Tip of the week:A Thanksgiving punch list
Preparing some of the food one to three days beforehand will make Thanksgiving a little easier.
One to three days out: Make mashed potatoes and refrigerate them. Chop ingredients for the stuffing and sides and chill those too. Make pies at least one day before serving, and brine the turkey overnight.
Hours before: After starting the turkey, place cranberry sauce in serving bowls and refrigerate. Steam green beans, pat dry, and toss with vinaigrette. Prepare other sides before final countdown.
1 hour to go: Turkey should be out of the oven because it needs to rest 45 minutes before it’s carved. Make gravy anytime now.
45 minutes: Transfer stuffing from turkey to a baking dish and return to oven.
30 minutes: Roast sliced acorn squash.
20 minutes: Reheat mashed potatoes in a bowl set over a saucepan of simmering water. Reheat greens.
5 minutes: Give gravy a reheat and serve.
Source: Martha Stewart Living