Trying to figure out how to do as much ahead of time as possible for my hosting my first Thanksgiving. I might be the only person in this situation not sweating over the turkey - big birds, I can handle. It's the sides that have me fretting.
peel potatoes the night before and keep them in a pot of water? Will anything horrible happen?
peel sweet potatoes the night before? Storage recs?
For cheesecake - is 48 hours ahead to much? How soon before serving to take it out of the fridge?
What about biscuit dough? How to adjust baking time if dough has been refrigerated over night?