Take a bit of the stress out of your Thanksgiving feast by making some dishes ahead of time and then finishing them in the oven (or serve at room temperature) on Thanksgiving Day.
Fresh Basil-Orange Roast Turkey
Do seasoning blend two days ahead.
Make-Ahead Turky Gravy
This gravy can be made and refrigerated three days before you need it (or frozen for up to two months).
Americana Timbale of Peppers, Hominy, and Black Beans
The pepper tomato sauté needs to be done at least one and up to two days ahead so it opens up and mellows. You can also cook the collards early in the day, and assemble timbale a couple of hours before baking.
Herman's Fantastic Cornbread Stuffing
Do all but adding cornbread three days ahead. Add cornbread just before stuffing turkey.
Classic Sage Dressing
Make the night before Thanksgiving and leave it in the refrigerator, unbaked. Bake in the oven when turkey is done.
Farro with Vinegar-Glazed Sweet Potato and Apples
Every element of this salad can be made ahead of time and pulled out when ready to eat.
Green Been Salad with Toasted Pecan Vinaigrette
The green beans, vinaigrette and pecans can be prepared one day ahead.
Cauliflower Garlic "Mashed Potatoes"
Do three days ahead, reheat in oven.
Oven-Caramelized Brussels Sprouts with Autumn Fruits
Do one day ahead, reheat in casserole.
Can be made a few weeks ahead and frozen. You can bake them straight from the freezer!
Cheddar Cheese Coins
Dough can be refrigerated for up to three days of frozen up to one month.
Apple Cake with Crackly Meringue
Covered in plastic wrap, the cake holds well at cool room temperature for two days. It keeps a week in the refrigerator.
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