Holidays are always stressful, but when it’s your turn to host the Thanksgiving Dinner, and you haven’t done it before, the stress level is through the roof.

Take heart, there is a way to put it together that is going to take a lot of that pressure off of you.

First: Know how many to plan for - You will need to know how many people will be coming so you know what size of bird to get. Keep in mind you will want leftovers for people to snack on afterward. General guidelines: 1 lb.- 1.3 lbs of turkey per person for an unstuffed turkey. If you are just having a turkey breast, allow ¾ of a lb. per person. (Tip: You can freeze turkey for later use in soups or casseroles, so if you get too big a turkey don’t panic).

Second: Plan your menu. Will others be contributing? If so, assign them to a specific food group – vegetables, desserts, appetizers, drinks, etc. If you will be going it alone, don’t bite off more than you can chew. Keep it simple and basic and you can’t go wrong. Stuffing, gravy, potatoes (mashed, sweet potatoes, etc), green bean casserole, rolls, condiments, cranberry sauce, and a couple pies will do just fine. There is no need for extra desserts and appetizers unless you are an experienced cook.

Third: The key - do as much ahead as possible. Take your turkey out to thaw two days before Thanksgiving and put it in the refrigerator. Bake your pies at least one day ahead of time. You can put them in the refrigerator after they have cooled and it you want to serve them hot, reheat them while dinner is being served.

The night before, peel and cut up your potatoes into small bites and cover with water on the stove. Peel any onions you will need for the dressing and depending on your recipes, cut up anything you can ahead of time and put in storage containers.

Get the casserole dish out for the green bean casserole and place all the ingredients close by (unopened) so you know you have everything you need and just have to put them together in the morning. Refrigerate the cranberries. Have a cooler cleaned and ready for additional ice and drinks. Don’t forget the condiments and butter.

Set out the bread in a large pan ahead of time for the dressing. First thing Thanksgiving morning clean the turkey, stuff and season it. Make a tent of foil over the top of the bird to allow the juices to stay in and the inside to cook. Click here to follow the best cooking directions.

Fourth: Set your table ahead of time. If you are having a buffet, lay out all the plates, silverware and napkins on the sideboard or buffet table. Don’t forget to get out serving spoons and forks. Get out the warming trays, serving trays, basket for rolls and set them out so you know where they will be placed. Plan on where everyone is going to sit and set them up as well.

If you are having a sit-down dinner make sure you add the extra leaf to the table, if necessary.  You can assign seating, with nice little place card holders with names (glass pumpkins make adorable Thanksgiving place card holders), or just have them sit anywhere they like. Leave the center of the table open for the turkey and dishes to pass around.  Set the places with dishes and silverware, and don’t forget water glasses.

You don’t need a big centerpiece for the table, but a few nice candles or a tablecloth with an overlay or runner of contrasting colors would really set it off.

If you plan ahead you can enjoy the meal. If you think it’s getting to be too much – DON’T BE AFRAID TO ASK FOR HELP! Everyone will appreciate the effort and most will be glad they aren’t the ones cooking. If there is anyone ignorant enough to criticize, they can do it next time.