I’ve attached a video for every recipe below from my favorite home cooks.
Thanksgiving is a time for family, friends, and delicious food. But cooking a big meal can be stressful, especially when you’re trying to do it all on the day. That’s where make-ahead recipes come in handy. You can prepare many dishes days or even weeks in advance, saving you time and stress on Thanksgiving Day.
With make-ahead recipes, you can enjoy the holiday without being stuck in the kitchen. From sides like butternut squash lasagna to desserts like pumpkin cheesecake, there are lots of tasty options. You can even prep some appetizers ahead of time, like crab and Gruyere tartlets. By planning ahead, you’ll have more time to spend with your loved ones and less time worrying about the food.
Cranberry Sauce
Here’s an easy make-ahead cranberry sauce recipe for your Thanksgiving feast:
Ingredients:
- 12 oz fresh cranberries
- 1 cup sugar
- 1 cup water
- 1 orange, zested and juiced
- 1 cinnamon stick
- 2 whole cloves
Directions:
Mix sugar and water in a saucepan. Heat until sugar dissolves.
Add cranberries, orange zest, orange juice, cinnamon stick, and cloves.
Bring to a boil, then reduce heat and simmer for 10-15 minutes. Stir occasionally.
Remove from heat when cranberries have burst and sauce thickens.
Let cool to room temperature, then refrigerate.
You can make this sauce up to two weeks before Thanksgiving. It’ll taste even better after the flavors have time to meld in the fridge.
Serve chilled or at room temperature. Enjoy your homemade cranberry sauce!
Creamed Brussels Sprouts
Ready to make a tasty side dish for your Thanksgiving feast? Here’s what you’ll need:
- 1 pound Brussels sprouts
- 4 slices bacon, diced
- 1 shallot, minced
- 1 cup heavy cream
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Now, let’s get cooking!
Trim and halve the Brussels sprouts.
Boil them in salted water for 3-4 minutes, then plunge into ice water.
In a large skillet, cook the bacon until crispy. Remove and set aside.
In the same pan, sauté the shallot until soft.
Add the Brussels sprouts and cook until lightly browned.
Pour in the cream and simmer for 5 minutes.
Stir in the bacon and Parmesan cheese.
Season with salt and pepper.
Transfer to a baking dish and pop in a 375°F oven for 10 minutes.
Your creamy, bacon-y Brussels sprouts are ready to serve! You can make this dish a day ahead and reheat it when needed.
Butternut Squash Soup
You’ll love this cozy make-ahead soup for Thanksgiving! Here’s what you need:
Ingredients:
- 1 large butternut squash, peeled and cubed
- 2 carrots, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions:
Preheat your oven to 400°F.
Toss the squash, carrots, and onion with olive oil on a baking sheet. Roast for 25-30 minutes until tender.
Transfer roasted veggies to a large pot. Add garlic and broth.
Simmer for 15-20 minutes to blend flavors.
Blend the soup until smooth using an immersion blender.
Season with salt and pepper to taste.
Let cool completely, then store in the fridge for up to 3 days.
On Thanksgiving, simply reheat the soup on the stove. Add a splash of cream if you’d like!
Your guests will love this silky, flavorful soup. It’s so easy to make ahead, giving you more time to enjoy the holiday!
Mashed Potato Casserole
You’ll love this make-ahead mashed potato casserole for Thanksgiving! It’s creamy, delicious, and saves you time on the big day.
Here’s what you’ll need:
- 5 lbs russet potatoes, peeled and quartered
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1 tsp salt
- 1/4 tsp pepper
- Optional: 1 cup shredded cheese, 4 slices bacon, cooked and crumbled
Now, let’s make it:
Boil potatoes in salted water until tender, about 15 minutes. Drain well.
Mash potatoes in a large bowl. Mix in cream cheese, sour cream, milk, butter, eggs, salt, and pepper.
Beat with a hand mixer until fluffy.
Transfer to a greased 9×13 baking dish.
If using, sprinkle cheese and bacon on top.
Cover and refrigerate for up to 2 days.
When ready to serve, let the casserole sit at room temperature for 30 minutes.
Bake at 350°F for 30-40 minutes until hot and bubbly.
Your guests will rave about these creamy, make-ahead mashed potatoes!
Pecan Pie
You’ll need these ingredients for a delicious pecan pie:
- 1 unbaked pie crust
- 3 eggs
- 1 cup corn syrup
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecans
Here’s how to make it:
Preheat your oven to 350°F (175°C).
Mix eggs, corn syrup, brown sugar, melted butter, vanilla, and salt in a bowl.
Spread pecans on the bottom of the pie crust.
