I canvased the food editors for ideas on preparing Thanksgiving dinner. Here are a few suggestions:
The hors d'oeuvres If you aren't serving a cheese course, make cheese croûtes: slather goat cheese on slices of baguette, toast them in the oven and top with anything you have on hand--chopped sun-dried tomatoes or olives, diced prosciutto, fresh herbs.
The gravy Prepare the turkey stock well in advance and make more than you think you'll need to add to the pan drippings. You never want to be short on gravy.