This week, I’ve been thinking about turkey stock. It’s an absolute revelation and the primary Magic Elixir for Thanksgiving. It is truly the gateway to delicious eating. Plus, this week I have two other fantastic Thanksgiving ideas to share, including what to prepare for a vegan guest.

The trick is to get the turkey parts ahead of time. They must be ordered in advance, and you’ll need more than you can imagine. Either make the recipe a few times or triple it, so you wind up with several quarts of stock. Trust me: you’ll need it for your gravy, because stock is key to it gravy delicious, and it also makes stuffing extraordinary. Plus, you’ll want some left over to make the best turkey soup ever! Save your turkey carcass for the soup.

Make more stock than you think you need, get it ready in advance, then freeze it until it’s time to use it. Embrace this moment and get going. We use the wings and the necks, which are the most gelatinous and create a deep, rich flavor.

I always love offering my guests a signature cocktail for a holiday. Consider batch cocktails, which are ideal to do ahead. One favorite, and I realize I may not be impartial, is my Teri-tini. It’s incredibly festive and perfect for this time of year.

One of my most frequently asked questions is what I serve a vegan at my Thanksgiving table. I have the perfect answer: my Vegan Risotto. I must admit, it is a genius level dish. I developed it for my own vegan son, Patrick. It’s a way to enjoy all the umami and other flavors of the holiday. The recipe requires a few steps, but it’s a labor of love. Whether you serve it for Thanksgiving or for a winter feast, it’s a great recipe to have in your repertoire.

Whatever you choose to do for Thanksgiving, I hope it’s a wonderful experience! And if you’re celebrating with just four people, here is a fantastic menu.