24 Make-Ahead Thanksgiving Recipes

Beatriz da Costa

Whether you are preparing every course from scratch or hosting a laid-back Thanksgiving potluck, make-ahead recipes are key. Many dishes can be prepared at least a day in advance and simply reheated right before serving. Aim to have everything—from the traditional hors d'oeuvres to the homemade bread to your family's favorite Thanksgiving dessert recipes—done by the time you start preparing our simple turkey recipe.

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Appetizers

Beatriz da Costa

Rosemary Pecans

Get the recipe: Rosemary Pecans

Make-ahead tip: The pecans can be prepared and stored at room temperature in an airtight container up to 1 week in advance.

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Goat Cheese Spread

Dana Gallagher

Get the recipe: Goat Cheese Spread

Make-ahead tip: The spread can be prepared and refrigerated up to 2 days in advance.

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Cannellini Bean, Scallion, and Prosciutto Dip

Beatriz da Costa

Get the recipe: Cannellini Bean, Scallion, and Prosciutto Dip

Make-ahead tip: The dip can be prepared and refrigerated (without the garlic) up to 1 day in advance; add the garlic just before serving.

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Salads

Marcus Nilsson

Tender Greens with Champagne Vinaigrette

Get the recipe: Tender Greens with Champagne Vinaigrette

Make-ahead tip: The lettuce, herbs, and vinaigrette can be prepared and refrigerated, separately, up to 1 day in advance. Dress and toss the salad just before serving.

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Lettuce, Orange, and Pecan Salad

Maura McEvoy

Get the recipe: Lettuce, Orange, and Pecan Salad

Make-ahead tip: The lettuce, oranges, shallots, pecans, and vinaigrette can be prepared and refrigerated, separately, up to 1 day in advance. Dress and toss the salad just before serving.

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Cranberry Sauce

Justin Bernhaut

Cranberry and Orange Relish

Get the recipe: Cranberry and Orange Relish

Make-ahead tip: The sauce can be prepared and refrigerated up to 4 days in advance, but do not add the cilantro. Serve chilled or at room temperature. Mix in the cilantro just before serving.

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Chilled Pineapple-Cranberry Relish

Mikkel Vang

Get the recipe: Chilled Pineapple-Cranberry Relish

Make-ahead tip: The relish can be prepared and refrigerated up to 2 days in advance. Serve chilled or at room temperature.

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Cranberry Sauce

John Kernick

Get the recipe: Cranberry Sauce

Make-ahead tip: The sauce can be prepared and refrigerated up to 4 days in advance. Serve chilled or at room temperature.

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Sides

John Kernick

Green Bean Salad with Walnuts, Fennel, and Goat Cheese

Get the recipe: Green Bean Salad with Walnuts, Fennel, and Goat Cheese

Make-ahead recipe: The vinaigrette, green beans, and walnuts can be prepared and refrigerated, separately, up to 1 day in advance. Toss the green beans with the fennel, walnuts, goat cheese, and vinaigrette just before serving.

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Autumn Cabbage Slaw

Miha Matei

Get the recipe: Autumn Cabbage Slaw

Make-ahead tip: The slaw can be prepared and refrigerated, keeping the oranges separate, up to 2 days in advance. Fold in the oranges just before serving.

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Fennel and Apricot Stuffing

Mikkel Vang

Get the recipe: Fennel and Apricot Stuffing

Make-ahead tip: The stuffing can be assembled (but not baked) and refrigerated up to 1 day in advance. Bake from room temperature at 400° F until heated through, 30 to 45 minutes.

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Spinach and Gruyère Gratin

Miha Matei

Get the recipe: Spinach and Gruyère Gratin

Make-ahead tip: The gratin can be prepared (but not baked) and refrigerated, covered, up to 1 day in advance. Bring to room temperature, then bake as directed, adding 5 to 10 minutes to the cooking time.

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Spiced Sweet Potato Wedges

Kate Merker

Get the recipe: Spiced Sweet Potato Wedges

Make-ahead tip: The sweet potatoes can be cut and seasoned up to 2 hours before cooking. Or they can be roasted and refrigerated up to 1 day in advance; reheat in oven, from room temperature, at 350° F to 400° F.

