What to Prep Today, Sat. Nov. 23, for Thanksgiving, Part 1 of 5

You can get 90% of your Thanksgiving dinner prepped or cooked before the big day. Here's how.

THERE ARE TONS o’ things you can do beginning today to avoid murder charges on Thanksgiving. (If you’ve ever cooked Thanksgiving dinner by yourself from start to finish, you know what I’m talking about.

Saturday Sanity-Saving Session

Turkey stock​. This liquid gold will be the base of your gravy and that killer ​pumpkin-apple cider soup​.

This stock recipe calls for chicken, which I often use. The flavor profile is nearly identical to that of turkey. After making it, I stash it in the fridge. If we don't have room, it goes into the freezer downstairs.

I like to freeze the stock flat in either 1-cup or 1-quart amounts in zip-top bags. Pie Dough While your stock's simmering, let's talk pie dough. Both your ​pecan and ​pumpkin pies​ start here, and trust me—frozen pie dough is your best friend.

Simply make the dough, pat it into a disc, wrap it tightly with plastic, and freeze flat.

If you're ambitious, you can even line a pie plate with the dough and crimp the sides. Place it on a baking sheet and freeze until solid. Once frozen, wrap it tightly in plastic wrap and foil and return it to the freezer. This way, you're one step closer to the finish line.

And since we're in a baking mood, tackle those pumpkin cake layers. They freeze beautifully, and Thursday's maple cream cheese frosting will thank you.

Bonus Round If you're feeling ambitious, mix up these ​gougères​. They can hang out in the freezer, unbaked, until Thursday morning.

​Turkey Stock​

This roast chicken stock, made with a leftover chicken carcass and assorted vegetables, not only makes use of scraps, it tastes incomparably better than the stuff that comes out of a carton.

​Chocolate Pecan Pie​

This Southern chocolate pecan pie is a great classic. My American friend, the chef Art Smith, taught me how to make this recipe, and my friends are all in love with it.​

---

Maple Pumpkin Pie​

This maple pumpkin pie is just about as traditional as tradition can get. The crust is a flaky pâte brisée, and the filling is pumpkin purée, flavored with ginger, cinnamon, nutmeg, cloves, and the twist of maple syrup.

---

Pumpkin Cake With Maple-​ ​Cream Cheese Frosting​

This pumpkin cake with maple cream cheese frosting is spiced with cinnamon, ginger, nutmeg, and cloves. All the essential pumpkin spice flavors tempered with the creamy coolness of cream cheese frosting. One of my most popular cakes.

---

​Prosciutto-Cheese Gougères​

For these gourgères, I went one better by adding to the batter classic Proscuitto di Parma as well as one of the noble cheeses of Italy, Grana Padano, along with thyme and rosemary to ensure every bite literally explodes with indulgence. Okay, perhaps I’m a little hyperbolic. But these are not your ordinary savory gougères. Indeed, a fine piece of puffery.

---

Prefer other recipes? These beauties can be prepped today and frozen. Remember, the freezer is your friend!

---

​Pumpkin Meringue Pie Ice Cream​

Pumpkin meringue pie ice cream is the ultimate mashup of pumpkin ice cream−spiced with cinnamon, nutmeg, ginger, and mace−creamy-dreamy meringue, and crunchy bits of Oreo-cookie crust. Think frozen pumpkin-spice latte.

---

Pumpkin Pie Babka​

Pumpkin pie babka combines two traditional baked goods—babka and pumpkin pie—and makes them into one phenomenal food. Soft, fluffy bread is layered and twisted with pumpkin pie filling, then topped with a crisp streusel.

---

Peppery Cheese Straws​

These crispy, peppery cheese straws are inspired by the famous pasta cacio e pepe, which means cheese and pepper in Italian. And like the pasta, it’s just as delicious, cheesy, and spicy.

---

Mushroom, Leek, and Gruyère Tart​

This mushroom, leek, and Gruyère tart, made with puff pastry, topped with garlic and thyme-infused leeks and mushrooms and Gruyère cheese is an easy appetizer or light vegetarian entrée.

---

Stilton and Walnut Crackers​

Ina Garten came across this very British cracker in London—a savory shortbread made with Stilton and walnuts. She makes extra rolls of dough and freezes them unbaked so she can defrost, slice, and bake the crackers before guests arrive. Everyone loves these, and there are never any leftovers!

Chow,

P.S. Won’t you consider tapping the ♥️, restacking this post, and/or leaving a comment? It takes but a moment, but its impact is enormous! xx