Pour the mixture over the pecans.
Bake for 50-60 minutes until the filling is set.
Let it cool before serving.
You can make this pie a day or two before Thanksgiving. Just cover it with plastic wrap and keep it in the fridge. Take it out about an hour before serving to come to room temperature.
This classic dessert is sure to be a hit at your holiday table!
Turkey Cheese Ball
You’ll need these ingredients:
- 16 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 tbsp chopped chives
- 1 tsp garlic powder
- 1/2 cup chopped pecans
- Pretzel sticks
- Candy corn
- Raisins or olives for eyes
Here’s how to make it:
Mix cream cheese, cheddar, chives, and garlic powder in a bowl.
Shape the mixture into a ball. Wrap in plastic and chill for 2 hours.
Roll the chilled ball in chopped pecans.
Stick pretzel sticks in the back to make “feathers.”
Use a pretzel stick for the neck. Add candy corn for the beak.
Place raisins or olives for eyes.
Serve with crackers around your turkey.
This fun appetizer can be made a day ahead. Just add the decorations right before serving. Your guests will gobble it up!
Sweet Potato Casserole
You’ll need:
- 4 large sweet potatoes
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/3 cup sugar
- 2 eggs
- 1 tsp vanilla extract
For the topping:
- 1/3 cup flour
- 1/2 cup brown sugar
- 1/3 cup butter, softened
- 1/2 cup chopped pecans
Directions:
Peel and cube sweet potatoes. Boil until tender, about 20 minutes. Drain and mash.
Mix mashed potatoes with milk, melted butter, sugar, eggs, and vanilla.
Spread mixture in a greased 9×13 inch baking dish.
For topping, mix flour, brown sugar, and softened butter. Stir in pecans.
Sprinkle topping over potato mixture.
Cover and refrigerate for up to 2 days.
When ready to bake, let casserole sit at room temperature for 30 minutes.
Bake at 350°F for 35-40 minutes until hot and topping is golden.
Your make-ahead sweet potato casserole will be a hit at Thanksgiving dinner!
Classic Stuffing
Here’s what you’ll need:
- 1 loaf of bread, cubed
- 1/2 cup butter
- 2 onions, diced
- 4 celery stalks, chopped
- 2 tsp dried sage
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 cups chicken broth
- 2 eggs, beaten
Now, let’s make some delicious stuffing!
Spread bread cubes on a baking sheet. Toast in a 400°F oven for 10-13 minutes until golden.
Melt butter in a large skillet. Add onions and celery, cooking until soft (about 10 minutes).
Mix in sage, thyme, salt, and pepper.
In a large bowl, combine toasted bread, cooked veggies, and herbs.
Gradually add broth, stirring until bread is moist but not soggy.
Mix in beaten eggs.
Transfer to a greased 9×13 baking dish.
Cover with foil and bake at 375°F for 30 minutes.
Uncover and bake for another 15-20 minutes until top is crispy and golden.
Your make-ahead tip: Prepare the stuffing up to step 7, then refrigerate. On Thanksgiving, let it come to room temp before baking.
Cranberry Whipped Feta Dip
You’ll need:
- 8 oz feta cheese
- 4 oz cream cheese
- 2 tbsp Greek yogurt
- 1 clove garlic
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 cups fresh cranberries
- 1/4 cup orange juice
- 1/4 cup honey
- 1 sprig fresh thyme
- Salt to taste
Directions:
Blend feta, cream cheese, yogurt, garlic, olive oil, and lemon juice in a food processor until smooth.
Spread the whipped feta in a serving bowl.
In a saucepan, mix orange juice and honey. Bring to a boil.
Add cranberries and thyme. Simmer for 6-10 minutes until cranberries burst and sauce thickens.
Let the cranberry mixture cool, then spread it over the whipped feta.
Chill for at least 1 hour before serving.
You can make this dip up to 3 days ahead. Store it covered in the fridge. Serve with crackers or pita chips for a tasty Thanksgiving appetizer!
Green Bean Casserole
Here’s what you’ll need:
- 2 lbs fresh green beans, trimmed
- 1 can cream of mushroom soup
- 1 cup milk
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 cup crispy fried onions
- 1/4 cup grated Parmesan cheese
Now, let’s make it!
Blanch the green beans in boiling water for 3 minutes. Plunge them into ice water to stop cooking.
Mix soup, milk, garlic powder, and pepper in a large bowl.
Add the green beans to the mixture and stir well.
Pour everything into a greased casserole dish.
Top with crispy onions and Parmesan cheese.
Cover and refrigerate for up to 24 hours.
