I haven't hosted in ages. But things like dinner rolls and some pies could be done early and finished off day of. A bunch of veggie prep can be done a couple days early- relish trays, mire poix for the turkey, roasting veggies, ect. Even potatoes can be peeled and cut early if you keep them stored cold in water. Boiled eggs for deviled eggs can be done early. Cranberry relish can often be done a day or few in advance, and can be even better for the sitting. If you use sausage in your stuffing, that can be cooked off a day or two in advance. Cheese and sausage platters, dips, and soups can be done days in advance. If you use giblets, and use them seperate from the turkey, you can make your giblet stock early.

It really depends on how much cold storage you have. A lot of prep stuff needs cold storage. I've sometimes used large coolers in the past. I currently have an enclosed porch that depending on the weather can hit steady fridge temps. If you got steady cold weather, and have a secure outdoor area from wildlife and weather, don't be afraid to use it if you need to.

I had forgotten about using our garage for cold storage. We are in Pa and it seems the weather will cooperate. I think I will try the stuffing, cranberry, and thinking about a pie or two ahead of time. I always did bake pies the day before ( pecan pie does need an overnight to "set" at least the way I bake 'em).

I guess I'm also asking for guidance on how you store? Just covered with plastic wrap/or foil?

already done and in freezer:

candied sweet potatoes

homemade cranberry sauce

little meatballs for escarole soup

can easily prep days before for stuffing, pies, other desserts and breads

the only thing you can not do early is fresh cooked veggies and salad.

OP:

what is on your menu and then you can get specified help for those dishes.

Tupperware is a good thing!! Potatoes in the casserole they will be reheated in with foil...

You can make almost the entire dinner ahead, there are tons of make-ahead recipes online for holiday meals, like these on Food Network.

I've done the rolls, gravy (bought turkey wings for stock although most stores have cartons of turkey broth this time of year), potatoes, dressing.

I always do pies the day before, usually end up making 4 minimum and I don't have double ovens. I'll do appetizers on Wednesday too.

The year we bought this house, we moved on a Tuesday. Wednesday I cooked the entire Thanksgiving meal other than the turkey in a kitchen not entirely set up or unpacked, and Thursday/Thanksgiving I packed all up and we drove to Mothers where I popped my oven-ready turkey into her oven. Of course, I was 10 years younger then ;) It all worked.

If I'd been having people here, my table would have been set, maybe for days. (assuming I'd had a table here, we only moved a few short blocks)

Just don't stress. If you're having guests, they would rather find you rested and happy - your smiling bright face will go a long way towards making them feel more welcome. Enlist some help from the first able person who walks in the door...most will be happy to pitch in.

Of course the food is important, but its really all about the people....

Like HU, my cranberry-orange compote, and several appetizers are my make-aheads. This year we’ll be in Michigan at my sister and BIL’s place, so I’ll make those and help her with the rest.

People rave about them! Make ahead mashed potatoes. I've made enough to fill a big disposable foil pan or a small cockpot and anything goes. It's mashed potatoes stabilized with cream cheese, and rejuvenated with pats of butter melted on top when reheating. A couple of days before.

I make dressing at least a couple of days before. I feel like the bread gets more time to absorb the liquid/spices.

I like to make the main components of the meal fresh and not reheated. The pumpkin pies, pumpkin rolls and brown n serve rolls will be made this weekend. The relish tray and stuffing will be made the day before, along with setting the table. Everything else will be made the day of. I have an fridge in the garage for over flow food and we have a winter walk in cooler (AKA 3 season room) if cold enough out.

dressing

I know several people who don’t realize how much can be done ahead...a lot! I remember my grandmother, mom and other people cramming most of it all into Thanksgiving day. I make my cranberry sauce 4-5 days ahead but it will hold longer. My pie dough’s in the freezer now for pie making on Wednesday. I also have savory shortbread cookies in the freezer for an appetizer. Other items I’ll make ahead are gravy “base,“ mashed potatoes, sweet potato casserole and Ina G’s spinach gratin. If I make mashed potatoes on turkey day it’s early in the day. I dot them with butter and hold them over very low simmering water double boiler style. The gravy base gets added to the turkey drippings on turkey day.

