Chances are, if you've reached this site, you are planning on cooking at least part of your holiday meals from scratch. Many of you may even be going the whole shebang and cooking the entire meal, from the biscuits to cranberry sauce, on your own. But who says you can't fib a little on the timing? Read on for seven foods you can make now and freeze to save a few hours when you're cooking up a storm in a few weeks.
1. Bread/rolls: Freezing bread and rolls makes for a very quick shortcut to straight from the oven (for the second time) hot, crusty goodness. Crusty bread works best for this, and put the loaves or rolls straight into the oven from the freezer for 5-10 minutes at 350 degrees.
2. Stuffing: I love having stuffing leftovers in the freezer and heating them up in the oven into January and beyond. Choose a recipe with freezing in mind (keep away from non-freezer friendly ingredients like apples that tend to get mushy).
3. Pie dough: Pie dough needs to chill a bit after it's made anyway, so why not skip ahead and have some ready in the freezer? Don't forget to transfer the dough to the refrigerator the night before you plan on rolling it out so it's chilled but not frozen when you need it. If you have spare pie plates or you use pie tins, go one step further and freeze after you've rolled it out and pressed it into the pans.
4. Gravy: Cut out the stress of making the gravy (and making sure you make enough) on turkey day and make it beforehand. Use bone-in turkey pieces (there's no need to cook up an entire bird) and make as usual, minus the last minute headache!
5. Casseroles: It never hurts to have a casserole in the freezer, and in the spirit of the more guests the merrier, you might want to freeze two in preparation for holiday entertaining! Check out our tips on freezing these one-dish meals so you can always count on one ready to go.
6. Cookies: Sure, homemade cookies come together pretty quickly, but when it's holiday crunch time and you've forgotten the school needs 50 cookies tomorrow morning, having a few ready in the freezer saves precious time. Whether you're freezing the dough or the already baked variety, we've got you covered.
7. Breakfast: We tend to forget about breakfast during these evening-focused months, and having a casserole or scones ready to bake can really help with holiday guests as well.
Related: Five Thanksgiving Prep Tips from Melissa Clark
(Images: My Recipes)
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All homemade rolls tend to freeze well. I do it every year. I just underbake them a smidge, cool completely, wrap well in foil and then put in a plastic bag in the freezer. I take them out of the freezer when I get up that morning and they're defrosted by our meal (generally mid afternoon). Then, I take them out of the foil and put them on a baking sheet to reheat briefly (maybe 10 min), and for the holidays I brush the tops with a tiny bit of butter when they come out of the oven to soften the crust and make them extra delicious. I also freeze gravy every year. I get a tiny turkey or a turkey breast a week or two before and make a batch--so much less stressful than trying to do it at the last minute! I take the frozen gravy out of the freezer the night before and reheat it before the meal. It looks weird and lumpy at first, but keep heating and whisking and it smooths out. I add a little water or stock if it needs thinning, and no one ever realizes it wasn't made at the last minute! You also forgot cranberry sauce. Any cooked sauce freezers beautifully! (I've never tried freezing a raw relish.)
What about mushroom gravy? Does that freeze well?
pleiovn, I don't see why mushroom gravy wouldn't freeze well too. Unless you add cream or milk to it? Creamy sauces don't usually freeze very well, but if it's flour and stock thickened I would think it would be ok. If you have large mushroom chunks they might change texture a little, but I've frozen mushrooms and never had a problem with them.