Yes, Thanksgiving. In March, on a weeknight. There will be no turkey, because that's no fun to cook after work. But stuffing is (and there will be lots of stuffing!). Boozy cider is (why did we stop drinking that in January?). And sweet potatoes and brussels sprouts and gingery pumpkin bread are, all of which lend themselves beautifully to night-before or few-hours-before prep. The foods of Thanksgiving practically beg us to make them again and again -- why don't we listen to them?
Get on your stretchy pants. It's time for Thanksgiving, Part II.
The weekend before: Make the cornbread for your stuffing (or if you're too crazed, just buy it).
The night before: Bake your Ginger Molasses Pumpkin Bread, and prep your sweet potatoes and parsnips for your mash. Make your stuffing -- just don't bake it yet! Put it, covered, in the fridge -- you'll cook it right before serving.
When you get home from work: Get your parsnips and sweet potatoes cooking; they'll take around 45 to 50 minutes. (When they're finished, leave the dish, covered, on the stove -- you can reheat before dinner.) Shred your brussels sprouts.