Store-Bought Thanksgiving Shortcuts From 'The Pioneer Woman'

The holidays are coming, and that means a lot of big meals. Preparing Thanksgiving dinner can be especially overwhelming even for seasoned cooks, but Ree Drummond has a trick or two up her sleeve to get you through. With an arsenal of store-bought shortcuts, The Pioneer Woman is here to help you save time and stress this Thanksgiving. From butter-bathed grocery-store rolls to a mile-high marshmallow creme-topped pumpkin pie, there's a time-saver for every course.

Originating in Hungary in the 1880s, the traditional version of monkey bread starts with buttered dough balls that are rolled in sugar and chopped nuts. These days, it's a famously simple dessert that you can make with canned biscuits. Ree gets her Orange-Vanilla Monkey Bread dressed up for the holidays with a shot of flowery vanilla extract and bright orange zest.

Blanch a bag of frozen hash browns for amazing potato salad with nearly 100 percent less effort — no cutting and peeling required! Ree adds classic ingredients like sweet relish, hard-boiled eggs and scallions for a quick and delicious side.

It might come from a can, but there's no reason cranberry sauce can't be classy. Dressed up with sweet maple syrup, bright orange zest and lemony thyme, it's an easy upgrade to a classic side.

Ree adds rich, bright sherry and heavy cream to give canned condensed soup a rich, velvety taste and texture. Toss in nutty, sharp Parmesan cheese and chopped fresh tomatoes — you don't need to wait for the holidays for this one.

The trick to Ree’s turkey shortcut is all in the prep. Have your butcher cut it into two boneless breasts, two legs and two thighs. Roast and slice it the day before to save time on Thanksgiving. Then, when you're ready to eat on Turkey Day, just moisten it with broth and gently warm it up in the oven.

Store-bought ginger snaps, ladyfingers, canned pumpkin and instant espresso transform this towering treat into an easy effort. Refrigerating the dessert overnight allows the ladyfingers to absorb the cream and coffee, and ginger snaps add crunch and a burst of spice for a showstopping centerpiece.

The name of this Midwest favorite originates from a community-made dish to help grieving families, but that doesn't mean they don't belong on your holiday table. Frozen, shredded hash browns let you skip the scrubbing and peeling portion, so you can spend more time with your loved ones instead of in the kitchen.

Bold, fruity Port wine is here to save you from the canned cranberry sauce blues. Ree brings big flavors to the table here, with citrusy fresh thyme and bright orange zest. You can use either the whole-berry or jellied versions of cranberry sauce here. Letting it chill overnight before serving will intensify the rich flavor for an unforgettable side.

Got leftover cranberry sauce? Mix it into store-bought cherry pie filling for a sweet, tangy cobbler topped with flaky buttermilk biscuits.

Save yourself a headache and make these sweet bites using frozen puff pastry. A quick thaw in the refrigerator while you soften your cream cheese in the microwave means that these will come together fast enough to serve alongside your morning coffee.

Frying rings of canned biscuit dough in lard gives them the crispy texture you'd expect from a fresh doughnut. A quick dip in chocolate ganache will leave you with a dozen sweet treats for breakfast, dessert or just because you deserve a doughnut.

Store-bought pie not only saves time, but it also saves valuable oven space on the big day. Use that time to make a quick and easy chocolate ganache that comes together in under five minutes, with a whipped marshmallow creme topping. It's easy enough to make two pies, in case you want leftovers for a delicious milkshake.

There are milkshakes, and there are milkshakes. Ree uses pecan pie here, but any store-bought pie and ice cream will do. You can't go wrong with this deliciously drinkable dessert. Also try making it with leftover slices of Ree's Shortcut Coconut Cream Pie, Chocolate Marshmallow Pumpkin Pie or Caramel Apple Pie.

There's more to these rolls than meets the eye. Canned biscuits cut into bite-size pieces make for a great single-bite appetizer. Melting the cheese and butter together on a sheet pan, Ree creates a savory sauce to bake the biscuits in. The biscuits absorb the butter and brown as they bake, leaving your guests wondering what makes them so delicious.

Ree quickly thaws crispy puff pastry in the refrigerator, then uses it to top off individual ramekins filled with savory gravy, chunks of chicken, peas and carrots. With a cook time under 15 minutes, they make a great weeknight meal or dinner-party favorite.

Who can resist melty, gooey Brie cheese? Top cubes of Brie with crumbled pistachios and dried cranberries, then tuck them into a blanket of canned crescent roll dough. Next, Ree brushes on an egg wash, plus piney rosemary and sea salt, before baking them in the oven for an appetizer that will disappear quickly.

Rolls and butter rarely lead to disappointment at the dinner table. Ree's Herby Buttery Dinner Rolls are definitely something to be excited about: Store-bought rolls go into buttered muffin tins for all-over browning, and a brush of herb and lemon butter over the warm rolls will leave you wondering if only baking 12 was enough.