If you're attempting your very first holiday dinner this year and aren't sure which end of the turkey is up, you're not alone.

Many of us grew up happily eating the delicious food our moms or other family members prepared for us, not realizing all the work that went into the preparation.

But there is hope for the turkey-illiterate.

Lucy Waverman, food columnist at The Globe and Mail, acclaimed chef and author of several cookbooks including the newly released "A Year in Lucy's Kitchen," says making a holiday spread like mom used to isn't second nature to everyone and the first thing you need to do is get organized.

"If you've never done this before you need to plan your menu, make a shopping list out of the menu and then you need to look at what you're making and plan it over, let's say, a five-day period," says Waverman.

She advises first-time cooks plan a simple menu around a roast turkey and be careful not to take on too much.

"Don't try to pressure yourself in having to do everything, which is what people do, and that's when they go crazy."

From preparing potatoes and vegetables in advance to making a simple stuffing from scratch, Waverman has some expert advice on how to make your first holiday meal one to remember.

Tips for an easy and delicious holiday dinner

Mashed Potatoes:

  • mashed potatoes can be prepared a couple of days ahead
  • put an egg into them and then scoop into a buttered baking dish and put in fridge
  • rebake at 350 F until they're hot (about 20 minutes)

Vegetables:

  • green beans can be ready and prepped the day before
  • root vegetables like parsnips, turnips, sweet potatoes or squash are also a good choice as they can be roasted the day before and then only need to be re-heated the day of
  • to prepare root vegetables: peel vegetables, chop them all up in the same size so they'll cook evenly, throw in cold water in a large pot, bring to a boil, boil for about seven minutes, drain and toss with olive oil. Sage and rosemary can be added if desired. Lay them flat on baking sheets, bake at 400 F for about 30 - 45 minutes or until browned and tender. Place in a reheatable dish and reheat in oven next day at 350 F for 10 - 15 minutes

Cranberry sauce:

  • cranberry sauce is easy to make and can also be prepared a week in advance
  • if you choose pre-made, pick up a good quality sauce at a gourmet shop and steer away from the canned versions

Turkey:

  • take it out of the fridge an hour before you want to put it in the oven, stuff it with some oranges or lemons and an onion and add salt and pepper for flavour
  • tie the legs together so it cooks more evenly
  • turkeys should be cooked on a rack in a roasting pan and are never covered
  • cook turkey at 400 degrees the first hour, then 350 the rest of the time - takes about 2.5 hours for a 14 lb. turkey
  • buy an instant-read meat thermometer, stick in to thickest part of thigh, cook to 165 F

Stuffing:

  • to make your life easier, Waverman suggests not stuffing the bird and instead baking it in the oven alongside the turkey in a greased dish for 45 minutes to an hour
  • don't be tempted to use boxed stuffing when stuffing is really easy to make: chop up onions, saut� them, add in bread cubes, chopped apples are nice, as is a little bit of sage, can add sausage meat if you like, bind it with an egg - you should be able to grab the stuffing in your hand and make it into sort of a loose meatball
  • bake it covered for 45 minutes, can uncover it you want a crisp top

Dessert:

  • bake some cookies a week ahead of time and then buy a dessert for after dinner unless you're an expert in this area

Get the  from Waverman's new cookbook "A Year In Lucy's Kitchen"

Other Tips for a stress-free day:

  • don't worry about having a first course - there's so much food anyway you don't want to pressure yourself to get a soup or salad on the table
  • be really well-organized so you don't get upset
  • set the table the day before
  • if you've got 8 - 10 people coming you need about 14 lb. turkey, and you'll have some leftovers
  • have a nice shower and get ready as soon as you put the turkey in the oven
  • if you want hors d'oeuvres the easiest thing to do is buy some smoked salmon, put it out with some cream cheese and chopped onions and some nice bread

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