Thanksgiving is one of my favorite times of the year. I look forward to gathering with people I love, sharing stories, and, of course, enjoying plenty of amazing food. Over the years, I’ve learned that planning and preparing side dishes ahead of time makes the day so much more joyful and less stressful. When I make Thanksgiving sides ahead, I can truly relax and soak up every happy moment with my family and friends.
I know how hectic the holiday rush can feel, but I also believe everyone deserves a delicious, calm, and cozy holiday mealtime. There’s a simple comfort in knowing the sides are already made, ready to heat up, and everyone can enjoy homemade dishes without being stuck in the kitchen all day. If you love the idea of effortless celebrations, I promise this collection was made just for you.
Classic Make-Ahead Stuffing with Sausage and Herbs
I love how classic stuffing fills my kitchen with the smell of toasted bread, herbs, and sizzling sausage. It always feels like a real holiday staple to me. This dish is easy to prepare the day before, so I have more time to focus on other Thanksgiving favorites.
Here’s a quick ingredient list: a loaf of bread, breakfast sausage, onion, celery, butter, chicken broth, fresh sage and thyme, salt, and pepper. I like to use sourdough or French bread, but any sturdy bread works well.
First, I cube the bread and toast it until golden. While that cools, I brown the sausage and cook the onion and celery with butter and herbs. Then, I mix everything together, pour in the broth, and transfer it all into a baking dish.
I cover and chill it overnight. On the big day, all I need to do is bake until golden and warm. This easy recipe idea never lets me down.
Sweet Potato Casserole with Marshmallow Topping
I love making sweet potato casserole for Thanksgiving, especially when there’s a gooey marshmallow topping. It’s a dish that feels like dessert, but it’s right at home on the dinner table.
For this classic, I use cooked and mashed sweet potatoes, brown sugar, butter, cinnamon, vanilla, a pinch of salt, and a splash of milk. Then I add mini marshmallows for the topping.
First, I mash the sweet potatoes and mix in the rest of the ingredients. I spread this mixture in a casserole dish, then sprinkle a thick layer of marshmallows on top.
When I bake it, the marshmallows turn perfectly golden and melty. It’s easy to make ahead, too. I simply refrigerate the mashed sweet potatoes, then finish and bake later. If you want more details, check out this easy sweet potato casserole.
Baked Mashed Potato Casserole with Cheese and Bacon
When I want a side dish everyone enjoys, I go with baked mashed potato casserole. The mix of creamy potatoes, melted cheese, and crispy bacon always hits the spot.
For this dish, I use potatoes, cheddar cheese, bacon, sour cream, milk, butter, chives, and a little salt and pepper. Everything comes together in one pan, which saves me time on busy days.
First, I boil and mash the potatoes with butter, milk, and sour cream. Then I mix in cheese and cooked bacon, spread the mixture in a baking dish, and top with more cheese and bacon.
I bake until the cheese is bubbly and golden. Fresh chives sprinkled on top add a nice touch. This recipe is perfect for prepping ahead and reheating later, just like in this version.
Green Bean Casserole with Crispy Onions
I never skip green bean casserole on Thanksgiving. To me, it’s the perfect mix of creamy sauce and crunchy onions, and it always brings back good memories.
For this dish, I use canned or fresh green beans, cream of mushroom soup, milk, black pepper, and crispy fried onions. You can also add a little garlic powder if you like.
First, I mix the green beans with the soup, milk, and pepper. I spread everything into a baking dish and bake until bubbling. Then, I add a layer of crispy onions on top and bake for another few minutes.
The top gets golden and crunchy. This dish can be assembled the night before and just baked on Thanksgiving Day. It’s a true classic and always gets lots of compliments on my table. Find more on making green bean casserole with crispy onions at The Chunky Chef’s classic green bean casserole or see a fresh twist at Love & Lemons’ green bean casserole recipe.
Roasted Brussels Sprouts with Balsamic Glaze
I like to prep these roasted Brussels sprouts ahead because they hold up well and pack a lot of flavor. The crispy edges and tangy balsamic glaze always win people over at my table.
Here’s what I use: fresh Brussels sprouts, olive oil, salt, pepper, balsamic vinegar, and a little honey or maple syrup.
First, I cut the sprouts in half and toss them with oil, salt, and pepper. I spread them on a baking sheet and roast at 400°F for about 20-25 minutes, flipping once.
