Prep Day - OR - How to tackle that Thanksgiving dinner without killing yourself

Here we go, getting ready to do the prep work for all of our dishes. Today, chop, chop, chop and outlining of what to prep when.

First, the chopping:

• Dice one and a half of the three onions (cut one onion in half lengthwise, from root to top). Store in a zipper bag or tightly closed container in the fridge.
• Cut the remaining whole onion in half lengthwise, then slice the one and one-half onions crosswise into 1/4 inch slices. Store in a zipper bag or tightly closed container in the fridge.
• Dice 4 stalks celery. Store in a container in the fridge.

Now, for the prep schedule:

Sunday: Chop and dice per above, bake cornbread according to package directions then crumble into fine crumbs and store in zipper container at room temp, snap ends of green beans and store in plastic bag in crisper drawer of fridge, slice mushrooms and place back into brown paper bag in crisper drawer
Tuesday: Make cranberry sauce, store in sealed container in fridge.
Wednesday: Prep sweet potato casserole, peel and chop potatoes (leave in salted water to prevent browning), bake pies, prep dinner rolls and put in fridge after rising (recipes will be posted on Monday and Tuesday).
Turkey Day: Cook!