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What wasn't mentioned and I think what is the most important is to get the fridge cleaned out. Even though I am not hosting Thanksgiving this year we are hosting family after our daughter's baptism on Sunday so all week long we've been eating leftovers and trying not to accumulate any new, non-essential items that need to be refrigerated. You really want a clean slate in which where to put everything. So go through those old jars of condiments and determine if you REALLY need to keep them on hand, leftovers in tupperware-eat them or toss them, and anythign else that you can weed through.

stuffing is always better the next day. make it a day or two before, then just crisp it up in the oven the day of.

my question is this: i am making a pan of roasted cauliflower, sweet potatoes, and brussels sprouts. how far can i trim/peel/chop the veggies in advance, and how do i keep them from browning or wilting while they wait?

This weekend I am finalizing my shopping list, shopping for non-perishables and cleaning out my fridge. I will likely do a lot more but have become a bit disorganized as work has been busy. Luckily I am taking a few days off before Thanksgiving!

thinkingwoman - I am planning on doing a similar roasted dish and will probably prepare it the night before or the morning of Thanksgiving. I don't know that you'll have problems with wilting or browning, but I've heard that submerging in water helps. I usually just put the cut vegetables in a zip-lock in the fridge (with or without blanching) and they are fine....