While they cook, I simmer balsamic vinegar with honey until thickened. I drizzle the glaze over the roasted sprouts just before serving. This combo tastes great and adds a pop of color to my Thanksgiving spread.
For extra crunch, sometimes I add toasted pecans or dried cranberries, inspired by a few favorite versions I’ve tried, like these balsamic roasted Brussels sprouts with cranberries.
Creamy Corn Casserole with Cheddar
I always count on creamy corn casserole to bring warmth to my Thanksgiving table. This side is simple, rich, and has just the right amount of cheddar cheese for a comfort food feel. It also works great for making ahead, so my holiday meal is a little easier.
Here’s what I use: canned whole kernel corn, creamed corn, a box of corn muffin mix, sour cream, melted butter, and shredded cheddar cheese.
To make it, I mix everything except a bit of cheddar in a large bowl. After pouring the mixture into a greased casserole dish, I sprinkle the rest of the cheese on top. Then I bake at 350°F for around 45 minutes, until it looks set in the middle and the top is golden and bubbly.
You can check out more details on this creamy corn casserole for inspiration.
French Onion Green Bean Casserole
I love French Onion Green Bean Casserole because it’s a tasty twist on the classic. The mix of caramelized onions and melted cheese gives it a rich flavor that always stands out on my table.
For this recipe, I use fresh green beans, Gruyere cheese, caramelized onions, creamy mushroom soup, and croutons. Sometimes I swap in store-bought fried onions if I’m short on time.
To make it, I cook the green beans until just tender. I sauté onions until they are deep golden and soft. Then, I mix the beans with soup, half of the cheese, and onions, and place it in a casserole dish.
I top it all with the rest of the cheese and croutons, and then bake until everything is bubbly and golden. This French Onion Green Bean Casserole is a great way to prep ahead and save time during busy holidays.
Butternut Squash Gratin with Sage
I love how this butternut squash gratin brings warmth and sweetness to my Thanksgiving table. Thin slices of squash, earthy sage, and a creamy base make it a dish I look forward to every fall. The crispy topping finishes it off just right.
Here’s what I use: butternut squash, fresh sage, leeks or onions, garlic, cream, Parmesan or Gruyere cheese, and panko breadcrumbs.
To make it, I layer the squash with sautéed leeks and sage in a baking dish. I pour over some cream, sprinkle with cheese, and top with panko and a bit more cheese. It bakes until bubbly and golden for a side that’s both simple and memorable.
For another take, check out this butternut squash gratin with leeks and walnuts or try a sage-flavored version.
Cranberry Sauce with Orange Zest
I love making cranberry sauce with orange zest. The fresh citrus brings a bright flavor that perks up the whole meal.
I start with simple ingredients. I use fresh cranberries, orange juice, orange zest, sugar, and a pinch of cinnamon.
To make it, I add the cranberries to a saucepan with sugar and orange juice. As it cooks, the berries burst and the sauce thickens. I stir in orange zest and a bit of cinnamon for extra warmth.
This easy sauce can be made days ahead and kept in the fridge. The flavors get even better as it sits. I always save a little extra for leftover turkey sandwiches or to add to cheese boards.
You can find more details and inspiration for cranberry orange sauces at this helpful Cranberry Orange Sauce recipe.
Garlic Parmesan Roasted Carrots
I love adding roasted carrots to my Thanksgiving spread because they always bring nice color and flavor to the table. These Garlic Parmesan Roasted Carrots come out tender, with just the right hint of garlic and cheese.
Here’s a quick ingredient list: carrots, olive oil, garlic salt or minced garlic, grated Parmesan cheese, and black pepper.
To make them, I peel and slice the carrots, toss them with olive oil, garlic, salt, and pepper. Then I sprinkle Parmesan on top and roast everything in the oven until golden and soft, about 20-30 minutes.
This side is simple to prep ahead—just get the carrots ready and pop them in the oven before dinner. For more on how to prep similar carrots, check out these Parmesan Garlic Roasted Carrots.
Cheesy Broccoli Rice Casserole
I love adding Cheesy Broccoli Rice Casserole to my Thanksgiving table. It’s creamy, hearty, and brings comfort with every bite. It’s also great because I can prep it ahead and pop it in the oven when I need it.
