What Thanksgiving dishes can be made the day before??!


Question: I'm wanting to make a big Thanksgiving dinner, but won't have time to do it all in one day...So which ones can be made the day before and still taste great the next day???


Answers: I'm wanting to make a big Thanksgiving dinner, but won't have time to do it all in one day...So which ones can be made the day before and still taste great the next day???

your baked dressing, prepare ahead and bake thanksgiving day. a pan of mashed yams, prepare and bake TGD. but never do mashed potatoes a day ahead, i did that once and had to remash the whole pot, they were icky. usually you prepare the food to be cooked then refrigerate and cook it on thanksgiving day, it save lots of prep time on that day so you can enjoy your company. or take it and bake it when you get there. Choose some things that taste better after they sit overnight, to let the flavors meld, some salads, like potatoe, macaroni, mac and cheese is a staple for some and is great fixed ahead and baked. cold dishes like jellos can sit overnight put stuff in them then top with whipped cream when you serve it. but don't do bananas cause they turn brown.

PS, i have to tell you i always buy 23+ pound turkeys and cook them in those brown-N-bags and it only takes no more than 2 hours. they have tons of juice and are steamed so juicy my generic brand tastes as good as a butterball.

don't do too many dishes but make alot of the ones you do make. i do the basics when i do a family dinner, mashed potatoes, mashed yams, dressing, turkey, then you need another veggie, green is good, i always did rutabegas or turnips, but, you can cut all that stuff up and boil them. then reheat and mash on the day you are cooking. don't do too many things and you won't get out of control. it should be fun.

cookies, cake, pie, and cranberry sauce.

pudding

This menu gives you a timetable and planning notes starting 3 days ahead.....
http://www.gourmet-food-revolution.com/t...

Usually deserts, salads of the macaroni variety, pickled dishes, some soups. Though you can make baked items the day before I prefer the taste the first day.

Deviled Eggs, Pies anything you server cold really..

Pumpkin soup and all American apple pie. Enjoy! {:-)

roast ,chicken pie
,cranberry pie etc

I make my sweet potato casserole, green bean casserole, jello salad and pumpkin pie custard on the Monday before Thanksgiving, the stuffing/dressing on Tuesday, bake the pies and peel the potatoes for mashed potatoes on Wednesday night and then on Thanksgiving, I stuff and roast the turkey, bake the casseroles and basically finish up dinner leaving me free to watch football.

This stuffs a 20 pound turkey with some left over to cook in the pan or seperately:

6 large loaves of cheap white sandwich bread
6 large eggs or larger
3 sticks of butter
2 medium onions - finely chopped
1 stalk/bunch of celery - finely chopped
3/4 large jar of poultry seasoning
salt and pepper to taste
2 cups boiling water or chicken broth - amount may vary depending on how dry the bread is.

Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin - something with a lid - tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread and cover with a clean towel and the container's lid. Let set 5 minutes. Mix. Add more liquid if you want a moister dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.

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Kings Arms Tavern Sweet Potatoes

3-pounds sweet potatoes
?-cup light brown sugar, packed divided
3-tablespoons butter
5 teaspoons cinnamon
?-teaspoon nutmeg
?-teaspoon salt
1-cup milk

Preheat oven to 400o
Grease 1? quart casserole
Cook sweet potatoes in boiling salted water until done; drain peel and mash them.

Stir in all the remaining ingredients except 2 tablespoons of sugar.

Turn the mixture in to prepared casserole and sprinkle with remaining sugar.

Bake at 400o for 30 minutes.

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Lime Jell-O Mold

1 large box Lime Jell-O
8 ounces Cream Cheese - room temperature
1 can Crushed Pineapple - chilled
8 ounce container of Cool Whip

Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.

dressing





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