Make

For sweet potatoes: Wash, peel, and slice the sweet potatoes. Store them in a large zip-top bag in the refrigerator for up to 2 days.

For cranberry sauce: Prepare your cranberry sauce up to 5 days ahead. Store it in a bowl with plastic wrap pressed directly onto the surface to prevent a skin from forming, then refrigerate.

For pie crust: Roll out your pie crust and fit it into a pie plate. Cover tightly with plastic wrap and refrigerate for up to 3 days. You can also freeze the crust, but do not use a glass or Pyrex dish if freezing.

For pies: Bake your pies one day ahead of serving to save oven space on Thanksgiving.

For stuffing: Sauté your vegetables (mushrooms, onions, celery) and herbs. Combine with bread cubes and beaten eggs. Transfer to a buttered casserole dish, dot with butter, cover, and refrigerate for up to one day. Bake when ready to serve.

For green bean casserole: Blanch fresh green beans in boiling water, then immediately transfer to an ice bath to stop the cooking. Dry the beans thoroughly. Combine with your mushroom sauce, transfer to a casserole dish, cover, and refrigerate for up to one day. Bake when ready.

For drinks: Batch your cocktails or sangria up to 2 days ahead. Combine all ingredients in a large bottle or pitcher and keep refrigerated.