When you’re ready to serve:
Preheat your oven to 375°F (190°C).
Bake the casserole for 25-30 minutes until bubbly.
For extra crunch, broil for 2-3 minutes at the end.
Your make-ahead green bean casserole is ready! Enjoy this tasty side dish with your Thanksgiving meal.
Spatchcock Turkey
Ingredients:
- 12-14 lb whole turkey
- 1/4 cup olive oil
- 2 tablespoons poultry seasoning
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 onions, sliced
- 4 garlic cloves
- 1/4 cup fresh parsley
- 1 cup water
Directions:
Preheat your oven to 425°F (220°C).
Remove the turkey’s backbone with kitchen shears. Flatten the bird by pressing down on the breastbone.
Mix olive oil, poultry seasoning, salt, and pepper in a bowl.
Rub the mixture all over the turkey, including under the skin.
Scatter onions, garlic, and parsley in a roasting pan. Pour in the water.
Place the turkey on top of the vegetables, breast side up.
Tuck the wing tips behind the breasts to prevent burning.
Roast for about 1 hour or until a thermometer inserted in the thickest part of the thigh reads 165°F (74°C).
Let the turkey rest for 15-20 minutes before carving.
Your spatchcocked turkey will cook faster than a whole bird, saving you time on Thanksgiving day!
Butternut Squash Lasagna
You’ll love this tasty twist on traditional lasagna! Here’s what you’ll need:
Ingredients:
- 1 butternut squash, peeled and cubed
- Lasagna noodles
- Ricotta cheese
- Mozzarella cheese
- Sage leaves
- Olive oil
- Salt and pepper
- Garlic
- Flour
- Milk
- Spinach (optional)
Directions:
Roast the squash: Toss cubed squash with olive oil, salt, and pepper. Bake at 400°F for about 45 minutes until tender.
Make the sauce: Cook garlic in butter, add flour to make a paste. Slowly whisk in milk and bring to a boil.
Prepare noodles according to package instructions.
Layer the lasagna: Start with sauce, then noodles, ricotta, roasted squash, and mozzarella. Repeat layers.
Bake at 375°F for 30-40 minutes until bubbly and golden.
You can make this dish ahead and refrigerate before baking. Just add a few extra minutes to the baking time when you’re ready to serve. Enjoy your creamy, comforting butternut squash lasagna!
Candied Sweet Potatoes
Here’s what you’ll need:
- 4 large sweet potatoes
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
To make these yummy candied sweet potatoes:
Peel and slice the sweet potatoes into 1/2-inch thick rounds.
Grease a 9×13 baking dish and arrange the potato slices inside.
In a saucepan, melt the butter over medium heat. Add brown sugar, maple syrup, cinnamon, nutmeg, and salt.
Bring the mixture to a boil and cook for 2 minutes, stirring often.
Remove from heat and stir in the vanilla extract.
Pour the sweet syrupy mixture over the potatoes, making sure they’re evenly coated.
Cover the dish with foil and bake at 400°F for about 30 minutes.
Uncover and bake for another 15-20 minutes until the potatoes are tender and the sauce is bubbly.
You can make these a day ahead! Just reheat in the oven before serving. They’ll be a hit at your Thanksgiving table!
Pecan Pie Bars
These yummy pecan pie bars are perfect for making ahead of your Thanksgiving feast. They’re easy to whip up and taste just like pecan pie!
Here’s what you’ll need:
Crust:
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 cup unsalted butter, softened
- 1/4 teaspoon salt
Filling:
- 3/4 cup butter
- 1 1/2 cups brown sugar
- 1/3 cup honey
- 1/4 cup heavy cream
- 3 cups chopped pecans
- 1 teaspoon vanilla extract
To make the bars:
Preheat your oven to 350°F and line a 9×13 inch pan with parchment paper.
Mix the crust ingredients and press into the pan. Bake for 15 minutes.
While the crust bakes, make the filling. Combine butter, brown sugar, honey, and cream in a saucepan. Bring to a boil, then simmer for 2 minutes.
Take the pan off the heat and stir in pecans and vanilla.
Pour the hot filling over the warm crust. Bake for 25-30 minutes until set.
Let the bars cool completely before cutting. You can make these up to 3 days ahead and store in the fridge.
Twice-Baked Sweet Potatoes
You’ll love these yummy twice-baked sweet potatoes! They’re perfect for making ahead on Thanksgiving. Here’s what you’ll need:
- 4 medium sweet potatoes
- 1/4 cup butter, softened
- 1/4 cup brown sugar
- 2 tablespoons sour cream
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
For the topping:
- 1/4 cup flour
- 1/4 cup brown sugar
- 2 tablespoons cold butter, cubed
- 1/4 cup chopped pecans
Here’s how to make them:
Preheat your oven to 400°F. Wash the sweet potatoes and poke holes with a fork.
