As we alternate years, this is Suzi's turn to cook dinner. I will bake a challah and the Key Lime Pound cake recipe I posted in another thread. I did buy a can of cranberry sauce this morning though.

I like preparing as much as you can ahead of time. Our meal will be at our youngest daughter's a half mile away. She provides the place and the rest of us cook. It works for me. We will eat around one in the afternoon.

Sue

Sue, cranberry sauce is fine in the fridge for ever so long--do you freeze it because there's more space in the freezer?

The last few years I've been bringing more to Thanksgiving, but I heard through the grapevine that all I'm expected to bring is the traditional guacamole, so advance prep means taking the avocados out of the fridge early. :)

Plllog, both freezer and fridge are very full! I am getting a new freezer before long as soon as I can make room for it. I have lots of eggs right now in my refrigerator, may have to take some out to the other refrigerator as time goes on.

Sue

Pie crusts, sweet potatoes, carmelized onions in the freezer. Stuffing bread done in the bread machine also going in the freezer. I love cooking Thanksgiving dinner, but also love to do as much ahead of time as possible.

I'm not actually going to attend a thanksgiving meal,as I have to work. However, I am going to end up cooking everything but the turkey for it the day before. My sister is hosting , and I'm going to her house the day before to make the cranberry sauce, a couple of casseroles,two kinds of stuffing,mac and cheese,my topping for my cheesy olive bread, and several dips. My mom is hosting a second meal the following Saturday , and she just emailed me the menu I'm expected to execute that day. At least I'm off work that day , and her menu is completly different and much simpler than the first. I won't make anything ahead for that one. It will be earlier in the day because it's Iron Bowl Saturday, and we can't be distracted from such important matters by such things as family togetherness. Roll Tide baby. And although I feel somewhat USED, I must admit that my feelings would be hurt if they didn't ask me to make SOMETHING ,and at least I won't have to clean up the dreadful mess I always make when I cook.

I do a lot of advance prep. Pie crusts go into the freezer and I just canned 9 half pints and a pint of Nancy's Thanksberry jam, that'll be my cranberry sauce for this year. I usually bake the pies and dinner rolls one day ahead of time and I've already cubed bread for stuffing. I'll bake cornbread for the cornbread dressing on Monday or Tuesday, and the sweet potatoes will be done the night before and be ready for the oven the next day.

We'll be having our dinner on Sunday, as Amanda has to work, as does Kevin, so I have a couple of extra days to prepare!

Annie

Fortunately i have so much done ahead as i do every year after the final Fall garden harvest...pie crust done and in the freezer, veg stock and smoked chicken stock, cornbread, boule loaf, and a soft sprouted grain loaf, for the dressing, all frozen.

I had no idea it was next week until a couple days ago. Ordered turkey and spent today's lunch break at the UnionSquareGreenMarket and bought a bit of everything for my roasted root veg dish. Rest of the list is easy. The green market is so gorgeous this time of year. A few new varieties i've not seen.

This is a helpful thread as I have a lot to do and am doing it all myself. The food is the easiest part!

I'll do the cranberry sauce this weekend - no need to freeze it as it keeps well. I'll probably make my sweet potato casserole either Tues or Wed - tastes better if made (unbaked) ahead of time for flavors to mingle. It will be baked earlier on Thanksgiving and then reheated when I get to my daughter's house. I'll bake my pumpkin pie on Thanksgiving Day, early afternoon most likely.

Annie,-- what's the recipe for Nancy's Thanksberry jam? Please share!

Another thing i do-ahead is set the table, sometimes a couple days ahead. For some reason DH like ironing and presses the linens and table cloth, (lol). Then the table is a no-go zone and feels kinda good to have all ready even with some serving platers decided. Set around and in the middle. A bit of a refresher as to what we will serve in what. Also a reminder about a few candles to check for stock, and what room i have for fresh flowers. Usually tulips.

My signature dish, for maybe 20 years now is a roasted mixed root and veg. Always a bit different and found some new varieties at the market this past week. I have 6 different sweet potatoes and 4 different baby winter squash and my garden produced jet black carrots this year. I prep all ahead, washed and in 3 bags to add easily as all have different cooking times but served in a favorite footed serving dish that sits above all others. Prepped the night before and cut each differently so i know what is what. The one thing i pay attention to as all other dishes are easy.

The four thick different chubby radishes i bought will probably be mandolined paper thin and served early with a hummus....a pre-pre app. Need a light no bread appy. Cold smoked salmon also. Plated night before. With olives capers...dill.

I'm making roasted Brussels sprouts with bacon, onion and cranberry, served as a casserole topped with smoked gouda cheese for Thursday thanksgiving - I will make this either Wednesday or Thursday (cheese won't be added until I get to the site, 2 hours away, where I will re-heat/bake the dish in an oven - it's at a community center so lots of oven space!

For Saturday's Thanksgiving, I am making a squash casserole, recipe and kitchen timing to be determined. Again, re-heating will be necessary - I am over an hour away. I'll try to make this one both oven or microwave friendly, since it will be at a private home. I suspect the only thing I will be doing in advance will be purchasing the food.

When I have served in my own home, I can't set the table in advance. Cats don't care if they leave paw prints on your plates....

If I was cooking the whole meal, would definitely peel potatoes (white for mashed and sweet for candies) by Tuesday. And would NOT even attempt to run peels down garbage disposal. Learned from experience that sweet potato peels, no matter how much time and water, will USUALLY cause a clog! NOT what you want with people coming over. I'f prep any other veggies... green beans, brussells, etc... and stash in large container of water to cover. Fridge space is always at a premium. Potatoes and other veggies in water can "sit out"... garage isn't COLD yet, but cooler than inside house. Have a cooler ready with some ice... even if you don't end up needing it. Cooler can serve as a place to thaw the turkey... outside... as long as you don't have serious wildlife in area. Have put cooler on deck, frozen turkey and fill with tater. Pull drain plug periodically and refill.