Save yourself some time, oven space, and sanity by making a few of these Thanksgiving staples the day before!
To make this holiday favorite the day before, just follow whatever recipe you are using up until the cook phase. Assemble the dish as you would – heating and moistening with broth – but when you compile it into a casserole dish, instead of popping it in the oven, cover it and place it in the fridge.
The day of, when you’re ready to cook pour a bit more broth in to remoisten the stuffing and then place in the preheated oven. You may need to cook a little longer to make sure it is warmed throughout.
Cranberry sauce is a dish best served cold – which means it’s the best side dish to make ahead, since it needs eight hours to chill. Since many of us don't attempt to make our own jellied cranberry sauce, check out this simple version of homemade jellied cranberry sauce! I made it for the first time this year and it's utterly delicious!
Cook the mashed potatoes and then place them in the fridge overnight. About three hours before mealtime, throw the mashed potatoes in a slow cooker on low – this will also save oven space. While you’re busy preparing everything else, the potatoes will be warming themselves to perfection.
If you don’t have a slow cooker, you can reheat over the stove – just add a splash more milk to loosen the potatoes.
Sweet Potato Casserole
Assemble the sweet potato filling as you would and then place in a baking dish. Cover the dish and refrigerate (unless you’re making this several days in advance, in which case, freeze). Leave off any toppings, such as pecans, marshmallows or streusel until you’re ready to bake and serve.
Remove the casserole from the fridge about 30 minutes before you plan on baking to let it come to room temperature.
Skip the artery clogging turkey pan drippings and use chicken stock instead! Pour the stock, flour and any other herbs or spices you use into a saucepan. Follow your usual recipe through to completion. Once it is at the desired consistency, let the gravy cool completely. Then chill overnight in the fridge.
About fifteen minutes before dinner time, take the gravy out and reheat it on the stove top, stirring occasionally on medium-low heat.