The guide to the perfect Thanksgiving – tips & tricks, recipes

It’s time guys! The Holidays are here! Today is my first Holiday related post and I am over the moon:) ……. Since Thanksgiving is fast approaching (in 2 weeks!!!) I wanted to share with you my guide to the perfect thanksgiving. Todays post will entail tips and tricks to help you during the feast and then some of my favorite Thanksgiving recipes!

NOTE: I am gluten-free and try to avoid dairy so if the recipes contain these items I use my own substitutions. If you have any questions regarding this leave a comment down below and I will respond. 🙂


Preparing for the Holidays can be very stressful, that is why I am going to share with you my tips and tricks that make preparing so much easier so you can actually enjoy the most wonderful time of the year:)

Print Out a Blank November Calendar



  • As you plan your meal, fill in each week with when you will shop, when you will make certain dishes, and any deliveries that may need to come to the house.

Set the Table the Night Before.

  • It’s a simple task, but it’s one thing you can cross off of your to-do list on the day of.

Prepare as Much as You Can in Advance.

  • Gravy bases can be frozen and vegetables can be cooked and refrigerated for up to two days. For dishes that can’t be made ahead of time, consider the prep work that you can do in advance—like peeling potatoes so they’re ready for quick mashing.

Establish a “Make-Your-Own-Breakfast” Policy.

  • If you have a house full of overnight guests, let them take care of the morning meal themselves. Stash ready-to-go foods (like muffins, granola bars, and cereal) in open spaces and let everyone know where milk, spoons, bowls, and napkins are in the kitchen. Establish the “every man for himself” rule first thing in the morning so that you can focus on cooking the feast (or making coffee).

Save Easy Jobs for Early Birds.

  • Chances are, at least one of your guests will arrive 30 minutes early. Rather than stressing about having everything ready, reserve a few simple tasks that people can help with, such as filling the breadbasket or pouring water.

Chill Wine Quickly.

  • If guests arrive way too early (or you just need a glass after a long afternoon in the kitchen) try this trick for cooling your bottle fast: wrap it in a damp dishtowel or paper towel and stick it in the freezer for 10 to 15 minutes.

Delicious Thanksgiving Recipes 

Salad with Goat Cheese, Pears, Candied Pecans and Maple-Balsamic Dressing 


  • 5 ounces of mixed gourmet/spring greens
  • 1 pear, cored and chopped
  • 1 cup glazed, candies pecans
  • 2/3 cup dried cherries
  • 4 ounces crumbled goat cheese


  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons pure maple syrup
  • 1 tablespoon olive oil
  • 1/2 teaspoon smooth Dijon mustard
  • A pinch kosher salt


  1. Place greens in a large serving bowl
  2. Sprinkle pears, pecans, cherries and goat cheese over top of greens
  3. For dressing, whisk together balsamic vinegar, maple syrup , olive oil, mustard , and salt until emulsified
  4. Dress salad just before serving , or pass the dressing at the table

Credit : Two healthy kitchens

Herbed Sausage, Cranberry, and Apple Stuffing 


  • 10 cups cubed whole grain day-old bread ( or your favorite bread)
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 3 stalks celery, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup roughly chopped mushrooms
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried sage
  • 2 teaspoons dried parsley
  • 1 pound sweet or spicy sausage
  • 2 cups diced apples (about 2 medium)
  • 2 and 1/4 cup low-sodium chicken broth
  • 2/3 cup dried cranberries


  1. Preheat oven to 300°F. Spread bread cubes out on two large baking sheets and bake for 15 minutes until browned crisp. Transfer to a large bowl
  2. Place butter in large skillet over medium-high heat. Add onion, celery, salt, and pepper. Saute for about 4 minutes until vegetables begin to soften. Add mushrooms, thyme, sage, and parsley. Continue cooking for another 3 minutes. Squeeze the sausage meat out of the casings into the skillet. Break up with spoon, then add the apples. Cook for about 4 minutes, until sausage meat is just about cooked through
  3. Remove from heat and stir the sausage/ apple mixture in with the toasted bread. Pour the broth on top, then the cranberries. Give everything a stir.

If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately preheat oven to 350 °F Grease a casserole dish or spray a different dish with nonstick spray. Spoon stuffing into the dish, then bake for 40-45 minutes or until lightly browned and crisp on top. Garnish with fresh herbs before serving, if desired. Serve warm. Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.

Credit : Sallys Baking Addiction

Oven Roasted Parmesan Garlic Potatoes


  • 3 pounds Yukon Gold potatoes, cubed evenly into 1-2 inch pieces
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 4 garlic cloves, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 5 ounces finely grated parmesan cheese
  • 2 tablespoons fresh chopped parsley
  • salt and pepper to taste


  1. Preheat oven to 425 degrees F
  2. In a large bowl, whisk together olive oil, vinegar, garlic, salt and pepper. Toss the potatoes in the olive oil mixture until they are well coated. Arrange on a baking pan in a single layer
  3. Roast potatoes in the preheated oven for 35-40 minutes, turning once
  4. Remove potatoes from the oven and place back into the large bowl. Sprinkle parmesan cheese over potatoes and stir to coat. Arrange back on the baking pan and place back into the oven for about 10-15 minutes, or until cheese begins to brown and crisp.
  5. Sprinkle with fresh chopped parsley and serve immediately

Credit : yellow bliss road

Three Cheese Risotto 


  • 3 cups chicken broth
  • 2 tablespoons butter
  • 1/2 medium yellow onion, diced
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 1/2 cup freshly shredded mozzarella cheese
  • 1/2 cup freshly shredded fontina cheese
  • 1/2 cup freshly shredded parmesan cheese
  • salt and pepper to taste


  1.  Heat chicken broth over medium heat. Reduce heat to low while you prepare the rice.
  2. Melt butter in a pan over medium heat. Stir in onions and cook until they are translucent. About 5 minutes.
  3. Stir in rice just until it is coated in the butter. Do not brown. Pour in wine and cook until wine absorbs. Pour in one ladle of hot chicken broth. Stir consistently until liquid is absorbed. Repeat process, one ladle at a time, until all broth has been absorbed by the rice.
  4. Remove from heat. Stir in mozzarella, fontina and parmesan cheese until they melt. Season to taste with salt and pepper. Let stand a few minutes. Serve.

Credit : lifesambrosia

I hope you guys enjoyed this post, if you have any questions leave a comment down below and I will respond! Also, if you are new please follow my blog and join me on my journey!!! I hope everyone has a great day 🙂

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    1. Also, in reference to the non-dairy cheese products….I prefer not to consume too much soy.

    1. I like the new look of your blog….very festive!

      Well , lots of great ideas…again👍

      I like the idea of printing out a blank November calendar, I think I’ll do this for December as well.

      Also, your idea of having breakfast be serve/help yourself is a big time saver, along with early bird tasks too! Love it!

      What are some non-dairy cheese alternatives you could recommend
      for taste and good melting results?

      Thanks for sharing another wonderful post❄️

      1. I️ recommend Daiya cheese, I️ buy it in block form because it is so much better than the slices, I️ don’t know why but if you want to try this cheese buy it in the block form and you won’t be sorry! It’s also great because it melts on bread , it does take time so put the cheese on the bread right when you put it in the toaster and do not wait until the bread is already lightly toasted to add the cheese. For cheese crumbs I️ use Parmesan by angel food. This is the closest to real cheese crumbs that I️ have found, it does not taste that bad compared to what I️ have tried before, so definitely check out that product because it gets the job done 😁

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