Whether you are preparing every course from scratch or hosting a laid-back micro-Thanksgiving, make-ahead recipes are key. Why? So you can avoid running around like a chicken (ahem, turkey) with your head cut off when the doorbell rings and your famished family members start flooding your already-crowded kitchen. Seriously, put in a little prep work a day or two in advance, and you'll *finally* be free to dive into the charcuterie and Chardonnay by 3 p.m. along with the rest of your crew.
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.
Rosemary Pecans
This spiced pecan recipe makes for a deliciously addictive (and relatively healthy) Thanksgiving appetizer. The pecans can be prepared and stored at room temperature in an airtight container up to one week in advance.
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Goat Cheese Spread
Our recipe for creamy goat cheese spread makes a bright addition to any cheese plate, but can easily stand on its own as a Turkey Day appetizer. It can be prepared and refrigerated up to two days in advance.
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Cannellini Bean, Scallion, and Prosciutto Dip
This high-protein app packs plenty of flavor, thanks to fresh scallions and salty prosciutto. It can be prepared and refrigerated (without the garlic) up to one day in advance; add the garlic just before serving.
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Tender Greens with Champagne Vinaigrette Salad
The lettuce, herbs, and vinaigrette in this tender greens salad can be prepared and refrigerated, separately, up to one day in advance. Dress and toss the salad just before serving.
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Lettuce, Orange, and Pecan Salad
The fresh lettuce, oranges, shallots, pecans, and vinaigrette can be prepared and refrigerated, separately, up to one day in advance. Dress and toss the salad just before serving.
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Cranberry and Orange Relish
This vibrant Cranberry and Orange Relish can be prepared and refrigerated up to four 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
Our Chilled Pineapple-Cranberry Relish can be prepared and refrigerated up to two days in advance. Serve chilled or at room temperature.
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Cranberry Sauce
This simple, classic Cranberry Sauce can be prepared and refrigerated up to four days in advance. Serve chilled or at room temperature.
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Green Bean Salad with Walnuts, Fennel, and Goat Cheese
The vinaigrette, green beans, and walnuts in this delicious side dish can be prepared and refrigerated, separately, up to one 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
This vibrant slaw can be prepared and refrigerated, keeping the oranges separate, up to two days in advance. Fold in the oranges just before serving.
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Fennel and Apricot Stuffing
The stuffing can be assembled (but not baked) and refrigerated up to one 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
This creamy spinach- and cheese-packed gratin can be prepared (but not baked) and refrigerated, covered, up to one 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
The sweet potatoes can be cut and seasoned up to two hours before cooking. Or they can be roasted and refrigerated up to one 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
These sautéed Brussels sprouts can be made and kept at room temperature up to two hours in advance, or refrigerated up to one day in advance. Reheat them in the oven, from room temperature, at 350°F to 400°F.
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Cider-Roasted Vegetables
These rich root vegetables can be roasted and kept at room temperature up to two hours in advance or refrigerated up to one day in advance. Reheat from room temperature at 350° F to 400° F.
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Mashed Sour Cream and Scallion Potatoes
Mashed potatoes can be made and left at room temperature up to two hours in advance or refrigerated up to one 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
Fresh butternut squash puree can be made and left at room temperature up to two hours in advance or refrigerated up to two days in advance. Reheat in a large saucepan, covered, for 10 minutes.
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Pumpkin Cheesecake
This dreamy, creamy pumpkin cheesecake pie can be prepared and refrigerated, loosely covered with plastic wrap, up to two days in advance.
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Sweet Potato Pie
Our sweet potato pie can be prepared and stored at room temperature, loosely covered with foil, up to one day in advance.
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Pressed-Crust Pear Tart
Talk about elegant. If you don't have a rectangular tart pan, you can use a round one to make this pressed-crust pea tart. The dessert can be prepared and stored at room temperature, loosely covered with foil, up to one day in advance.
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Chocolate Silk Pie
This delicious pie can be prepared and refrigerated, loosely covered with plastic wrap, up to two days in advance. Top with the cocoa and whipped cream just before serving.
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Gingersnap-Pear Cheesecake
This cheesecake, made with crumbled cookies and fresh pears, can be prepared and refrigerated, loosely covered with plastic wrap, up to two days in advance.
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Citrus Pound Cake with Cranberry Syrup
Our super simple Citrus Pound Cake with Cranberry Syrup can be prepared and stored at room temperature, wrapped in plastic, up to one day in advance. The syrup can be prepared and refrigerated up to one day.
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Pumpkin Bread
Pumpkin bread can be prepared and stored at room temperature, wrapped in plastic, up to one day in advance.
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