Post # 1
I should probably just call my mom to ask, but oh well…how much of this can I do ahead of time?
I am making two apple pies, two pumpkin pies, a bread pudding, and roasted brussels sprouts.
I have all the ingredients already. I made the dough and it’s all waiting in the freezer.
Could I peel and slice the apples on Tuesday night, and bake the pies Wednesday night? The pumpkin pies I can’t make the mixture ahead because it needs to be cooked right then.
Could I slice up the brussels on Tuesday or even Monday, and refrigerate them until Thursday morning? Should I also make a creamed corn casserole? Yum.
Post # 3
If you peel and slice the apples on Tuesday night you’ll have to keep them in water with some lemon juice or they’ll turn brown. Brussel sprouts will also go a bit funny if you chop them up in advance.
Why not bake the pies in their entirety in advance (perhaps the pumpkin pies on Tuesday and apple pies on Wednesday), put them in the fridge or even freezer and then reheat them on the day?
Post # 4
That’s a good idea…I’ll make the pumpkin pies on Tuesday, and the apple on Wednesday…and the brussels Thursday morning. Bread pudding…sometime!
Post # 5
I wasn’t sure what bread pudding is so I didn’t comment…
Post # 6
I think you can fully prepare all the dessert including bread pudding ahead of time. Sounds yummy!
Post # 7
Except for the turkey, gravy, and the bread (and I am using my bread machine for that), I prepare ALL of the feast prior to the holiday and then I simply reheat.
Post # 8
I made my apple pies a few days ago and threw them in the freezer (unbaked). I’ve read they’re actually better when frozen before baked–apparently the bottom crust doesn’t get as mushy!
Yes to a creamed corn casserole.
Post # 9
@peachacid: NUM I love creamed corn casserole… with yogurt and cornbread mix? That one?
I’m stealing your idea…I’m going to make the pies on Tuesday night! REALLY good idea.
@Mrs Sarah McK: I should have done this! Dang!
Post # 10
I do all my desserts ahead of time. Usually either Monday or Tuesday. I make the cornbread for the stuffing on Tuesday and Wednesday and then add the rest of the ingredients into the stuffing and sit it in the fridge overnight until I’m ready to bake on Thursday.