Make-Ahead Thanksgiving Dishes

5 years ago

I'll be doing much more of the cooking and baking myself this year since my daughter is working a fulltime job now in another city and won't arrive until just a few hours before dinner. So I'm trying t figure out what I can make ahead. I'm already planning to make mashed potatoes and cranberry sauce and stick them both in the freezer. What other side dishes would work that way? I was planning brussel sprouts as one veg, but can't imagine that would freeze well. Please help!

I always make a vast array of desserts, pies, etc. and will probably devote the day before to baking all of those, but wouldn't mind a dessert or two I could stick in the freezer as well.

TIA!

Featured Answer

arcy_gw

5 years ago

last modified: 5 years ago

My MILs make ahead potato casserole is much like the pioneer's but with garlic and chives. It has been a family favorite for three generations. We often rewarm in the microwave. One year it was the last dish the microwave cooked. After reading the NYT's make ahead list I realized how much there is to do ahead. I have sweet breads for continental breakfast in the freezer, chocolate zucchini and banana. I just finished making hummus, corn salsa and our traditional Blessings snack mix. Sheesh good luck with the baby!! 32 years ago the first grandchild was due, c-section. He decided otherwise and came two days earlier; in a blizzard. My sister and her husband had an hour to drive to get to the hospital. In western ND that is a lot of wind and snow and nothing to stop it. My mom had to catch a bus the next day as scheduled. Thanksgiving was a few days later. Dad and I were alone that year, we ate out as nothing in Fargo was open for me to get dinner fixings. This was before black Friday so I had no trouble getting what we needed the next day and making a feast. Ya do what you have to do. In the end all that matters is being together.

Sort by:Oldest

Comments (57)

Fori
5 years ago
I don't think you'd need to freeze the cranberry sauce. It should last a week easy.

Gravy can be made ahead but it does require a little more work than making it while the turkey rests (because you have to cook other turkey bits to do it right).
Bestyears thanked Fori
sheesh
5 years ago
You all think you have timing problems prepping for thanksgiving? Hah! I can top you big time!

1) Youngest dtr is one week overdue with her first baby. Her big sister lives in the same city and planned to take little sis to hospital last week. BUT big sister's father-in-law died so big sis and her family left town Wednesday for the funeral. Which meant that...

2) ...Hub and I became the designated drivers. Problem is we live two hours away! This waiting can jangle a few nerves, I can tell you. We planned to meet new grandson the day he is born and, since the new little family does not own a car, drive them home from hospital. That would have been calm and lovely. But....

3) Youngest dtr's husband is an Englishman from London. His father died two weeks ago. Funeral is being delayed until baby is born and mom and baby can come to our house while the new daddy is away. Which brings us to...

4) English daddy's mother plans to fly from London on the 21st to meet her first grandchild who we all thought would be two weeks old by then, and celebrate her first American thanksgiving. That's great, except that with the death of oldest dtr's father-in-law, dinner has been switched from her house to mine, two hours north, which means that in addition to being on pins and needles about the impending birth, I now must ready guest rooms for the new baby and his parents and English grandmother as well as prepare thanksgiving dinner and all the surrounding meals for their stay. Did I mention...

5) number two son and his family.are already going to be staying at my house for three days. And finally the big bad scary thing.....

6) number two daughter lives near San Francisco. She smells smoke sometimes but the nearest fires are 100 miles from her. NOT FAR ENOUGH!! She is flying home to Chicago thanksgiving night because we thought we would all be in Chicago, but since we have now shifted everything to my city we will be dispatching someone on a five hour round trip to get her thanksgiving day. she will be staying with us, too. I am relieved that her husband is unable to join us.

Two weeks ago I had the brilliant idea to paint my living room. It's painted, but we are not completely put back together yet. Things kept coming up, interfering. Oh well.

Please no one suggest having a sip of wine to help me relax. I don't dare!

Thank goodness I have a wonderful family. it's hard to believe that two of my sons-in-law just lost their fathers. I'm not sure we will have a traditional thanksgiving dinner this year, but the week should be good for some good stories.

