10 Stress-Free Make-Ahead Thanksgiving Side Dishes

Every Thanksgiving, I’m reminded of Meghan Trainor’s song “All About That Bass.” Because when it comes to Thanksgiving dinner, I’m all about those sides.

Don’t get me wrong, I love turkey. I eat it throughout the year. Turkey and cheddar with copious amounts of mayo is my favorite sandwich. But come on! How many times a year do you eat green bean or sweet potato casserole, creamy gratins, and mashed potatoes so rich they make your cardiologist faint?

And let’s talk about stuffing, er, dressing. Some obscure government agency should make it its very own food group. Or at the very least, create a food pyramid that rests on those mighty herb-scented shoulders.

The only problem? That’s about 10 different dishes all vying for your attention and oven space at exactly 5:00 PM.

That’s where this list comes in. This is your battle plan. These are the show-stopping, crowd-pleasing, make-ahead Thanksgiving side dishes that you can prep, assemble, or fully cook days in advance. Less stress in the kitchen, more time with a glass of wine and your family.

Of course, then there are the days following Turkey Day—so marvelous they are, who can think of Black Friday? If I’m not making a turkey-stuffing-and-cranberry-sauce sandwich or stuffing muffins, I’m layering leftovers into a casserole dish, topping them with homemade pie crust, and making a day-after-Thanksgiving pot pie.

Huzzah, huzzah, side dishes! Long may you reign and terrorize doctors everywhere.

Chow,

This is Why You Gotta Make Dishes Ahead

Oh, and if you want to know why I’m so ridiculously obsessed with my make-ahead plan, it’s because I’ve lived through the disasters. It involves full-blown panic, hidden pots, and screaming at the sky. This is your cautionary tale. Procrastinate at your own risk. You have been warned. ☠️

The Essential Carbs

In my world, these are the non-negotiables. The dishes that make the meal. Here’s how to get them done well before the turkey is even fully defrosted.

Evan Sung

1 of 20

Make-Ahead Mashed Potatoes

Forget last-minute peeling and mashing. The secret to these impossibly creamy and fluffy potatoes is twofold: using buttery Yukon Golds and cooking them with their skins on to prevent them from becoming a waterlogged, gummy mess. The skins slip right off after boiling.

The Make-Ahead Magic: You can make these potatoes completely—from start to finish—up to two days in advance. Store them in a sealed container in the fridge. Reheat them gently in the microwave or in a bowl set over a pan of simmering water until hot and fluffy again.

These make-ahead mashed potatoes are a fool-proof recipe. Super Easy! Making again.

amber

Robert M. Peacock

2 of 20

Classic Sweet Potato Casserole

This is the classic, comforting casserole your family actually wants—not a "newfangled" version with weird ingredients. It’s a creamy, rich mash of sweet potatoes infused with brown sugar, butter, and warm spices like cinnamon, ginger, and nutmeg, all crowned with that perfectly toasted marshmallow topping.

The Make-Ahead Magic: This is a huge sanity-saver. You can assemble the entire sweet potato base (Step 3) up to 24 hours in advance. Cover it with foil and stash it in the fridge. On Thanksgiving, just bake it from the fridge (it may need a few extra minutes) and sprinkle the marshmallows on for the final 15 minutes of baking.

The sweet potato casserole turned out great, everyone loved it.

tammy

David Leite

3 of 20

Wild Mushroom Stuffing

This is the stuffing (or dressing, if you're not stuffing the bird) that'll have everyone fighting for the crispy corner pieces. (Just want you need: MORE fighting on Thanksgiving!) Earthy, savory wild mushrooms and slightly sweet, rich brioche bread combine to create a side dish that's worthy of being its own main course.

The Make-Ahead Magic: Most of the work for this dish can be done a day ahead. You can toast the bread cubes, cook the mushrooms and aromatics, and then store them in separate airtight containers. On the day, simply combine everything with your eggs and stock, and bake until golden and glorious.

Angie Mosier

4 of 20

Cheryl Day’s Icebox Rolls

Want to know the secret to the softest, most delicate, and tender dinner rolls? Leftover mashed potatoes. (Which is why I implore you to make your mashed a few days ahead!)The starch from the potatoes conditions the dough and helps the yeast rise, resulting in a pillowy, "divine" crumb that’s simply irresistible.

