Avoid the stress of last-minute holiday preparation with these time-saving steps.
Molly Watson
Always check the specific recipe, but Thanksgiving recipes in general have plenty of make-ahead possibilities. Little steps taken ahead can really speed up putting a dish together for the big feast.
Start with a plan. Sketch a countdown chart, noting how long each dish takes, what can be made ahead, and what has to be accomplished simultaneously.
1 /11Iain Bagwell
Dessert
Desserts or components thereof (such as sauce, crust, pie filling, or topping) can often be made at least a day ahead, if not more.
2 /11Romulo Yanes
Bread
Bread for stuffing can be cut up the day ahead and stored in a paper bag (remember: dried-out bread is good for dressings!).
3 /11Courtesy of Getty Images
Aromatics
Aromatics for most dressings (onions, celery, mushrooms, etc.) can be cooked the day before and then tossed with the bread and baked on the big day.
4 /11Creative Commons photo by lhooq38 is licensed under CC BY 2.0
Turkey Prep
Have turkey as prepped as possible (salted, even spiced and rubbed with butter, in its pan) and ready to go in the oven.
Salad dressings can often be made at least a day ahead.
7 /11Courtesy of the Western Garden Book of Edibles
Lettuce
Wash, dry, and wrap lettuce in paper towels, and store in a resealable plastic bag in the fridge until ready to toss.
8 /11Thomas J. Story
Chop, Grate, Season
Vegetables can be chopped, cheese grated, and spices or seasonings measured out the day before.
9 /11James Carrier
Making Gravy
The roux (fat and flour mixture) for gravy can be done several hours ahead using butter instead of rendered fat―just reheat and add stock and pan drippings.