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What do you make ahead and what do you make at the last minute?

I have this thing about hot, fresh food. I add more stress to Thanksgiving because I want all food very fresh. I like the apple and pumpkin pies to be made that morning so they are still slightly warm when we eat mid afternoon. The pecan pie sets up better when I make it the night before.

I make the rolls that morning too along with the squash casserole and whipped cream.

The turkey is carved by me "a la carving station" in the buffet line- whole and hot.

What do you make ahead that works for you?

I'm toying with the idea of making the dressing tomorrow and freezing it.- I'll have 18 people coming.

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