Thanksgiving is a holiday comprising traditions driven by a fast-fading phenomenon, the stay-at-home housewife. But having just one day off for the holiday needn’t mean abandoning tradition. Instead, strategize and streamline. Make about one-third of the meal from scratch, buy and get help from guests on others.

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Don’t do the bird

Instead of a whole turkey, serve turkey breast. These bone-in cuts range from 2 to 8 pounds (serving size is 1/2 pound bone-in weight). Roasting time: 2 to 4 pounds requires between 1 to 2 hours; 5 to 8 pounds, 3 to 3 1/2 hours. Roast to 160 degrees, tent loosely with heavy-duty foil; internal temperature rises to 170.

While the turkey rests

Use the oven’s residual heat to cook stuffing, cook or reheat starches, vegetable dishes or casseroles while the turkey rests 20 minutes, then is carved. Also in that time, make gravy and prepare vegetables or other dishes in the microwave or toaster oven.

Rock the roast

Roast vegetables and starches in advance to save last-minute fuss. Cut vegetables, squash, potatoes, sweet potatoes, yams, dense mushrooms, trimmed artichoke hearts, etc. into 1-inch strips or cubes. In a large bowl, lightly drizzle ingredients with flavorful oil (fruity extra-virgin olive, herbed or flavored, macadamia nut). Arrange on a rimmed baking pan lined with (nonstick) aluminum foil. Sprinkle with salt, pepper and fresh or dried herbs. Bake in preheated 425-degree oven until tender and slightly browned at edges, 10 to 25 minutes (hard vegetables such as carrots take longer than tender squash; check frequently). Serve at room temperature or reheat.

Perk up the palate

Almost any Thanksgiving dish can be elevated by the addition of one of these: brown sugar and butter or maple syrup and butter; pumpkin pie spice or other "warm" spice mixtures; citrus juice and zest; handfuls of chopped flat-leaf parsley or other fresh herbs; fresh whole bay leaf, sage, thyme sprigs; a splash of sherry or balsamic vinegar.

Table the trimmings

» Gravy: Don’t compromise; gravy takes just minutes while the turkey is resting. A turkey breast will yield some drippings; supplement with melted butter or bacon fat.

Simple gravy: Loosen browned bits in roasting pan. Add 3 tablespoons fat into pan. Heat on stovetop over two burners. Whisk in 3 tablespoons flour and simmer, whisking, 5 minutes. Gradually stir in 3 cups room-temperature chicken broth, giblet-and-neck broth, milk, half-and-half or a combination. Taste and season.

» Stuffing: Mix 1 to 2 days ahead; bake on Thanksgiving, 20 to 30 minutes.

Or: Up to 3 days in advance, melt 1/3 cup butter and sauté 1 chopped onion and 3 chopped celery stalks. Toss with 8 cups dry bread cubes, 3/4 cup dried cranberries, 3/4 cup chopped nuts and 1/2 teaspoon freshly ground pepper. Drizzle in 1 cup chicken broth. Place in buttered 9-by-13-inch pan. Cover and refrigerate. On Thanksgiving, bring to room temperature; slip on top rack above turkey; bake 45 minutes. Serves 12.

» Mashed potatoes: Do not stoop to the box. Make ahead.

Peel and cube 5 pounds Yukon Gold, White Rose, Yellow Finn or other "new" potatoes. Boil in salted water, drain, mash. Work in 2 (3-ounce) packages cream cheese, 8 ounces sour cream, 1/2 cup milk; add salt and freshly ground pepper to taste. Bake at 325 degrees for 45 minutes. Cool, cover and refrigerate up to 3 days. On Thanksgiving, bring to room temperature, reheat in oven or microwave. Serves 12.

» Vegetables: Roast, serve at room temperature. Microwave or stir-fry at the last minute.

Or make rich mascarpone greens (spinach, baby kale, mixed greens): Sauté a minced shallot in butter; add 1 pound greens. Place in colander; press out liquid. Place in warm buttered casserole dish, stir in 1/4 cup mascarpone or cream cheese. Season with salt and pepper.

» Sweet potatoes or yams: For once, canned is OK. Sexy it up with chopped fresh or dried fruit; cranberries, simmered, drained, tossed with sugar; crisp, crumbled bacon or pancetta strips; chopped toasted nuts; a generous splash of bourbon or rum. Or drizzle with a blend of a 1/2 cup each apple butter and melted butter. Bake as is or mash, adding milk or cream, butter and a pinch of nutmeg.

» Cranberry sauce: Just open the can. Or make whole-berry sauce days in advance: Combine a 12-ounce bag cranberries, 3/4 cup fruit juice, 2/3 cup brown sugar, 1/3 cup white sugar, 2 ounces gold rum, brandy, port or sherry. Cook until berries pop. Remove, cool, place in airtight container and refrigerate. Bring to room temperature before serving.

» Rolls: Dress up store-bought with a www.food.com glaze: 1/2 cup melted butter, 1/2 teaspoon garlic powder, 1/2 teaspoon garlic salt, 1 teaspoon Italian seasoning. Place in heavy-duty foil, drizzle glaze over, bake 20 minutes.

» Desserts: Let someone else get ’em.