Too early to think about Thanksgiving? I don’t think so! Whether you are in charge of just one side or the full meal, it's never too early to plan. PLUS if you are a "first dibs" kind of family, it might help if you pick your designated dish now :)

I started a list of cooking tools that might be helpful for cooking the Thanksgiving meal and will continue to add to it!

Make-ahead sides and prep tips for a calmer holiday kitchen.

• ​Make Ahead Turkey Gravy - a flavorful gravy makes all of the difference in your thanksgiving meal. Don't wait to use drippings on the day of to make the gravy - its too chaotic! P
  • Prep tip: prep this one a couple days in advance and then warm just before the meal. Just be sure not to add any extra salt or pepper until you reheat.
• ​Sweet Potato Souffle - I have been known to say that sweet potatoes are unnecessary on a Thanksgiving table, but this dish has me changing my tune!! Rich, flavorful and simply addicting.
  • Prep tip: Make this one up to 24 hours in advance. Do not bake and instead cover and place in the fridge. On Thanksgivng bake directly from chilled for an extra 10-15 mins.
• ​Fall Charcuterie Board - sign up for the cheeseboard and become the holiday hero!! When people show up to dinner starving, but the foods not ready yet, they will be eager to dive into this app.
  • Prep tip: if you have to travel with your cheese board consider getting this travel container. I have it and love! You can also prep up to 24 hours in advance and wrap each element tightly in plastic wrap and then quickly assemble.
• ​Apple Cider Sangria - a batch cocktail is a great way to work ahead and sangria is the kind of thing that gets better the longer it has to sit and mix.
  • Prep tip: prepare apples and pomegranates for garnish ahead of time. Toss cubed apples in some lemon juice to keep them from browning and store in an airtight container in the fridge until you are ready to serve.
• Other side dishes and appetizers that can be easily prepped ahead of time:
  • ​Italian Sausage Stuffing - mix stuffing together, but don’t bake yet! Cover and chill in the fridge for up to 2 days before Thanksgiving. Bake from cold day of adding 15-20 minutes to cook time.
  • ​Baked Macaroni and Cheese - this is the side I make for every single party. Prep up to the point of baking up to 2 days in advance. Store in the fridge covered. Bake from cold day of adding 15-20 minutes to cook time.
  • ​Kale Cranberry Quinoa Salad - Cook quinoa and toss with chopped kale. Prepare dressing, but store separately from salad. Toss salad just before serving and then add craisins and almonds so they stay crisp
  • ​Cranberry Kentucky Mule - Batch prep the cranberry syrup and place it at the bar area so people can easily make cocktails when they arrive.
  • ​Whipped Goat Cheese Dip - Prep the base of this dip up to 2 days in advance. Stir vigorously before serving with various toppings.

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