Aren’t so bad. At least when it’s the shortest work week of the year.
Then again, who has time for work when there are pie crusts to be made. (This is how I make my pie crust.)
And turkey gravy to prep. (This is how I make my turkey gravy in advance.)
Bring on the Thanksgiving/Thanksmas week!
That stack of crusts….I bow to your pie-perfection!
I made my turkey stock last week, but we do make the gravy after the bird comes out. Today involves a daybreak trip to the grocery. After today, not a chance in the world I’m going until Friday.
Are you sure there will be enough pie? 🙂 It all looks delicious!
Looks like lots of yummy pie in your (near) future! We make our gravy in advance, too. Very similar to your method. . .
My pie crust recipe is almost identical to yours! We are a smaller group this year so I only have to make two pies, apple & pumpkin. My favorite thing about pies at Thanksgiving is having a slice for breakfast the next day!
Having as much made ahead of time as possible is the best way to host a successful T-day. You’re a master host, so no need to tell you!
So much goodness on the horizon here! 🙂
I’m not particularly a gravy lover, so we’ve gone many a Thanksgiving without. I know there are some at my table who really do love it, though, and this is genius! I think I’m going to try it… Thanks!
I have already made my turkey stock just like you kindly guided me to do last year. And there is one pie in the freezer, so I only need to make a pumpkin pie, which is soooo easy. Thanks again for the link to the Noble Pig!
Bring it on, indeed!! looks like your feast is off to a delicious start!
Pie! You can’t go wrong with a little pre-prepping.