24 Make-Ahead Thanksgiving Recipes

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.

Get the recipe: Goat Cheese Spread

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.