How to Plan and Cook a Holiday Meal

Whether you are planning one or two dishes or a whole meal for the holidays, it’s always nice to have some extra tips. Here is my quick guide to planning and creating a delicious meal that happens to be gluten-free (with dairy and egg-free variations). As I always says, you don’t have to be a chef to be the “family chef”; you just need good recipes and techniques.

Let's start with the basics:

1. Plan your menu
2. Figure out amounts including what you would like to have for leftovers
3. Make your shopping list including what can be purchased before and what has to be purchased the day or so before
4. Create a prep list for the days leading up to the big day
5. Create a prep list for the day of, working backwards from when you want to eat
6. Eat and enjoy your meal!

That’s your high level guide. Now let’s get into the details.

Plan Your Menu
This is a combination of what you are in the mood for, what your family likes, and what you have time to make. Of course many people opt for the traditional minimum such as: turkey, gravy, mashed potatoes, candied sweet potatoes, stuffing, vegetable and/or salad, cranberry sauce, rolls, and pie for dessert. If you eat gluten, dairy, and even egg-free, all of these dishes can be made as good as their regular counterparts. Make sure to have your recipes ready to go. You can find gluten-free and dairy-free recipes perfect for the holidays in The Warm Kitchen cookbook; how convenient!

My suggestion is to start with a basic recipe, especially if you are new to this. Some people prefer the taste of the traditional recipes for the holiday meal; others like to experiment. The best advice is that if you are making a new recipe, test it out first to see how long it takes and make sure you like it.

Your menu drives everything else which includes your shopping and prep lists so it has to be the first step.

Amounts
This is another tricky topic as most people love to have leftovers. Consider this in your planning. Generally for turkey, it’s one pound per person. For the gravy, I usually make 1 cup for 4-6 people (most will use around 1-2 tablespoons but others use more). A tray of stuffing will feed 6-8. For potatoes, I estimate one large russet potato to feed 2-3 people. If you want more, plan accordingly.

Shopping List
Now that you know what you are making and how much of it, start the shopping list. Check to see what is in the pantry first. If I see certain things on sale, I tend to buy extra if it’s not perishable. Sometimes I forget about things like eggs and sugar so make sure to check everything (unless you have neighbors who you can call upon for that cup of almond milk you need).

When you make the shopping list, include what can be purchased ahead like the frozen turkey, vegetable shortening for the pie crust, etc. and what needs to be purchased a few days ahead such as the fresh fruits and vegetables. The bottom line is the shopping list will help you to be able to plan the meal. Having some things in the house beforehand means that when you go to the store for those last few items, you won’t have to fight the crowds as you only will need a few things.

Prep Lists
When I worked in big kitchens, it was all about the prep list; what has to be done today as well as tomorrow. Think about what can be done the day or two before like making the pie crust, toasting the bread for the croutons, making the cranberry sauce, and even chopping the vegetables.  Don’t forget to defrost the turkey 2-3 days before. That should be on the list. I leave mine in the fridge; it is not recommended to leave it out to thaw (unless it’s outside, about 40F, and safe from animals).

For the day of the big event, figure out when you want to eat, leaving an hour for the turkey to cool down a bit and be carved. Work backwards for everything else. Potatoes can be cooked and mashed in the morning and then heated in a pan in the oven. I usually make my gluten-free gravy (here's a recipe from my other blog) from the drippings so that’s always something done in the last hour. The stuffing can also be done ahead. Salads can be prepped but not mixed with dressing unless directed. Most veggies can be cut for the salad except for anything that browns like avocado, pears, and apples.

A prep list is also helpful when someone says to you “what can I do?” You can share the list and go from there. One thing I love to do is cross things off the list. Having someone else help with this is even better.

The Big Day
Remember the holidays are supposed to be a time for us to enjoy our family and friends. If you are stressed out or have made too much, it won’t be fun. If you have to, take a few things off of the menu or ask for more help. Then, get ready to sit back and enjoy yourself!

Here are some other gluten-free recipes you might enjoy:

Beet "Caviar"
Crustless Quiche (see note for gluten-free version)
Roasted Tomatoes over Mascarpone and Polenta
Caesar Salad
Butternut Squash Risotto
Pumpkin Pie (note: the crust is NOT gluten-free; you can use a pre-made gf crust or find a recipe in The Warm Kitchen)
Gluten-Free Brownies

Gluten Free Shortbread Cookies

I adapted this recipe from a regular recipe and I have to say, it's just as good. I do believe my English mother-in-law would approve.

When making these cookies, make sure you use xanthan gum. I taught a cooking class one day and the student forgot the xanthan gum. That cookie looked good and smelled good but when we tried to take them off of the tray, they crumbled. Don't worry; we didn't throw them out. These were still edible but I wouldn't bring them to a party.

Another tip for baking any gluten-free cookie (there are more tips on page 228 in my book, The Warm Kitchen) is to make sure you use either parchment paper or a silicone baking mat. These will stick to a regular baking sheet.

What if you are dairy-free? No problem. I would suggest using Spectrum's organic shortening. It replicates the texture of butter very well. There is also a butter flavor. I do not like the taste of the butter substitute sticks. Simply my opinion.

The recipe has no eggs so if you make it dairy-free, it will also be vegan. Enjoy!!

Gluten-Free Shortbread (page 232 and 233 from The Warm Kitchen)

You will be amazed at how much these taste like regular shortbread. The key is to not overwork the dough. If you don’t have the ingredients for Amy’s blend, other gluten-free flour blends will work but pick one that does not have xanthan gum or else it will throw off the proportions. A Silpat or parchment paper is necessary so that the cookies do not stick.

Makes about 24-30 cookies

2 cups Amy’s Gluten-Free Flour Blend
½ cup white rice flour plus extra for rolling
1 teaspoon xanthan gum
½ teaspoon flaky sea or kosher salt

1 cup unsalted butter, softened, or vegetable shortening (for dairy-free)
½ cup white sugar
1 teaspoon gluten-free vanilla extract

1. Preheat the oven to 325°F.  Prepare 2 baking sheets with parchment paper or silicone baking mats.
2. In a bowl, mix the flours, xanthan gum, and salt together with a whisk. Set aside.
3. In a stand up mixer or with beaters, beat the softened butter or shortening and sugar until it just comes together, being careful not to overmix. Add vanilla and mix briefly.
4. Add the flour and mix until it is combined well. It might look crumbly at first, but keep mixing and it will come together.
5. Place dough on the counter. Use some white rice flour to keep from sticking. Roll into a log. Using a knife or pastry cutter, cut circles approximately 1/2” thick. You may need to pat them to make them more round. Place on baking sheets.
6. Bake for 12-14 minutes, rotating pans once. Cookies should be just golden on the edges.
7. Remove from oven and let rest for 3-5 minutes. Carefully remove from baking sheets, using a spatula, and place on a rack to cool. They can crumble easily but are so good!

Variation: Lemon Shortbread
Add 2 tablespoons of lemon zest to the dough in step 4.