Thanksgiving Cheat Sheet: Wednesday Prep

In My Recipes, Resources, Tips by Shannon CochranLeave a Comment

Time Prep/Make Additional Notes
9 AM  Peel sweet potatoes and russet potatoes. Boil.  Kids help peel. Teens or Mommy drain.
10 AM  Make rice for Broccoli-Cheese Casserole. Chop onions & celery. Saute. Steam broccoli. Mash sweet potatoes.
11 AM  Make crumb topping for Sweet Potato Casserole. Assemble Sweet Potato Casserole (DO NOT TOP yet). Finish Broccoli-Cheese Casserole assembly.  Let cool then refrigerate.
12 PM  Prep To Die for Mashed Potatoes. Cook. Crush pretzels and make crust for Strawberry Pretzel Salad.  Preheat oven to 400 degrees.
1 PM Prep Corn Fritter Casserole.
2 PM Soften cream cheese. Whip cream. Combine cream and cream cheese. Top cooled pretzel crust. Boil pineapple juice. Dissolve Jell-O. Stir in frozen strawberries. Check on Jell-O strawberry mix–watch for it being partially set. Then pour over crust and cream cheese whipped topping.
3 PM Chop pecans. Prep green beans. Make Green Beans w/ Pecans. Reheat in skillet before serving on Thanksgiving.
4 PM  Finish Strawberry Pretzel Salad. Cover and refrigerate pretzel salad and casseroles.
5 PM
6 PM

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