It’s Monday of a 2 day work week.
I’m a wreck. After weeks of 15 hour days, I’m a HAIR excited for a short week with only a few things that I have to do.
It’s going to feel like being on a cruise. In my house. I love my house.
People seem to get super duper stressed about being all perfect and fancy this time of year, and, frankly, ew. What’s the fun of that?
Sorry, I mean it. There are so many WONDERFUL foods that can be made for Thanksgiving, and side dishes are kind of the best part…like….better than the turkey.
Am I the only one who thinks that? Please say no.
Said wonderful foods, however, do not have to stress you out. I promise. If you start to day, and do a little bit of prep work, you can make TONS of stuff well in advance and just reheat or bake things on Thursday. Which, of course, gives you more time to drink during the day, which is perfectly acceptable on Thanksgiving.
Here are some of my favorites – some of them are already started at my house! Click the links to see the original post and recipe – they’re all simple and delicious!
Wilting down the squash does take a bit of time, so make the entire casserole today or tomorrow and add the topping. Cover it with tin foil and keep it in the fridge. On Thursday, heat it in the oven at any temperature (gotta be considerate of other things cooking), until the inside is bubbly and the top is golden brown.
Hint: If the casserole seems a bit dry on Thursday, drizzle 1/4 cup milk around the edges before you bake it. It’ll become soupy again (in a good way) in no time!
Duh – what keeps better than a potato? Make these a few days in advance, then keep ’em in the fridge just like any casserole. Make the infused butter too, then keep it in a tupperware in the fridge. On Thursday, reheat the butter in the microwave 30 seconds at a time until it’s melted. Then, pour the butter over the potatoes, bake them for 45 minutes covered, and serve! Easy.
Admittedly, collards take some time. They’re SO worth it, though! You can make them fully today, then keep them covered in the same pot in the fridge – the liquid will keep them perfectly. On Thursday, reheat them on the stovetop and serve as usual. Nice.
A teensy bit fancy, but still involves cheese, a casserole dish, and a crust. Make this ASAP, then just bake it with the rest of the casseroles until it’s crispy on top on Thursday. People won’t be able to get enough of this one, I promise. Add a sprinkle of nutmeg for an extra holiday kick.
Not everything can be filled with cream, bacon, and butter, as much as we might like it to! These are nice and light, and only have a LITTLE cream and butter, which we like. Wash, peel, and boil them now, then leave them covered in the pot until Thursday. On Thanksgiving, add the rest of the ingredients to the cold pot, then reheat everything together over low heat, mashing as you go. When they’re warm, they’re ready.
If you made two dishes today and two dishes tomorrow and one thing on Wednesday, you’ll pretty much only have to worry about reheating everything and cooking the turkey on Thursday. That’s totally manageable.
What are you making in advance this year? Are you a Thursday warrior? I’m impressed, if that’s the case!