Thanksgiving made easy is not an oxymoron.  Here are my top five ideas for making a memorable Thanksgiving without killing yourself in the kitchen. 

1) Make the cornbread a day or two earlier and allow to dry out. Make the dressing a day or two ahead of time with lots of celery, carrots, onions, parsley, thyme, toasted pecans, turkey broth. 

2) As an appetizer, I love a soup to start things off--nothing too rich, but something with autumn colors and flavors that is easy to prepare and reheat. Try a butternut and sweet potato soup with ham broth and collard greens.  Prepare the soup one to three days before, just add the pre-cooked collard greens as you rewarm the soup. 

3) Go with wild rice as a simple side dish. This dish can wait until the last minute--just cook as your guests arrive. 

4) Choose sides that you can cook with the turkey, as opposed to separate side dishes. Try roast Brussels sprouts, parsnips and turnips.  On Wednesday rinse and pat the turkey dry and place in the fridge to "air-dry" for 24 hours (we even give it a rub of kosher or sea salt and place a handful of thyme, marjoram and sage inside the cavity. And trim all the vegetables and half the Brussels sprouts.

On Thursday toss them with some butter, olive oil or bacon fat and roast them on a sheet pan after removing the Turkey (allow to rest and keep warm by draping some aluminum foil over it). Crank the oven up to 500°F and the little pieces of parsnips, turnips and Brussels halves will be ready in 20 minutes. Toss in a few whole crushed cloves of garlic and a big handful of bay leaves as you roast for even more aroma. 

5) Forego the urge to bake a pie from scratch and try a simple and healthy dessert such as baked pears with sorghum syrup and bourbon. Quarter the pears, pour a little sorghum syrup and bourbon over them, split a couple of vanilla beans, and bake until tender.

One of the best tips I can give is to enlist your family and guests to help.Have a great day with love and thanksgiving.