10 Make-Ahead Thanksgiving Recipes for a Stress-Free Holiday
Here’s a thing I know to be true: the secret to a calm Thanksgiving isn’t cooking faster, it’s cooking earlier. Every dish you can check off before Thursday is one less to worry about on the big day, and one less thing competing for oven space (and your attention) when the turkey comes out. That’s why I start my holiday cooking days ahead. These 10 recipes can all be made in advance, from mashed potatoes to gravy to cranberry sauce, a couple of party starters, and two showstopping desserts. Make them early, tuck them in the fridge, and actually enjoy your guests this year.
Make-Ahead Mashed Potatoes
Everyone wants mashed potatoes on Thanksgiving, but nobody wants to be peeling and mashing while the turkey rests. These get mashed, seasoned, and tucked into the fridge up to two days early, then bake up hot and creamy right when you need them. (Golden, buttery edges are a very nice bonus.) Make ahead: up to 2 days. Get the full recipe here!
Classic Whole-Berry Cranberry Sauce
The canned log has its place next to the turkey, and I’ll never say a bad word about it. But the first time I made cranberry sauce from scratch, I was completely won over by how easy it was. It takes about 15 minutes on the stove, and the hardest part is waiting for it to set. Make ahead: up to 1 week in the fridge. Click here for the recipe!
Port Wine Cheese Ball
In my family, it isn’t truly a holiday if there’s not a cheese ball, but it has to be this one. The marbled, nut-coated port wine cheese ball has been a party staple since the ’60s and ’70s, and it’s having a well-deserved comeback. Better yet, it actually tastes better when you make it early. Make ahead: 1 to 2 days. Get the full recipe here!
Make-Ahead White Wine Gravy
Does anyone else get a little frantic making gravy at the last minute? The turkey’s out, the rolls need watching, and somehow the stuffing needs reheating, too. Good news: you can make your gravy ahead! This one is super easy, and you’ll stir in those turkey drippings at the end for all the flavor. Make ahead: up to 3 days. Click here for the recipe!
Seven-Layer Holiday Salad
The seven-layer salad has been a potluck favorite for decades for good reason: you can make it ahead, it looks beautiful, and everyone loves it. This version makes it extra festive with candied nuts, apple, cranberries, and a maple-kissed creamy dressing. It’s easy to make but truly fit for a holiday table. Make ahead: assemble early and chill. Get the full recipe here!
Betty’s Red River Potatoes
There are a million and one ways to make potatoes, but these probably aren’t quite like any you’ve had before. They’re creamy, savory, and cheesy, and they make a lot, which is perfect for a holiday crowd. Assemble them, cover, and stash them in the fridge until it’s time to bake. Make ahead: up to 24 hours. Click here for the recipe!
Cran Slam Dip
This sweet and spicy dip is a fun change from the usual creamy dips, but it still checks every festive box. Fresh cranberries and jalapeño really pack a punch, and the hands-on time is hardly 15 minutes. It needs a few hours in the fridge for the flavors to come together, so making it ahead is actually the plan. Make ahead: chill at least 4 hours. Get the full recipe here!
Ambrosia (Mom’s Marshmallow Salad)
Growing up, my sister and I never called this ambrosia. It was “marshmallow salad,” we only had it on Thanksgiving, and boy, did we look forward to it. Marshmallows, fruit, and a creamy dressing? What’s not to love? This is how my mom makes it (and how my grandma made it, too). Make ahead: chill overnight. Click here for the recipe!
No Bake Pecan Pie Cheesecake
This holiday dessert doesn’t need a minute of oven time. A light, creamy no-bake cheesecake filling sits in a graham cracker crust, all topped with a rich pecan caramel. It sets up in the freezer, so you can make it early and focus on everything else. (It travels well, too!) Make ahead: sets in the freezer. Get the full recipe here!
Pumpkin Gingersnap Icebox Cake
Icebox cakes aren’t just for summer! This one layers a creamy pumpkin cream cheese filling with crisp gingersnaps, and it’s about as easy (and addictive) as fall desserts get. Let it chill and the cookies soften into tender, cake-like layers. Fair warning: you’ll want seconds. Make ahead: at least 4 hours or overnight. Click here for the recipe!