We’re hosting the family’s Thanksgiving dinner at our house this year and I have planned out quite a few things, so in order to ensure I’m not collapsing from exhaustion on Thursday night, I’m spreading out all my prep and cooking over the week.

On the menu for this year:

Main Dishes

  • Big Green Egg Roasted Turkey (handled by Mr. Pikko, last year’s pictured above)
  • Amazing gravy (handled by Mr. Pikko)
  • Pulled, smoked turkey
  • Baked ham (handled by Grandma J)


  • Rice
  • Mashed potatoes
  • Corn (if I can get at the corn sale at work tomorrow)
  • Dinner rolls (handled by sister in law)
  • Stuffing (Stovetop, my absolute fave!)
  • Potato skins

Vegetables & Other Sides

  • Fried noodles & crispy gau gee (handled by my mom)
  • Sashimi
  • Roasted veggies (carrots, parsnips, sweet potato, kabocha)
  • Roasted Brussels sprouts
  • Cranberry sauce
  • Pumpkin soup (making for Fictional Food)


  • Pumpkin pie (recipe here)
  • Pumpkin cheesecake (recipe here)
  • Custard pie (handled by sister in law)
  • Cinnamon rolls (Pioneer woman style!)

Okay, I hadn’t realized it was quite so much food… Hahaha! Anyway, the plan is:


  • Make cranberry sauce, refrigerate
  • Make cinnamon rolls, freeze half
  • Make cheesecake, freeze


  • Make pumpkin soup, refrigerate
  • Bake cheesecake and freeze


  • Wash and bake potato halves
  • Bag skins and refrigerate
  • Make mashed potatoes
  • Bake pumpkin pie


  • Peel and chop roots
  • Smoke turkey
  • Defrost cheesecake in fridge


  • Bake roots
  • Cook rice on timer
  • Boil corn
  • Make stuffing
  • Roast brussels sprouts
  • Bake potato skins
  • Re-heat smoked turkey
  • Thaw and bake cinnamon rolls


  • Make turkey soup!

With this schedule, I should be able to have all of my dishes ready with very little stress. I just have to keep on schedule!

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