I mean, Tuesday.
You know what I mean – IT’S THE LAST DAY OF THE WORK WEEK!
For you too? I really hope so. I’m wearing a scarf and tights and boots today, so I feel totally fallish and READY for Thursday.
Yesterday, I suggested some of my favorite sides that you can make way in advance so that you don’t have much actual cooking (or prep or associated dishes) to do on Thursday. That’s wonderful.
But, really, what’s Thanksgiving if you aren’t full during the actual meal from the appetizers?
I know. Scary to even contemplate.
So, here are some of my favorite appetizers, as well as when you can make them – most of them have at least some make-ahead components, and some can be made days in advance and stored and served at room temperature so….those are probably the best to ensure maximum family drinking time on Thursday.
I’m making these! You can make them up to two days in advance and store them in an airtight container. Then just set them out when you’re ready to serve them! They’re delicious at room temperature. If you’d like them hot, bake them right before you serve them, or reheat cooked ones in a 400F oven for 5 minutes. Yum.
Folks love their balls, don’t they. Sorry for that. Since poultry is usually the main event at the actual Thanksgiving meal, a little beef wouldn’t hurt to start off, would it? Making your own BBQ sauce is icing on the cake – it’s easy and WAY delicious. To do this in advance, make the BBQ sauce and bake the meatballs separately up to 3 days in advance. Then, store them in the BBQ sauce pot together, covered. On Thursday, stick the pot on the stovetop and reheat the balls over low heat for 30 minutes or so, stirring every 10 minutes, until the sauce is bubbly. Enjoy these!
These would work great with the meal as well, but they’d be so nice with some softened butter in mini-form to have while you’re chugging wine and trying to escape relatives asking when you’re FINALLY going to get married/get divorced/have kids/kick your kids out of the house/get a real job. None of those things ever happen to you? That’s OK, these muffins can be for well adjusted families too. Make ’em the day before.
Well, just, duh. These are perfect! Really, so simple and delicious. Make the filling and par-bake the mushrooms two days in advance, and then stuff them and cover them in a baking dish. On Thursday, just broil them until the tops are golden, and eat 76 all at once. They’re THAT good. Or, you can make the filling and spread it on mini toasts, then broil THEM, like I did here. Now matter how you swing it, the filling is delicious.
I hope your Thanksgiving prep is going well so far. I’m spending the whole day cooking tomorrow, and I can’t WAIT.