For the ingredients, I use cooked rice, chopped broccoli, cheddar cheese, onion, cream of mushroom soup, and butter. Sometimes I also add a little salt and pepper to taste.
To make it, I first cook my rice and soften the broccoli. Then, I combine rice, broccoli, cheese, soup, and onion in a bowl. Everything goes into a baking dish, topped with more cheese. I bake it at 350°F until bubbly and golden.
This dish is simple but full of flavor. It always disappears fast at family dinners. For more details, I like the tips in this Broccoli Rice Casserole recipe.
Herbed Dinner Rolls Ready to Bake
I love making herbed dinner rolls because they’re always a crowd-pleaser and the smell is amazing. The best part is that you can make them ahead of time and freeze them, so you’re not rushing on Thanksgiving morning.
Here’s what you need: flour, yeast, sugar, milk, butter, eggs, salt, and a mix of fresh herbs like parsley, thyme, and rosemary. I keep the herbs simple so the flavor isn’t too strong.
To make these, I mix the dough, knead in the herbs, and let it rise. I form the rolls and set them on a tray. At this point, I freeze them or let them rise again before baking.
If you want a shortcut, you can use thawed frozen dough, brush with herbed butter, and bake, as shown in these herbed pull apart rolls.
Creamed Spinach with Nutmeg
Creamed spinach is a classic side dish that I love to make ahead for Thanksgiving. The nutmeg adds a gentle warmth that makes each bite special. I always find it pairs nicely with turkey and mashed potatoes.
For the ingredients, I use fresh or frozen spinach, butter, flour, milk, cream cheese, grated Parmesan, and a pinch of nutmeg. I also like a little salt and pepper to taste.
To make it, I melt butter in a pot and whisk in flour. Next, I add milk and stir until it thickens. I mix in cream cheese, spinach, Parmesan, and nutmeg. After everything is creamy, I let it cool, then refrigerate it until I’m ready to serve.
I reheat it gently on the stovetop before dinner and it’s ready to go. For more details and tips, I like this recipe from Little Spice Jar.
Sweet Potato and Pecan Bake
I always make a sweet potato and pecan bake ahead of Thanksgiving. It saves me time and still tastes great reheated. The warm flavors fit right in with other holiday dishes.
Here’s a quick ingredient list: sweet potatoes, butter, brown sugar, eggs, vanilla, milk, and a mix of chopped pecans with a bit more brown sugar and melted butter.
To make it, I cook and mash the sweet potatoes, then blend them with butter, sugar, eggs, vanilla, and milk. I pour this mix into a dish.
Next, I toss the pecans with brown sugar and melted butter and sprinkle them on top. Then it all goes in the oven until the topping turns golden and crisp. You can even prep this the day before and bake when ready, like in this make-ahead sweet potato casserole.
Maple-Glazed Roasted Parsnips
I love using parsnips on Thanksgiving. They roast up sweet and soft, and the maple glaze makes them extra special.
For this dish, I grab fresh parsnips, carrots (if I want to mix it up), olive oil, maple syrup, salt, pepper, and dried thyme. You can even toss in a few pecans for crunch.
First, I peel and slice the parsnips. Then, I mix the oil, maple syrup, and thyme together in a bowl. I toss the parsnip slices in the glaze until they are all coated.
Next, I spread everything out on a baking sheet. The oven goes to 400°F, and I roast them for about 25-30 minutes, turning halfway through. They come out golden, tender, and full of warm fall flavor.
Giving the vegetables a maple glaze adds a touch of sweetness that always gets compliments. If you want a simple, crowd-pleasing side, this is a great addition to Thanksgiving. For extra details, check out this maple roasted parsnips recipe.
Classic Macaroni and Cheese
I always come back to classic macaroni and cheese when planning Thanksgiving sides. It’s creamy, cheesy, and always a crowd-pleaser. The best part—I can prepare it ahead and bake it right before dinner, so the noodles stay tender and the top stays crisp.
My quick ingredient list: elbow macaroni, butter, flour, milk, cheddar cheese, salt, and pepper. Sometimes I toss in a bit of Monterey Jack or fontina for extra flavor.
For my go-to recipe, I cook the pasta, then mix up a creamy cheese sauce. Next, I toss everything together and pour it into a baking dish. After that, I cover and chill it until I’m ready to bake.
