We usually have 20+ at Thanksgiving and this is what works for me because I like to do as much as possible ahead: Buy 2 smallish (12-14lb) turkeys. Cheap turkeys are fine. The small ones go fast so look as soon as they go on sale. Cook one the day before and make your gravy. This is the "back up" turkey, for leftovers and possible seconds. Slice it and put it on a platter with some broth. Buy a spiral sliced ham. It will impress all those thinking turkey is the only meat and it is generally much appreciated. You can bake it in a crock pot if necessary or, even better, a roaster oven. Serve the second turkey hot from the oven and slice to order. Like a carving buffet! I have never had to use the turkey form the previous day because I also have the ham. However, it IS nice to have to give people leftovers to take home and, of course, the gravy is done. All the side dishes? Make your stuffing now and freeze. It reheats great. Mashed potatoes will keep warm for hours and cranberry sauce can be made 3 days ahead. Roll dough can be made the night before and baked that morning..or made earlier and frozen. Ok, I do get up really early and make pies because I like fresh pies, but the dough can be made 2 days before and kept in the refrigerator tightly wrapped. We like marinated asparagus..nice to have a cold vegetable made the day before. And I'm really blessed to have relatives who bring most everything else even if it is yucky...like green bean casserole. They like it though! And the best part- dh will clean while I cook.

I have loads of T-Day ideas! What about an individual pot pie? For the pie: 1 lb puff pastry, thawed 1 lb Brussels sprouts, trimmed 16 whole chestnuts, peeled if fresh 1 large red bell pepper, sliced 1 large onion, sliced 3 Tbl spoons sunflower oil 1 egg yolk, beaten w/ 1 Tbl spoon water For the sauce: scant 1/2 cup all p. flour 3 Tbl spoons butter 1/2 pint milk (I use same amount soy milk) 3 ounces Cheddar cheese, grated 2 Tbl spoons dry sherry (I've never bothered) generous pinch of dried sage S&P 3 Tbl spoons chopped fresh parsley Prepare: Roll out pastry to make 2 rectangles, about the size of the baking dish, one a little larger (for the bottom), about 1/4 inch thick. Set aside in fridge. Blanch Brussels for about 4 minutes in one cup boiling water, drain and reserve water. Cut chestnuts in half, fry red pepper and onion in oil for f minutes, set aside. Beat the flour, milk and butter in a sauce pan over medium heat, stir continuously, bring to boil, stir till thick and smooth. Stir in reserved sprout water and cheese, sherry, sage and S&P, simmer for 3 minutes to reduce then stir in parsley. Fit the large sheet of dough to the bottom of the dish, then add the sprouts, chestnuts, peppers and onions on top, drizzle with the sauce. Brush pastry edges with beaten egg yolk and put the second pastry on top, smooshing the edges together and crimping. Mark he center with a steam hole, set aside while oven preheats to 400F, bake 30-40 minutes until golden brown and crisp. The chestnuts and pie shell make it holiday-ish.

From Country Home magazine: Mushroom/Leek stuffing 12 oz. assorted fresh mushrooms 3 leeks, thinly sliced, white part only 3 cloves garlic, minced 2/3 cup butter (we use smart balance instead) 2 Tbsp snipped fresh sage 1/4 tsp freshly ground pepper 12 cups of dry assorted bread cubes(we use rye, whole wheat, sourdough) 1-1 1/4 chicken broth (we use veggie broth) In a large skillet, cook mushrooms, leeks, and garlic in butter until tender but not brown. Remove from heat. Stir in sage & pepper. In a large bowl, combine dry bread cubes& mushroom mixture. Drizzle with enough broth to moisten, tossing lightly to combine. Spoon into casserole dish. Bake covered, about 30-40 minutes at 350 degrees. This is so good!

Made this last year and it was a keeper! Individual Pumpkin custard 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves 2 large eggs 1 can (15 ounces) 100% Pure Pumpkin 1 can (12 fluid ounces) Evaporated Milk Directions PREHEAT oven to 300 F. MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe. POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet. BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired. ***Served mine at room temperature