Since I will be the only one participating in the kitchen this year for Thanksgiving...my Master Plan is to bake the desserts the night before and get up early in the a.m. on Thursday to prepare the main course. This is a very good idea if you have a dessert like a cheesecake that need to set up in the refrigerator....overnight for best results.
For dessert....Hummingbird cake, Peach Cobbler, and a Bourbon Carmel Apple Mascarpone Cheesecake
Main Course...Pineapple Brown Sugar Glazed Ham, Cornbread dressing, Roasted Chicken (using the stock for the cornbread dressing), Collard Greens, Sweet Potatoes with Bourbon, Four Cheese Macaroni, and Rolls.
Thank God for the makers of those kitchen gel mats...