Dashing through the Holidays ' Holiday Tips & Tricks From Dacy’s Kitchen

Holiday Tips & Tricks From Dacy’s Kitchen

A real life guide to cooking big, staying sane and keeping joy on the table. Because the season should feel full! Full of flavor, laughter and a little grace for yourself too. These are my go-to tips and tricks to help you host, cook and celebrate without losing your mind (or your butter). From budget-friendly feasts to simple chef shortcuts, we’re keeping it real, intentional and delicious all the way through the holidays.

• Mise en Place, Reduces Stress

We’re ‘mise-en-placing’ everything this season. The French really knew what they were doing when they coined that phrase, mise en place means “putting in place” or “gathering.” In the kitchen, it’s the calm before the storm, the prep that makes the magic look effortless.

And this year, we’re ‘mise-en-placing’ our entire holiday season. My goal? To DASH through each holiday with ease and peace and help you do the same.

I’m sharing recipes, tips and small sanity savers that have kept me organized over the years, fed and still laughing through years of cooking for a crowd. Whether your table is set for two or twenty, I hope this helps you breathe a little easier, laugh a little louder and enjoy the moments that matter most.

• Chef Hat On, Stress Off

If you’re the cook of the family, you already know you do most (if not all) of the cooking. Here’s the truth: if you want to enjoy the holidays like everyone else, you have to work smarter, not harder.

The goal isn’t just delicious food. It’s delicious food that doesn’t steal your joy. Prep early, rest often and remember the chef deserves a seat at the table too.

• My Holiday Motto

I’m going to hold your hand when I say this: every dish will not make it to the table and that’s okay. You don’t need another side or salad or protein, make it another day! No one cares what didn’t make it to the feast.

My Motto: Whatever doesn’t make it to the Thanksgiving table will make it to the Christmas table. And whatever doesn’t make it to Christmas? It’ll show up on New Year’s Eve table. We’ve got three major holidays in five weeks, you do not have to make it all at once.

• Faith, Family & Real Hospitality

I’ve been reading Habits of the Household: Practicing the Story of God in Everyday Rhythms by Justin Whitmel Early and there’s a passage that really stayed with me. In the mealtime chapter, he talks with a friend who says, “Hospitality is not entertaining.” As we enter into what’s known as the most “hospitable” season of the year, I want us to remember that!

He goes on to explain “ Entertaining is where we honor our guests by offering an experience of comfort and beauty or at worst, we honor ourselves by showing off what we can pull off. Hospitality is different. It’s simply opening the door, inviting people in. . . into the chaos, the prep and the mess because that’s where real family connections happens, so let people in.”

The world has changed, we are in different times. Now more than ever we need to gather together even in small capacities. My boys and I do this thing where we huddle in, we wrap our arms around each other and give each other  a big ol three way hug. Huddle in! Huddle in with your friends and family in this season, even in the smallest way. 

The more we isolate, the heavier life will feel. The most beautiful memories are often formed around the table with others. It doesn’t have to be big or grand or aesthetically pleasing for social media. Nor does it have to be like anyone else’s holiday gathering. It needs to be what you have the capacity for! One year, I was so tired from bagging up seasonings, I made a pie and we all went to a restaurant for dinner and I’m not gonna hold you, it was peaceful and fun. So, whatever the holidays look like for you, can you do me a favor? Can you promise me that you’ll find joy in it? Can you stay in your own holiday this year? I know it’s not perfect but what holiday, what life, what season is? Now that you’ve made a promise I want you to keep it!

But since we are human and we have a proclivity to forget, can you make me one more promise? If you start to wander off and wish for someone else’s holiday, do me a favor 

• We’re the Adults Now

We’re the adults now, the ones hosting, planning, prepping and passing down the recipes we once watched being made. It’s wild but it’s beautiful.

We’ve become the heartbeat of the holidays, the generation that keeps tradition alive, even when we’re tired, stretched thin and or learning as we go. Give yourself grace for that. You’re still learning how the generations before you did things. You’re doing beautifully. These festive gatherings should be fun for everyone, even the host.

The Practical Side | Your Holiday Timeline

A Month Before the Holiday

• Finalize your guest list and menu.
• Need tables and chairs? Book your rentals now, most companies deliver a day or two before and pick up afterward.
• If kids are coming, plan their activities early.
• Pull out decorations, mix and match what you already have. No need to go overboard when Christmas is right behind Thanksgiving.
• Reuse your serve-ware and dinnerware proudly.
• Set a budget + stick to it. If you can’t do everything, delegate. Let people bring something, even a bottle counts!
• Chafing dishes are nice but not necessary. Use what fits your budget. Foil pans and pan heaters work perfectly for buffet-style setups. (I’ve found gorgeous serve-ware at Goodwill and Salvation Army.)
• If you’re getting anything personalized like seating charts, place card or signage, do it after your RSVPs are finalized. Etsy and small businesses are perfect for this, or let the kids doodle something fun and homemade. A little personality goes a long way!

