TO COOK ALL DAY. WHAT CAN I DO AHEAD OF TIME?


Q: I DON’T WANT


Two days ahead: Make desserts and cranberry sauce. Toast bread cubes for stuffing. Store in a resealable bag at room temperature. Make your gravy, minus the drippings from the roasted turkey.


A:


Sherry Rujikarn Savory Food Director


One day ahead: Peel and cut up root veggies and trim Brussels sprouts. Chop all your onions, carrots, and celery at once and divvy up in resealable bags (double-bag the onions since they have a strong smell). Sauté veggies and aromatics for your stuffing and refrigerate. Blanch fresh green beans, wrap in paper towels, and refrigerate in resealable bags.


successful holiday meal so you can enjoy more time with loved ones.”


Q: I ONLY HAVE ONE OVEN. HOW DO I GET EVERYTHING ON THE TABLE HOT?


Reheat the other dishes while the turkey rests, about 20-30 min. before the meal. Reheat oven- safe dishes like casseroles and stuffing at 375°F. Be sure to use all the space on your oven racks– I can usually fit about four casserole dishes.


A:


Use your microwave for reheating anything that isn’t crispy (gravy, rice- or grain-based dishes, and steamed or boiled vegetables). Sautéed veggies can be reheated on the stovetop.


Place mashed potatoes in a heatproof bowl and press plastic wrap up against the surface. Set the bowl over a pot of gently simmering water to keep warm for up to 2 hours before serving.


“Planning ahead is the key to a


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