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Entertaining


HOW TO PREP FOR YOUR THANKSGIVING DINNER

Karen Mordechai of Sunday Suppers fame helps us plan for a stress-free holiday

By Caroline Biggs

October 20, 2016
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Thanksgiving means many different things to people: tradition, family, friends,
and, of course, good food. But when you’re in charge of hosting the dinner, it
can also mean a lot of work. As fun as entertaining loved ones can be, pulling
off the perfect feast can be grueling, too. Lucky for us, Karen Mordechai knows
a thing or two about throwing a proper dinner party—six years ago, she started
her very own communal cooking and design center, Sunday Suppers, from her
Brooklyn living room. We asked for her expertise on how to simplify the chaos of
hosting Thanksgiving Day festivities beforehand, and she had some sound advice.
Read on for five ways to prep like a pro for your holiday dinner.

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   Photo: Courtesy of Sunday Suppers
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   PLAN AHEAD
   
   To streamline your cooking schedule, Mordechai recommends making as many
   dishes as possible the day before your actual dinner party. “Prepare anything
   ahead of time that can stay fresh in your refrigerator overnight,” she says.
   “Cut up bread for the stuffing, shred all of your cheese, and swing by your
   favorite bakery and buy dessert.” Don’t worry, we won’t tell.
   
   
   
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   Photo: Courtesy of Sunday Suppers
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   ASSEMBLE YOUR SUPPLIES
   
   Mordechai swears you’ll save tons of time cooking when you already have the
   right cookware handy. “A large roasting pan and a great knife for carving are
   crucial, of course, but a cast-iron skillet, a ricer for mashed potatoes, and
   a microplane grater are also essential for making side dishes.”
   
   
   
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   Photo: Courtesy of Sunday Suppers
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   THINK OUTSIDE THE OVEN
   
   “Don’t plan to cook everything in your oven,” says Mordechai. “Utilize your
   stove-top burners and your cast-iron skillet so multiple dishes can be cooked
   at once.” For instance, once the turkey is done, she suggests sticking the
   stuffing in the oven while simultaneously “using your stove top to make gravy
   with the pan drippings.”
   
   
   
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   Photo: Courtesy of Sunday Suppers
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   PICK YOUR POISONS
   
   Mordechai suggests securing a couple of low-maintenance drinks ahead of time
   to avoid having to play bartender once your friends arrive. “I like to serve
   wine to keep things simple,” she says, “or have a pitcher of sangria on hand
   for guests to serve themselves with.”
   
   
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   Photo: Courtesy of Sunday Suppers
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   DON’T BE AFRAID TO ASK FOR HELP
   
   “People usually overdo it on the sides,” says Mordechai. To lighten your
   workload, she suggests asking your guests to bring their own vegetable or
   side dish to contribute to the spread. “Above all else, the holidays are
   about embracing loved ones. So if that means including them in the cooking
   process, even better.”
   
   



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