Expert Tips for Planning the Big Meal

• Remove from the freezer and thaw all the baked goods that you plan to use. Finish them off with any necessary garnishes or frosting.
• Prepare any baked goods you couldn't make ahead. Also, some dishes, such as lasagna and other casseroles, can be assembled now, refrigerated, and baked the following day.
• Other prep work can be done now. For example, some vegetables can be peeled and chopped, punches can be prepared, and the table can be set.
• Make your game plan for the following day. What are you going to start with in the morning? What is the last item that needs to be cooked? What time do you want to eat?

• If the meat or turkey requires a long baking time, make sure it is in the oven with plenty of time to spare. Consider the time the meat will take to rest once removed from the oven, as well as time to carve and plate.
• Do as much prep work as possible on side dishes, such as assembling salads and relish trays, before guests begin arriving. Many dishes, such as mashed potatoes, can be completed a little early and kept warm until you're ready to serve dinner.

• Begin setting up beverages and appetizers, placing items on platters or in bowls as needed.
• Set out non-perishable appetizers, such as nuts or vegetables. Leave perishable appetizers, such as meat or egg dishes, in the refrigerator until about 10 minutes before guests are due to arrive.

• Just before guests begin to arrive -- when all the appetizers are out, dinner is either in the oven or ready to go in, and everything is in its place -- sit down and have a glass of wine or sparkling water. Take a deep breath and get ready to have fun!

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