Bake for about 45 minutes until soft. Let cool slightly.
Cut potatoes in half and scoop out the insides, leaving a thin shell.
Mix the potato flesh with butter, brown sugar, sour cream, cinnamon, and salt until smooth.
Spoon the mixture back into the shells.
Mix the topping ingredients until crumbly. Sprinkle over the potatoes.
Bake again at 350°F for 15-20 minutes until hot and topping is golden.
You can make these a day ahead and reheat before serving. Enjoy your tasty twice-baked sweet potatoes!
Crock-Pot Scalloped Potatoes
You’ll need:
- 3 lbs potatoes, thinly sliced
- 1 onion, diced
- 2 cups shredded cheddar cheese
- 1 can cream of chicken soup
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
Directions:
Grease your slow cooker.
Layer 1/3 of the potatoes, onions, and cheese. Repeat twice more.
Mix soup, cream, garlic powder, thyme, salt, and pepper in a bowl.
Pour the mixture over the layered potatoes.
Cover and cook on low for 7 hours or high for 4 hours.
Your potatoes are done when they’re tender and the cheese is melted.
Let them cool for a few minutes before serving.
You can make these a day ahead and reheat them when you’re ready to eat. They’re creamy, cheesy, and so easy to prepare!
Cranberry-Pecan Cheese Ball
Ingredients:
- 16 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 2 tablespoons chopped chives
- 1/4 cup additional chopped pecans for coating
Directions:
Mix the cream cheese and cheddar cheese in a large bowl until well combined.
Fold in the dried cranberries, 1/2 cup chopped pecans, and chives.
Shape the mixture into a ball using plastic wrap. Chill in the fridge for at least 1 hour.
Just before serving, roll the cheese ball in the remaining 1/4 cup chopped pecans to coat.
Serve your delicious cranberry-pecan cheese ball with crackers or sliced baguette.
You can make this tasty appetizer up to 5 days in advance. Keep it wrapped tightly in plastic in the fridge until you’re ready to coat it with pecans and serve.
Delicious, Creamy Mashed Potatoes
Ingredients:
- 5 lbs potatoes
- 3/4 cup milk
- 1/2 cup heavy cream
- 1/2 cup butter
- 4 oz cream cheese
- 1 tsp salt
- 1/4 tsp black pepper
Directions:
Peel and cut potatoes into chunks. Boil in salted water for about 15 minutes until tender.
Drain potatoes and return to the pot. Let them steam dry for a few minutes.
Mash the potatoes over low heat.
Add butter, cream cheese, milk, and cream. Mix well.
Season with salt and pepper. Taste and adjust if needed.
Transfer to a large microwave-safe bowl and cover tightly with plastic wrap.
Refrigerate for up to 2 days.
To reheat, poke holes in the plastic wrap and microwave on medium-high for about 14 minutes.
Your make-ahead mashed potatoes will be creamy and delicious, ready to serve on Thanksgiving day!
Crock-Pot Mac and Cheese
You’ll love this easy make-ahead mac and cheese for Thanksgiving! Here’s what you need:
Ingredients:
- 16 oz elbow macaroni, uncooked
- 4 cups shredded cheddar cheese
- 1 can (12 oz) evaporated milk
- 2 cups whole milk
- 1/2 cup butter, cubed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
Directions:
Spray your slow cooker with cooking spray.
Add all ingredients to the crock pot and stir to combine.
Cover and cook on low for 2-3 hours, stirring once halfway through.
When pasta is tender and cheese is melted, give it a good stir.
Turn to warm setting until ready to serve.
You can make this cheesy goodness up to a day ahead. Just reheat in the crock pot on low, adding a splash of milk if needed. Your guests will gobble it up!
Pumpkin Soup
Want a cozy soup to start your Thanksgiving meal? Try this easy pumpkin soup! You can make it ahead and reheat when ready to serve.
Ingredients:
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tablespoon maple syrup
- 1/2 teaspoon pumpkin pie spice
- Salt and pepper to taste
Directions:
Melt butter in a large pot over medium heat. Add onion and garlic, cooking until soft.
Stir in pumpkin puree, broth, and spices. Bring to a simmer and cook for 10 minutes.
Add cream and maple syrup. Blend until smooth using an immersion blender.
Season with salt and pepper to taste.
Cool completely and store in an airtight container in the fridge for up to 3 days.
To serve, reheat gently on the stove, stirring often. Add extra broth if needed to thin the soup.
