One Week Ahead
• Order fresh turkey; arrange for pickup one day before Thanksgiving
•Purchase materials needed for mini vases, welcome sign, place cards, napkin holders, and centerpiece
• Order fresh greens, berries, and roses
• Make paper place cards (don’t add sprigs yet).

Three Days Ahead
• Purchase groceries, wine, and other beverages (print a grocery list for this menu)
• Make and freeze biscuits
• Ready the serving dishes, linens, and place settings
• Make menu cards and white-chocolate leaves for napkin rings.

Two Days Ahead
• Make and freeze Pumpkin Ice Cream
• Make and refrigerate apple-cranberry sauce
• Pick up fresh greens, berries, and flowers; refrigerate.

The Day Before
• Thaw lima beans, butter beans, and spinach in the refrigerator
• Pick up turkey and refrigerate
• Prepare root vegetables; cover and refrigerate
• Roast squash and cook green beans; refrigerate
• Set table with everything except fresh flowers and greenery
• Set up a buffet table and dessert table for serving, if desired
• Cube bread for stuffing; store uncovered on baking sheet
• Add sprigs to place cards; arrange on table.

Thanksgiving Morning
• Make stuffing
• Stuff and roast turkey (allow 5 1⁄2 hours to prep, cook, rest, and make gravy)
• Refrigerate any extra stuffing in a covered casserole
• Make gingerbread and soak cherries for caramel pears
• Add fresh greenery and berries to centerpiece; place fresh flowers at individual place settings.

Afternoon (up to dinner & after)
• Bake stuffing in casserole (allow 45 minutes)
• Finish roasting squash and green beans (allow 35 minutes)
• Reheat root vegetables (allow 30 minutes)
• Reheat frozen biscuits (allow 20 minutes before serving)
• Make lima and butter beans (allow 15 minutes)
• After dinner, make caramel pears (allow 20 minutes)
• If desired,  cover gingerbread with foil; reheat
• Make coffee
• Let ice cream soften; assemble dessert.

Relax and take pride in a job well done!