If you’re new to making it ahead, check out more tips at this family-favorite baked mac and cheese recipe. It’s simple, reliable, and always turns out great.
Cornbread Stuffing with Apples and Sausage
I love making cornbread stuffing with apples and sausage. The mix of sweet apples, savory sausage, and hearty cornbread always feels like fall to me.
To make this dish, I use cornbread, ground sausage, diced apples, onion, celery, herbs, and chicken broth. Sometimes I toss in pecans for extra crunch.
First, I cook the sausage until browned, then sauté onions and celery. I add chopped apples and let them soften a bit.
Next, I mix everything together with crumbled cornbread and fresh herbs. I pour in chicken broth until it’s moist but not soggy.
Then I bake it in the oven until the top is golden. It’s a classic, flavorful side that’s easy to prep ahead and a real crowd-pleaser at Thanksgiving. You can check out more inspiration for this dish at Wyse Guide’s apple & sausage cornbread stuffing.
Garlic Mashed Cauliflower Casserole
I love making garlic mashed cauliflower casserole for Thanksgiving. It’s lighter than mashed potatoes and still tastes rich and creamy. Plus, you can make it ahead of time and reheat it when you’re ready to serve.
For my version, I use cauliflower, garlic, olive oil, cream cheese, and a little butter. Sometimes I add a sprinkle of parmesan on top for a golden finish. It fills the kitchen with an amazing smell and always gets eaten quickly.
To make it, I steam the cauliflower, then cook fresh garlic in olive oil. I blend the cooked cauliflower with garlic, cream cheese, butter, salt, and pepper until smooth. I pour it into a casserole dish, top with parmesan, and bake until hot and bubbly.
This quick and easy side dish works for any holiday meal. Get more ideas from recipes like this creamy garlic mashed cauliflower.
Oven-Roasted Root Vegetables
I love making oven-roasted root vegetables for Thanksgiving. This dish is colorful, hearty, and goes with almost everything on my holiday table. Even better, it’s easy to prepare ahead and reheat before the meal.
For this recipe, I grab carrots, parsnips, sweet potatoes, turnips, and beets. Sometimes I’ll toss in red onion or rutabaga for more flavor. These veggies get tossed with olive oil, a sprinkle of salt, black pepper, and a little thyme or rosemary.
I spread them in a single layer on a baking sheet and roast them in the oven at 425°F for about 30–40 minutes, flipping them halfway. The edges get golden, and the centers stay tender. If you want to see different veggie ideas and tips, you’ll find more inspiration from these oven roasted root vegetables.
Pumpkin and Sage Risotto
I love making pumpkin and sage risotto for Thanksgiving. It’s cozy, creamy, and has just the right touch of earthiness from the fresh sage. The flavor feels like fall in every bite.
For this dish, I use Arborio rice, pumpkin puree, veggie broth, onion, garlic, parmesan cheese, fresh sage, and a hint of butter. Sometimes I even sprinkle in crispy fried sage leaves for crunch.
To make it, I start by sauteing onions and garlic. Then, I stir in the rice until it’s coated. I slowly add warm broth, letting the rice soak it up before adding more. Pumpkin puree goes in next, along with sage and parmesan. When it’s creamy, I finish with a little butter.
If you want more details, you can check out how others make pumpkin risotto with sage online at places like The Epicurean Mouse.
Slow-Cooked Cranberry Relish
I love to have a bright, tangy cranberry relish on my Thanksgiving table. Leaving it to slowly cook frees up space on my stovetop and gives me extra time to focus on other dishes. The result is a sauce with great flavor and just the right hint of sweetness.
For my cranberry relish, I use fresh cranberries, sugar, water, and a splash of orange juice. Sometimes I add orange zest or a pinch of cinnamon for extra warmth.
To make it, I put all the ingredients in a slow cooker on low. It usually takes about 3 hours, with a gentle stir every hour or so.
If you want to try another take, check out this make ahead cranberry sauce for a simple version. Cranberry relish can be made days in advance and keeps well in the fridge.
Honey Glazed Carrots with Thyme
I love making these honey glazed carrots with thyme because they always look beautiful on the table. The tender carrots turn slightly golden and shiny, and the flavor is sweet and herby.
To make this side, I use carrots, honey, olive oil, fresh thyme, salt, and pepper. I sometimes toss in a little garlic for extra depth, but that’s up to you.
