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5-Day Meal Plan

Save time by using the "prepare-ahead-of-time" features that Patty designed into this menu!

1. Defrost all turkeys, chicken, ham, etc in refrigerator ( if frozen)
2. Combine all spices for Sage Roasted Turkey, in zip lock bag and refrigerate
3. Make ahead Extra Fruity Cranberry sauce, and refrigerate, covered
4. Prepare Cranberry Glaze for Cranberry Glazed Turkey, put in zip lock and refrigerate or freeze until ready to use.
5. Snap ends, and rinse green beans. Wrap in damp paper towel and place in large gallon size freezer, zip lock. Freeze or refrigerate
6. Slice onion, garlic and mushrooms for Sauteed Green Beans & Mushrooms. Put in refrigerator in zip-lock, one day before needed.
7. Dice apple and celery for Wild Rice/Apple Stuffing. Zip-lock and refrigerate
8. Cook wild and brown rice’s, cool put in gallon size zip lock and refrigerate
9. Combine orange juice and cranberry’s in bag and refrigerate.
10. Dice green onions and put in small zip-lock. Refrigerate
11. Cut acorn squash in half and bake at the beginning of the day so they will be ready to fill and bake later on.
12. Bake Garlic Cloverleaf Rolls. Cool. Wrap tightly in freezer wrap. Freeze until ready to thaw and use.
13. Make Orange Honey BBQ glaze. Put in freezer zip-lock and freeze until ready to thaw and use.
14. Combine creamed corn, corn kernels, cheese and pimientos in freezer zip lock and freeze until ready to thaw and use for Corn Souffle.
15. Chop 2 cups onions for Winter Squash Gratin
16. Cut and slice squash. Put in zip lock and refrigerate until ready to use.
17. Crush gingersnap cookies for Ginger Spiced Pumpkin Pie. Put in zip-lock and refrigerate or put in pantry