Soul Food Thanksgiving: What to Prep the Day Before

Thanksgiving happens to be one of the only holidays, specific to the Americas. In these trying times, when your neighbor is getting seemingly further away despite the world getting smaller, it can be the simple things that we all share which remind us we’re united, if only for one day. Here are my tips on prepping for the big day if you are cooking my Soul Food Thanksgiving menu!

amerik-cornbread

Go Shopping in the morning! (If you didn’t do it earlier)

The market will be a crazy place if you live in the U.S, but you got that list I made for you, that was included in the back of the Soul Food Thanksgiving book, and as a separate download in the enhanced version.

Now, it’s time to concentrate on cooking/prep:

  1. Make Turley Brine (Needs time to cool before using at night)
  2. Make Pecan pie (can leave on countertop)
  3. Make Sweet potato pie
  4. Make cornbread for Dressing  (can leave on countertop)
  5. Make breadcrumbs for Dressing (can leave on countertop)
  6. Make Jellied Cranberry Sauce
  7. Make Potato Salad
  8. Pick & Wash Greens (put in Ziploc bags and throw in a cool place, outside on the balcony works to save fridge space, unless you live in the tropics or Southern hemisphere, lucky.)

Extra time? Do some chopping: onions, celery, peppers, etc. (you can also throw this outside to save fridge space. Nothing will go bad.)

 

Overnight:

Brine Turkey

*Jellied Cranberry Sauce

*Potato Salad

 

Then get some rest because it’s on tomorrow!  #SoulFoodThanksgiving