NOTE: I'm not sure what I was thinking last week. With Thanksgiving next Thursday, we'll save the interview with Ming Tsai until sometime in the near future. This week is all about the food!

My better half and I have always had an "open door" policy on Thanksgiving. Anyone in our circles who doesn't have somewhere to go for Thanksgiving is invited to find a space at our table, to celebrate with us what is my absolute favorite holiday.

This year, that policy has borne fruit in a big and special way, with at least 17 people scheduled to appear. Between my folks, our best friends and assorted other friends and workmates, we're going to have to bring in an extra table to accommodate everyone. And I couldn't be happier.

One of my greatest pleasures in life, and probably in yours if you're reading this column, is feeding people. When I get a feast together, or even just a simple meal, and people eat and enjoy it, I feel a sense of accomplishment and pride. But one thing I've learned over the years is that the only way to pull off feeding a crowd like this is to engage in some serious preparation ahead of time.

For all those of you out there facing a crowd and worrying about how to handle it, let me offer a bit of help with your dilemma by giving you a glimpse into my own preparations.

The Menu:

Fried Turkey
Roast Turkey
Fried Cauliflower
Beer Goddess Make-Ahead Mashed Potatoes
Broccoli-Cheese Casserole
Sweet Potato Casserole
Cornbread Dressing With Sausage
Green Bean Casserole (if you need this recipe, just check the can of fried onions)
Pecan Pies
Pumpkin Pies

And, of course, the usual dinner rolls, appetizers and dishes brought by the guests.

Now, the secret to all this is planning and doing everything you possibly can ahead of time.

Start with the shopping. To organize your list, get out every recipe and go through them one at a time. I like to do this by creating a Word document on my computer. I enter each ingredient on the document. If it's already been entered, then I change the quantity listed as needed. By the time I get through all the recipes, my shopping list is complete. Then, I use the cut and paste functions to organize the list according to the layout of the store.

What? You don't know the layout of your grocery store? You don't spend enough time there, friend. Seriously, if you don't know the layout, just group the items logically: produce/meat/canned goods/baking needs/etc.

As far as cooking ahead, start with the sweets. I usually make my pecan and pumpkin pies on Monday. They keep just fine until the big day. If you're doing fruit pies, the same applies. For cakes, the day before is best.

Prep is a big time-eater, and you'll save time if you do it all at once. Make a list of all the onions you need to chop, all the celery you need to dice, all the garlic you need to mince and all the other little jobs that have to be done before you can cook. I usually have my "prep party" on Tuesday evening, putting the veggies in either plastic containers or baggies until cooking time. This is also a good time to do a final check to make sure you've got everything.

On Wednesday, even if you've got to work, you can get a lot done in the evening. Most dressings and casseroles are quick to put together, and most cook within a 25-degree range in the oven. Make 'em, cool 'em and fridge 'em until Thursday.

So, on Turkey Day itself, all you've got to do is cook the bird(s). When the oven bird comes out, put the casseroles in the oven to warm up while the bird rests. If you decide to make fried cauliflower, do it in your turkey fryer after the bird comes out, while it's resting.

Basically, if you do just a modicum of work ahead of time, your Thanksgiving Day will be full of family and fun, the way it should be, without you chained to a bolt in the kitchen.

Happy Thanksgiving!

Got a question? Comment? Topic you'd like to see covered? Drop me a line, anytime!