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    And more Thanksgiving tips from your favourite chefs…..

    the Hearty Boys
    Remember WHY your guests are there. Sure, we all want the food to be glorious and the table setting to be stunning….but we’re talking real life here. When things go awry, your family will just be glad to be together and your friends will probably be thrilled to have something to hold over your head for the next 15 years. That being said, when you plan your menu, don’t be overambitious and bite off more than you can chew. Plan on dishes that can be at least partially prepared one or two days in advance

    Michael Chiarello
    If you sit down for even a few minutes ahead of time to write down all of your dishes and the ingredients you need, you will actually get to be a guest at your own party. Ask yourself what can I do two days ahead, or even one day ahead? Also, don’t be embarrassed to ask for help.

    Nigella Lawson
    Keep the sides to a minimum, but make sure you have a lot of each. You need to create a mood of welcoming plenty, but too many pots on the stove will not help you feel hospitable. Make a homemade cranberry sauceďż˝it’s easier than you think and will make everyone feel you’ve made a real effort. What’s more, you can make it in advance.

    Paula Deen
    Do as much as possible the day ahead. Casseroles are great because you can cook and freeze them ahead of time and just pull them out and heat up at the last minute. Serve things that can be eaten at room temperature.

    Robin Miller
    Take a deep breath, enjoy yourself and don’t try anything too complicated. Most people enjoy simple holiday foods. And, don’t forget to delegate!!

    Sandra Lee
    Make as much as you can ahead of time and freeze it. Thaw it in the fridge overnight and heat just before serving. Let guests bring the more labor-intensive and baked dishes. Don’t panic! Perfection is overrated, and anything is fixable.

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