This class will change your life—you will be able to survive the holidays by preparing your Thanksgiving dinner ahead of time. Beginning on the Sunday before Thanksgiving, make two dishes every day, and either freeze or refrigerate them until Turkey Day. On the big day, put the turkey in the oven, and then relax! When the turkey comes out of the oven, let it rest for 45 minutes to an hour, and reheat your made-ahead dishes. You will enjoy the day for its ease, and will be better able to enjoy the festive moments with your guests too. In this encore presentation of one of our most popular classes, Chef Diane Phillips will prepare a classic holiday menu of warm mulled apple cider; triple mushroom bisque with brie; a perfect roast turkey with do-ahead gravy; Parmesan-crusted creamed corn; make-ahead mashed potatoes; green beans with caramelized shallots and roasted mushrooms; cranberry chutney; and, warm apple cake with caramel sauce. Chef Diane will also discuss everything you need to know about strategy and timing. This class will sell out quickly, as it has every time we’ve offered it—purchase your seats ASAP!