20 Genius Tips to Make Your Thanksgiving Cooking a Breeze

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Instead of making one big pan of stuffing, bake it in muffin tins to make single servings that maximize crispy service area.

Plus, you won’t splatter food all over them — unless you get wild and crazy with the gravy, of course.

If you don’t keep a biscuit cutter handy, just use a wine glass. It will cut perfect circles of any pastry you have. Plus, when you’re done you can flip it over and fill it with wine. Win-win!

Who has time to cut cold butter when there’s so much cooking to be done? Use this trick to help you get it done quickly so you can move on with your life.

Butter the inside of your crockpot, then pour a bit of heavy cream into your slow cooker. After adding in your mashed potatoes, set your slow cooker on low and stir the potatoes every hour until you’re ready to serve them.

Did you overcook the bird? Need to give it a bit more oomph? Drizzle it with warm chicken broth to moisten the meat and add flavor.

Prepping everything the day before can save you tons of time. Carrots, celery, onions, and potatoes can all be pre-chopped and stored in the fridge overnight without losing flavor. When it comes to the spuds, keep them in water so they don’t turn brown and put the rest in Ziploc plastic bags.

You can either do it yourself with poultry scissors and a knife or ask the butcher to do it for you.

Freeze pie crust discs, actually roll out the crusts, and then freeze them right in the pie dish, or completely freeze a whole unbaked pie. The added bonus is that freezing sets the crust so it will be less likely to bake up soggy and tough.

If it works for soup and coffee, it will work for your gravy and keep it just as warm and delicious as it was when you first made it. Just pour it in the gravy boat before serving.