Two to Four Weeks Before

Start stocking up on non-perishables and freezer-safe ingredients. You don’t have to buy everything the week before

Non-Perishable Staples:

• Fats: Butter (freeze it!) Neutral Oils, Extra Virgin Olive Oil
• Baking Supplies & enhancements
• Bouillon cubes or paste
• Dash of Dacy Seasonings & other spices
• Sweeteners 
• Pastas & Grains 
• Condiments & Preserves
• Beverages 
• Food Storage Supplies 
• Dry Peas, Beans and Nuts
• Canned Goods

Important Notes:

• Don’t try new recipes, stick to what you’re great at.
• Shred your own cheese. Bagged cheese has anti-caking agents that affect texture.
• White pepper adds flavor without leaving black flecks in your dish.
• Toss out old spices most lose potency after 1.5–3 years. Order fresh Dash of Dacy seasonings (shameless plug *wink wink*)
• Take inventory of your containers for leftovers and replace what’s missing.

 Make-Ahead Magic

 Do your future self a favor: start freezing! Make these ahead & freeze:

• Cranberry sauce
• Pumpkin purée
• Stocks or broths
• Gravy
• Pie crust (make an extra or two!)
• Marinara sauce
• Green seasoning
• Dinner rolls

Pro Tip:

Make your stocks 3–4 weeks in advance, use deli containers. Almost anything in this section can be made ahead, frozen, thawed and reheated with love. Vacuum-seal if you can.

Bonus: Print out or bookmark your recipes ahead of time so you’re not scrolling through your phone with flour on your hands. Trust me, future you will thank you.

Two to Three Weeks Before

• Revisit your guest list. Finalize RSVPs.
• Order desserts and sweet treats or delegate them. This is also a great time to order your turkey, especially if you’re not planning to grab one from your local grocery store.
• Plan your table-scape and décor. It’s okay to remix and use what you have!
• Sharpen your knives, a dull knife makes you move slower in the kitchen and it’s a huge safety risk.
• Make your playlist because vibe matters as much as good food and seasoning.
• Write out your full menu and stick to it. Prices are up, so avoid waste.
• If having a small holiday dinner, aim for 2–3 meats: one whole turkey or chicken, one roast or red meat and one wildcard.

The Week Before

Friday

• Deep clean fridge, freezer & pantry. Toss out old food and expired condiments and items.
• Make a grocery list from your actual menu, no extras!
• Start defrosting your turkey, especially if it’s more than 10 pounds. It  always takes longer than you think. 
• For my fashionable-hostess girlies Friday is a bit early but it’s a good day to do your nails, hair etc. If you can fit it in on another day then it’s okay to push it out further. Just don’t forget to make time for yourself.

Saturday

• Deep clean your home. If you already did your nails, gloves, gloves gloves lol. Also, consider hiring a cleaner for a few hours if it’s in budget. If not, blast music and clean at your own pace.
• Wash plates, utensils and serve-ware (this can also be done two weeks in advance) 
• Confirm what guests are bringing. This is a reminder to let people help you, you don’t have to do it all alone :)

Sunday

• Grocery shop early, but eat breakfast or pick up something on the way. Hungry stomachs make us impulse buy things we don’t really need.
• Hit multiple stores if needed, in my opinion no single store has it all (support your local farmers market, mom & pop grocery stores, Korean stands etc.)
• If you’re like me, you go to a few different stores, so make time for it. Don’t rush yourself. Pick your day, grab your list and go in with a plan. If you can, go grocery shopping without the kids. If you can’t, it’s okay to go while they are in school on Monday. If you must take them with you, a little pep talk might be necessary, cause you got things to do. You gotta hit it and get it lol.
• Stick to your list as much as possible. However, I always give myself permission to buy one thing that wasn’t on my list lol.
• Stop by the liquor store early.
• Wash fruit and veggies: 1 qt water + 1 tbsp baking soda + 1 tbsp vinegar, soak 5 mins, rinse with water and pat dry.  
• Free fridge space by chilling drinks in a cooler with ice. 
• Begin thawing other meats, if frozen. Thaw in fridge.;
• Sheet pan, cooking utensils, kitchen gadgets you’ll be using to make your  dinner, should be placed on counter tops, in a small section, so you don’t have to keep pulling things out of cabinets. 
• The weekend before is also a great time to finalize outfits!

