From now until Thanksgiving, we’ll be answering some of the most commonly asked holiday meal questions. Have one you’d like us to consider? E-mail us or join our weekly live Web chat on Wednesday from noon to 2 p.m. (Yes, you read that right — we’re expanding to two hours the day before Thanksgiving!)
For complete Turkey Day coverage, visit our Thanksgiving Central page.
Is it Thanksgiving yet? All the planning and shopping can make it feel like the entire month of November is devoted to Turkey Day. But we’re in the home stretch now! You might be itching to finally get into the kitchen, and you should. Pretty much everything, or elements of everything, can be made in advance for your holiday meal, meaning on Thursday you can, well, actually enjoy the holiday.
Here are general guidelines (with recipe suggestions) for some of the typical Thanksgiving components.
Cranberry sauce. Most cranberry relishes can be refrigerated for up to a week.
Gravy. As my colleague Bonnie Benwick so eloquently explained last week, you can make your gravy (or most of it, minus the drippings) a few days early.
Bread. Bake your bread or rolls a day or two in advance.
Pies. Most pies can be made two or more days in advance.
Turkey. Start brining the day before.
Stuffing. Advance work depends on the recipe. Some stuffings can be made wholly in advance; others should be made up to the point of adding the liquid. Reheat or finish baking on Thursday.
More Thanksgiving FAQs: