Planning a holiday dinner is a marathon, not a sprint. Not only are you feeding more people than you would on an average weeknight—or during your average dinner party—but the menu is larger than normal, with multiple side dishes, rolls and desserts, not to mention a stunner of a main course.

Even if you work well under pressure, it helps to have a plan, so we asked our director of education Rosie Gill how far in advance we can start preparing.

Being a true pro, she of course had a detailed strategy, starting two weeks out. Watch Rosie talk through her strategy on Instagram, and follow along below.

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Two weeks in advance: Get some baking out of the way

• Make your menu: Draw up a detailed plan of what you want to serve, including desserts, drinks, and all the little details. Need ideas? Rosie is leading a small group workshop on December 18, where she and assistant director of education April Dodd will walk you through everything you need to make three holiday mains. (Don’t have time for a class? Make sure to check out our collection of centerpiece-worthy dishes.)
• Bake your cookies (or make the dough): Slice and bake sugar cookies can get dry and crumbly if frozen after baking, but baked drop cookies fare just fine in the freezer. If you need cookie inspiration, we’ve got an entire collection to choose from, but I’m a big fan of this grown-up take on the chocolate chip cookie, which uses rye flour to give it a nutty, spicy note that balances out the chocolate.
• Bake your rolls: These Butter Rolls have a soft, tender, pillowy crumb and rich, sweet flavor that goes with any holiday menu, thanks to a combination of shortening and butter, as well as milk and water. And for something a little heartier and savory, we’ve got Pumpkin Seed Rolls, which get their rich flavor from homemade seed butters, both pumpkin and sesame. Don’t be tempted to add extra flour when mixing the dough; it will look quite sticky, but will firm up as it rises. Otherwise, the rolls won’t have enough chew.
• Freeze the cookies: For slice and bake sugar cookies: Slice the dough, freeze, then transfer the sliced cookie rounds to a freezer bag and freeze overnight. Bake from frozen. For drop cookies: Bake, then cool completely and freeze in a freezer bag. Bring to room temp to eat.
• Freeze the rolls: To freeze your rolls for easy reheating: Cool them, wrap them in parchment and then in foil. On the big day you can stick the whole packet in the oven and gently reheat at 300℉ until they’re hot all the way through. You can do this with defrosted rolls (faster) or straight from the freezer. (Takes a little longer to heat through but you don't have to remember to defrost them!)

One week in advance: Do a pantry check and get your shopping done

• Make your shopping list: Do a close read of your recipes and take note of every ingredient you will need. Make a spreadsheet it it helps.
• Check your pantry for required spices and oils: Take your shopping list over to the pantry and cross off what you have. Don’t assume you have the staples, and give your spices a sniff to make sure they’re still potent. Be sure to check the fridge for butter, keeping in mind you’ll need some for buttering rolls and potatoes.
• Go shopping: Get everything you need, including the perishables.

One day in advance: Set the table (we’re not kidding)

• Prep your vegetables: With the exception of potatoes, you can do your slicing and dicing now. Peel and cube your butternut squash, slice the sweet potatoes for this Spiced Sweet Potato Tian, and peel and halve the carrots for the Butter-Roasted Carrots with Za’atar and Pomegranate Molasses.
• Salt your bird or roast: Also called “dry brining,” salting your meat overnight will give the salt time to permeate the meat while the cold fridge air dries the surface for crispier skin and better browning. It’s the secret to Chris’ Two-Hour Turkey (along with spatchcoking), but it’s a step you should take with all large unseasoned proteins, including prime rib. (Don’t salt a spiral ham, however; that one is plenty salty.)
• Set the table: You’ll have time to steam the tablecloth, fold the napkins and make sure you have the needed number of serving spoons, instead of rushing right before dinner.

Day-of: Cook your heart out

• Cook: It’s go time. Get your meat in the oven and start assembling your sides. Make sure to save the mashed potatoes for last.
• Open your wine to breathe: Decant it if you can. This will help enliven the aromas and soften the tannins.

Three minutes before meal:

• Make mashed potatoes: These are best served hot and fresh, and should be the very last dish you cook. We recommend our Milk-Simmered Mashed Potatoes, which utilize the potatoes’ natural starch to create a super creamy side dish without any cream. They’re our most popular mashed potatoes of all time, but we’ve got other options, including cheesy Mashed Potatoes with Fontina, Asiago and Black Pepper, hearty Belgian Mashed Potatoes with Winter Vegetables, and Instant Pot-friendly mashed potatoes, which can be made in a closet if you need to free up some space.
• Pop the champagne: Pour yourself a glass and celebrate a job well done. Whether or not you share with others is up to you.
  

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