Monday to Wednesday

Monday

• Brine your turkey for 24–48 hours, flavor insurance!
• Season and marinate other meats.
• Decorate your table. It’s okay to remix and use what you have! A little goes a long way, I like to use food as centerpieces too, fruit and fall produce (tamarind, pears, pomegranates, persimmons, figs, chestnuts, grapes, artichokes, brussel sprouts, carrots).
• Label your chaffing dishes and platters with sticky notes for easy setup.

Tuesday

• Let the baking begin!
• Bake pies, cakes, cookies, cupcakes and sweet treats.
• I usually bake my browned butter cinnilla sweet potato pie, but I also order other desserts from time to time to save myself from the stress.
• My Aunt and I always set aside part of the day to bake pies and drop them off at a local shelter,  it’s a little tradition we’ve kept for years. If you’re not a baker (or just don’t have the time), don’t worry. You can still give back by picking up a few store-bought pies or pantry staples to donate to a shelter or food bank. Now more than ever, our local spots need all the love and support they can get.
• Chop, slice, dice and label everything.
• Potatoes can be stored in water overnight, as long as it’s enough water to cover the potatoes so they won’t oxidize and turn brown.
• Store prepped veggies in deli containers or ziplocks, use masking tape and a sharpie to label. For example ‘onions for ribs’ ‘ onion for smothered turkey wings’ etc.
• Light cleaning, quick room refreshes.

Wednesday

• Last minute grocery run: ice, flowers, fresh garnishes.
• Start cooking around noon.
• Start the day by taking turkey out of brine, pat dry, chill in fridge  uncovered.
• Cook sides that reheat easily.
• If you made your frozen rolls a few weeks in advance, let them thaw and rise overnight in fridge. If not, make the rolls, let them rise overnight in the fridge.
• Get the kids involved, have them help. These are the memories they’ll keep.
• Set a cooking cut-off time (mine is usually around midnight. I also like to put something on a very low temp in the oven overnight, VERY LOW TEMP… something that requires long cooking time and doesn’t have to be checked frequently)  

Holiday Feast Day  (Thanksgiving, Christmas, New Year’s Eve)

• Wake up early. Shower, get some coffee, turn on some music.
• Take turkey out, bring it to room temp, it needs a few hours at room temp.
• Chill drinks, prep snacks and desserts.
• Light breakfast setup: bagels, cereal, fruit . . .keep it simple. Kids still have to eat, they can’t go the whole day without eating like us adults lol.
• Charcuterie or nut trays are great for nibbling.
• Turkey should go in the oven about 5 hours before dinner.
• Get dressed and cute because you deserve to look good and be seen!
• Take photos, laugh and give thanks!
• Have everyone share something they’re grateful for, this is super important! Gratefulness goes a long way!
• Enjoy your meal, your people and the moment.

Pro Tip:

You can’t pour from an empty pot, take 15-30 minutes for yourself before the chaos begins. Sit, stretch, hydrate, pray, breathe… whatever you need to do to remember the reason why you do this. Life is beautiful, even when it’s not perfect.

The Day After

• Store leftovers up to 4 days.
• Repurpose: soups, sandwiches, quiches, casseroles.
• I always make extra pie crust so I can whip up a quiche Lorraine with leftover ham.
• Label everything with name and date, freezer surprises aren’t cute three months later.
• Have to go containers ready, feed someone who couldn’t make it or send plates home with guests.
• Once the fridge is full and the house is calm again, take a deep breath. You made it AND you made it beautiful.

Final Thoughts

• Don’t over consume or overbuy. Use what you have.
• People will remember your warmth, not your plates.
• Whether you served six dishes or twenty, you’ve done enough.
• Gratitude and laughter, that’s the main course!
• Everything you want your holiday to feel like…joy, peace, love and connection, it’s already here.
• After the dishes are done and the house is quiet, take a minute to thank yourself. You kept tradition, created joy and served love.

I hope this guide reminds you that even when things aren’t perfect, there’s still joy, comfort and laughter waiting around the table for us all. This season isn’t about perfection or performance, it’s about presence! It’s about finding joy in what we already have, loving on what’s right in front of us and letting gratitude do the heavy lifting.

Here’s to family, friends and the tables that keep us grounded (hopefully), the flavor that always brings us home (the food better be good) and savoring what’s already in front of us (keep your eyes on your own plate!).

From Dacy’s Kitchen to yours,

Love Dacy ❤️