Enjoy your homemade pumpkin soup as a tasty start to your Thanksgiving feast!
Herb-Brined Turkey
Ingredients:
- 1 whole turkey (12-14 lbs)
- 1 cup salt
- 1/2 cup sugar
- 1 gallon water
- 2 bay leaves
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 cloves garlic, crushed
- 1 lemon, sliced
- 1 orange, sliced
Directions:
Mix salt and sugar with water in a large container until dissolved.
Add bay leaves, rosemary, thyme, garlic, lemon, and orange to the brine.
Remove giblets from turkey and rinse it inside and out.
Place turkey in a brining bag or large container. Pour brine over turkey, making sure it’s fully covered.
Refrigerate for 12-24 hours, turning occasionally.
Remove turkey from brine and pat dry with paper towels.
Preheat oven to 325°F (165°C).
Place turkey in a roasting pan and cook until internal temperature reaches 165°F (74°C).
Let turkey rest for 20 minutes before carving.
Your herb-brined turkey will be juicy and flavorful. The brine helps lock in moisture, while the herbs add a delicious taste. Enjoy your perfectly cooked Thanksgiving centerpiece!
Maple Walnut Cake
Here’s what you’ll need for this yummy make-ahead cake:
- 1 box yellow cake mix
- 1 package vanilla pudding mix
- 1 cup sour cream
- 1/2 cup water
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon maple extract
- 1 cup chopped walnuts
Now let’s get baking!
Preheat your oven to 350°F. Grease and flour a Bundt pan.
In a large bowl, mix the cake mix, pudding mix, sour cream, water, oil, eggs, and maple extract. Beat for about 2 minutes.
Fold in the chopped walnuts gently.
Pour the batter into your prepared pan.
Bake for 50-60 minutes. Check if it’s done by inserting a toothpick – it should come out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack.
You can make this cake a day or two before Thanksgiving. Just wrap it tightly once it’s cooled. On the big day, dust it with powdered sugar or drizzle with maple syrup. Your guests will love it!
Spiced Pumpkin Ice Cream Puffs
You’ll need:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 tsp pumpkin pie spice
- 1 quart pumpkin ice cream
- Powdered sugar for dusting
Here’s how to make them:
Preheat your oven to 400°F (200°C).
In a saucepan, bring water and butter to a boil. Add flour all at once, stirring vigorously until a smooth ball forms.
Remove from heat and let cool for 5 minutes. Beat in eggs one at a time until mixture is smooth and glossy.
Stir in pumpkin pie spice.
Pipe or spoon dough into small mounds on a baking sheet.
Bake for 20-25 minutes until golden brown. Let cool completely.
Cut puffs in half and fill with a scoop of pumpkin ice cream.
Dust with powdered sugar before serving.
You can make the puffs ahead of time and store them in an airtight container. Fill with ice cream just before serving for a delightful Thanksgiving treat!
Homemade Mac and Cheese
You’ll need:
- 16 oz elbow macaroni
- 4 cups shredded cheddar cheese
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup breadcrumbs
Here’s how to make it:
Cook the macaroni according to package directions. Drain and set aside.
In a large pot, melt the butter over medium heat. Add flour and whisk for 2 minutes.
Slowly pour in the milk, whisking constantly. Cook until it simmers and thickens, about 6-8 minutes.
Remove from heat and stir in the cheese, salt, and pepper until smooth. Add the cooked macaroni and mix well.
Pour into a greased 9×13-inch baking dish. Top with breadcrumbs.
Cover with foil and refrigerate for up to 2 days.
When ready to bake, preheat your oven to 400°F. Let the dish sit at room temperature while the oven heats up.
Bake covered for 30 minutes, then uncover and bake for 10-15 more minutes until golden and bubbly.
Broccoli Cheese Casserole
You’ll need:
- 4 cups broccoli florets
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1/2 cup mayonnaise
- 1 egg, beaten
- 1/4 cup diced onion
- 1/2 cup crushed crackers
- 2 tablespoons melted butter
Here’s how to make it:
Cut broccoli into bite-sized pieces and steam until tender.
Mix soup, mayo, egg, and onions in a bowl.
Add broccoli and 1 1/2 cups cheese to the mixture. Stir well.
Pour into a greased 9×13 baking dish.
Top with remaining cheese and crushed crackers.
Drizzle melted butter over the top.
Bake at 350°F for 30-35 minutes until bubbly and golden.
This casserole is perfect for making ahead. You can assemble it up to 2 days before and keep it in the fridge. Just pop it in the oven when you’re ready to serve. Your guests will love this creamy, cheesy side dish!