Thanksgiving Is the Quintessential Busman’s Holiday for a Chef
Imagining my mother, who was never fond of cooking, making a festive meal for 25 people had to be challenging. Yet year after year she cooked for the extended family and any orphans we brought to the table.
Like clockwork, she gave it a valiant attempt every thanksgiving. Turkey, trimmings and sides, all prepared by someone who absolutely loathed cooking.
Me and my mom in san Fransisco in YEAR.
The turkey was always dry, the pumpkin pies were overcooked, and no one remembered the cranberries in the fridge until after dinner ended.
It wasn’t until I was eating with family in California that I learned turkey could be tender—and that pumpkin pie was only one of a dozen dessert options. And yes, the squash family had more members than just acorn.
When I returned to Michigan as a chef, I took Thanksgiving dinner out of my overworked mom’s hands. She bore seven children in seven years; she was tired and more than willing to enjoy a glass of Chablis and stay out of the kitchen for every holiday, Sunday meal, and dinner party again.
She didn’t cook for herself during her final decade, living well into her 90s—she had gleefully passed the task on to me. After preparing three meals a day for nine people for thirty years, she had earned her wine.
What I lacked in staffing from my restaurant days, I more than made up for on Thanksgiving with my mise en place skills.
Mise en place is the French term meaning “to gather your ingredients.”
Staying organized and working off lists, I had everything—sans the turkey, gravy, and potatoes—ready by Wednesday evening. I delegated the non-food chores: table setting, music requests, wine selection, appetizer options, and arrival time.
My siblings ignore all of that and bring whatever they want… and arrive sometime before the Lions’ kick-off.
Here are a few tips for planning your own Busman’s Holiday Thanksgiving:
When they offer to bring something, say yes.
For the non-cooks, ask them to bring dinner rolls, napkins, or wine. It gives them a role and keeps you from looking like a martyr.Pies are easy.
If you have a baker in the family, ask for a pecan or pumpkin pie. My personal favorite is a pumpkin roll, so I make one ahead of time and freeze it.Have a guest whip the cream for dessert at their house.
It arrives ready to go—and keeps one more person out of your kitchen.Cook the squash on Wednesday night.
Store it in a casserole dish to reheat. Add plenty of butter. Do the same with the stuffing—make it the night before and keep it in the fridge overnight.Peel the potatoes the night before.
Store them in a pot of water, weighed down with a plate. Pull them from the fridge early so they can come to room temperature before boiling. If you prefer smooth potatoes, use a mixer. I grew up with lumpy ones and have a particular fondness for them, so I manually mash them.Green Bean Casserole—just don’t serve it.
But if you must, use frozen French-cut green beans; they absorb the soupy mixture better. Again, prepare it the night before.Finally, the bird.
Wash it inside and out, then dry with paper towels. Remove the giblets and season it inside and out on Wednesday night. I soften butter and rub it all over the outside, and use olive oil inside. Place it on a sheet pan on the bottom shelf of your fridge.
While there may be other dishes to make, I hope you can see how mise en place simplifies the holiday. Preparing as much as possible before Thursday reduces stress and gives you a moment to step out of the kitchen before your own “kick-off” to service.
If this is your first holiday after losing a loved one, accept that it will be different. We yearn for the connection that is now gone, and our hearts hurt.
I hope it brings comfort knowing my mom is with them in heaven, thanking God they no longer have to cook this meal. You are going to knock it out of the park.
Happy Thanksgiving, 2025!
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