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11-23-2014 01:36 PM
Here's mine -
Turkey breast rather than a whole turkey (we don't like the dark meat anyway)
Stove Top Stuffing, with some embellishments
Frozen whole green beans
Apple pie from Coco's Restaurant/Bakery (a friend gave me a g/c last month)
Make-ahead mashed potatoes (pop 'em in the oven on Thanksgiving Day)
Do you have any shortcuts to share?
11-23-2014 01:37 PM
Eat out.
11-23-2014 01:39 PM
In recent years ... one of the local restaurants will prepare an entire Thanksgiving meal (you pick the menu) - for the number of people expected for dinner.
Just go buy early Thanksgiving day - pick up the food ... re-heat and serve. No fuss, no muss and you have leftovers. Cost isn't much more than if you did it yourself.
11-23-2014 01:42 PM
The local casino buffet! MMMMMM.......very GOOD!
11-23-2014 01:48 PM
We gather at my sister's home. She makes 2 turkeys. The rest of us bring something.
I made the cranberry sauce today. Thanksgiving morning I make zooped-up StoveTop stuffing. I'll also bring a small plate of petit-fours.
Happy Thanksgiving to all!
11-23-2014 01:53 PM
I prepped everything I need for the dressing last week and popped it in the freezer (celery, onion, sausage, cornbread). All I have to do is thaw, mix, and bake it.
11-23-2014 02:00 PM
I enjoy cooking, and many Thanksgiving dishes can be prepared the day before. Cranberry sauce is made ahead of time, as are mashed potatoes, which can easily be reheated in the oven. Pies are made the night before. I have already blanched and frozen my green beans, they will be thawed the night before and sauteed on Thanksgiving day with garlic and olive oil. Stuffing and roasted vegetables are cooked in the oven with the meat. The one thing I don't make is rolls. I buy a good quality frozen roll and heat in the oven.
11-23-2014 02:01 PM
On 11/23/2014 Dee in OK said:I prepped everything I need for the dressing last week and popped it in the freezer (celery, onion, sausage, cornbread). All I have to do is thaw, mix, and bake it.
I also chop and prep vegetables the day before.
11-23-2014 02:02 PM
On 11/23/2014 twocent said:Eat out.
Best answer of all.
11-23-2014 02:11 PM
I guess mine is more about spreading the work load out over a few days than taking shortcuts with the food. I'd rather inconvenience myself and make outstanding food than to shortcut the food.
But, boy do I spread it out! I make up a little schedule for Mon through Thurs of what I need to do each day and it makes it super easy for me. I use mostly my own recipes that have been refined to the point that we find them perfect. I love making really great food. It's my only creative talent.
Well, ok - just one embarrassing shortcut is that when I make pumpkin pie I use frozen crust. I just don't have it in me anymore to make pie crust. If I were making a two-crust type of pie or something I'd probably go to the trouble. Otherwise, the frozen ones are fine for pumpkin pies. I won't buy a pumpkin pie, though, because ,for some weird neurotic reason of mine, pumpkin pie made by anybody else grosses me out. Sometimes they are this weird color and I just know that others probably don't take that gross white thing out of the eggs when they bake. I know - that's just on me. I'm a nut when it comes to food stuff.
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