Let's face it: Thanksgiving is a lot of work. Between the stuffings and the sides, and the gravies, and the pies, the fourth Thursday in November is hardly a day off. By the time the turkey is on the table, we're usually just thankful to be done.
This year we're doing it differently. Instead of knocking ourselves out on Thursday, we're going to prepare the meal in advance. Then all we'll have to do Thursday is put the turkey in the oven and throw together a simple salad -- and then we'll sit down, with family and friends, and give our thanks for that.
>> See more Thanksgiving Recipes on FOOD52.
MONDAY
Make this brandy-spiked cranberry sauce and let it mellow until Thursday.
In this cranberry sauce, you won't find any of the punishing tartness you get in many -- it's all silk and fragrance. The pears, which are shredded, melt into the sauce. We've made the sauce with grated apple and it's just as delicious. We've also served it over fresh ricotta -- make sure you have some leftovers so you can try this! - Amanda & Merrill
Pear, Brandy and Walnut Cranberry Sauce by notlazy.rustic
Serves 6 to 8
1/3 cup, plus 2-3 tablespoon brandy, divided
2 cinnamon sticks, each broken in half
8 black peppercorns
12 ounces fresh cranberries
3/4 cups packed light brown sugar
2 medium Bartlett pears, peeled
1/2 cup chopped walnuts, toasted and divided
1. Pour 1/3 cup brandy into liquid measuring cup; add enough water to reach 1/2 cup liquid total. Set aside. Place broken cinnamon sticks and peppercorns in center of small piece of cheesecloth or large tea bag and tie closed using kitchen twine.
2. In medium saucepot, combine cranberries, brown sugar and cinnamon-pepper bundle. Using large holes on a box grater, grate pears into saucepot. Stir in brandy-water mixture.
3. Over high heat, bring cranberry mixture to a boil; reduce heat to medium and cook 10-12 minutes, or until cranberries have burst and the mixture has combined, stirring occasionally. Remove from heat.
4. Stir in 2 to 3 tablespoons brandy. Let cool. Remove and discard cinnamon bundle. Stir in 7 tablespoons toasted walnuts. Transfer mixture to small serving bowl; sprinkle with remaining walnuts.
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MONDAY
Bake a loaf of cornbread and pop it in the freezer.
Get the recipe: Double-Corn Cornbread with Fresh Thyme.
MONDAY
Dry- (yes, dry-) brine the turkey.
Get the recipe: Russ Parsons' Dry-Brined Turkey.
TUESDAY
Make this simple carrot soup and stick it in the fridge.
Get the recipe: Roasted Carrot Soup.
TUESDAY
Poach some pears for a light dessert -- someone always brings a pie.
Get the recipe: Ginger Pears with Honey-Vanilla Custard.
TUESDAY
Prep a mash or two for the table and set aside some butter and cream.
Get the recipe: Parsnip and Potato Mash.
WEDNESDAY
Make this savory challah stuffing (you can warm it up tomorrow).
Get the recipe: Challah, Mushroom, and Celery Stuffing.
WEDNESDAY
Braise some fennel and potatoes -- don't overcook them and they'll reheat well.
Get the recipe: Crispy Cream-Braised Potatoes and Fennel.
WEDNESDAY
Prep some squash for a hearty side -- it can go in the oven tomorrow with the turkey.
Get the recipe: Caramelized Butternut Squash Wedges with Sage Hazelnut Pesto.
THURSDAY
Put the turkey in the oven.
Get the recipe: Russ Parsons' Dry-Brined Turkey.
THURSDAY
Make some gravy, if you like, or a simple herb-flecked butter.
Get the recipe: Cider-Sage Gravy.
THURSDAY
Throw together a salad as your guests sit down to dinner -- and then join them at the table for a delicious Thanksgiving meal.
Get the recipe: Kale Salad with Apples and Hazelnuts.
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