In a flurry of candy wrappers and sugar-crazed munchkins, Halloween is over … which means Thanksgiving is just around the corner. And you need a plan.

You may be thinking, “I know what I’m doing,” pushing away flashbacks of pre-pandemic panic over last-minute pie crust disasters and bone-dry turkey. (Oh, the things we used to fret over.)

Still, we’re entertaining again and want everything to taste delicious and run smoothly for the folks driving up or flying in. Avoid the needless stress by having a to-do list with plan-ahead strategies week by week and eventually, by day. That way you’ll be chowing down with your guests in peace and giving thanks for the things that matter — lumpless mashed potatoes included.

THREE WEEKS BEFORE

Figure out your guest list — including who’s bringing what — and plan your menu.

You’ll want to serve a signature cocktail or versatile wine, plus a non-alcoholic drink option, an appetizer or two, two to three sides, a few desserts and, of course, your glorious main dish — be it turkey, ham or vegetarian pasta.

So plan your menu and write up a shopping list that includes all of these elements, as well as the markets or specialty stores you’ll need to hit.

TWO WEEKS BEFORE

Order your turkey or turkey breast (hmm, maybe this easy seared version with a cream-mustard sauce?) and bake and freeze your pies, rolls and pumpkin bread. Skip pumpkin pie this year for a Louisiana-style sweet potato praline stunner with a rich, praline-inspired caramelized sauce. Or a lemon tart nestled in an espresso-chocolate crust and served with chocolate sauce. They’re both from Maya-Camille Broussard’s new “Justice of the Pies” cookbook. Best part? You can freeze them for up to two months.

Then choose your table decor and put together a playlist. If you use cloth napkins that will need ironing, now’s the time to do that. Polish up any silver and locate and dust off those candlesticks, if you plan to use them.

Now’s the time to find those random pieces of kitchen equipment that you only use once a year, like the extra large roasting pan and potato masher.

ONE WEEK BEFORE

It’s time to go shopping! Buy all your canned and boxed items, from chicken broth to cranberries; the prosecco for a pomegranate cocktail, perhaps, and any other drinks; and all your most shelf-stable produce, from onions and garlic to potatoes and squash. Clear the fridge of as much non-Thanksgiving fare as possible.

If you hear from guests asking what to bring, by all means, respond with “Brie and crackers” or “soda for the kids” or even “some pretty flowers.”

If you’re making gravy ahead of time or first-course soup, do it now and freeze it. (Yes, gravy freezes. So does butternut squash soup.)

TWO TO THREE DAYS BEFORE

Head back to the grocery store to pick up the turkey and all your fresh fruits, veggies and herbs. Grab extra cartons of chicken broth, heavy cream and butter — you never know.

Now, it’s time to start cooking those sides! Everything except salad can be made now, including mashed potatoes, stuffing and cranberries. Actually, you can make salad dressing now, too. Clear space in the fridge and make sure you have enough containers for these make-ahead dishes.

THE DAY BEFORE

It’s time to clean the house — recruit your kids to help — and craft the last of those side dishes. (Again, we’re offering options. Do not — repeat, do not! — make them all!) Set up the bar cart, if you have one, or drinks area. Adjust the dining table for any last-minute cancellations or “Can I bring so-so?” texts. Then set that table.

THE DAY OF

Get the turkey in the oven on time. Set your timer for basting or any other turkey TLC. Make your salad — something simple that doesn’t require an oven — and create your charcuterie boards or other appetizers. Breathe.