Hosting a Thanksgiving feast isn’t a leisurely walk in the park. The race to get all the dishes done at the same time is worthy of an Olympics of cooking medal. But a few hours of cooking ahead can reduce the hassle. Prepare in advance, and you’ll even enjoy this holiday meal, in all its gravy and side dish glory.

Sure, you can’t stuff the turkey ahead. The potatoes taste best when cooked and mashed the same day they’re served. And the gravy, made from turkey drippings, is still a last-minute chore.

But you can make the cranberry sauce, salad dressing, braised red cabbage and dessert in advance and tuck them in the refrigerator or pantry, depending on the dish.

That’s your insurance policy for sanity on the big day.