Thanksgiving has a reputation for being the most delicious holiday around, but it can also be the most stressful if you're in charge of the meal. From mashing the potatoes to stirring the cranberry sauce and whisking the gravy, there can be little time to sit down and enjoy the day with your friends and family (and savor the feast!). Instead of the stress this year, we've rounded up 10 recipes from an earthy stuffing to a creamy mash that can be made ahead of time and simply reheated on The Big Day. All you have to do is handle the turkey.
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Get the recipe on Food52. This gravy is ready ten minutes after the turkey emerges from the oven, and it's wonderfully smooth and lush, perfumed with the sweetness of apples and grassy sage. We made this in the roasting pan the second time, doubling the recipe because we had over 6 tablespoons of drippings, and we highly recommend it -- and don't strain out the lovely brown bits! - Amanda and Merrill Photo: Sarah Shatz
Butternut Squash and Cider Soup: 1993
Get the recipe on Food52. This soup is sweet, purely flavored, and can be made in a flash. I think it's the perfect thing to serve the week after Thanksgiving, when you still crave the flavors but need a break from the heft. - Amanda Hesser Photo: Sarah Shatz
Pear, Brandy and Walnut Cranberry Sauce
Get the recipe on Food52. In this cranberry sauce, you won't find any of the punishing tartness you get in many -- it's all silk and fragrance. The pears, which are shredded, melt into the sauce. The cranberries soften and soak up the brown sugar and cinnamon. And the brandy smoothes any wrinkles. - Amanda and Merrill Photo: Sarah Shatz
Potato Mash with Leek Confit and Bacon
Get the recipe on Food52. These bacon-studded mashed potatoes are absolutely delicious. Served as a side for Thanksgiving or a standard weeknight dinner, this recipe is sure to be a crowd pleaser. - thehappycook Photo: Sarah Shatz
Double-Corn Corn Bread with Fresh Thyme
Get the recipe on Food52. Joanne's cornbread is tender and faintly sweet from a touch of brown sugar, and the thyme makes it smell absolutely incredible as it's baking. And the batter comes together in under ten minutes. That's my kind of bread recipe. Oh, and did I mention it calls for crème fraiche? - Merrill Stubbs Photo: Sarah Shatz
Maple Ice Cream with Tipsy Raisins and Maple-Candied Cashews
Get the recipe on Food52. This is a great ice cream. The caramelized nuts and boozy raisins are the perfect complement with the strong maple ice cream. I loved the little hints of vanilla. I used about half of the nuts in the ice cream, but feel free to play with it to find your ideal nut to ice cream ratio. - Stephanie Bourgeois Photo: James Ransom
Zesty Herbed Chicken Broth
Get the recipe on Food52. Zesty is the perfect adjective to describe this rich, savory broth. The broth takes on a russet hue from the dried chilis, and the veggies and herbs add layers to the intense chicken flavor. Lechef says to use a teaspoon or two of black pepper – rather than grinding a pile of pepper we used a teaspoon of whole peppercorns, which worked nicely. -Amanda and Merrill Photo: Sarah Shatz
Paule Caillat's Brown Butter Tart Crust
Get the recipe on Food52. Pie, without the masochism. This is a tart crust that loves you back, adapted from Parisian pastry expert Paule Caillat. Fill it with chocolate ganache, lemon curd, or sweetened mascarpone and summer berries. - Genius Recipes Photo: Sarah Shatz
Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples
Get the recipe on Food52. The first time I served this stuffing to my (omnivore) family, they were so enchanted that they didn't even know it was vegan. I've made a few tweaks over time, but the core of the recipe--a savory mix of winter squash, brussels sprouts, and good bread--has remained. - Gena Hamshaw Photo: James Ransom
Meta Given's Pumpkin Pie
Get the recipe on Food52. Caramelizing the pumpkin puree means that this is a pie with guts, one that won't just sit there phoning in the pumpkin flavor, burying it under lots of spice. But its genius is much more than that. You don't have to blind bake the crust. You use real milk and cream instead of evaporated milk, with predictably better results. - Genius Recipes Photo: James Ransom
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