Host Like a Pro this Spring- Easter and Mother's Day Menu and Game Plan


Emily shared her go-to Easter Sunday preparation plan and menu on episode 97- Host Like a Pro- Menu and Timelines for Easter and Spring Parties. Click here to subscribe to Emily's free newsletter to get her latest tips, recipes and event details.

Easter/Spring Menu Plan

For all of the recipes for this menu, click here

1 week away:

  • Plan your menu

  • Order any flowers if you need centerpieces delivered

  • Decide Spring table decor if you choose

  • Buy all wine, beer, soda, alcohol and any mixers needed.

  • Plan activities for kids (coloring books, outdoor & indoor activity, etc)

  • Check your seating and make sure you haven't forgotten anyone.

  • Finalize your shopping plan/list. This may make you wonder how much to buy to serve everyone:

  • Turkey/Ham: 1.5lb per person, .5lb per kid (sounds like a lot but this accounts for the whole turkey weight, not how much each person is actually eating. For example, 4 adults and 1 kid would be a 6.5lb turkey needed.

  • Stuffing: 3/4C cooked per person

  • Potatoes/Starches: 1 potato per person or 3/4C per person

  • Gravy: 1/3C per person

  • Veggies: 3-4oz per person cooked weight

  • Pie: 1/6 of a pie (pies serve 6-8 usually)

  • Rolls: 2 per person (give away or freeze leftovers)

Monday-Wednesday:

  • Shop for non-perishables

  • Prep anything that can be frozen

  • Clean the house

  • Move any furniture needed for seating

  • Prep your linens

Thursday:

  • Bake pies

  • Begin defrosting your turkey (rule of thumb is 24hrs per 4 lbs frozen)

  • Set your final cooking schedule

  • Finish decorating

Friday:

  • Buy any fresh flowers from the grocery store/florist to make your own centerpieces

  • Chop all veggies and store in baggies to have them ready to go

  • Make your cranberry sauce- it tastes better after marinating a few days

  • Buy bags of ice if needed for drinks.

Saturday:

  • Spot Clean

  • Put out fresh towels in your guest bathrooms and also in the kitchen

  • Refill soap dispensers, set out candles to light and stock bathrooms with extra toilet paper

  • Set the table

  • Chill the white wines

  • Make turkey brine

Sunday morning:

  • Prep your potatoes, peel and put them in a pot with enough water to cover them. They can set at room temp until ready to cook.

  • Make crockpot stuffing

  • Bake your rolls/bread and any other dessert.

  • 4 hours before brunch or dinner (for a 15lb bird): Check the tag on your turkey for correct cooking time. NOTE: A brinded turkey usually bakes about 30-45 min faster.

  • Make your side dishes and potatoes. You can put these in the oven if you have a double oven or crockpots to keep warm while finishing up the turkey. (Seriously- borrow as many crockpots as you need! They are a huge lifesaver- or you can buy the aluminum party catering sternos and trays at the dollar store or a party supply store. Not having to find a spot in the oven for everything is a huge stress reliever. Plus with the foil pans; no clean up!!

  • When the turkey is done (I try to time it to be done about 30min before we are planning to eat) You can make the gravy. I always make more than needed so I usually double the amount of water and add extra flour in.

I hope this little timeline is helpful to ensure you have a wonderful and enjoyable Easter surrounded by family and friends...and wine :)

#97 #easter #menu #mealplan #dinner #brunch #holiday #turkey #spring

Emily Frisella
Emily@foodinsession.com

Mindy Musselman

Mindy@foodinsession.com

Follow Emily:

  • Instagram - White Circle

Follow Mindy:

  • Instagram - White Circle

© 2019