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Sautéed Brussels Sprouts with Bacon and Golden Raisins

Justin Bernhaut

Get the recipe: Sautéed Brussels Sprouts with Bacon and Golden Raisins

Make-ahead tip: The sprouts can be made and kept at room temperature up to 2 hours in advance or refrigerated up to 1 day in advance. Reheat in oven, from room temperature, at 350° F to 400° F.

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Cider-Roasted Vegetables

Dana Gallagher

Get the recipe: Cider-Roasted Vegetables

Make-ahead tip: The vegetables can be roasted and kept at room temperature up to 2 hours in advance or refrigerated up to 1 day in advance. Reheat from room temperature at 350° F to 400° F.

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Mashed Sour Cream and Scallion Potatoes

Susie Cusher

Get the recipe: Mashed Sour Cream and Scallion Potatoes

Make-ahead tip: The mashed potatoes can be made and left at room temperature up to 2 hours in advance or refrigerated up to 1 day in advance. Reheat in a large saucepan, covered, adding milk as necessary to adjust the consistency.

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Roast Butternut Squash Puree

Marcus Nilsson

Get the recipe: Roast Butternut Squash Puree

Make-ahead tip: The puree can be made and left at room temperature up to 2 hours in advance or refrigerated up to 2 days in advance. Reheat in a large saucepan, covered, for 10 minutes.

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Desserts and Sweets

John Kernick

Pumpkin Cheesecake

Get the recipe: Pumpkin Cheesecake

Make-ahead tip: The pie can be prepared and refrigerated, loosely covered with plastic wrap, up to 2 days in advance.

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Sweet Potato Pie

Sang An

Get the recipe: Sweet Potato Pie

Make-ahead tip: The pie can be prepared and stored at room temperature, loosely covered with foil, up to 1 day in advance.

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Pressed-Crust Pear Tart

Beatriz da Costa

Get the recipe: Pressed-Crust Pear Tart

Make-ahead tip: If you don’t have a rectangular tart pan, you can use a round one. The tart can be prepared and stored at room temperature, loosely covered with foil, up to 1 day in advance.

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Pumpkin Bread

Sang An

Get the recipe: Pumpkin Bread

Make-ahead tip: The bread can be prepared and stored at room temperature, wrapped in plastic, up to 1 day in advance.

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Chocolate Silk Pie

Marcus Nilsson

Get the recipe: Chocolate Silk Pie

Make-ahead tip: The pie can be prepared and refrigerated, loosely covered with plastic wrap, up to 2 days in advance. Top with the cocoa and whipped cream just before serving.

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Gingersnap-Pear Cheesecake

Sang An

Get the recipe: Gingersnap-Pear Cheesecake

Make-ahead tip: The pie can be prepared and refrigerated, loosely covered with plastic wrap, up to 2 days in advance.

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Citrus Pound Cake with Cranberry Syrup

Sang An

Get the recipe: Citrus Pound Cake with Cranberry Syrup

Make-ahead tip: The cake can be prepared and stored at room temperature, wrapped in plastic, up to 1 day in advance. The syrup can be prepared and refrigerated up to 1 day.

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24 Make-Ahead Thanksgiving Recipes

1 of 24

Appetizers

Rosemary Pecans

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Goat Cheese Spread

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Cannellini Bean, Scallion, and Prosciutto Dip

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Salads

Tender Greens with Champagne Vinaigrette

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Lettuce, Orange, and Pecan Salad

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Cranberry Sauce

Cranberry and Orange Relish

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Chilled Pineapple-Cranberry Relish

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Cranberry Sauce

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Sides

Green Bean Salad with Walnuts, Fennel, and Goat Cheese

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Autumn Cabbage Slaw

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Fennel and Apricot Stuffing

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Spinach and Gruyère Gratin

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Spiced Sweet Potato Wedges

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Sautéed Brussels Sprouts with Bacon and Golden Raisins

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Cider-Roasted Vegetables

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Mashed Sour Cream and Scallion Potatoes

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Roast Butternut Squash Puree

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Desserts and Sweets

Pumpkin Cheesecake

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Sweet Potato Pie

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Pressed-Crust Pear Tart

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Pumpkin Bread

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Chocolate Silk Pie

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Gingersnap-Pear Cheesecake

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Citrus Pound Cake with Cranberry Syrup

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