I make the canned olives and cranberry sauce ahead. Sometimes the canned gravy too if I'm smoking the bird.

I’ll be making several things ahead of time: couple of types of yeast rolls will be made, shaped, and frozen before baking, corn bread for dressing, veggies will be prepped for both of my types of dressing and stuffing, and I have been making and freezing several types of fancy Xmas cookies, triple ginger ginger bread, and sweet potato pie. Ms Turkey will brined and languishing in the fridge over night. Someone else is bringing a ham and another is making a vegetarian main course of some kind. Lots of desserts will be brought over, as well.

Other attendees will be bringing a nice selection of vegetables and casseroles. It’s going to be quite a varied group that will be gathered together in my home; I have encouraged them to bring something of their native culture as we share this very American holiday together. At last count, there will be twenty three of us.

The morning of will be spent setting the tables, arranging centerpieces, preparing the fireplaces for lighting, fiddley stuff….I’ll have all kinds of help from my houseguests.

Thank you. I guess I'm jjust so out of practice. Good to know the stuffing can be made ahead. Nothing is that involved, but it's just when it's all together on that day, it's a bit much. I plan to get a dessert done the day before, and when asked "what can I bring" I will say a pie.cake or fresh fruit.

I'll make the stuffing ahead as well, but how do you warm it up and not dry out? (And the mashed potatos- oh I love doing that ahead. Do you warm in the oven?)

I test the stuffing as it goes. Should it seem like it was drying out, I'd get a cup of stock, with seasoning added, and pour it over

I prep A LOT ahead. This year I am making mac and cheese, dressing, and hash brown casserole the day before. I have collard greens from my garden that I already cooked in the freezer. I am making bacon wrapped turkey tenderloins, and I will make those last minute, because the seasoning blend I like to use on it has salt, and I do not like to salt meat and leave it to sit in the fridge, as it draws the moisture out.

I am also making pans of the same sides for my sisters Thanksgiving ahead of time. I am working Wednesday through Saturday next week, and I am going to be putting up my Christmas display at work which is a lot of work and will likely take 2 12 hour shifts to complete. So make ahead is a must.

sweet potato casserole or hashbrown casserole I make the day before and store in the refrig. Rolls are made ahead and frozen reheated the day needed .

Today, I made a key lime cheesecake. It keeps in the frig for a week, easily. I purchased Cool Whip to make it easy. It's still frozen, in the freezer.

I actually attempted key lime pie on Friday. I had been wanting to make one for a long time, actually since Mtn had posted a mini key lime pie recipe. Then I put it off, and finally said maybe it's not ideal to try it out for Thanksgiving. That and pecan pie are my son in law's favorites.

So I made it Friday, and it was so simple and looked really good. I did not do the topping with the whipped cream and limes because I didn't have them. I was also afraid it might be a bomb and didn't want to throw more on it. I brought it over to them and they said they had it yesterday and it was delicious! yay.

I'm now thirilled that I can add something new to my repetoire.

It definitely would be a good thing to freeze.

I'm going to make my pecan pie tomorrow, and cornbread tomorrow as well.

Digging out the table cloths (haven't used them in over 3 years I think) shortly.

Wednesday will be stuffing and maybe mashed potatos.

Turkey and veggies and salad will be Thursday. I think we're good!

(and next year if I host or go anywhere I can offer pecan pie AND Key lime woo hoo)

Yum, key lime pie! Joe's Stone Crab, which is the place that originated it, suggests that you place it in the freezer for a few minutes before you slice it, so you are on track, salonva. When I've gone there for a takeout slice ($12, believe it or not), that's what they tell you. As if it isn't eaten in the car parked directly across the street!

Well, the turkey is brining, the cranberry sauce is made... So I had to have a "test run" of the dressing, mashed potatoes, and gravy to make sure that they all taste ok. I'm so glad I did it ahead of time. That hit the spot. Can't wait to do it again on Thursday!