We aren't trying to rush you into the holiday spirit. In fact, we're trying to delay the stress of holiday party planning in hopes of a calm and stress-free year. But as the weather cools, inevitably, Thanksgiving will come--and with it, a long to-do list.
In the coming weeks, take some time to scratch a few big-ticket items off your prep list.
The number one way to bring your holiday dinner to the next level is by using rich, homemade broth. Because it's used in a lot of our favorite Thanksgiving dishes (turkey, gravy, stuffing, soups!), we like to make a double batch. Use chicken for convenience, or look at your grocery store for turkey necks, wings, and backs. Your butcher may already be putting them aside. Freeze the broth in pre-measured quantities so you always know how much you have on hand.
From cranberry to apple (and our favorite that is the best of both!), these simple little sides make a big impact, but are often the recipe that gets left behind during a busy rush. Cranberry sauce and apple sauce both freeze and defrost perfectly, so make it now and pull it out of the freezer a day or two before the big day.
Pies are essential for Thanksgiving, but they require a lot of time and space. Keep your kitchen flour- and mess-free on the day by preparing your pie doughs now. Freeze the dough in disks to roll out later, or set future-you up for success by lining pie plates before freezing. Take the pie shells out the night before you want to bake them, and you'll be thrilled with how fast dessert comes together.
These may not be a standard holiday must-have, but freezing a batch of caramelized onions is a go-to entertaining hack. Used as a savory tart filling, blended with sour cream and herbs for a dip, or mixed into a last-minute vegetarian-friendly side dish, you will never regret spending those 45 minutes standing over your stove when the time comes to use them.