Thanksgiving is about spending time with loved ones, not being stuck in the kitchen. Make-ahead dishes let you relax and still serve fresh-tasting food. With a little planning, you can prepare sides and desserts ahead, refrigerate them, and reheat or bake on the day so the meal feels just as good as if it were made that morning.
Mashed potatoes
Creamy, buttery mashed potatoes are a Thanksgiving staple that can be made a day or two ahead. You’ll need 5 pounds russet potatoes, 1 cup heavy cream, 1 stick butter, and salt and pepper to taste. Optional additions include garlic, a pinch of nutmeg, or a scoop of sour cream. Peel and cut the potatoes into even pieces, boil in salted water 15–20 minutes until tender, drain, then mash with butter and cream until smooth. Season, store covered in the fridge, and reheat in the oven or microwave before serving.
Stuffing
Stuffing can be assembled the night before and baked when the turkey comes out. Use 1 loaf crusty bread (cubed), 1 onion, 2 celery stalks, 1 stick butter, 2 cups chicken broth, and herbs like thyme, rosemary, and sage. Optional mix-ins: chopped apples, sausage, or dried cranberries. Dry the bread cubes for a few hours, sauté onion and celery in butter until soft, add herbs and broth, toss with the bread until soaked, transfer to a baking dish, cover, and refrigerate. Bake at 350°F for about 30 minutes before serving.
Green bean casserole
This creamy, comforting side combines green beans with mushroom soup and crispy onions and gets better when made ahead. You’ll need 4 cups fresh green beans, 1 can cream of mushroom soup, 1 cup sour cream, 1 cup shredded cheddar, and fried onions; add garlic powder or a splash of milk if desired. Blanch the beans briefly, drain, then mix soup, sour cream, cheese, and seasonings. Stir in the beans, put in a baking dish, top with fried onions, refrigerate, and bake at 350°F for 25–30 minutes until bubbly.
Sweet potato casserole
Sweet potato casserole brings a sweet contrast to savory dishes and can be made a day ahead. Use 4 large sweet potatoes, 1/2 cup brown sugar, 1/4 cup butter, 1/2 cup milk, and 2 cups mini marshmallows or chopped pecans; add cinnamon or nutmeg if you like. Peel and cube the potatoes, cook until tender, mash with butter, milk, and brown sugar, press into a baking dish, top with marshmallows or pecans, refrigerate, and bake at 350°F for 25 minutes before serving.
Pumpkin pie
Pumpkin pie is easy to prepare the day before and tastes better after chilling. You’ll need 1 can pumpkin puree, 1 cup heavy cream, 2 large eggs, 1/2 cup brown sugar, a store-bought pie crust, and spices like cinnamon, ginger, and cloves. Mix pumpkin, eggs, cream, sugar, and spices, pour into the crust, and bake at 375°F for about 45 minutes until set. Cool, refrigerate overnight, and serve with whipped cream or ice cream.
Cranberry sauce
Homemade cranberry sauce is quick, bright, and keeps for up to a week in the fridge. Use 1 bag fresh cranberries, 1 cup sugar, 1/2 cup water, and a splash of orange juice; optional spices include a cinnamon stick or cloves. Combine cranberries, sugar, and water in a saucepan over medium heat, stir until sugar dissolves and berries begin to pop, simmer about 10 minutes, cool completely, and refrigerate until serving.
Apple pie
Apple pie is a classic make-ahead dessert. You’ll need 6–8 medium apples (Granny Smith work well), 1/2 cup sugar, 1 tablespoon flour, 1 teaspoon cinnamon, 1 tablespoon lemon juice, and a pre-made pie crust. Peel, core, and slice the apples, toss with sugar, cinnamon, flour, and lemon juice, fill the crust, add a top crust, and bake at 375°F for 45–50 minutes. Cool and refrigerate before serving.
Roasted Brussels sprouts
Roasted Brussels sprouts are simple to prepare ahead and reheat well. Use 1 pound Brussels sprouts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; add garlic or balsamic for extra flavor. Trim and halve the sprouts, toss with oil, salt, and pepper, roast at 400°F for 20–25 minutes until golden and crispy, then store in the fridge and reheat before serving.
Pecan pie
Pecan pie is rich and improves after resting overnight. You’ll need 1 1/2 cups pecans, 1 cup light corn syrup, 3/4 cup brown sugar, 3 large eggs, a splash of vanilla, and a pre-made crust. Whisk eggs, sugar, corn syrup, and vanilla, pour over pecans in the crust, and bake at 350°F for 45–50 minutes until set. Cool and refrigerate before serving.
Carrot souffle
Carrot souffle is light, slightly sweet, and easy to make ahead. Use 4 cups cooked mashed carrots, 1/2 cup sugar, 1/2 cup flour, 1/4 cup butter, 2 eggs, and a pinch of cinnamon if desired. Mix carrots with sugar, flour, butter, and eggs, pour into a greased baking dish, bake at 350°F for 30–35 minutes until golden and set, then refrigerate until ready to finish on the day.
Bacon-wrapped asparagus
Bacon-wrapped asparagus is savory and simple to prep ahead. Use 1 bunch asparagus, 8 slices bacon, salt, pepper, and a drizzle of olive oil if you like. Trim and season the asparagus, wrap each spear with bacon and secure with toothpicks, bake at 400°F for about 20 minutes until bacon is crisp, then store in the fridge and reheat before serving.
Mashed cauliflower
Mashed cauliflower is a low-carb, creamy alternative to mashed potatoes. You’ll need 1 head cauliflower, 1/4 cup butter, 1/2 cup cream, salt, and pepper; add garlic or cheese for more flavor. Steam florets until tender, mash with butter and cream until smooth, season, store covered in the fridge, and reheat when needed.
Roasted root vegetables
A mix of roasted root vegetables brings color and hearty flavor to the table and can be roasted ahead. Use 4 large carrots, 2 sweet potatoes, 2 parsnips, olive oil, salt, and pepper, plus fresh herbs like thyme or rosemary if desired. Peel and chop into even pieces, toss with oil and seasonings, roast at 400°F for 30–35 minutes until tender and caramelized, then refrigerate and reheat before serving.