Thanksgiving can be a stressful time, so we've chosen our favorite make-ahead tips & tricks from the online food magazine, The Kitchn.
The Turkey: Prep It for Roasting
Of course you can’t cook the turkey now, but there are a few other little tasks that you can tackle, depending on how you plan to prepare the bird. If you’re planning on brining or dry brining your turkey, that can be done anywhere between one and three days ahead of time. Or if you’re simply rubbing the bird with a compound butter before roasting it, the butter can be made and stored in the fridge for up to a week or in the freezer for up to three months.
Green Beans: Prep the Garnishes or Casserole
Just like the stuffing, think of the components in your green bean dish that can be made now — almonds or breadcrumbs can be toasted ahead and frozen. If your side dish roster includes a classic green bean casserole, that can even be assembled without the crisp onion topping and store tightly wrapped in the refrigerator for up to 3 days. Top with the fried onions before baking.
Pie: Freeze the Crust or the Whole Darn Pie
There are so many ways pies can be tackled ahead of time: Freeze pie crust discs, actually roll out the crusts and then freeze right in the pie dish, or completely freeze a whole unbaked pie! The bonus is that freezing sets the crust so it will be less likely to bake up soggy and tough. Also, don’t forget that you can also make and freeze streusel topping.
Check out the full list here.