You_re not ready for holiday cooking until you_ve done this kitchen checklist – the washington post

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Check your supply of casserole dishes. Can you ever have too many? Picked this one up at an estate sale. (Scott Suchman/For The Washington Post)

November! I can almost hear the holiday cooking anxiety/excitement ramping up, like those clicks of a roller coaster on its rise up the tracks. I am sure the Food section will be able to help you with just about anything you need: recipes, advice,


wine recommendations, menus, even game-day, live-action access! (Details to come.)

[More Weekend Kitchen: savory apple recipes; self-cleaning pots and pans]

But before you celebrate, or not, National Clean Out Your Refrigerator Day on Nov. 15, check out this checklist of what might facilitate your Thanksgiving kitchen prep.

Is your roasting pan in good order, including a rack? I’ve seen new disposable options at the supermarket, complete with lids. If you don’t have/can’t find a rack, use the celery raft method in Pam Ginsberg’s No-Fuss Roast Turkey.

Got a large liquid cup measure/fat separator? A four-cup capacity is immensely helpful when you’re making stocks and soups.

Casserole/serving dishes. Round up the ones you’ve loaned out, for side dishes and leftovers. Estate sales are great places to pick up bargains in this category.

Sharpened knives. Now’s the time to give your blades a tuneup. Give yourself a while to get acclimated to their touch.

Pie crust shields. If you’re not a regular pie baker, the silicone kind that my colleague Becky Krystal uses are worth acquiring.

Take-home containers. For guests and leftovers. Ask to buy some pint – and quart-size ones at the deli counter. They’re see-through, stackable and freezer-safe.

What other items would you add to the list? Share in the comments below.

Thoughts of turkey, and a whole lot of turkey testing, leave me hankering for the taste of the bird long before the holiday itself. If you’re in the same boat, try these dishes from our Recipe Finder:

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