— Julia Golier

That's a great idea. Gravy is super easy to make. If you're roasting a Turkey though, you wanna do that day of, so you're gonna have the drippings that come off of that. But more often than not, there's not enough drippings to make all the gravy you're talking about. So you're probably using some stock. Make your gravy the day ahead of time, right? And just bring it back to a simmer and then pour in all the drippings that you want. And there you go. And in terms of using the Turkey fat in order to make your roux, in order to thicken your gravy, if that's how you do it, honestly, rendered fat from a high temperature oven is not really that great for us. It, it changes the molecular composition of the fat. And yeah, it's not really good for our, for our arteries. I mean, we're doing this once a year, so I, it's the dose that makes the poison. I don't think once a year is the problem. But if you wanna make your gravy ahead of time, because that's always kind of the last thing, right? You're, you're trying to get everything to the table and you're like, oh, I just pulled out the Turkey, now I gotta make the gravy. I'm like, take that burden off yourself. Make your gravy ahead of time and then take whatever you want from those drippings. Scrape down your pan, add that to your gravy, and there you go. Make that a day ahead of time. Plus, if you get it wrong, hmm, guess what? You've got time to fix it, thin it out. Whatever you need to do. Uh, mashed potatoes are not particularly great the next day. So I would make those day ahead of time. However, they're really great when they sit around. So if you're having people over for dinner at two o'clock or four o'clock, make 'em in the morning. That's fine. Just put 'em in a warm oven, you know, 200 degrees, whatever you got, or put 'em on top of the stove like they last really well, and they hold up, but they don't refrigerate and come back the next day. They don't sort of, uh, revive well, but they stay warm for a long time and maintain their, uh, richness. However, those starches are going to continue to sort of puff up. So you might need to add a little bit of warm liquid to it just at the very end before you serve it easy enough. So I've talked through a lot of those salads, those soups, things like that, that are very easy, wonderful to make a day ahead of time, two days even ahead of time where you all you've got is just a proposal, just warming them up. So there you go, Julia. Uh, the stuffing, stuffing can be made ahead of time because you're gonna, I think throwing that under the broiler day of. So yeah, make that, then make that a day ahead of time. Put it in your casserole dish, add some more water the next day when you pull it outta the refrigerator, throw it under the broiler to get some good, uh, chunkiness to it.