Get a Head Start On Thanksgiving

Here are some ideas for what to make ahead.

View in browser|nytimes.com Continue reading the main story November 6, 2021 Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Get a Head Start On Thanksgiving We're fewer than three weeks out from Thanksgiving, if you can believe it. (And of course we're counting.) If that stresses you out, consider this: You can get ahead by starting, well, now. Bake Ina Garten's cacio e pepe cheese puffs (above) today, let them cool, then freeze them in a resealable bag. On the big day, your appetizer will need only 10 minutes in the oven before it's on the table. That's one item off the list. Melissa Clark's all-butter pie crust can be prepared next, divided into two disks, and frozen ahead of any apple pie endeavors. Start popping the ends of sourdough loaves into a resealable bag in the freezer, to eventually be thawed and dried out for Alison Roman's buttered stuffing with celery and leeks. And a week out, you can prepare Sam Sifton's cranberry sauce or Sarah DiGregorio's slow-cooker version with port and orange. Explore this collection of make-ahead Thanksgiving recipes for more ideas to help out future you. Continue reading the main story ADVERTISEMENT Con Poulos for The New York Times. Food Stylist: Simon Andrews. Apple Pie Recipe from Kierin Baldwin Adapted by Sam Sifton 1 hour 30 minutes Makes 8 servings Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Amy Elise Wilson. Buttered Stuffing With Celery and Leeks By Alison Roman 1 1/4 hours, plus overnight drying Makes 8 to 10 servings Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Cacio e Pepe Cheese Puffs Recipe from Ina Garten Adapted by Julia Moskin 45 minutes Makes 40 to 50 puffs Julia Gartland for The New York Times. Food Stylist: Ali Slagle. Slow Cooker Cranberry Sauce With Port and Orange By Sarah Digregorio 3 to 3 1/2 hours Makes 8 to 10 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018