Thanksgiving

49 Make-Ahead Thanksgiving Recipes for a Stress-Free Holiday

Some of our favorite starters, sides, mains, and desserts can be prepped in advance for an easy-breezy Thanksgiving.
Potato and kale gratin in a twohandled ovular white baking dish.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
  • Potato and kale gratin in a twohandled ovular white baking dish.
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    1/49

    Cheesy Potato and Kale Gratin With Rye Croutons

    There’s no need to reduce your cream or pre-cook the kale for this cheesy, creamy casserole. Leaving the potatoes unpeeled bumps up nutrients and cuts the prep time, too.

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  • Photo by Michael Graydon & Nikole Herriott
    2/49

    Make-Ahead Gravy

    The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    3/49

    Fresh Cranberry Sauce

    This simple cranberry sauce recipe from America's quintessential brand is the perfect complement to Thanksgiving dinner, sure, but we also love it with pork, lamb, and chicken anytime of year.

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  • Photo by Bobbi Lin
    4/49

    Duchess Baked Potatoes

    If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato. Dish can be assembled 1 day ahead. Cover and chill, then increase bake time by 5–10 minutes.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones
    5/49

    Marbled Pumpkin-Maple Cheesecake Bars

    The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    6/49

    3-Ingredient Sweet Potato Casserole With Maple Pecans

    This pureed sweet potato casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature. Then when ready to serve, add topping and bake.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    7/49

    Our Favorite Mashed Potatoes

    Our version of perfect mashed potatoes are light and fluffy yet rich and creamy, with just a hint of garlic and thyme. Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture. And don't forget to top it with plenty of butter!

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  • Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
    8/49

    Cider, Bacon, and Golden Raisin Stuffing

    Two kinds of bread give this stuffing a deep earthy flavor, vinegar-spiked raisins lend sweet-tart high notes, and bacon makes it irresistible. The stuffing mixture can be prepared up until step before adding the eggs 1 day ahead; cover and chill.

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  • Photo by Chelsea Kyle, Food Styling by Anna Billingskog
    11/49

    Kale and Brussels Sprout Salad

    This salad is delicious when prepped a day ahead—just toss with the dressing, cheese, and nuts right before serving.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    12/49

    Dinner Rolls Six Ways

    One simple master recipe, based on a classic French pain de mie, proves endlessly changeable. You can bake them a day in advance, then re-warm in the oven before serving.

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  • Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
    13/49

    Creamy Cauliflower Dip

    Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal. It can be made 5 days ahead; cover and chill.

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  • Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen
    14/49

    Stuffed Turkey Breast With Butternut Squash, Kale, and Sausage

    This turkey roulade recipe is perfect for a crowd, but is easily halved to feed a smaller crew. Turkey can be seasoned 2 days ahead and stuffed, rolled in cheesecloth, and buttered 1 day ahead; loosely cover and chill. Let sit at room temperature 1 hour before roasting.

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  • Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
    19/49

    Spiced Sweet Potato and Parsnip Tian

    With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole. To make it ahead, let it cool after the first round of baking at 325°F, let cool, then chill for up to 2 days. Bring to room temperature, then bake, uncovered, at 425°F for 40–50 minutes.

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  • Photo by Michael Graydon & Nikole Herriott
    20/49

    Stock-Braised Turkey Legs

    Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.

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  • Photo by Alex Lau
    21/49

    Cheesy Sausage and Sage Stuffing

    This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing. It can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped on the counter until you're ready to broil it right before serving.

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  • Photo by Michael Graydon & Nikole Herriott
    22/49

    Ultra-Creamy Mashed Potatoes

    Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.

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  • Photo by Elizabeth Coetzee, Food styling by Judy Haubert
    25/49

    Butternut Squash Soup

    This low-stress appetizer can be made a few days in advance and stored in the fridge—you can even make it 1-2 months ahead, freeze it in quart containers, and thaw it overnight before reheating on the day of the feast.

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  • Photo by Romulo Yanes
    26/49

    Pumpkin Ginger Cheesecake Pie

    This pumpkin cheesecake is best when made at least 6 hours before serving, and can be made a day ahead and refrigerated overnight if desired.

