Make-Ahead Dishes Streamline Thanksgiving Cooking

This stuffing will up your Thanksgiving turkey game.

Stuffing can be cooked and frozen well ahead of time. Dreamstime/TCA

Make-ahead anything is a boon for the holiday cook. Each year I try to streamline my cooking for Thanksgiving by either eliminating a dish or two or making some dishes well ahead of time. Here you will find a yummy stuffing studded with dried apricots and cooked chestnuts that can be frozen a month ahead, defrosted, and finished in the oven. And this toothsome cranberry fruit chutney that is a perennial favorite on my holiday table. Happy Thanksgiving!

Leek, Chestnut, and Apricot Stuffing

Serves 10 to 14

Note: This will stuff a 16-pound bird with enough left over to fill a medium casserole. Or place in one large casserole dish and don’t stuff the turkey.

• 8 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 medium leeks, cleaned, white part only, finely chopped
• 4 celery ribs, sliced
• 2 medium garlic cloves, minced
• 8 cups sourdough, French or egg bread, cut 3/4-inch cubes, dried out or toasted
• 1 cup coarsely chopped vacuum packed cooked chestnuts
• 1 cup coarsely chopped dried apricots
• 1/2 cup finely chopped parsley
• Salt and black pepper to taste
• 1 1/2 teaspoons finely chopped fresh sage leaves or 3/4 teaspoon dried
• 1 1/2 teaspoons finely chopped fresh thyme leaves or 3/4 teaspoon dried thyme leaves
• 3/4 cup chicken or turkey stock

In a large skillet melt 2 tablespoons butter and 1 tablespoon of olive oil on medium heat. Saute the leeks, stirring frequently, about 5 to 7 minutes or until softened. Remove to a large mixing bowl.