First, I peel and slice the carrots. Then I toss them in a mix of honey, olive oil, thyme, salt, and pepper. After spreading them on a baking sheet, I roast them at 425°F for about 20-25 minutes until they’re tender and caramelized around the edges.
You can prep the carrots ahead and keep them in the fridge, then roast them just before dinnertime. That way, the flavors stay bright and fresh. For more details, check out a simple recipe with honey and thyme.
Sourdough Bread Pudding with Sausage
I love making savory bread pudding for Thanksgiving. This dish brings together sourdough bread, Italian sausage, eggs, and simple seasonings for a warm and inviting side.
For the ingredients, I use about 6 cups of sourdough bread, 1 pound of Italian sausage, eggs, milk, a bit of grated cheese, butter, onion, and fresh herbs like parsley or sage. I sometimes toss in apples or pecans for more texture.
First, I brown the sausage and sauté the onions. I cube my stale sourdough and toss it into a greased casserole dish. Then I mix together the eggs, milk, and cheese, and pour it over the bread and sausage.
This bakes at 350°F until the top is golden. The result is rich, comforting, and always a hit. More variations can be found on recipes like this savory bread pudding with apples and sausage.
Garlic Herb Buttery Mashed Potatoes
I love making garlic herb buttery mashed potatoes for Thanksgiving—they never last long at my table. Their creamy texture and fresh flavor always add a special comfort to the meal.
For these, I use Yukon Gold potatoes, butter, milk, cream cheese, garlic, and chopped fresh herbs like parsley or chives. Salt and pepper bring out all the flavors.
I start by boiling peeled, chopped potatoes until they’re fork tender. While they cook, I sauté minced garlic in butter to mellow its flavor. Then I mash the potatoes together with the warm garlic-butter, a splash of milk, a little cream cheese, and the herbs.
This dish can be made ahead of time and reheated without losing its creamy texture. If you want a twist, you can check out these make-ahead ideas for mashed potatoes that work well for busy holidays.
Creamy Mushroom and Spinach Gratin
I love serving a Creamy Mushroom and Spinach Gratin at Thanksgiving because it’s so easy to prep ahead. It’s perfect for adding extra flavor and color to my holiday table.
Here’s what I use: fresh mushrooms, frozen spinach, onion, garlic, cream or milk, shredded cheese, and breadcrumbs. Sometimes I throw in a pinch of nutmeg for warmth.
First, I sauté the mushrooms, onions, and garlic until soft. Then, I mix in thawed, drained spinach. I stir in cream and most of the cheese, letting everything get creamy. Next, I spoon the mixture into a baking dish and top with more cheese and breadcrumbs.
I bake it until bubbly and the top turns golden. The combination of cheese and veggies always wins over even picky eaters. For another method, check out this creamy spinach and mushroom gratin recipe.
Whole Wheat Dinner Rolls Dough Prepped
I love making whole wheat dinner rolls ahead of Thanksgiving. They are soft, a little sweet, and perfect for soaking up gravy. When I prep the dough early, the busy day goes much smoother.
For these rolls, I use whole wheat flour, yeast, honey, warm milk, butter, salt, and an egg. It takes just a handful of basic baking staples.
First, I mix the warm milk and yeast, then add honey, melted butter, and an egg. I slowly stir in the whole wheat flour and salt until a soft dough forms.
After kneading, I let it rise for about an hour. At this stage, I shape the dough into balls, set them on a baking sheet, and cover them. Now they’re ready to chill in the fridge until it’s time to bake.
If you want a shortcut, there’s a quick and simple one hour whole wheat yeast rolls recipe too.
Zesty Lemon Roasted Asparagus
When I need a bright, fresh side dish, lemon roasted asparagus always makes my table shine. It’s simple, quick to prepare, and the lemon flavor lifts everything.
To make it, I use just a handful of ingredients: fresh asparagus, olive oil, lemon, salt, pepper, and some grated Parmesan. You can add a bit of garlic or lemon zest if you want extra flavor.
I toss the asparagus with olive oil, salt, and pepper, then line them up on a baking sheet. They roast at 425°F for about 10-12 minutes, until just tender. Right after, I squeeze fresh lemon juice and sprinkle Parmesan over the top for a burst of flavor.
