After some serious editing and input from the diners, you’ve finally narrowed down the big menu and you’re ready to spring into action. Yes, it’s still too early to start roasting the turkey, but one week out is the perfect opportunity to stock up on the non-perishables you can safely shop for ahead of time — and forget about until Thanksgiving morning. The less last-minute scrambles to the supermarket the day of, the better.
• Cross-check: Now that you’ve been dreaming up recipes all week, it’s time to take inventory of your pantry and write up a master shopping list. Plan out what you can buy ahead (potatoes, onions, garlic, salt), what you can’t (fresh fruits and vegetables) and exactly when you’re planning on making each dish (and who’s going to make them).