Thanksgiving is one of my favorite Holidays, not only is it a time to be grateful for all of our blessings but it is the time of year when I was born. Periodically, my birthday, November 27th falls on Thanksgiving Day. This year my 72nd birthday falls on a Saturday. You can imagine the hustle and bustle I go through when cooking for Thanksgiving and making birthday celebration plans.

Depending on the menu Thanksgiving is usually a two day Holiday, cooking on Wednesday as much as possible and Thursday managing the meal, setting the table, cooking, and drinking with friends and family. However there are some menu items you can cook ahead of time for a more relaxing, less stressful Thursday. We are going to discuss what you can prepare ahead as well as what to not to cook ahead of time.

Stuffing or dressing whichever term you use can definitely be prepared the day before. I personally make cornbread dressing using the gizzards, wings turkey neck for full flavor. You can assemble the dressing, then tightly wrap it in plastic and store in the refrigerator. The flavors will meld together and make your dressing more delicious when you bake it on Thanksgiving day.

I am not a big fan of pumpkin pie but you can bake that, pecan pie and my favorite sweet potato pie the day before. Those pies need to be cooled fully to set prior to slicing or you will have a big mess on your hands. Even apple pie, or cobblers, which most people prefer warm can be baked, fully cooled and rewarmed. To reheat your pies or cobblers place in a warm oven for about 20 minutes. The juices will stay thickened and your pie will be warm. Cakes can also be baked before and stored in a cake container. Good luck keeping folk from taste testing, lol.

Believe it or not you can make gravy weeks ahead of time. Yes you read that right, several weeks ahead of time. Use turkey wings, necks, and gizzards, and place in an Instant Pot for a scrumptious homemade turkey stock. Make more than you need so you can freeze the rest to add to mashed potatoes and frozen vegetables. It adds much more flavor than milk or water.

Speaking of mashed potatoes, mash and season your potatoes the day before, then stow them in a plastic container with a tight fitting lid. Reheat them by placing them in a saucepan over low heat and adding more milk and butter for flavorful smooth potatoes. Sweet potatoes can be prepped ahead of time as well. Prepare them, place in a baking dish, seal with plastic wrap and place in your refrigerator. Thanksgiving morning bake them.

Every season I change my dining room table setting so for me I just have to add a few things on Thanksgiving. Decide what you want to place on your table for decoration and set the table for the number of guests you will have. If you have children set the kids table as well. Also decide what serving dishes and utensils you will need and get them out ahead of time.

On the flip side what you don’t want to prepare ahead is salad. You can wash your veggies, cut them up, and even make your salad dressing if you prefer to make your own. Place the veggies in large plastic bags, the dressing in a glass jar and refrigerate. Assemble the salad but don’t put on the dressing until sitting down for your meal.

The other thing you don’t want to cook ahead of time is your turkey. Reheated roasted turkey will be dry. A few days ahead of Thanksgiving I season my turkey inside and out, or if using a brine I place it in the the brine using a large plastic container with a tight fitting lid. The flavor from the brine will be infused into the turkey for a scrumptious taste.

Last but not least plan your Thanksgiving meal ahead of time and purchase everything you need for your meal. You don’t want to be running around on Turkey Day looking for forgotten ingredients. Plan ahead for a relaxed and enjoyable holiday.

HAPPY THANKSGING TO YOU ALL!

Until next time,

Peace, Love, and Blessings!!!