This recipe is very forgiving and easy to make ahead. If I need a little more zip, I drizzle on some extra lemon vinaigrette or even a touch of feta cheese. You can customize it to suit any meal. If you want more details, check out this baked asparagus with lemon butter and parmesan and another great roasted asparagus recipe.
Spinach and Artichoke Dip Casserole
Spinach and artichoke dip casserole is always a winner at my Thanksgiving table. It brings together creamy, cheesy goodness with tender spinach and mild artichokes. I love how it feels fancy but is easy to prep ahead.
Here’s my go-to list: frozen chopped spinach, canned or jarred artichoke hearts, cream cheese, shredded mozzarella, grated Parmesan, mayonnaise, garlic, onion, salt, and pepper. Most of these are pantry staples for me.
I thaw and drain the spinach, then chop the artichokes. Next, I mix everything together and spread it in a casserole dish. A sprinkle of extra cheese on top adds a golden finish. All it takes is about 25-30 minutes in the oven, until bubbly and lightly browned.
If you want a step-by-step, I recommend checking out this spinach artichoke casserole recipe for more details.
Baked Sweet Potato Fries with Rosemary
Baked sweet potato fries always bring a cozy touch to my Thanksgiving table. They’re simple to prepare and get a big boost of flavor from fresh rosemary. I love how they turn out crispy, golden, and full of earthy herbs.
For these fries, I use sweet potatoes, olive oil, fresh rosemary, garlic, parmesan cheese (optional), salt, and pepper.
First, I cut the sweet potatoes into thin sticks. Then, I toss them with olive oil, chopped rosemary, minced garlic, and a little salt and pepper. I spread the fries in a single layer on a baking sheet.
I bake them at 425°F for about 25-30 minutes, flipping halfway through. Sometimes I sprinkle a bit of parmesan cheese before serving for a little extra flavor. If you like more details, check out my go-to baked rosemary sweet potato fries recipe.
Caramelized Onion and Gruyère Tart
I love making this Caramelized Onion and Gruyère Tart for Thanksgiving. It pairs flaky puff pastry with sweet onions and creamy cheese. It’s great as an appetizer or a savory side.
For ingredients, I use puff pastry, yellow onions, Gruyère cheese, butter, thyme, olive oil, salt, and pepper. Sometimes a pinch of sugar helps the onions caramelize.
First, I cook sliced onions low and slow in butter and olive oil until golden. Then, I roll out the puff pastry and place it on a baking sheet. I spread the onions over the pastry, sprinkle Gruyère cheese and thyme, and bake at 400°F until golden and crisp.
This recipe can be assembled ahead and baked later, which saves me time on busy holiday mornings. For more ideas, check out other caramelized onion and Gruyère tart recipes.
Rosemary Roasted Baby Potatoes
I love making rosemary roasted baby potatoes for Thanksgiving. They are simple to prepare and always get great feedback from my family. The potatoes turn golden and crispy in the oven, with a fragrant rosemary kick.
Here’s what I use: baby potatoes, fresh rosemary, olive oil, garlic, salt, and black pepper. Just a handful of ingredients makes a big difference.
First, I wash and halve the potatoes. Then, I toss them in olive oil, minced garlic, chopped rosemary, salt, and pepper. Everything goes onto a baking sheet in a single layer.
I roast the potatoes at 425°F for about 25-30 minutes, flipping once halfway through. The rosemary gives them an earthy taste and the edges get so crisp. For extra tips, visit this garlic-rosemary roasted baby potatoes recipe.
Make-Ahead Cheddar Biscuits
I love having these cheddar biscuits ready to go before Thanksgiving. I can prep and freeze them days ahead, then bake them fresh on the big day. It saves me so much time, and everyone always reaches for seconds.
To make these, I grab flour, cold butter, buttermilk, sharp cheddar cheese, baking powder, and a little salt. Sometimes I toss in chives or green onions for extra flavor.
After mixing the dough, I cut out the biscuits and put them on a baking sheet. They freeze well, so I just bake them from frozen until they’re golden. The result is super flaky, cheesy, and warm biscuits with every meal.
I found great tips for prepping and baking ahead from this make ahead cheddar biscuit guide.
Stuffed Acorn Squash with Quinoa
I love making stuffed acorn squash with quinoa when I want something hearty and a little fancy, but still easy to prepare ahead. The blend of flavors and textures always feels so cozy and satisfying.
