Whaley Cooks

Gluten-free stuffing fails for a specific reason, and once you know it the fix is simple. Dry the bread harder, use less stock, and add a binder. This is the dish coeliac guests miss most.

Sourdough makes better stuffing than any other bread, and the reason is structural. Dry the cubes days ahead, use more stock than feels right, and bake it in a dish.

The one bright, sharp thing on a table of soft beige food. Cut it the day before, dress it at the last minute, and it will be the bowl that empties first.

Desserts that look like turkeys, acorns and pumpkins, made by assembly rather than by skill. Nothing here requires piping, and most of it is done a day ahead.

Breakfast on Thanksgiving has to feed everyone without touching the oven or your attention. Which means it was made last night. Here is what to make and when.