Here are tips to prepare for an awesome Thanksgiving Day meal

Thanksgiving is 2 1/2 weeks away, so it is time to start making those guest, menus and grocery lists now.

First, decide who is coming to dinner. Is it just close family or all the aunts, uncles and cousins coming, too? The number of guests dictates how much food to cook and how many supplies needed.

If the dinner will be a large group, simply ask guests to pitch in. Have each family represented bring a dish or beverage. Folks usually are more than willing to help.

If the meal is only immediate family, then it should be a snap to plan. You already know what everyone likes or dislikes.

Now to the grocery lists. Yes, lists plural. Make one list for non-perishable items and another for perishable items that need to be purchased a few days before. Remember the turkey is one of the latter items but depending on the size the bird takes several days to thaw if buying a frozen one.

The key to pulling off the perfect meal and not end up making last minute grocery runs is a well-stocked pantry. This is where the menu list comes in.

Write down all the ingredients needed for the dishes that will be served and take stock of the pantry.

Do you have cornmeal for cornbread dressing? Is there at least a couple of boxes of chicken stock? What seasonings do you need for the turkey, dressing and fixings? Make your pantry list and check it twice.

Since our family is small, I make items that we either all like or that my picky granddaughter will eat.

We are always safe with the turkey; we all love turkey, but only the breast. I buy a turkey breast, and everyone is happy.

I love cornbread dressing, but my daughter and granddaughter do not. I go to a restaurant that I think makes great dressing. I buy it from them, which makes it easy on me, one less dish to cook.

Again, depending on the number of guests, prepare several sides, whether sweet potatoes, mashed potatoes, green vegetables, salad and a dessert or two.

Include the family in planning the meal, too. This way you will know what everyone wants and will eat. Another tip, let the family help cook the meal. I hand out a recipe or two to my daughter and to my granddaughter. This makes for less stress for the main cook.

If planning a late afternoon dinner, remember to have a tray or two of appetizers to help ward off hunger pains, but not ruin dinner. Something as simple as crostini or an olive-artichoke dip served with warm baguettes or even a cracker selection is easy to do.

If serving wine or alcohol be sure to have a non-alcoholic punch or tea for guests who do not drink and children. Also, be sure to know guests dietary need: Is someone diabetic or have food allergies? Guests and family appreciate your thoughtfulness.

Here are some recipes that might add a new twist to the Thanksgiving meal. Butternut squash is often overlooked and makes an excellent, colorful side dish. This recipe is done entirely on the stovetop.

Remember to make those lists and check them several times for a success holiday meal.

Olive artichoke dip

2 jars (6 1/2 ounces each), marinated artichoke hearts, drained and diced

34 cup grated Parmesan cheese

1 can (4 ounces) chopped green chiles

1 can (2 1/4 ounces) sliced ripe olives, drained

2 tablespoons mayonnaise

Sliced French bread, tortilla chips or crackers.

Preheat oven to 350 degrees. In a bowl, combine t he first 5 ingredients. Transfer to an ungreased 1-quart baking dish. Bake, uncovered, until bubbly, 20-25 minutes. Serve with bread, tortilla chips or crackers.

Nutritional data for 2 tablespoons of dip: 41 calories, 4 grams fat, 2 milligrams cholesterol, 166 milligrams sodium, 2 grams carbs (0 sugar, 1 gram fiber), and 1 gram protein. – From “Taste of Home’s Holidays and Celebrations 2021”

Ginger butternut squash

1 medium butternut squash (about 4 pounds), peeled and cubed

½ cup butter, cubed

2 tablespoons maple syrup

¼ cup finely chopped crystalized ginger

1 ¼ teaspoon salt

½ teaspoon pepper

1/2 teaspoon ground nutmeg

In a large saucepan, bring 1 inch of water to a boil. Add squash; cover and cook until tender about 15-20 minutes. Drain. Mash the squash with remaining ingredients.

Nutritional data for 2/3-cup serving: 242 calories, 12 grams fat (7 grams saturated fat), 31 milligrams cholesterol, 474 milligrams sodium, 36 grams carbs (12 sugars, 8 grams fiber) 2 grams protein. -- From “Taste of Home’s Holidays and Celebrations 2021”

This story was originally published November 7, 2021 at 12:00 AM.