Thanksgiving is a mere three weeks away (Eeek!), which means it’s time to take down the spooky decorations, and put up the autumn wreaths (if you haven’t already). With this handy guide, you can be a dazzling host(ess) wit out the blood, sweat and tears that typically come with this time of year.
This week, 1. stock up on the beverage needs for the holiday season. Wine can be bought by the case making it an economical option. Chardonnays pair particularly well with turkey, Pinot Noirs are excellent with beef or sipping fire-side. Think about gift ideas as well. It never hurts to have a few extra bottles of wine around the holidays to give away as last-minute gifts. If your bar is running low from the last summer blow-out party, stock up on the hard liquors as well. Some brands offer money back or coupons. Plus, these don’t require space in a cooler or refrigerator. 2. Order your turkey if you haven’t already. The Blue Star prepares turduckens (chicken wrapped around duck wrapped around a turkey), and must be ordered in advance. For organically and humanely raised birds, local farms and Whole Foods also require orders in advance. 3. Plan out your menu, and if you don’t want to make anything in particular, ask a guest to bring it for you. Pies, rolls, and jello salads all travel well. 4. Look over your guest linenes, table cloths, and serving ware. Often times we don’t realize how ratty a blanket has become, how dingy bed sheets have gotten, or that we are one plate short of a full set because Uncle Eddy broke one last year, until it’s too late. If you check it now, you have three weeks to find replacements and shop.
Next week, 1. Clean up the yard. The leaves should be completely down by now, so it’s a great time to make the outside of the home a festive welcome. If your family has the tradition of turning on holiday lights after dinner, go ahead and put them up. Remember, if you plan ahead it can be less stressful to try to do everything within a few short days. The weather can be a little warmer as well. Also, you have the time now before getting into crazy season, so if any other home improvement projects need to happen before the end of the year, now is the week to get those done. 2. Start clipping those coupons. You have your menu made up from last week, and you’ve delegated who is making what to make it less stressful for yourself. Make up the shopping list broken down by dry goods, and fresh goods which need to be bought Tuesday or Wednesday before Thanksgiving. Dry goods are foods you can find great coupons on this time of year, and you can stock up now. If your family loves hearty soups in December, consider stocking up on broths with the coupons you’ll find. This will help you out beyond Thanksgiving! 3. Shop for any replacement linens or entertaining items. If you want to really deck out your house for the holiday, this is the week to shop for autumn colored throws, candles, wreaths, and decor. 4. Confirm your order for the turkey, or if you are buying a frozen one, make sure to start defrosting in the refrigerator 5-7 days before Thanksgiving.
Thanksgiving Week,
Monday 1. Set up your pick-up time for the turkey if you haven’t already. 2. Clean the house, scrubbing the bathrooms, and preparing the guest rooms. 3. Take 30 minutes for yourself. Destress in your favorite way.
Tuesday 1. Pick up the turkey. 2. Buy the veggies, fresh foods, and dairy products. Take 5 extra minutes to double check your recipes and make sure you have a comprehensive list. 3. If you plan to make your own cranberry sauce, go ahead and make it up tonight. If you want to send guests home with a tasty gift, consider doubling the recipe, and canning this recipe: http://www.myrecipes.com/recipe/cranberry-apple-relish-10000000521668/, tie a bow around the jar and display near the front door when guests arrive. Now a hosting gift is done too! 4. Take 30 minutes for yourself. Go ahead, you deserve it!
Wednesday 1. Wash and chop veggies for platters, for use in soups, appetizers, stuffing, and sides. Measure and bag what you don’t need immediately, label the bag so when you go to make the stuffing or appetizer your prep work is already done for that step (just like the cooking shows!) 2. Bake pecan pie. 3. If making a sweet potato dish, you can make it tonight and refrigerate until after the turkey comes out of the oven, then heat through. 4. Bake anything else that can be made in advance, remember your turkey will take up most of the room in the oven. 5. Set the table for tomorrow. Remember, you want to be able to enjoy the holiday, and not stuck doing entertaining details. 6. If it isn’t too late, go ahead and take another 30 minutes for yourself. You’ll be a better host(ess)
Thanksgiving Day 1. Make the dressing or stuffing. 2. Get the bird in the oven for a lunch time dinner. If you are aiming for a dinner time meal, make up the apple and pumpkin pies now. 3. Assemble the veggie and fruit platters, appetizers, and prepare the bar area. Tubs are a great way to chill beer, soda, and wine while also making it accessible for guests to help themselves. 4. The guests are arriving, heat up any warm appetizers, pour the drinks, and watch the parade or football. 5. Peel the potatoes, prepare the veggies and side dishes. 5. Allow 20 minutes for the turkey to sit covered with aluminum foil before carving. Use this time to mash potatoes, boil veggies, heat up side dishes, and make the gravy. 6. Turn off the oven. 7. Carve the turkey, dish up the sides, and call the crew to the table. 8. ENJOY your holiday, your family, your friends, and the good food you’ve taken the time to prepare.
Happy Thanksgiving!

About the Author: Kelly Young, GRI
Kelly is an Associate Broker with Red Rock Realty. She has over 12 years experience in Real Estate in the Colorado Springs and Front Range region of Colorado. She represents buyers and sellers of real estate buying homes, land for sale, mountain getaways. Specific areas include: Black Forest, Broadmoor, Colorado Springs, Divide, Falcon, Downtown, Manitou Springs, Monument, Old Colorado City, Westside, Woodmen Hills and Woodland Park. You can reach her at 719-226-0126 or by clicking "email the author" above.