Make-Ahead Thanksgiving Sides and Other Time-Saving Tips

Thanksgiving dinner has a funny way of turning into a kitchen traffic jam.

The turkey needs the oven, the potatoes are next in line, something is bubbling on the stove, and somehow, every side dish seems to need attention at exactly the same time. All while guests are walking through the door.

But here’s something to be thankful for: not everything on your Thanksgiving table needs to be made on Thanksgiving Day.

With a little planning, you can prep many holiday favorites ahead of time and save precious oven space, counter space, and, most importantly, time. Before you start cooking, here’s how to give your future Thanksgiving-Day self a helping hand.

Make Your Thanksgiving Game Plan

The secret to getting ahead isn’t necessarily cooking everything beforehand or waking up at 3 a.m. to fit it all in. It’s figuring out which jobs don’t need to wait until Thanksgiving morning and thinking about what can cook when and where. So put your menu together and think about what will need space on the stove, in the oven, and what can cook in a slow cooker.

Two to Four Days Before

Finish grocery shopping.
Double-check the butter, milk, broth, flour, and other staples that tend to disappear quickly.
Prep sturdy vegetables that will hold well, such as onions, carrots, and celery, following your recipe’s make-ahead and storage directions.
Measure dry ingredients and seasonings. Store them together in a labeled bag or container so they’re ready when you need them.
Make dressings or sauces that store well, like cranberry sauce and salad dressing.

The Day Before

Assemble casseroles, like green bean or sweet potato casserole, when the recipe allows.
Prepare make-ahead potato dishes including mashed, scalloped, and cheesy potatoes.
Make cold sides that benefit from some refrigerator time, such as pasta salads or hearty vegetable salads.
Cook dishes specifically designed to reheat well and look for recipes with reheating instructions.
Wash fruits and veggies and place in a resealable bag in the refrigerator.
Set out serving dishes and utensils.

Think “prep ahead,” not necessarily “cook ahead.” Knocking out a handful of small jobs early can save serious time without sacrificing taste, texture, or your status as the family’s No. 1 host.

Big holiday meals take a team, so get the whole family involved! Hand out a few jobs and turn prep time into family time. You might just make memories that last long after the leftovers are gone.

Make-Ahead Thanksgiving Sides That Save Time

Let’s be honest, the sides are arguably one of the best parts of Thanksgiving dinner. They’re also some of the biggest contributors to that last-minute kitchen traffic jam.

Choosing dishes that can be prepared or assembled early can make Thanksgiving Day a little easier. Look for recipes that specifically say “make ahead” or provide storage and reheating directions.

Creamy, Make-Ahead Mashed Potatoes

Can you imagine Thanksgiving without mashed potatoes? We’d rather not.

Fortunately, these creamy baked mashed potatoes can be prepared up to a day ahead and refrigerated until you’re ready to reheat them. That means one less dish to start from scratch on the morning of.

Servings: 4
Prep Time: 30 minutes
Make Ahead: Up to 1 day
Cook Time: 45–55 minutes

Ingredients:

2½ lbs. russet or Yukon Gold potatoes
4 oz. cream cheese, softened
- Tip: Replace 2 oz. cream cheese with 2 oz. soft, spreadable Gournay cheese for an even richer flavor.
½ cup sour cream
¼ cup salted butter, melted
¼–½ cup whole milk
2 cups shredded sharp cheddar cheese
½ tsp. garlic powder or 2 garlic cloves, minced
½ tsp. onion powder
½ tsp. salt, plus a pinch for boiling water
¼ tsp. black pepper

Directions:

Peel the potatoes and cut them into evenly sized chunks. Place in a large pot of cold, salted water. Bring to a boil and simmer for 15–20 minutes, or until tender. Drain well and let the potatoes sit in the hot pot for 1–2 minutes to release excess moisture.
Transfer the hot potatoes to the bowl of a stand mixer fitted with the paddle attachment or use a large bowl and hand mixer. Mix on low for 30–60 seconds, until the large lumps are broken up.
Add the cream cheese, sour cream, melted butter, garlic powder, onion powder, salt and pepper. Mix on low until combined, taking care not to overmix the potatoes.
Gradually add the milk, starting with ¼ cup and adding more as needed, until the potatoes are creamy and slightly softer than your ideal serving consistency. They’ll firm up as they chill.
Fold in 1½ cups of the shredded cheddar by hand.
Grease a 9 × 13-inch baking dish. Spread the mashed potatoes evenly in the dish, smooth the top and sprinkle with the remaining ½ cup cheddar cheese. Let cool slightly, then cover tightly and refrigerate for up to 24 hours.
When you’re ready to reheat the potatoes, preheat the oven to 350°F. Keep the dish covered with foil and bake for 35–45 minutes, or until heated through. Uncover for the final 10–15 minutes to brown the cheese. If the casserole is still cold in the center, continue baking until it reaches 165°F.

Have a recipe of your own? Add butter, milk, or heavy cream when reheating to bring back the creamy, freshly made character your mashed potatoes had the day prior.

And those creamy Thanksgiving staples have a farm story of their own. They start on dairy farms, like those in Illinois, where farmers milk, feed, and check on their cows every day, holidays included, to help bring those familiar ingredients to family tables.