Most of our holidays and events have a fair degree of chaos these days. We've already gotten through a few doozies, such as the birth of a granddaughter the day after Christmas, the time I accidentally put the Christmas prime rib for 18 people in the wrong bin and hubby recycled it, the time the current youngest grandchild brought down the entire family with flu, which various aunts and uncles spread around the world when they returned to their homes in London, San Francisco, and St Louis....oh never mind.

We will probably have a blizzard next week, just to round things out.
Related Discussions
Looking for a good make ahead Easter Dish - coq au vin, cacciat
Q
Comments (8)
Lynn, this is a huge favorite of ours, and it seems to meet all your requirements. It's a great make-ahead dish, is easy to do, and it's made and reheated on the stovetop, so that eliminates the oven problem. And one of the things I like best is that it tastes authentically Italian but doesn't seem 'heavy' at all. It goes by several different names (and spellings), but the recipes don't vary much. The one untraditional ingredient here is the balsamic vinegar. (Idea stolen from Marcella Hazan, and it's wonderful!) This is supposed to be enough for 1 lb. of pasta, but I double everything because we like it saucy. All'Amatriciana Sauce 2 T. olive oil 1 red onion, quartered and thinly-sliced (at least 1 cup -- a little more is fine) 1 - 2 cloves garlic, minced 4 - 6 oz. pancetta, chopped fine (I've substituted Genoa salami with good results, and pepperoni works okay. Lots of recipes say regular bacon can be used, but I'd be hesitant to try that.) 1/2 tsp. crushed red pepper flakes or 2 small hot chilies, minced 1 T. tomato paste 1 (28-oz.) can tomatoes, preferably San Marzano (I like to use whole and crush by hand, but diced will be fine) 1/4 cup wine, optional (I prefer to drink it instead. Less chance of my family being poisoned, doncha know. :) But if you're willing to risk it, either red or white is okay.) 1 T. balsamic vinegar (needs to be good quality!) 1 T. brown sugar salt and pepper, to taste 1/2 c. fresh basil leaves, chopped 1/2 c. freshly-grated cheese (Romano is traditionally used, but it's a little sharp for us, so I sub Parmesan) Heat oil in a large pan over medium-high heat. Add sliced onion; cook, stirring occasionally, until they begin to caramelize (approx. 6-7 minutes). Add garlic, pancetta and pepper flakes; cook, stirring constantly, another 6 or 7 minutes, until pancetta is golden. Add tomato paste, stirring a couple of minutes to allow it to brown. Add tomatoes, including juice, vinegar, sugar and wine, if using. Reduce heat and allow mixture to simmer until thickened to desired consistency. (This should take about 15 minutes -- maybe 20 if you added wine.) Season to taste with pepper and salt, if needed. If making in advance, cover and refrigerate at this point. Shortly before serving, boil pasta while gently reheating sauce. (Bucatini is the most traditional choice, but penne is a close second.) Mix drained pasta with sauce, and put in serving bowl. Sprinkle with basil and cheese and serve immediately. Note: Since you seem to be leaning towards a chicken dish, adding it to this sauce is apparently a common variation. I found quite a few recipes online that all called for the same method. Dip chicken cutlets (pounded thin) in beaten egg, then roll in seasoned breadcrumbs. Fry in olive oil until crust is well-browned on both sides. Slice thinly and then add to sauce while it simmers to finish cooking. As far as roasting the vegetables, asparagus should only take 10 minutes or so. The lasagna will need to sit that long so it will slice nicely. Timing should be just about right. Good luck! sm
...See More
Make-Ahead Thanksgiving Dishes
Q
Comments (18)
FF half and half has corn syrup in it so you're really not doing yourself any favors. I use the real stuff in my coffee and it's so rich and creamy I end up using less calories than I would using the fake stuff. Okay, I'm done for the weekend. It was really fun making all my Thanksgiving favorites without the stress. DH even helped by being my dishwasher and sous chef! I think the squash lasagna is going to be the bomb! Lots of flavor depth. I decided to wait until Wednesday to make the stuffing but I got the bread ready. The lemon tart is so great for after a big dinner. Hardly anyone in my family likes pumpkin pie and pecan pie is on just about every restaurant menu around here, so nothing special about it. I'm making a bunch of 4" tartelette that will be lemon curd, cherry and chocolate pudding. The cherry and chocolate will have sugar free options for my diabetic step-dad. I've made sugar free lemon curd before but it just tastes like a lemon flavored cough drop. Thanks for everyone's help. The weekend was fun!