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  • Photo by Peden & Munk
    27/49

    Caramelized Shallot Yogurt

    This crudité-ready drip will make you pause before making a sour cream–based onion dip ever again. It can be made 3 days ahead; cover and chill, and add the chives just before you're ready to serve.

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  • Photo by Michael Graydon & Nikole Herriott
    28/49

    The Best Deep-Dish Apple Pie

    The key to the richest apple pie filling? Macerate apples in brown sugar, lemon, and spices, then reduce the juices with fresh cider to concentrate the flavors before baking.

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  • Photo by Linda Xiao
    29/49

    Broccoli and Brussels Sprouts Slaw

    This crunchy slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.

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  • Photo by Michael Graydon & Nikole Herriott
    30/49

    Cranberry and Walnut Relish

    With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

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  • Photo by Christopher Testani
    31/49

    Classic Potato Gratin

    This classic French gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling until bubbling.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi
    32/49

    Savory Mushroom and Parmesan Palmiers

    The pastry logs for this bite-sized appetizer can be made up to 1 week ahead; store wrapped in plastic in the freezer. The palmiers can be baked up to 1 week ahead; store in an airtight container at room temperature, and re-crisp in a 325°F oven for 8–10 minutes before serving.

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  • Photo by Lara Ferroni
    33/49

    Mashed Potato and Cauliflower Gratin

    This tempting combination of potato and cauliflower mixture, without final melted butter and cheese topping, can be made 2 days ahead and chilled, covered. Bring to room temperature, then bake and broil with the topping.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    34/49

    3-Ingredient Thanksgiving Gravy

    Just three ingredients (plus a couple pantry basics) are all you need for this completely make-ahead gravy.

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  • Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
    37/49

    Cranberry-Cherry Compote

    Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce. Like most cranberry sauces, this one can be made 5 days ahead; cover and chill. Bring to room temperature before serving.

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  • Photo by Michael Graydon & Nikole Herriott
    38/49

    Leeks in Vinaigrette with Walnuts and Tarragon

    Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

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  • Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
    39/49

    Brown-Butter Pecan Pie With Rum and Espresso

    Brown butter brings out nuttiness of the pecans, while the bite of rum and the slight bitterness of espresso balance out the sweetness of this pie, which can be baked two days before serving. Store it at room temperature, loosely covered.

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  • Charles Masters, food styling by Chelsea Zimmer
    40/49

    Green Beans With Shallots, Hazelnuts, and Tarragon

    Drop boiled green beans into ice water to stop the cooking, then blot dry and chill—they'll be ready to toss with tender onions and nuts right before serving.

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  • Christopher Testani
    41/49

    Potato & Celery Root Gratin with Leeks

    Celery root, also known as celeriac, adds a nice layer of flavor to this take on the classic gratin, which can be made 2 hours ahead. Let it stand at room temperature, then tent with foil and rewarm in a 300° oven until hot, about 20 minutes.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    42/49

    Our Favorite Apple Pie

    The pie dough for this classic favorite can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The baked pie will keep, loosely covered with aluminum foil, at room temperature for up to 2 days.

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  • Photo by Romulo Yanes
    43/49

    Pumpkin Spice Bundt Cake With Buttermilk Icing

    This simple but elegant cake can be made 3 days ahead and kept in an airtight container at room temperature.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    44/49

    Simple Classic Stuffing

    The familiar mix of herbs in this dressing offers homey comfort, and it can be made 1 day ahead. Uncover; let cool. Cover; chill. Rewarm in the oven while the roast turkey is resting.

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  • photo by Linda Pugliese, food styling by Diana Yen
    45/49

    Brussels Sprouts Salad with Szechuan Peppercorn and Celery

    This refreshing salad can be made-ahead in stages over 3 days: Dressing can be made 3 days ahead. Brussels sprout leaves can be separated up to 2 days in advance and stored in an airtight container or resealable bag in the refrigerator. All ingredients except the cilantro can be combined up to 1 hour ahead. Add the cilantro just before serving.

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  • 46/49

    Spiced Pumpkin Pie

    This richly spiced pumpkin pie can be made 1 day ahead. Cover and refrigerate until ready to serve.

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