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[quote=Anonymous][quote=Anonymous]I do Thanksgiving dinner too.  Here are some things that work for me:

Chafing dishes, and I have several.  That way, if things are done a little sooner than the rest, they stay warm.  And they stay warm when people go back for seconds.

I do a roasted root vegetable dish that takes over an hour to roast, and takes up both racks in the oven.  So I do it the night before and put it in the fridge.  I reheat the next day and put in the chafing dish.

Can you divide up some cooking?  My husband marinates and grills asparagus out over a charcoal grill.  It's out of the kitchen and I'm not doing it.  ;)

I also have a mashed sweet potato and apple recipe that requires baking.  I assemble that the night before and then bake it after the turkeys come out.  They are supposed to rest 30-40 minutes after baking, so that's just enough time to do the sweet potatoes.  I throw the rolls in the oven after the turkeys come out, too, to warm them.

I've never used the freezer, but my fridge is filled with pre-prepped dishes the night before.    I also roast two smaller turkeys rather than one huge one.  That provides more white meat, which people in my family tend to favor, and it cooks faster. [/quote]

Great advice.  Could you post the recipes for your roasted vegetables and mashed sweet potato?  Thanks.  [/quote]

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