Mise En Place

Mise en place is French for “putting in place” and it is invaluable when preparing large meals.  One year as I prepared my Thanksgiving meal I had a thought that this would be easier if they I had prepared mixes to help speed it along. Then I realized that I could create my own boxed meals by preparing the ingredients earlier.  Though I didn’t know it at the time I has discovered mise en place.

Of course I had seen it on cooking shows but it was in was in small ramekins but not having plentiful ramekins around it didn’t seem applicable for my cooking endeavors. But for Thanksgiving and other large meals zip top bags would be quite beneficial.

So now I share it with you and hope you find value in it.

What you’ll need:

  • TKASA (Thanksgiving Knowledge Arsenal Storage Area) or your recipes for Thanksgiving.
  • Zip top plastic storage bags – in sizes gallon, quart, sandwich and snack
  • Sharpie Black Marker
  • Measuring cups & spoons
  • Dry ingredients
  • A basket to store the prepared bags in when finished.

Go through your recipes and pick one that has a single set of dry ingredients. This one is for my turkey brine.


Pick the appropriate size bag and write the ingredients amount and type of the bag like so.

Then fill the bag with the ingredients – one of the benefits of doing this ahead of time is if you find you’re out of an ingredient you have a chance of getting the item now not while you’re in the middle of cooking.


Seal and place in basket.

You might get the urge to skip the step of writing the ingredients on the bag but I wouldn’t because you don’t want to forget what exactly you put in the bag while you’re preparing your meal, especially when dealing with multiple step bags.

Speaking of which…

When dealing with multiple bags with different ingredients for one recipe, be sure to label all the bags with the recipe name. This one is for my homemade noodles.


You’ll notice there one bag with no ingredients listed on it – that is to hold the other bags together. Also I put you can see one says, “2 cups flour (for rolling)” those little notes help me from wondering what this is for when I’m hurrying to get my items together.  Saves seconds but those seconds add up.


Again fill and store.

Repeat with all your dry ingredients.  Be sure to pay attention to your recipes so you know how many bags to make up per recipe.  You can also do this with fresh ingredients but make those at the day before you need them and stay away from raw eggs.

That is it.  I hope you have a great Thanksgiving!






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