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Start preparing for Thanksgiving dinner early

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By Elaine Morris Roberts Updated 7:28 PM Monday, November 2, 2009

Thanksgiving will soon be upon us, and as it goes with many holiday or family dinners, if you’re the designated party host, things can get pretty stressful.

In our house, a family dinner can easily mean 20 people around my parents’ table that can only comfortably seat about 12, so we’ve learned a few tricks to make those meals less expensive and less traumatic.

Take the time now to assign dishes, jobs and seating — and don’t feel the least bit bad about it. Remember, you are the host, not an indentured servant.

Make a menu and ask your guests to bring specific dishes so you don’t end up with six bowls of cranberry sauce. If you prefer to cook the turkey and make the stuffing, let others bring vegetables, salads, bread and desserts.

If you have guests with special dietary needs or requests, ask them to bring dishes that suit those needs. We have lots of vegetarians in our family, and a few years ago, they were put in charge of bringing the Tofurky, tofu that masquerades as a turkey roll.

Whatever you choose to prepare, remember it’s OK to ask for help. Recruit some guests to help set the table and clean up.

And, assign seats if you know there will be trouble if certain people end up next to each other. (OK, stop rolling your eyes and scoffing at me. We all have a family member or two who revels in causing strife and getting lots of negative attention for it.)

To tackle one of the most daunting organizational feats of the day — figuring out how to bake everything else with a giant turkey in your oven — try barbecuing your bird.

It saves frustration and electricity and can be accomplished over coals or on a gas grill in about the same time it takes in the oven.

There are plenty of recipes and instructions on-line at sites like foodnetwork.com. At bonappetit.com, there is even a short slideshow to help you get the hang of it.

No matter how you cook the turkey, be sure an instant-read thermometer inserted into thickest part of thigh reads 165°F.

Don’t be afraid to fake some things, too.

Gravy from a jar (inexpensive and far easier than making homemade) can be dressed up with a quick shot of sauteed scallions, mushrooms, thyme and black pepper.

Buy pumpkin pies. To make your house smell like you’ve been baking from scratch, try baking apple dumplings or pies from Gordon Food Service. The frozen items can be thawed the night before, then baked before guests arrive or while dinner is underway.

A good value, too, dumplings are $9.99 for 12 and assorted fruit pies are all under $8.

Contact this reporter at (937) 328-0371 or elroberts@coxohio.com.

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