Due to still being stuck in bed, I did not get a chance to post this week’s Tuesday Tip! So here it is in all its glory a day late.
When I first started making Thanksgiving dinner for Scott and I, I had the silly notion that everything must be made that day.
It would be fresher tasting!
That’s what everyone else does!
Isn’t that how Thanksgiving is done?!
Eventually I came to my senses and realized that most of the side dishes could be prepped the day before. Saving me lots of time in the kitchen the day of and also my sanity. We discussed last year how veggies can be chopped ahead of time. Now let’s talk side dishes.
Green bean casserole, whether retro Campbell’s Soup style or all out homemade style, can be made the day before. Then all you have to do is store it in the dish you will bake it in, covered of course. When it comes time to heat it up, remove from the fridge a few minutes before so you are not putting a very cold dish into a very hot oven. When the dish isn’t quite so cold, heat it and serve.
The same goes with sweet potato casserole.
I have not tried making stuffing ahead of schedule, only because I usually have time for that the day of, however I don’t see why it couldn’t be prepped early. Try it!
Pumpkin pies? Totally can be made before hand.
Breads, rolls, and other assorted pastries? Can be made the day before or even earlier!
Take a look at your Thanksgiving meal list, I bet there’s things on there that you can make ahead that will save you time in the kitchen so that you will have more time for family and friends. Give it a shot!