Thanksgiving Hacks that will Make Turkey Day a Breeze

Photo by Priscilla Du Preez on Unsplash


Everyone is always concerned about being able to thaw the turkey in time, but really, it’s not so hard! All you have to do is plan to thaw it in the fridge for 24 hours for every 4-5 pounds you buy. So if your turkey is 10 pounds, you just have to get it into the fridge by Tuesday and you’ll be set for Thursday!


Stuffing is a very forgiving dish and it can even be made 1-2 days in advance. All you have to do is follow your favorite recipe through where it says to cover in tin foil and bake. Then, instead of taking off the foil and baking so it gets crispy, put it into the fridge and save that part for the day of so it can be extra crispy.

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It's National Stuffing Day! YOU GUYS! We are ONE WEEK out from the most delicious holiday of the year! Try this classic recipe at your Friendsgiving or family get together: 1 loaf crusty white bread (french bread, ciabatta, etc) ½ cup (1 stick) unsalted butter 4 celery stalks, finely chopped 2 garlic cloves, finely chopped 2 onions, finely chopped Salt and pepper 2 Tbsp. finely chopped sage 1 Tbsp. finely chopped rosemary 2 large eggs 2½ cups chicken broth Tear the bread into large bite-sized pieces (crust and all) and place on a baking sheet. Let it sit out at least 6 hours, preferably overnight (if you don't have time for this, don't panic: just throw bread in a 325° oven, and toss occasionally until croutons feel pretty dry but are not toasted, about 30 minutes). It's important that the bread is dry so that it will absorb the liquid without falling apart. So, once your bread is ready: Melt the butter in a large skillet over medium heat and add the celery, garlic, and onions. Season with salt and pepper and stir to coat. Cook, stirring pretty frequently until the vegetables are softened, about 5 minutes. Add the sage and rosemary and cook another few minutes, until everything in the skillet gets to know each other. Crack the eggs into a bowl and pour the stock into another bowl. Whisk a little bit of the broth into the eggs. Then pour the egg mixture into the bowl with the stock. Season with salt and pepper. Transfer the bread to a large bowl and add your celery-onion mixture and your egg-broth mixture. Using your hands, spatula or spoon, mix everything together. You want to be gentle yet firm — you don't want to mush the bread, but you also want to make sure the bread is absorbing all the wonderful things (for a perfect stuffing experience in every bite). Preheat the oven to 425°. Transfer the stuffing mixture to a 9- by 13-inch baking dish (or any 2 ½-3 quart oven-safe vessel) and cover with foil. Bake the stuffing for 25-30 minutes then remove the foil and return to oven for another 10-15 minutes to get the top all golden brown and crunchy (obviously the best part of the stuffing).

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You can’t have Thanksgiving without casseroles, and luckily, many can also be made ahead of time. You really can do this with any casserole you love, whether it’s a green bean or a classic sweet potato, both can be made several days in advance and all you have to do is reheat them the day of!