PORTLAND, Maine — We’ve all been there. You're hosting a dinner for friends and family only to find yourself stuck in the kitchen, cooking and cleaning the entire time. By the time your guests arrive, you're too frazzled to enjoy the evening. Even if you manage to finish cooking before everyone shows up, you’re left with no time to relax and get ready.
Years ago, I made a decision: I wasn’t going to miss my own party. So, I started finding ways to get ahead of the game. If it worked for casual dinners, why not Thanksgiving?
I went to Southern Maine Community College to learn some expert tips from culinary instructor Chef Bo Byrne, and the results were a game-changer.
Mashed Potatoes Made Easy
Mashed potatoes are a Thanksgiving staple, but they don’t have to be made on the big day.
Chef Bo’s tip is simple: Make them a day ahead. Choose starchy potatoes like Yukon Gold or Idaho, then prepare them as you normally would.
Once mashed, spread the potatoes on a sheet pan to cool quickly. This helps avoid any food safety issues. After they’ve cooled, transfer them to a container, and you’re set.
On Thanksgiving Day, simply reheat in the microwave with a splash of milk or cream, or warm them on the stovetop. Easy, right?
Bacon-Wrapped Butternut Squash
This dish is a crowd-pleaser. Start by peeling the butternut squash (think of it like peeling a melon or pineapple) and cut it into roughly 1-inch cubes. No need to be precise!
Next, wrap each piece in half a slice of bacon, placing the crease side down. You can prep these a day ahead and store them in the fridge. On Thanksgiving Day, just pop the tray in the oven and cook until the bacon crisps up. For an added touch, drizzle a little maple syrup over the top. These will definitely be making an appearance on my menu this year.
Brussels Sprouts with Brown Butter and Blueberry-Thyme Gastrique
Cutting Brussels sprouts ahead of time is a major time-saver. Simply trim the bottoms, slice them in half, and store them in the fridge.
For the sauces, Bo’s gastrique sounds more complicated than it is. It’s simply equal parts vinegar and sugar simmered until thickened to a honey-like consistency, something like a sweet-and-sour sauce. Add your choice of flavors—we went with blueberry and thyme—and refrigerate overnight.
Next, make your brown butter. Just toss a stick of butter into a pan and cook until the milk solids turn golden brown. I recommend using a light-colored spatula so you can see the color change. Transfer the brown butter to a bowl, then cool it down by placing the bowl on top of another container with a few ice cubes in it. Store that in the fridge, too.
On Thanksgiving Day, cook the Brussels sprouts in an air fryer, oven, or skillet with a bit of oil, salt, and pepper. Once they’re ready, toss them with the gastrique and brown butter for a mouthwatering finish.
Glazed Carrots
You can prep your carrots a day ahead by “obliquing” them. That's just a fancy term for cutting them at an angle. Or just slice them into rounds. On the big day, cook the carrots in a skillet with butter, cover, and cook for a few minutes. Then, add sugar and stock and cook for another 8 minutes. Once the carrots are fork-tender, remove the lid to let the sauce thicken into a delicious glaze.
Let's eat!
Everything I tried was absolutely delicious. The best part? No one will even know you prepped most of the meal in advance. It tastes just like it was made fresh that day.
So, why not make this Thanksgiving a little more about enjoying time with your loved ones, and a little less about stressing in the kitchen? Take the pressure off by prepping the day before, then let yourself relax.
Happy Thanksgiving!