Do Ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes.

I always make my own whole berry cranberry sauce, using orange juice or cider as the liquid and flavoring with orange and cinnamon. Since I use juice instead of water, I reduce the amount of sugar. Don’t forget that you can freeze cranberries just as they are in their bags from the grocery store. I still have some from last year. I tried a new method/recipe for cranberry sauce (from Claire Saffitz) last year and it is GOOD! So good that my son-in-law asked me how to make it. How often does someone ask you for a cranberry sauce recipe? Here’s it is:

This classic cranberry sauce, adapted from “Jambalaya,” a cookbook by the Junior League of New Orleans, is an ideal combination of tart, bitter and sweet flavors, with chewy bits of raisin and orange peel that provide much-needed textural contrast on the Thanksgiving table. A Saffitz family favorite, it keeps for weeks, so make it as far ahead as you like.

Ingredients
Yield: About 4 cups

12 ounces fresh or frozen and thawed cranberries (3 cups)
2⅓ cups granulated sugar
1¼ cups/6 ounces golden raisins
1 small navel orange, halved, seeds removed, roughly chopped
1/3 cup apple cider vinegar
1 tsp finely grated lemon zest
¾ tsp ground cinnamon
⅛ tsp ground cloves
Pinch of kosher salt (such as Diamond Crystal)

Preparation

Step 1
In a large saucepan, combine the cranberries, sugar, raisins, chopped orange, vinegar, lemon zest, cinnamon, cloves and salt. Cook over medium-low heat, stirring frequently to dissolve the sugar, until the mixture is simmering vigorously and the cranberries have burst, 25 to 30 minutes.

Step 2
Remove the saucepan from the heat and let cool until warm but not hot. Scrape into a lidded container and refrigerate for 24 hours to allow the flavors to meld. (The cranberry sauce can be made several weeks ahead. Keep refrigerated.)

Claire has a video of her complete Thanksgiving Day. If you are interested in what she is cooking and how she does it:

This year I’ll make either some form of green beans, or roasted brussels sprouts.

Rather than having plain roasted butternut squash, which is a delicious side, I will once again make Oven-roasted Root Vegetables, but omit the potatoes because I am also serving mashed potatoes:

Ingredients

1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces), peeled
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper

Directions

Place 2 baking sheets in the oven and preheat to 425 degrees F. (I used foil one-use pans.)

Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.

Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don’t steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

Cook’s Note
Some very large parsnips have a pithy core, which should be trimmed before cooking.

I will also be making the usual Jiffy corn casserole, which the grandsons love, mashed potatoes, gravy, and hot rolls. This is a recipe for make-ahead mashed potatoes, and these are probably the best mashed potatoes I have ever made! Previous to finding this method, my potatoes were a last-minute afterthought. These can simply be reheated in the microwave.

Creamy Make-Ahead Mashed Potatoes

These ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave.

Ingredients

• 3½ pounds Russet potatoes
• 2 cups heavy cream
• 8 tablespoons unsalted butter, divided
• 1½ teaspoons salt
• Chives, for serving (optional)

1. Preheat the oven to 450°F and adjust an oven rack to the middle position.

2. Prick each potato a few times all over with a fork. Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.)

3. Remove the potatoes from the oven. While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (*see note below on using a potato ricer, food mill or hand-held electric mixer). The flesh near the skin gets a little tough, so be sure to leave it behind.

Break the cooked potato flesh down into small pieces using a potato masher, fork, or rubber spatula. Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed. (Note: it’s important to mash the potatoes while they are still hot, otherwise you’ll end up with lumps.)

4. Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer.

5. Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don’t touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)

6. To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.

Notes: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. If you don’t have a stand mixer, you can use a hand-held electric mixer. If you don’t have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.

The pies will be made by my daughter and grandson, and I imagine one of them will be pumpkin!