• Thanksgiving Tip: “Let one person be responsible for putting prep dishes, pots and pans in the dishwasher while another prepares the bird and side dishes for the table. You will be halfway done with dishes by the time the meal is over.” — M.A. in Washington
• “Bake stuffing in muffin tins for individual servings. Also, if your family is anything like mine, we love the crispy parts, and everyone will get some this way!” — W.G. in Mississippi
• “If you host a large family holiday gathering and serve a lot of side dishes, try this trick to them hot while waiting for other items to finish in the oven. Simply cover the bottom of a clean ice chest with a few trivets or a couple kitchen towels, and set casseroles and oven-cooked meats inside. Most people use a cooler to keep things cold, but the insulation works just as well to keep hot things hot … at least for a little while.” — M.E. in West Virginia
• “An oldie but a goodie, and certainly considerate of dear old Mom: In my family, you come to Thanksgiving dinner with your own plastic containers for leftovers. If you don’t bring your own, you don’t go home with tomorrow’s lunch. Mom instituted this rule after the first Thanksgiving when all the kids had moved out. We practically cleaned her out of Tupperware!” — E.Y. in New Mexico
• Recipe substitution: If you need 1 teaspoon of pumpkin pie spice, use 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon ground cloves.
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