...See More
Does anyone make egg noodles ahead for Thanksgiving?
Q
Comments (8)
The dried packages?. For a holiday meal, if it is your family tradition, i might just prep my noodle/pasta pot the night before, all ready to go with water and colander insert, and cook that puppy first thing am. Easy while every other prep is happening. Fresh cooked, even cooked that morning and cooled, then re-heated...still a not much saving of time if it needs to be warm. I like to put noodles and grains in 1/2 pint containers in the freezer when i make stock, then cover the grain/noodles with the fresh stock, than freeze. Nice to have for an easy soup addition. (the noodles are slightly underdone as they will finish cooking later)...in the soups. Even if you slightly under-cook, then lay out on a sheet pan in the freezer, then package loosely, then freeze, you still need to re-heat somehow...in another pasta pot. But i don't know the dish. Seems a lot of work to freeze and might just be a lump clump and starch gummy. If just noodles that are a plain side to have with turkey and gravy, i vote for fresh boiled. Not a good do-ahead unless it is a casserole type thing with other creamy ingredients to bake easily with other baked dishes. (with peas and cream and onions and a bubbly cheese topping) If you make your egg noodles by hand like we do, they for sure can be partially dried, nested on a sheet pan and frozen. Too much work for the day of.
...See More
Thanksgiving Make-Ahead Mashed Potatoes
Q
Comments (13)
I am trying a new (to me) recipe. It uses russet Baked potatoes, cream, and butter. So far they are easy and taste wonderful. We will see how it works tomorrow...I may be killed, I know my mother is rolling over in her grave.... 3-1/2 pounds Russet potatoes 2 cups heavy cream 8 tablespoons unsalted butter, divided 1-1/2 teaspoons salt Chives, for serving Instruction Preheat the oven to 450°F and adjust an oven rack to the middle position. Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.) Remove the potatoes from the oven. While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (see note on using a hand-held electric mixer). Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula. Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed. Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer. Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don’t touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE) To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot. Note: You can use a hand-held mixer instead of a stand mixer but the mashed potatoes won’t be quite as smooth. If you don't have either, you can pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.
...See More
Joaniepoanie
5 years ago
Omg sheesh........two words.......order out!
mtnrdredux_gw
5 years ago
All i can say is, Sheesh!
mtnrdredux_gw
5 years ago
I have an odd, related question. How far in advance can I set the dinner table? There are only 3 of us home and we have 2 other dining tables, but I moved our longest one into the octagonal living room back when I was recasting our DR as a sunroom. So it is off by itself in a room behind french doors; wdyt? I dont want dusty dishes tho!
Olychick
5 years ago
Sheesh for the win!
Olychick
5 years ago
last modified: 5 years ago
Mtn, set your table with everything but the glassware and centerpiece and cover everything with flat sheets (or other tablecloths) until thanksgiving.
Bestyears
Original Author
5 years ago
Sheesh!!!!
lovemrmewey
5 years ago
Sheesh, please let us know how your dilemmas all work out! Can't wait to hear but I bet everything goes smoothly!
Annie Deighnaugh
5 years ago
Wow sheesh! The good news is they're all family and they'll all be around, so put them to work! No need for you to do everything....turn tasks over to other people...the shopping, cooking, prepping, table setting...you be the general in charge who does the big think..let your family handle the details and execution. It'll all work out fine.
1929Spanish-GW
5 years ago
I can’t get a new thread to start ... looking for a good mashed potato recipe. I do t usually make them.
maddielee
5 years ago
Wow sheesh, good luck! Any chance number 2 daughter could Uber in from the airport?
sheesh
5 years ago
We are all thinking alike! Still no sign of baby, but yes, we will all be pitching in. My daughters-in-law must have been raised better than I raised my own kids, because they are marvels at making things run as smoothly as possible.

