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"Checklist, Please   Start with a menu and a list of every dish you&amp;#039;ll be serving, including bread and drinks. Review recipes and note what you can do ahead. The day before the big dinner, set out serving pieces and utensils (label with Post-It notes to remind yourself which piece goes with which food).  Try these amazing stuffing recipes  Stuffing   This can be prepped a couple of days in advance; just don&amp;#039;t combine the bread with the saut\u00E9ed vegetables until you&amp;#039;re ready to bake the stuffing.  Plus: 7 Thanksgiving microwave recipes  Zip It!   Side dishes like green beans and sweet potatoes can be made ahead and reheated on the stovetop. Store cut-up veggies in self-sealing plastic bags; you&amp;#039;ll fit the foods into small spaces in the fridge.  Try these Thanksgiving pies and desserts  Low and Slow   Mashed potatoes don&amp;#039;t taste the same after they&amp;#039;ve been refrigerated. Make them in the morning and keep them hot in a slow cooker.  Get more wine tips  Gravy Master   To avoid last-minute panic and lumpy gravy, make the base ahead. Into a medium saucepan, measure 1 tablespoon cornstarch or 2 tablespoons flour for every cup of liquid you&amp;#039;ll use. Stir 1 cup of the broth into the starch until smooth. Add remaining broth and bring to a boil, stirring often. Boil 1 minute for cornstarch, 3 for flour. Cover and refrigerate up to 2 days. While the turkey rests before carving, skim fat from roasting-pan drippings (leave some to flavor the gravy). Add the gravy base to the roasting pan and boil, scraping up any brown bits. Strain the liquid into a saucepan; reheat. Sweet Time   Most desserts can be made a day or two ahead; remove them from the fridge an hour before serving. Reheat pies in a 350\u00B0F oven for 15 minutes. Heat Up the Plates   If you have oven space, warm the serving plates there. Otherwise, run them under the hottest water available and quickly dry them. Wine and Dine   I like Riesling and Zinfandel with this dinner. Look for drier Rieslings like those from Chateau Ste. Michelle, Columbia Winery, and Wente. I love spicy, fruity Zinfandels; try Cline, BV Coastal, or Ravenswood. Sit Back and Relax   I just heard a rule I&amp;#039;m thinking about adopting: Those who cook don&amp;#039;t clean up. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/holiday-recipes/thanksgiving/a26159/thanksgiving-tips/?src=shelter_footer>