The 48-Hour Easter Dinner Countdown: Chef's Stress-Free Timeline

Beef | Pork | Poultry | Seafood | Lamb | Shop

Hey there Reader,

So... Easter is this Sunday, and we know what that means—some of you are just now realizing it's time to plan that holiday feast! No judgment here. If you just realized you’ve got 48 hours to pull off a legit holiday feast, don’t sweat it. We’ve got your back with a chef-approved countdown plan that gets you to the table with confidence (and without a meltdown).

The 48-Hour Easter Dinner Checklist

THURSDAY

✅ Finalize your menu
✅ Check the fridge and pantry (make a grocery list)
✅ Make space in the fridge for prepped dishes
✅ Confirm your guest count

FRIDAY

✅ Shop early (beat the crowd!)
✅ Pick up your ham or main course if it’s not already defrosting
✅ Double check oven-safe serving dishes, meat thermometers, and carving tools
✅ Set the table if you’re extra on top of things (you are, we believe in you)

SATURDAY (24 Hours Out)

✅ Prep sides like green bean casserole, mashed potatoes, deviled eggs
✅ Make dessert if you’re baking (or check your pick-up times)
✅ Make compound butter or rub for your ham/lamb
✅ Stage your cooking schedule for Sunday
✅ Get that ham defrosted

SUNDAY (EASTER)

✅ Preheat and rotate dishes based on cooking time and temp
✅ Use your digital meat thermometer for perfect doneness
✅ Rest your meat while sides finish
✅ Set out platters, serving utensils, pour yourself a drink and go hide some Easter eggs.

SEE ALL OUR EASTER RECIPES NOW

Gear Check: What You’ll Actually Need

Our team doesn't recommend products unless we use them ourselves:

Thermapen One Digital Meat Thermometer - We keep extra of these on hand we love them so much.
Carving Set - Makes even novice carvers look professional
Ceramic Serving Platters - Preheat them over low heat, and they keep your perfectly cooked meat at the ideal temperature

PRO SHORTCUTS THAT DON'T SACRIFICE QUALITY

Store-bought rolls can be elevated with herb butter
Pre-cut vegetables save time without compromising flavor
Store-bought pie crust or bakery desserts
Strategic delegation—assign simple tasks to family members
Reheat ham gently with broth and foil for that "fresh out of the oven" vibe

TEMPERATURE STAGING PLAN

The secret to perfect timing? Temperature staging. Bringing your meat to room temperature before cooking ensures even cooking and saves time.

Pro Tip: Temperature Staging for Multiple Dishes

Use the oven like a pro:

425°F early for roasted veggies and crispy sides
350°F midday for baked sides and ham reheat
Warm dishes at 200°F while others finish

EMERGENCY TROUBLESHOOTING GUIDE

Because we know things don't always go as planned...

HAM RESCUE TACTICS

TOO DRY: Slice ham, place in shallow baking dish. Mix 1 cup broth with 2 Tbsp butter and pour over ham. Cover tightly with foil, and warm in a 300°F oven for 10 minutes.
COLD CENTER: Slice the ham and arrange the slices on a microwave-safe platter in a single layer. Cover with a damp paper towel and microwave on 50% power in 30-second intervals until warmed.
NO TIME TO BAKE: Cut pre-cooked ham into 1/2" steaks. Pan-fry 3 minutes per side. Brush with mixture of 2 Tbsp brown sugar, 1 Tbsp mustard, 1 Tbsp butter as they cook.
GLAZE TOO SWEET: Add 1 Tbsp cider vinegar and 1 tsp Dijon mustard to cut the sweetness.
GLAZE BURNING: Lower oven to 300°F, tent ham with foil, creating a loose tent so the glaze doesn't stick to the foil.

LAMB RESCUE TACTICS

UNDERCOOKED SECTIONS: Cut off properly cooked sections. Return undercooked portions to the oven at 400°F for 5-minute intervals, checking the temperature frequently.
TOUGH TEXTURE: Slice very thinly against the grain. Serve with extra sauce or gravy to add moisture.
TOO RARE: Create quick sauce by deglazing pan with 1/2 cup red wine and 1/2 cup broth; simmer until reduced by half. Add sliced lamb to warm gently to desired doneness.

BEEF TENDERLOIN RESCUE TACTICS

OVERCOOKED: Slice very thinly; serve with rich sauce or compound butter to add moisture. Our emergency horseradish cream: 1/2 cup sour cream, 2 Tbsp prepared horseradish, 1 Tbsp Dijon mustard.
UNDERCOOKED CENTER: Cut into medallions, quickly sear in very hot pan 30 seconds per side.

GENERAL MEAT FIXES

CARVING CHALLENGES: Use an electric knife for cleaner cuts. Or, you can warm the knife blade under hot water before each slice.
NEED MORE SERVINGS: Slice meat thinner than usual. Arrange them attractively with sauces and garnishes to create visual appeal.
SERVING TEMPERATURE ISSUES: Warm oven-safe plates in 200°F oven for 5 minutes before serving. Pour hot gravy over meat just before serving.

DOWNLOAD YOUR LAST MINUTE EASTER RESCUE CHECK LIST

Did you find this helpful? Forward it to a friend to help them with some pre-holiday stress management.

And remember: nobody cares if the rolls aren’t homemade. Cook with love, season with confidence, and let the meat speak for itself. You've got this.

Cheers,

Kita GirlCarnivore.com
Making meat more approachable since 2013.

Join our Facebook page for the Weekly Roll Call.
Save your favorites to our new custom Recipe Box.
Subscribe to the new Cocktail channel - free 🙌 for new subscribers

P.S. We're excited to see your Easter spread at our weekly roll call next week! Remember, we drop a new roll call every Saturday on our Facebook page.

We need your help. Have you tried a recipe on GirlCarnivore.com? Please pop over and rate the recipe ⭐⭐⭐⭐⭐ and leave a comment to help a future reader out.