Description
Delicious make-ahead Thanksgiving recipes designed to save you time on the big day.
Ingredients
Scale
- 1 whole turkey (15–20 lbs)
- 2 lbs Brussels sprouts
- 1 lb sweet potatoes
- 1 lb Yukon Gold potatoes
- 1 loaf day-old bread
- 1 cup chicken broth
- 1/2 cup butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped fresh parsley
- 2 tsp dried sage
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- Roast turkey 2-3 days before Thanksgiving. Cool completely and refrigerate.
- Prepare stuffing base: Cube bread and toast. Sauté onions and celery in butter.
- Combine bread, sautéed vegetables, herbs, salt, and pepper. Add broth and mix. Refrigerate stuffing mixture.
- Peel and chop sweet potatoes and Yukon Gold potatoes. Boil until tender. Mash with butter, salt, and pepper. Refrigerate mashed potatoes.
- Trim and halve Brussels sprouts. Blanch in boiling water for 2 minutes. Shock in ice water. Drain and refrigerate.
- On Thanksgiving Day, reheat turkey and stuffing. Warm mashed potatoes. Roast Brussels sprouts with olive oil, salt, and pepper until tender-crisp.
Notes
- Turkey can be carved before refrigerating.
- Stuffing can be assembled and refrigerated, then baked on Thanksgiving Day.
- Mashed potatoes can be reheated gently on the stovetop or in the oven.
- Brussels sprouts can be roasted just before serving for best texture.
- Prep Time: 2 hours
- Cook Time: 4 hours (for turkey)
- Category: Thanksgiving Meal
- Method: Roasting, Sautéing, Boiling, Mashing, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/10th of recipe
- Calories: 650
- Sugar: 15g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 150mg