We are looking at options for getting Number 2 dtr here from the airport, including uber or lyft, and perhaps the bus! I may buy a prepared dinner from the supermarket, but I dont want to! I want to show off!

As the family has grown, so have the kid's houses. My house is the smallest so most of our big doings have shifted to the kid's houses, while mine is sort of the bed and breakfast for the traveling kids and their families. That works well for us.

We all wanted this Thanksgiving to be extra special, what with the new baby and his English grandmother celebrating their first thanksgiving, a big deal with a big feast. Exciting. In my calm, collected mind I envisioned the lovely tables in Number One's house, the pies and cookies I would bake and take, the dressing and ham I'd prepare so calmly at home, a few family members gathered for a divine breakfast, my freshened living room, everything going according to Hoyle and being lovely. My husband, a very practical man, has smiled and said "Yes, dear" through my fantasy these past few weeks, knowing as we both do that that's never gonna happen! I just didn't expect all this!

I slept well and am feeling calmer at the moment, planning a full day of getting the bedrooms and house etc. ready for an invasion, hoping that the baby won't be born today. I'm not ready! I need today to prepare. I have my to do list and can't wait to start scratching things off.

We shall see what we shall see. (*_*)

Thanks, all.
Bestyears
Original Author
5 years ago
1929spanish -I use Chef John's method on Allrecipes. Chef John: How to make mashed potatoes
Bonnie
5 years ago
I'm making Pioneer Woman's make-ahead mashed potatoes for the first time. PW Creamy Mashed Potatoes
Bestyears thanked Bonnie
junco East Georgia zone 8a
5 years ago
I've been making a recipe very similar to the Pioneer Woman's. Mine uses sour cream instead of cream. Don't forget to take it out of the fridge beforehand--I take mine out when I put the turkey in the oven. Otherwise it won't get hot in the middle.
Bestyears thanked junco East Georgia zone 8a
Rita / Bring Back Sophie 4 Real
5 years ago
Just saw this in NYT, 41 make-ahead recipes, including gravy.

https://cooking.nytimes.com/68861692-nyt-cooking/442665-41-make-ahead-thanksgiving-recipes
Bestyears thanked Rita / Bring Back Sophie 4 Real
jill302
5 years ago
Bonnie, My MIL makes the Pioneer Woman Make-Ahead Mashed Potatoes, they are my favorite mashed potatoes ever. Of course it’s the cream cheese!
cmm1964
5 years ago
I have to say I am a bit jealous of all the Thanksgiving plans. My adult children are hundreds of miles away and my husband is working. I will probably just take a turkey sandwich to the beach. I live in SW FL so that’s entirely a possibility.
sheesh
5 years ago
Everything is falling into place here, because daughter is currently in labor! Looks like baby will be born early Sunday morning. Yea!
mtnrdredux_gw
5 years ago
aww! how exciting!!! let us know

My news is a bit less exciting. I just started making my Thanksgiving dinner. I put on the turkey stock for my gravy. Woo hoo.

https://www.bonappetit.com/recipe/make-ahead-turkey-stock
dedtired
5 years ago
Hey, Mtn, I spent the day the same way. I spent yesterday making gravy, too. In fact, I made gravy twice because the first go-round tasted awful. The recipe I used called for chicken stock and it made the gravy taste like thick chicken soup. Gross.

So today I went back to the store and got a bunch of turkey drumsticks and roasted them to make my own turkey stock. I even got some drippings from the drumsticks, although they are not very juicy. The store didn't have wings, which aren't juicy either now that I think about it.

Anyway, the second batch of gravy is perfect. I think I spent about $25 and two whole days making five cups of gravy. I also made the pastry dough and will roll out the pie crusts tonight or tomorrow.

My niece and her husband are visiting on Tuesday and Wednesday so I can't do much cooking then. I'll bake the pies on Wednesday after they leave and also make the stuffing. I am only roasting a turkey breast this year.

