Annie,
I agree that Thanksgiving is not the day to play with new recipes. Just trying to get all the food on the table at once is enough stress.
I do play all year with the holiday recipes. About the only thing I might try new is a pie recipe. But even that is made the day before.
For broth I sometimes buy already roasted chicken for a fast meal. I will take all the chicken off the bones, toss them into a pan with water, celery, onions and simmer while we have dinner then I turn off the stove. I let it sit until it's cool enough to strain into a Ziploc bag. Label the bag, put it into a plastic dish and freeze it. I keep it in the dish until it's frozen because once one of the bags had a tiny leak and I had a freezer to clean. The next day I remove the dish. Spices can be added to the broth while it cooks if wanted.
I find that I have to do this right away or the bones sit in the refrig until they need to be tossed instead of making a broth. For me it's just to easy to put off doing the broth once those bones are out of sight. Frozen broth can be kept frozen 4 to 6 months.
