Welcome toThe Cheaters Guide to Thanksgiving.

I love to jazz up a pre-cooked turkey, re-toast puff pastry desserts, orfreeze roux for gravyin advance.

(Dont worry, Ive got you covered with those things too.)

Any pie youre buying pre-cooked will essentially be in a leftover state.

Im not saying its inedible, its just not as good.

(Its also really hard to fake a scratch-made pie with one of those, too.Here’s why.)

I recommend rolling out the dough, fitting it into the pie dish youll be using, andthenfreezing it.

Once its solid, pop it out of the pie dish and wrap it tightly in plastic.

Youve basically made ready-to-go pie shells.

Simply put it in the dish when baking day arrives and fill or blind-bake it as needed.

Cook apple pie filling or otherfruit pie fillings on the stove.

you’re able to keep custard-pie fillings in the fridge for up to three days beforehand, too.

Freeze the whole pie.You absolutely can freeze an entire uncooked apple pie.

Then you’re free to bake it straight from the freezer the day of.

Then you’re free to stack stuff on top of and around them.

If you have a chest freezer, this might be a good tactic for you.

Theyre casual, comforting, and rich, which makes them ideal for Thanksgiving.

Plus, itll cost you a good deal more than making it from scratch.

You know how melted butter re-solidifies in a weird way?

The emulsion breaks during melting and the butter becomes gritty.

Similarly, melted cheeses can separate into oil globules and protein clusters, and lose their creaminess.

Instead of pre-baking the casserole, just pre-assemble it.

Tightly cover the casserole dish for storage in the fridge.

The cheese will melt for the first time and reward you with the best possible texture.

Roasted vegetables

Roasted vegetables are best when served fresh out of the oven or air fryer.

The charred edges are crisp and the thicker parts of the veg are still full of moisture.

The texture is firm but fork-tender.

Once theyve been in the fridge overnight they wilt and soften.

Plus, here’s all the greatestveggie sidesyou should make in the air fryer.

Additionally, you’re free to consider how you plan on treating themafterthe roast.

Are you going to toss them with a dressing?

Make that in a small jar and have it ready to go when needed.

Salads

Green salads are well known to be better the day theyre made.

(Mayonnaise-based salads, like potato salad or macaroni salad, can be made days ahead.)

They have freshly cut components and dry out or get slimy and weird if prepared too early.

That said, supermarkets have a wealth of salad kits these days.

Despite myself, I have come to enjoy a few of these from Trader Joes.

Make the dressing in advance and keep it in a jar in the fridge.

A few shakes will combine it easily and it’s possible for you to pour it over the salad.

Just before serving, stud the salad bowl with large portions of creamy buffalo mozzarella or goat cheese.