.
Tastes good and is moist.
My schedule except for that is much the same as yours.

Tomatoes and Cucumbers are lovely a lovely, healthy snack to keep you going until the main event.
However my Great-Grandmother's Sweet and Sour Cucumbers are delicious.
Ingredients
Cucumbers, peeled and sliced (six cucumbers is enough for a family of six and leaves left-overs that are highly prized in my family.)
1 cup dark brown sugar
1 quart half and half
1 pint of milk
Cider Vinegar approx 3/4 cup
Place peeled and sliced cucumbers in salted water bath for 45-60 minutes.
Combine brown sugar with 1/2 and 1/2 and milk (Great Grandmother's recipe was made with cream. The milk and 1/2 and 1/2 great reduce the fat content in this recipe. I even use fat-free 1/2 and 1/2.) Stir until brown sugar is dissolved. Add vinegar slowly, stirring constantly or mix in a blender and add the vinegar through the top. Taste the sauce. Too sweet add a little more vinegar, too sour add a little more brown sugar. Drain the cucumbers and add them to the sauce. Enjoy!

I mash my potatoes about two hours or so before we sit down to eat. Just place them in a crock pot on low and stir occasionally. They taste great and it allows you more time to do other things at that critical stage.

This was a great video! you guys are the best. You make a very busy and stressful holiday fun. Thank you for all you do!

For holidays, I peel the cucumbers and then score them to make them look more festive in whatever I use them in. They look great on a vegetable platter.

I just put the tomatoes and cucumbers in my relish tray, they just don't like to be cut too far ahead of time. Don't listen to Dan, I'm curious to know what recipe he is going to send you:)

You two are lovable. Have a great Thanksgiving.

One of the hardest thing to do right before you serve dinner, is to prepare the mashed potatoes so they aren't cold by the time you get the gravy made, etc. Last year I found a recipe for making mashed potatoes the day before and then place them in a crock pot Thursday morning and they are perfect when you are ready to serve.

I loved this entire session with everyone's comments. I want to try Mary Kiholm's idea of making the mashed potatoes beforehand so they can go in the crockpot on Thursday a.m. But, is it a special recipe? Won't they burn in an empty crockpot? What liquid do I use? THANKS TO ALL!

No tip. Has anyone heard of cooking the turkey the day before, slicing, placing in pans, pooring Chicken broth to cover and refrigerating overnight? I heard about this but don't know the details.

Don't forget the olives! It isn't Thanksgiving unless you have olives. Every grandchild needs a full set, 10 olives, one for each finger! lol

Don't forget to enjoy your family, on this special day. The kitchen may be crowded with all those extra "helpers" but it won't be long and they'll grow up and be gone. This is our first year as empty-nesters, and all four of our kids are away at school, unable to come home for Thanksgiving. We are going out to dinner, so as to avoid all the leftovers, which we would be tempted to overeat. I will make a turkey on Friday, though. Who can pass up the great prices at this time of year?

Disconnect the cable TV. Just be thankful your husband does not know you did it.

Love, love all of the suggestions, recipes, etc. I only have one request = PLEASE DO THE SAME THING FOR PLANNING A CHRISTMAS EVE BUFFET FOR A LARGE GROUP, 30 - 40 PEOPLE. I NEED IDEAS AND I NEED THEM NOW SO THAT I CAN PLAN AHEAD.

New side dishes are always a problem for me, I am so tired of all of the same stuff.

We start with appetizers, later a full meal is served, followed by assorted desserts. I don't have help or ask others to bring anything.

I would like to see how others would approach this kind of thing and what they would serve!!

THANKS to ALL for the Thanksgiving ideas.

I found a gravy recipe about 7 years ago using turkey wings, carrots, onion, celery and chicken broth. It's so good I'm asked to bring it every year, and it saves time!

It may already be too late this year, but I've learned that I should shop early. You need time to get that bird thawed out if it is frozen. Also, since we live in a fairly small town, the grocery stores can run out those popular items desired at Thanksgiving. Enjoyed reading the other tips!

Set the table a couple of days ahead of the event. Cover with a clean table cloth or sheet.
Set up a coffee station.
Set up a station for the beverages you are serving with dinner;
tea, sweet tea, cokes, water. Label the teas.
Set up a dessert station with plates, forks and napkins.
Set up the buffet/table with all the serving dishes with the serving piece right beside and put a note in each bowl/plattter as to what goes in each. That way whoever is helping to put the food on the buffet/table will know exactly what goes where. This eliminates a last minute scramble for the big spoon for something.
I used this method for every Holiday gathering for family or friends.
We used to have a Christmas breakfast for thirty on each of the two Saturdays before Christmas at eight in the morning. It was a full breakfast with ham, sausage, biscuits, cheese grits, scrambled eggs and all kinds of sweet rolls and danish. It would not have been possible without a lot of
preorganizing. No one ever turned down the invitation because very few people have any conflicts at eight oclock on Saturday morning. We did this for twenty eight years and it was fun!!!

Put a dishpan of soapy water in sink so when the table is cleared the silverware can go in to soak while the dishes are loaded. Be sure to have big garbage bag ready.

And -- potatoes are much easier to peel after they're cooked and are still warm, and you keep more of the nutrients that are right under the skin.

I stuff my turkey and put it in the oven at 11pm on Wednesday. Set the oven to 350 for the 1st hr. Then set it to 200 for overnight cooking.

9am i turn the temp back to 350 and at 11am take off the cover to brown for an hour.

I find this is easier for me and the added benefit for those in cold climes is that you don't need to turn the heater on as the oven will warm the house up nicely!

Just wanted to say Thank you for the wonderful tips and a very happy and safe Thanksgiving to all.