We’ll be spending the rest of the day cubing stale bread for stuffing and brining a bird. We have three pounds of parsnips to peel and a few oysters to scrub and chill on ice, so this is where we’re signing off. For your reference, here is New York’s complete Thanksgiving Guide, and of course, your situational dining plans are covered. Enjoy the long weekend, and we’ll see you back here on Monday. With leftovers.