Can I make Thanksgiving sides this weekend and refrigerate them? Or will that be a disaster?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Cranberry sauce and gravy are fine. Not the rest. It’s too far ahead to make them and just refrigerate them.

That said, you can do a ton of prep to make the actual cooking easier. Peel and cube the potatoes. Dry out the bread for stuffing and chop up the add-ins (onions, celery - I’d save fresh herbs for the last minutes).

I think most things can be made the day before, but stuffing IMO is a day of thing.

Wont the potatoes turn brown? I would love to pero and cube the day before but I thought that was a no go. I will be so happy if that’s ok to do!

Ah, you’re right! Sorry - I actually have delegated potato duty for years for Thanksgiving, so am out of practice. I appreciate the correction.

Now I need to work on my Thanksgiving prep for the weekend: making cranberry sauce, making and freezing pie crusts, chopping the onions and celery for the stuffing. Gobble gobble!

[Anonymous]

Perfect time to make egg nog. It gets better the longer it ages

[Anonymous]

I have corn bread in the freezer. I made cranberry sauce today. The rest will wait till Tuesday.