Sheesh, you have earned your name. Good for you for keeping a sense of humor about the whole thing. Can't wait to hear about the new baby!
4kids4us
5 years ago
I’ve been using MIL’s make ahead mashed potato casserole for years. It calls for cottage cheese that you blend to get rid of all the lumps, as well as sour cream. I don’t recall what else but it’s yummy. I also have a make ahead sweet potato casserole (no marshmallows, it’s a a Georgia recipe that calls for a pecan crumble topping). I do those ahead, then I also sauté my veggies for the stuffing ahead of time so I can just combine the stuffing mixture the day of. I need to do a make ahead gravy since dh is smoking our turkey and will have no drippings. That’s on my agenda for tomorrow.
mtnrdredux_gw
5 years ago
Yes, I am making two very large turkey breasts, so I will also have scant drippings. Hence the homemade stock.
sheesh
5 years ago
Funny, dedtired, I feel like your name today! Here is the good news...

No name yet, but baby was born by C Section at 8:58 this morning, 7 lbs 14 oz. Mother and baby are doing well, grandparents are doing better than we were earlier this weekend! Phew!

Baby's heart beat kept dropping while daughter's blood pressure kept rising, and he was not moving into the birth canal, thus the C Section. Hub and I decided against visiting today because all four of us were exhausted. The surgery took us all by surprise this morning and seemed to sap Hub's and my strength. The decision happened so quickly, and We felt so far away.

They've sent lots of pics, and we heard his little voice via telephone when he was about 45 minutes old. That was thrilling, I got all teary, then Hub and I took a long nap.

This week's plans are a big mess at the moment, but we will manage. They are scheduled to go home thanksgiving day.

Thanks for all the support you've given me. I appreciate it.

Sheesh
Bonnie
5 years ago
Oh Sheesh, what an orderal, but one with a very happy ending!!! Congrats on the birth of your grandson!

You have so much to be thankful for this Thanksgiving!
sheesh
5 years ago
Yes we do, bonnie. Thank yoi.
dedtired
5 years ago
Welcome, Baby Sheesh!
mtnrdredux_gw
5 years ago
All anyone will care about is the baby! You could serve lukewarm Popeye's with nary a look. SO happy for you all!
pudgeder
5 years ago
Happy 1st Thanksgiving Baby Sheesh!!
Bestyears
Original Author
5 years ago
Oh congrats to all Sheesh!

I've made a few things already. My wonderful Nana used to make Indian pudding for every Thanksgiving, which I've always loved, served warm with a dollop of vanilla ice-cream. I made it for the first time ever today and it tastes exactly the way I remember it! It's in the fridge, covered tightly with Press-n-Seal, and it strikes me as the type of food that ages well, so should be good. Indian Pudding.

My husband, who is English, is celebrating his birthday on Thanksgiving, a milestone one actually, so as a surprise I'm including a few of his favorite childhood dishes. So I've made meat/potato/onion pies, which are in the freezer. I've also mashed up ten pounds of potatoes. They are in the freezer as well. Today, I made and froze a simple loaf-size chocolate cake (Smitten Kitchen), which is in the freezer. Tomorrow, I plan to make the cranberry sauce, and then will take an earlier suggestion to prep some of the vegetable dishes. On Wednesday, I'll make all the desserts (a couple of English ones like Victoria Sponge and Vanilla slice), and then traditional things like pumpkin pie, cocount cream pie, etc. Getting there!
User
5 years ago
OK, I'll admit I haven't read all the posts, but when you're hosting, how in the world do you accommodate reheating all the "make ahead" dishes you and/or others make that need to be re-heated! Sounds like a logistical nightmare!
Bestyears
Original Author
5 years ago
Delilah, that can be a major challenge. Our neighbors attend our Thanksgiving, and we make good use of their microwave and oven as well as our own. In the end, it's easier to keep everything in a warm oven for the last 30-60 minutes than to accomodate many different cooking times and temps.
mtnrdredux_gw
5 years ago
I made these last night. https://www.verybestbaking.com/recipes/134595/individual-pumpkin-custards/

And hope to make these today or tomorrow: (hold the parm)

https://cooking.nytimes.com/recipes/1013923-mashed-potato-casserole
runninginplace
5 years ago
Several folks beat me to the recommendation for Pioneer Woman make ahead mashed potatoes. They changed my hostess life for sure! Especially if you need a large serving size (I always make at least 5 pounds) it is fairly labor intensive what with the peeling, boiling, mixing etc so it's so nice to have all that done and waiting to be warmed up.

