Canadian Thanksgiving is one week away. These shortcuts save hours without anyone guessing.
Buy the Pie Crust
Good bakeries and grocery stores sell excellent ready-made pie crusts. Chefs say a quality store-bought crust beats a rushed homemade one, so focus on the filling instead.
Go Canned on Cranberry
Chefs give canned cranberry sauce, the jellied kind, a genuine thumbs up. Tasting Table calls it a nostalgic classic guests expect on the holiday plate.
Make Mashed Potatoes Ahead
Mashed potatoes can be made a day or two early, then reheated with a splash of warm cream. That frees up a burner when the kitchen is busiest.
Shortcut the Stuffing
Boxed stuffing fluffed with butter and herbs passes easily once baked, and chefs do it too. For a fresher taste, saute diced onion and celery in butter and fold it through.
Doctor Up Store-Bought Rolls
Warm good bakery rolls just before serving and brush them generously with melted butter. Nobody asks where the bread came from when it arrives warm, golden, and smelling like a bakery.
Prep Veggies the Night Before
Peel and chop every vegetable the evening before, then store the pieces in water in the fridge. You will be grateful when the only job left is sliding trays into the oven.
Sources: Tasting Table, Bustle