Think now—what are the things that really annoy you on Thanksgiving? Hopefully, you’re not cooking if you don’t enjoy the act of food prep, but there’s always some kind of peeling or chopping that takes more time than we’ve planned. Here are some tips to make the big day much easier…
• You can peel potatoes for mashed potatoes ahead of time. Just add them to a bowl of cold water to cover, and add one teaspoon of distilled white vinegar. Put plastic wrap across the top of the bowl, and refrigerate. The peeled spuds will stay good this way for two to three days.
• If you’re serving roasted root vegetables as a side, you can cut up the vegetables two days in advance. Here’s a delicious recipe for an easy Thanksgiving side…
• Make a list of things to make ahead, and schedule time for prep. This includes cranberry sauce, certain appetizers (such as spiced nuts and cheese spreads), soups and most desserts. If you work outside your home, squeak one dish in a night this week, and all you’ll have to deal with on Thursday is a big bird (and stuffing!).
Here’s a make-ahead turkey gravy recipe we like…
Thanks to FoodNetwork.com and Allrecipes.com for help with this tip.
More help with Thanksgiving…
• A Caterer’s Tricks to a Well-Timed Thanksgiving