For this dish, I use acorn squash, cooked quinoa, onion, celery, mushrooms, walnuts, sage, dried cranberries, and a bit of cheese. Sometimes I add sliced apples for extra sweetness.
First, I cut the squash in half, scoop out the seeds, and roast until tender. While that’s in the oven, I sauté the onion, celery, and mushrooms, then mix in quinoa, walnuts, sage, cranberries, and a little cheese.
Once the squash is ready, I fill each half with the quinoa mixture and bake for about 15 minutes. The top gets deliciously crisp. You can find more ideas and combinations at Oh My Veggies’ stuffed acorn squash rings or this vegetarian stuffed acorn squash recipe.
Creamy Jalapeño Corn Pudding
I love adding a bit of heat to my Thanksgiving table, and creamy jalapeño corn pudding hits the spot every time. It’s comfort food with a twist, and it comes together quickly. I find this side dish easy to prep ahead and pop in the oven when I need it.
Here’s what I use: creamed corn, whole kernel corn, Jiffy cornbread mix, sour cream, melted butter, and diced jalapeños. These simple ingredients create a rich, flavorful bake that balances creamy sweetness with gentle spice.
To make it, I mix all the ingredients in a bowl, pour the mixture into a greased casserole dish, and bake at 350°F for about 45 minutes. The top gets golden, while the inside stays soft and creamy. If you want more details, you can see a similar version at this jalapeño cheddar corn pudding recipe.
Chive and Parmesan Twice-Baked Potatoes
Twice-baked potatoes are one of my favorite make-ahead sides for Thanksgiving. I love how creamy they get, and the chives with Parmesan bring out a simple, rich flavor.
For this recipe, I use large russet potatoes, sour cream, milk, butter, grated Parmesan cheese, chives, salt, and pepper. These few ingredients create a dish that feels special but is easy to prep.
I bake the potatoes until tender, cut them in half, and scoop out the insides. Then I mash the potato with sour cream, butter, milk, Parmesan, and chopped chives. I fill the skins with the mixture and top with extra cheese.
You can make them ahead and refrigerate, then bake again for a hot and comforting side. They also freeze well for busy days or unexpected guests. Try more ideas for make-ahead twice-baked potatoes.
Tips For Prepping Thanksgiving Sides Ahead Of Time
Over the years, I’ve learned that a little planning makes side dish prep much smoother. It’s all about picking the right recipes and using smarter storage and reheating methods to keep everything tasting fresh.
Choosing Dishes That Stay Fresh
I always start with sides that hold up well in the fridge or freezer. Dishes like mashed potatoes, stuffing, and casseroles usually taste just as good, or even better, a day later. Mac and cheese works well if I wait to add the topping and bake it right before serving.
Fresh salads and roasted veggies can be tricky since they lose texture, so I stick with hearty veggies like green beans or Brussels sprouts. Baked sides, especially those with cheese or creamy sauces, keep their flavor and moisture when made ahead. For a quick look, here’s a cheat sheet:
| Stays Fresh | Not Ideal |
|---|---|
| Casseroles | Leafy salads |
| Stuffing | Roasted potatoes |
| Mac and cheese | Crispy veggies |
| Sweet potato bake | Fried foods |
I try to avoid fried or crispy sides until the day of. This helps everything taste like it just came out of the oven.
Make-Ahead Storage And Reheating Strategies
I use airtight containers for most sides, which keeps them from drying out. If I’m dealing with a casserole, I assemble it but don’t bake it until Thanksgiving day. Covering dishes tightly with foil also helps lock in moisture.
When it’s time to reheat, I stagger the dishes so they’re not all fighting for oven space. Some sides, like mashed potatoes, reheat well in the microwave or over a double boiler. For creamy dishes, I add a splash of milk or broth before reheating to keep them smooth.
I also use tips from Allrecipes and plan out how I’ll warm everything, choosing some sides that don’t even need an oven. This means less stress and more time enjoying the day.
Ways To Streamline Your Thanksgiving Cooking
Thanksgiving doesn’t need to be stressful. I’ve learned that a few smart strategies can turn a hectic day into one I can actually enjoy with the people I care about.
