1) Create a menu plan.

The menu plan template I created includes the item (recipe/dish), ingredients, where I will buy each ingredient, when to prepare it, what serving vessel I will serve it in, and any additional notes I might have. I print the plan out and use it as my shopping list as well as a guide on Thanksgiving day. Each year I save the document and my chicken-scratch notes to remind myself of what I served that year, which recipes worked, and other lessons learned. The document doesn’t need to be complicated or pretty, it just needs to work for you.

2) Label your serveware.

I generally set out my serveware a day or two before the meal to make sure I have all of the right vessels and to determined how they will work with my tablescape. Once I’ve pulled out all of the vessels, I use post-it notes to label what item will go in what vessel. This not only helps me stay organized, but it is also helpful if you have family who are helping you set out the items — they’ll know where everything goes.

3) Keep recipes and notes in a clear folder.

Once I have determined my Thanksgiving menu, I put all of the recipes in a clear folder along with my menu plan. I take it with me when I go shopping. Before I leave the store I not only check my menu plan/shopping list but I also scan the ingredients on the recipes themselves to make sure I have not forgotten anything. (I hate having to make two trips to the store!)

The clear folder is also helpful because it keeps the recipes clean and visible  when cooking. If something spills on the folder, wipe it off and keep on going! No crinkled or smudged paper to deal with next year when you are pulling out your recipes.

I prefer the reusable tabbed clear folders like these. I write the event in pencil and then erase and reuse for my next event.

1.) Plan the menu.

Do you want to stick with the tried-and-true favorites this year or be adventurous and try something new? Or maybe a little of both? Check out some of these great online resources to help you narrow in on a five-star Thanksgiving menu:

Finecooking.com has a fantastic menu, complete with shopping list, created by seven top chefs featuring new spins on traditional Thanksgiving dishes.

A step-by-step guide and menu for cooking for a crowd is featured on Epicurious, complete with wine pairing tips.

Speaking of wine, check out Food & Wine’s list of top 10 great Thanksgiving wines.

Cranberries are a must-have when it comes to a great Thanksgiving menu. I love these ideas from Let’s Entertain on how to incorporate cranberries from beverages to dessert.

2.) Make sure you have the right equipment.

Williams-Sonoma has a wonderful checklist of essential Thanksgiving kitchen accoutrements. Scan the list to be sure you have all the tools you need to cook the bird, make the gravy, mash the potatoes, serve the pie…

3.) Check the weather.

Will it be sunny and beautiful, allowing guests to enjoy a drink on the patio? Or cold and rainy in which case you’ll need to practice some rainy day hospitality?

4.) School yourself.

What’s the best technique for making great pie crust? For carving a turkey? No need to fake it. There are great resources online like  Saveur’s step-by-step instruction photo guide for carving a turkey or Martha Stewart’s Pie Crust 101.

5.) Set it up.

Doing a buffet? Check out this short, helpful Epicurious video with Clinton Kelly on tips for setting up a great buffet.

Need centerpiece ideas? This previous post offers some simple, stylish, organic-inspired ideas. Country Living also offers easy-to-execute ideas for dressing up your holiday table.

6.) Prepare for leftovers.

Plan ahead for how you will use all of that yummy leftover turkey. Epicurious has dozens of ideas to help you out.

Want to send home some leftovers with guests? Why not dress up the take home containers?

7.) Give thanks!

Above all, remember to pause and reflect on the many things in your life that you are thankful for.  Invite your guests to do the same. For while food and drink and beautiful table settings are all important parts of the day, gratitude is the guest of honor.