With less than two weeks until turkey day, it’s time to start setting the Thanksgiving menu wheels into motion. You’re going to want the day of to run as smoothly as possible (in fact, you should just be cooking turkey and gravy that day!), so focus on getting as much done in advance as you possibly can.
Begin a couple of weeks out by getting one course out of the way: soup. Often Thanksgiving soups of the puréed vegetable variety, and those that are free of dairy can be made ahead of time and frozen: think Roasted Parsnip and Apple Puree, Carrot Soup with Orange and Ginger, or Parsnip and Carrot Soup.
Cook and purée a batch, let it cool and pour it into quart containers. One day before the feast, transfer the soup container from the freezer to the refrigerator, and when it’s melted enough to remove from the container, simply pop the soup into a small pot, reheating all the way through. That’s also the perfect time to prep any garnishes (herbs, sour cream, toasts, etc.) that you might want to use to top off the soup.
Follow along as we continue to gear up for Thanksgiving! Earlier on our Thanksgiving Countdown: