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A Make-Ahead Thanksgiving Dinner

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Sponsored by Edna Valley Vineyard

When you’re serving a small crowd for Thanksgiving, it’s easy to leave everything to the last minute. But this menu makes a case for early planning. By moving many of the prep steps to the night before and the morning of the feast, your timeline actually gets MORE relaxed as dinner approaches. Simply sear and roast the turkey breast (which is itself pretty quick), and as it rests, the three side dishes go in the oven for a final bake and re-warming.

Menu Timeline

1 Day Ahead

  • Stuff and tie the turkey breast; wrap in plastic and refrigerate.

In the Morning

  • Make and bake the potato gratin. Let cool at room temperature.
  • Trim the leeks and arrange them in their baking dish.

2 Hours Ahead

  • Assemble (but don’t bake) the delicata squash dish.

1-1/2 Hours Ahead

  • Sear and roast the turkey breast.

30 Minutes Ahead

  • While the turkey breast rests, bake the leeks and squash and return the potatoes to the oven to rewarm.
  • Make the Marsala Glaze.

The Menu

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