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Thanksgiving Side Dishes: Check out my Best Ever Mashed Potato Recipe. It can be made in advance and then reheated. 

Stuffing making tip: For my stuffing recipe, instead of dried bread cubes, I use dried Focaccia Bread cubes. They have a lot of flavor and don't get mushy when baked in the turkey.

Lump-free gravy making tip: Flour can be used as a thickener. Heat gravy being used to thicken. Keep on stovetop in a slow simmer. In a small bowl, blend 1 to 2 tablespoons flour thoroughly with 1/2 cup of gravy (make sure you get a lot of the fat). Make a thick paste. Whisk paste slowly into gravy on stove. When done, make sure liquid comes to a slow boil; flour needs at least five minutes of cooking time to thicken before deciding to add more flour if the gravy is not thick enough. Stir constantly so gravy doesn't burn; reduce heat if necessary. Strain gravy after cooking if lumpy. In sweet mixtures, combine flour with sugar before hot liquid is added.