I second the suggestion to take it out of the fridge very early because as dense as the potatoes are it takes a long time to warm them up. I'm probably going to do my batch tomorrow, take it to the Keys then drive 'em back up to my dad's house in the Miami area on Thanksgiving. The things we do.....
Bestyears thanked runninginplace
mtnrdredux_gw
5 years ago
last modified: 5 years ago
I looked at that, but had already bought the ingred for the NYT version. Just finished making them. OMG delish. Of course, I would never, ever have used a whole stick of butter plus some, and 1.5 c of sour cream! No wonder.

As DH was putting stuff away for my in a basement fridge, he remarked: "You really only use that fridge at THxGiving." To which I said, that is also true of most of my range. I have three ovens in one ranges.. an electric one, a gas one and a warming oven. This time of year they are godsends.
eandhl2
5 years ago
Mtn, interesting this crustless pumpkin didn't say to put in a water bath in a baking pan. Have you made it both ways?
1929Spanish-GW
5 years ago
Thanks for the potato recipes and congrats on the baby. Just got back from a weekend in NYC. It’s COLD back here!
LynnNM
5 years ago
BIG, Big Congratulations Sheesh! Wishing you and yours a lovely Thanksgiving. . . and some extra rest as well!
Rita / Bring Back Sophie 4 Real
5 years ago
Congratulations, Sheesh! What a wonderful holiday addition.
cran
5 years ago
Wonderful news about the new baby Sheesh! Congratulations to the whole family !!
westsider40
5 years ago
Congrats Sheesh on the new baby. Glad everyone is doing well. It’s all wonderful!
maddielee
5 years ago
I want a new baby....

Congratulations on your new addition!
mtnrdredux_gw
5 years ago
Eandhl, I do usually use a water bath. It was not really a recipe it was just what i did to avoid crust (the work and the calories), and I usually make any custard in a water bath. This time I googled a recipe and ... no water bath. I made it and it was pretty much the same (lower oven for longer). Much easier!

One problem with make ahead cooking.

Project creep. Now that I feel so well prepared, I am adding an apple tart to my lineup.

https://www.foodandwine.com/recipes/rustic-apple-tart
Bestyears thanked mtnrdredux_gw
eandhl2
5 years ago
Thank you. You started me on this because DD has celiac. I will try the no water bath.
mtnrdredux_gw
5 years ago
Hope it goes well. : )

Siting hear totally smug. Pumpkin custard, Yams, stuffing, mashed potatoes, and gravy are all done. I also made a few homemade dressings!
runninginplace
5 years ago
I've done my potatoes-8 pounds' worth of the pioneer woman recipe and stashed them in my slow cooker for easy warm up and transportation, made brownies, have a turkey breast thawing and eggs slow simmering for the deviled eggs. That's my only oops; I already slow simmered 18 eggs last night-and left them at our house when we came down to the weekend place. Oh well, no biggie.

I'll make a batch of stuffing tomorrow, roast the turkey breast and make gravy. Then take it all to my dad's house! It's still worlds easier than hosting everyone at our house, plus I can take a nice plate over to our elderly neighbor who just had his cataract surgery today.
eandhl2
5 years ago
I got stuffing, butternut squash & turnips done. Turkey ready to go in oven. Everything else will have to get done tomorrow. Happy Thanksgiving everyone!
Joaniepoanie
5 years ago
Lynn.....I made your cranberry sauce, but, I have a new stove and even on the lowest setting I left it for just a few minutes and it was boiling away when I returned. Yikes! Do you think it will affect the taste? It seemed like there was a lot of sugar stuck to the side of pan so it may be a little more tart?

Happy TG everyone and belated congrats to Sheesh on your grandson!

Make-Ahead Thanksgiving Dishes

Comments (57)

Related Discussions

BestyearsOriginal Author

BestyearsOriginal Author

BestyearsOriginal Author

BestyearsOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Bestyears
Original Author

Bestyears
Original Author

Bestyears
Original Author

Bestyears
Original Author