Cranberry sauce: Make three or four days in advance. Place in a container; cover and refrigerate.
Vegetable casserole: Peel and trim vegetables a day in advance, place in containers; cover and refrigerate. Vegetable casseroles with a creamy base can be assembled and refrigerated a day in advance.
Roast turkey: Season and roast on Thanksgiving.
Stuffing: Cut up bread and vegetables one or two days ahead and refrigerate (or freeze bread cubes well in advance). Bake stuffing alongside turkey.
Muffins: Bake either on Thanksgiving morning or well in advance. If frozen, thaw muffins at room temperature, place on a baking sheet and reheat in preheated 325 degrees F oven for 5 to 10 minutes while the turkey is resting.
Pie: Make crust a day ahead if desired. Thanksgiving morning roll out the dough and fit into the pie plate. Refrigerate while making the filling. Bake pie while guests are having their meal.