Green Bean Casserole

Green bean casserole is another Thanksgiving favorite that doesn’t need to compete for your attention at the last minute. Prepare and assemble this version up to a day ahead, then add the remaining French-fried onions toward the end of baking to help keep that familiar crunch.

Servings: 4
Prep Time: 15-20 minutes
Make Ahead: Up to 1 day
Cook Time: 30-40 minutes

Ingredients:

1 lb. green beans, fresh or frozen, trimmed and cut into bite-size pieces
4 slices bacon
4 oz. mushrooms, sliced (optional)
½ small yellow onion, diced
1½ tbsp. butter
1–2 cloves garlic, minced
1½ tbsp. all-purpose flour
½ cup chicken broth
½ cup milk or half-and-half
½ can (10.5 oz.) condensed cream of mushroom soup
½ tsp. Worcestershire sauce
¼ tsp. black pepper, plus salt to taste
¾ cup French-fried onions, divided

Directions:

Boil fresh green beans in salted water for 4–5 minutes until crisp-tender. Drain well. If using frozen green beans, thaw and drain them.
Melt butter in a medium skillet. Sauté the onion and mushrooms for 5 minutes. Add garlic and cook for 30 seconds. Stir in the flour for 1 minute, then gradually whisk in the broth and milk. Stir until thickened, then add mushroom soup, Worcestershire sauce, pepper, and salt.
Stir in green beans, crumbled bacon, and ¼ cup French-fried onions. Transfer to a greased 1½–2-quart baking dish and cover with foil. Place in refrigerator for up to 24 hours.
Preheat oven to 350°F. Bake the casserole, covered with foil, for 25–35 minutes, until hot throughout. Remove the foil, add the remaining ½ cup French-fried onions, and bake another 5–10 minutes.

Other Sides You Can Prep Ahead

Not every Thanksgiving side needs its own recipe to benefit from a head start.

Stuffing: Depending on your recipe, you may be able to dry or toast the bread, chop vegetables, and prepare herbs before Thanksgiving Day. Save crunchy toppings and other finishing touches until the recipe calls for them so they’re at their best when it’s time to serve.

Seasonal vegetables: Wash, peel, and chop vegetables ahead of time when appropriate. Roasted squash and other seasonal vegetables can also add some welcome color alongside those glorious beige shades of stuffing, gravy, and potatoes. Keep fresh herbs, cheese, nuts, and other garnishes separate until serving time, when they’re meant to provide fresh flavor or texture.

Give Hungry Guests Something to Snack On

There’s almost always that moment when dinner isn’t quite ready, but everyone else definitely is. Plan for it.

Veggies and dip, cheese and crackers, deviled eggs, or another simple make-ahead appetizer can keep hungry guests out of the kitchen and give the cook a little breathing room when dinner inevitably needs five more minutes. Better yet, many appetizers can be prepared the night before.

Keep Planning Your Holiday Menu

Sides planned? Keep the holiday prep going with our favorite main dishes and desserts that can help round out the Thanksgiving table.

Main Dishes Worth the Center of the Table

If turkey isn’t your style, check out our Holiday Ham Tips for cooking methods, timing, and more to put you on track for a flavorful ham your family will be requesting for many holidays to come. Or try something different for Thanksgiving dinner with Beef Tenderloin with Cranberry Drizzle.

Classic Pumpkin Pie

What’s Thanksgiving without a classic pumpkin pie? Illinois is the top pumpkin-producing state in the U.S., making this classic pumpkin pie recipe a fitting way to give thanks to the farmers of Illinois at your Thanksgiving table.

Ingredients

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) pure pumpkin
1 can (12 fl. oz.) evaporated milk, or an equal amount of lactose-free or almond cooking milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional, but highly recommended!)

Instructions

Mix the sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat the eggs in a large bowl. Stir in the pumpkin and sugar-spice mixture, then gradually stir in the evaporated milk.
Pour the mixture into the pie shell.
Bake in a preheated 425° F oven for 15 minutes. Reduce the temperature to 350° F and bake for 40-50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving, if desired.

Recipe shared via verybestbaking.com.

If pumpkin’s not your style, prep unbaked or baked fruit pies 1-2 weeks ahead, seal tightly, and freeze. The day of, pull unbaked fruit pies out of the freezer and bake at 425°F for 15-20 minutes. Then brush the pie crust with egg wash and cover the edges with aluminum foil to prevent burning while the center continues to cook. Place back in the oven at 400°F for 40-60 minutes and aim for an internal temp of 200°F. For pre-baked fruit pies, cook at 350°F for 25-40 minutes and aim for an internal temp of 165°F.

Less Rushing. More Gathering.

A little planning before Thanksgiving can mean a lot less rushing when the holiday finally arrives.

Whatever ends up on your table, Illinois farmers help produce many of the ingredients behind those traditions, from milk and butter in your mashed potatoes to ham and turkey at the center of your table. Every day, farmers across Illinois raise and grow food with care, knowing it will feed your family and theirs this holiday season.

So, chop a few vegetables early. Measure those ingredients. Get a casserole or two ready to go. Then, when Thanksgiving arrives, spend a little less time worrying about what’s happening in the kitchen and a little more time enjoying who’s gathered around your table.

Looking for a way to make use of leftovers after the turkey hits the table? Try these 7 Thanksgiving Leftover Meal Ideas.