With Thanksgiving a mere week away, we have finally reached the prime time for pre-cooking many of your holiday favorites! Thanksgiving doesn’t have to be stressful, and with these tips you will be sure to have an easy going day!
A WEEK BEFORE:
1) Make and freeze pie crust – throw it into the fridge the night before you plan on making your pie so that it can thaw!
2) Make your favorite pies (but not pecan – see below section), then put it in a freezer bag (greased tin and all) and place into your freezer. Similarly to the pie crust, put your masterpiece into the fridge the day before Thanksgiving to defrost.
3) Your cranberry sauce? That can be pre-frozen too! Remember to put it into a freezer friendly container so you don’t have a cranberry incident before the big day!
4) Dinner rolls are always a hit – make the dough and then tightly wrap it before placing it into the freezer. This can actually stay in your freezer for up to two months!
A DAY BEFORE:
1) Cut up your vegetables that will be stuffed and roasted and put them in labeled containers into your fridge overnight.
2) Pre-mash your sweet potatoes. These will keep overnight when placed into a sealed container in the fridge.
3) Bake your favorite pecan pie the day before, but make sure it cools completely before you put it in the fridge! Pecan pie is fairly delicate, so you don’t want to make and freeze this a week in advance like you could for other pies.
4) Dry your stuffing’s bread cubes and saute the celery, shallots and garlic up to two days in advance!
5) Make your buttery, cream cheesy, favorite mashed potatoes a day in advance and let them sit in their original baking dish within the fridge. 20 minutes before you are ready to eat, pop the pan covered in tin foil into the oven at 350 degrees.
We certainly hope these tips and tricks will help you have a smooth Thanksgiving day. Have any suggestions on what else we could add to our list? Sound off in the comments section below!