Utilizing Kitchen Equipment Efficiently
I love using my slow cooker and Instant Pot for sides like mashed potatoes or green bean casserole. These tools free up my oven and stovetop for dishes that really need them. It helps to pick recipes that can go straight from cookware to the table to save time on dishes. I often use baking dishes that look nice enough to serve from, which means less cleanup for me later.
Here’s a quick look at how I put my equipment to work:
| Dish | Tool Used | Time Saved |
|---|---|---|
| Mashed Potatoes | Slow Cooker | Stove space and easy reheating |
| Mac and Cheese | Instant Pot | Quick cooking, fewer pots |
| Roasted Veggies | Sheet Pan/Oven | Large batches, hands-off |
I make sure everything has a spot and is ready before I start. Keeping a tidy counter makes it easier to move from step to step.
How To Plan Your Make-Ahead Schedule
I start planning my Thanksgiving prep about a week ahead. First, I list out all my dishes and mark which ones can be made in advance. I like to make my casseroles and stuffings up to two days early since they reheat well. Even salads like coleslaw or cranberry sauce can sit in the fridge and develop more flavor.
I use a simple schedule to stay on track:
- Write down each dish and what day it’s being made.
- Prep ingredients in groups—chop all veggies or measure spices together.
- Set reminders on my phone so I don’t forget to thaw, bake, or reheat anything.
For easy reference, I pick side dishes that can be prepped or even totally assembled ahead of time. By laying it all out, I feel in control and less flustered, and there’s more time to enjoy the day.
Frequently Asked Questions
When planning for Thanksgiving, I focus on dishes that bring comfort, taste great the next day, and don’t add extra stress to my holiday. I also try to keep things healthy and easy to prep, without losing flavor or texture.
What are some heartwarming make-ahead sides to grace my Thanksgiving table?
I love prepping my stuffing with sausage and herbs ahead of time. It saves so much time and still tastes amazing. Sweet potato casserole, especially with marshmallows on top, is always a crowd favorite and reheats beautifully.
Green bean casserole with crispy onions is another side that keeps its texture and flavor when made the day before. Roasted brussels sprouts with balsamic glaze are easy to reheat without getting soggy.
You can check out a list of delicious ideas at this Thanksgiving side dish list.
How can I keep my Thanksgiving menu healthy with make-ahead dishes?
I go for roasted veggies like carrots, green beans, or brussels sprouts. Roasting ahead of time with olive oil, garlic, and herbs locks in flavor without extra fat. Quinoa salad with cranberries, nuts, and citrus dressing is a healthier choice and can be made the day before.
Simple baked sweet potatoes are naturally sweet and make a wholesome option. Keeping sides rich in veggies and using fresh herbs makes everything taste fresh and bright.
Can you suggest any comforting casseroles that I can prepare ahead for Thanksgiving?
I swear by baked mashed potato casserole loaded with cheese and bacon. It can be assembled a day or two before and just popped in the oven to reheat. Sweet potato casserole, too, keeps just fine in the fridge until it’s time to bake.
Green bean casserole holds up well in the fridge and actually lets the flavors develop overnight. Layer the crispy onions on top right before baking so they stay crunchy.
What are the best strategies for freezing Thanksgiving sides without losing flavor?
I always cool sides completely before freezing. I wrap dishes tightly in plastic wrap and foil to stop freezer burn. For creamy sides like mashed potatoes or casseroles, I add a bit of extra cream or milk, since things can dry out a little in the freezer.
When reheating, I do it slowly in the oven at a low temperature with foil on top. This helps everything warm up evenly and stay moist.
More tips for freezing and reheating are found in this make-ahead side dish guide.
Which appetizers can dazzle my guests and be prepared well in advance of Thanksgiving?
I like to prep deviled eggs and store them in the fridge. Cheese boards and charcuterie trays can be assembled partly the night before. Roasted nuts with spices stay fresh in an airtight container and are always a hit.
Mini quiches or puff pastry pinwheels can be baked, frozen, and reheated just before guests arrive.
Is it possible to prep my vegetables early without sacrificing their fresh taste for the Thanksgiving feast?
I always trim and chop my veggies a day or two ahead, and store them in zip-top bags in the fridge. Immersing cut carrots or celery in water keeps them crisp.
For roasted or sautéed veggies, I par-cook them and save the final roasting for the big day. This way, they stay tender and taste freshly made. More tips are included in this helpful make-ahead side list.
