Thanksgiving gets hectic, but preparing a few dishes ahead of time takes the pressure off. With some cooking done in advance you can relax and enjoy the day; many sides and desserts taste even better after resting overnight, which helps the flavors meld. These easy make-ahead recipes let you serve a warm, satisfying meal without scrambling.
A smaller roast turkey breast is perfect for an easier holiday. Rubbing the meat with butter, garlic, and herbs keeps it juicy and fragrant, and it reheats well. Make it a day ahead and warm it briefly in its pan juices before serving.
Ingredients: 3-pound turkey breast, 4 tablespoons butter, 2 cloves minced garlic, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon chopped rosemary or thyme.
Preheat the oven to 375°F (190°C). Rub the butter, garlic, salt, pepper, and herbs all over the turkey. Place it in a roasting pan and bake about 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C). Let rest 10 minutes, then slice thinly and spoon pan drippings over the slices before serving.
Creamy mashed potatoes are a Thanksgiving essential and keep their texture when made ahead. Roasted garlic adds depth; reheating with a splash of cream restores their silkiness.
Ingredients: 3 pounds potatoes, 4 tablespoons butter, ½ cup milk, ½ cup cream, 4 cloves roasted garlic, salt to taste.
Peel and boil the potatoes 15–20 minutes until tender. Drain and mash with butter and roasted garlic, then stir in milk and cream. Chill in the fridge and reheat slowly on the stove over low heat, stirring often and adding a little extra cream if needed.
This classic green bean casserole combines tender beans, creamy mushroom sauce, and crunchy fried onions. It’s easy to assemble the day before and bake right before eating.
Ingredients: 1 pound blanched green beans, 1 can cream of mushroom soup, ½ cup milk, 1 cup fried onions, ¼ teaspoon black pepper.
Stir the beans with soup, milk, and pepper, then transfer to a baking dish. Top with fried onions and refrigerate overnight. Bake uncovered at 350°F (175°C) for about 25 minutes, until bubbly and browned.
Sweet potato casserole mixes a creamy filling with a crunchy pecan topping and can be prepped well in advance. It works as a side or a sweet finish to the meal.
Ingredients: 3 cups mashed sweet potatoes, ½ cup brown sugar, 2 eggs, ¼ cup milk, 1 teaspoon vanilla, ½ cup chopped pecans, 2 tablespoons butter.
Whisk the sweet potatoes with brown sugar, eggs, milk, and vanilla. Pour into a buttered dish, sprinkle with pecans and dots of butter, and bake at 350°F (175°C) for about 30 minutes, until lightly browned.
A bright cranberry-orange sauce adds color and balance to the plate. Making it ahead lets the cranberry and orange flavors meld; it will thicken as it cools.
Ingredients: 12 ounces fresh cranberries, 1 cup sugar, 1 cup orange juice, 1 teaspoon orange zest.
Combine everything in a saucepan and simmer 10–12 minutes, until the berries burst. Cool completely, then store covered in the fridge. Serve chilled or at room temperature.
Good gravy ties the meal together and stores well in the fridge. Made from butter, flour, and stock, it reheats easily while the turkey rests.
Ingredients: 4 tablespoons butter, 4 tablespoons flour, 4 cups turkey or chicken stock, salt and pepper to taste.
Melt the butter, whisk in the flour, and cook for about 2 minutes. Slowly add the stock while whisking until the gravy thickens. Cool and store, then reheat gently before serving.
Start the meal with a light, creamy butternut squash soup—the natural sweetness pairs nicely with herbs or a drizzle of cream, and it reheats without losing flavor.
Ingredients: 1 large butternut squash, 1 diced onion, 2 cups broth, ½ cup cream, 1 tablespoon olive oil.
Roast squash halves at 400°F (200°C) for 45 minutes, until tender. Sauté the onion in oil, add the roasted squash and broth, and simmer 10 minutes. Blend until smooth, stir in the cream, and serve warm.
Roasted Brussels sprouts get crispy outside and tender inside; a maple glaze adds a glossy, caramelized finish.
Ingredients: 1½ pounds Brussels sprouts, 2 tablespoons olive oil, 1 tablespoon maple syrup, salt and pepper.
Halve the sprouts, toss with oil, salt, and pepper, and roast at 400°F (200°C) for 25 minutes. Drizzle with maple syrup and roast 5 more minutes. Reheat in the oven just before serving.
Creamy baked macaroni with a golden top makes a comforting side that reheats well. It’s always a hit with both kids and adults.
Ingredients: 1 pound macaroni, 2 cups shredded cheddar, 2 cups milk, 3 tablespoons butter, 2 tablespoons flour.
Cook the pasta and set aside. Make a roux with butter and flour, whisk in the milk and cook until thickened. Stir in the cheese, combine with the pasta, and bake at 350°F (175°C) for 25 minutes.
Deviled eggs are a simple, familiar appetizer that can be made ahead and chilled. Fill them just before serving for the freshest look.
Ingredients: 6 eggs, 3 tablespoons mayonnaise, 1 teaspoon mustard, salt and paprika.
Boil the eggs for 10 minutes, cool, and halve. Mash the yolks with mayonnaise and mustard, spoon or pipe the mixture into the whites, sprinkle with paprika, and chill.
Soft, buttery rolls can rise overnight in the fridge to save time on Thanksgiving morning. Fresh from the oven they’re perfect with gravy.
Ingredients: 3 cups flour, 1 packet yeast, 2 tablespoons sugar, 1 cup milk, 4 tablespoons butter, 1 egg.
Combine warm milk with yeast and sugar and let sit 5 minutes. Stir in flour, butter, and egg, then knead until smooth. Refrigerate overnight, shape into rolls, and bake at 375°F (190°C) for about 20 minutes.
Pumpkin pie improves after chilling overnight—its filling sets and the flavors deepen. Serve with a cinnamon-scented whipped cream.
Ingredients: 1 pie crust, 1 can pumpkin puree, ¾ cup sugar, 2 eggs, 1 cup milk, pumpkin pie spice.
Whisk the pumpkin, sugar, eggs, milk, and spices together, pour into the crust, and bake at 375°F (190°C) for 50–55 minutes. Cool completely, then chill overnight. Serve with whipped cream flavored with cinnamon and vanilla.
An apple crisp fills the kitchen with warm fall aromas. Tender baked apples under a buttery oat topping are best made ahead and reheated until warm and golden.
Ingredients: 6 sliced apples, ½ cup sugar, 1 teaspoon cinnamon, 1 cup oats, ½ cup brown sugar, ½ cup butter.
Toss the apples with sugar and cinnamon and spread in a baking dish. Mix oats, brown sugar, and butter for the topping, sprinkle over the apples, and bake at 350°F (175°C) for about 40 minutes, until bubbly and browned. Serve warm with ice cream or whipped cream.
