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.
Appetizers
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.
Goat Cheese Spread
Get the recipe: Goat Cheese Spread
Make-ahead tip: The spread can be prepared and refrigerated up to 2 days in advance.
Cannellini Bean, Scallion, and Prosciutto Dip
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.
Salads
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.
Lettuce, Orange, and Pecan Salad
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 Sauce
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.
Chilled Pineapple-Cranberry Relish
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.
Cranberry Sauce
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.
Sides
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.
Autumn Cabbage Slaw
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.
Fennel and Apricot Stuffing
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.
Spinach and Gruyère Gratin
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.
Spiced Sweet Potato Wedges
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.
Sautéed Brussels Sprouts with Bacon and Golden Raisins
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.
Cider-Roasted Vegetables
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.
Mashed Sour Cream and Scallion Potatoes
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.
Roast Butternut Squash Puree
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.
Desserts and Sweets
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.
Sweet Potato Pie
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.
Pressed-Crust Pear Tart
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.
Pumpkin Bread
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.
Chocolate Silk Pie
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.
Gingersnap-Pear Cheesecake
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.
Citrus Pound Cake with Cranberry Syrup
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.