The Make-Ahead Magic: These are the dictionary definition of a make-ahead roll. The dough can be made, shaped into balls, and placed in its baking pan up to 1 day in advance. Cover and refrigerate. On Thanksgiving, just pull the pan out of "ye olde icebox" and let the rolls do their final rise on the counter before baking them fresh and hot.

The Hot Veggies Show-Stoppers

Squire Fox

5 of 20

Classic Green Bean Casserole

Pleeeeeease, ditch the gloppy, metallic-tasting canned soup for good. This from-scratch version boasts crisp-tender blanched green beans in a luxurious, savory mushroom sauce made with real cream, sour cream, and a kicky boost from Dijon mustard and cayenne pepper. It's all topped with onions you fry yourself—and yes, it's worth it.

The Make-Ahead Magic: This is the ultimate prep-ahead casserole. You can do all the work up to 2 days in advance: 1) blanch the green beans, 2) make the mushroom sauce, and 3) fry the onions. Store the beans and sauce separately in the fridge, and the crispy onions in an airtight container at room temp. On the day, just combine, bake, and top.

Quentin Bacon

6 of 20

Broccoli and Blue Cheese Gratin

This right here is how you convert broccoli haters. Tender steamed broccoli is luxuriating in a rich, creamy Béchamel sauce that’s spiked with the sharp, pungent tang of real blue cheese (like Gorgonzola or Bleu d’Auvergne). A final topping of buttery, toasted bread crumbs makes it absolutely irresistible.

The Make-Ahead Magic: You can prep every component 24 hours ahead. Steam the broccoli, make the blue cheese sauce, and toast the bread crumbs. Store the broccoli and sauce in separate containers in the fridge, and keep the crumbs in a bag at room temperature. When you're ready, just assemble and bake until bubbly.

The Finishing Touches

Becky Rosenthal

9 of 20

Sweet and Spicy Cranberry Relish

This is not—repeat, NOT—your nana's jellied can-shaped log. This is a vibrant raw cranberry relish that comes together in minutes in a food processor. It gets its incredible, modern kick from fresh jalapeño, finely diced red onion, and the zest and juice of a whole lime.

The Make-Ahead Magic: This dish is better when made ahead. In fact, it's essential. It needs to chill for at least 2 hours for the flavors to meld, but it's at its absolute best after 24 hours. It will keep for 5 days in the fridge or up to 2 months in the freezer. This should be the first thing you make.

Richard Jung

10 of 20

Basic Pan Gravy

Stop dreading the last-minute, lumpy gravy scramble. This recipe is a foolproof lesson in building a silky, rich gravy from three basic ingredients. It teaches you how to harness all those "flavor bombs"—the crusty, caramelized brown bits stuck to your roasting pan—and turn them into liquid gold.

The Make-Ahead Magic: This is the ultimate Thanksgiving hack. You can make this gravy weeks in advance and freeze it for up to 3 months. The day before Thanksgiving, simply thaw it overnight in the fridge and reheat it gently on the stovetop. Don't let it boil! You can whisk in any fresh drippings from your turkey for an extra boost, but it's fantastic all on its own.

🎶 Soundtrack for the Prep

If you’re like me, you can’t orchestrate a meal this huge without a killer soundtrack. It’s a day-long affair, so you need a playlist with moods.

Morning (The Big Chop & Prep)

• The Vibe: High energy, rhythmic, and fun. This is music for momentum. Keep your knife skills sharp and your spirits high.

Afternoon (The Assembly & Simmer)

• The Vibe: Smooth, soulful, and confident. You’re in control, the house smells amazing, and you’re feeling like a pro. This is your “I got this” soundtrack.

The Final Hour (The Reheating & Carving)

• The Vibe: Triumphant, joyful, and cinematic. This is the overture before the curtain rises. It should be instrumental (so you can hear the timers!) and build a sense of celebration and anticipation.

Your Make-Ahead Game Plan (Pro Tips)

1. Read the “Store Separately” Rules: For gratins and casseroles (like the Green Bean and Broccoli), the secret to success is prepping the elements separately. Store crispy toppings (like fried onions or breadcrumbs) in an airtight container at room temperature, not in the fridge, or they’ll get soggy.
2. Label Everything: If you’re like me, you’ll never remember what’s in that foil-wrapped dish. Use painter’s tape and a Sharpie. Label what it is, what day it was made, and the reheating instructions (“Broccoli Gratin – BAKE 350°F / 20 MIN”).
3. The 24-Hour Rule: Most casseroles (like the Sweet Potato) can be fully assembled without their toppings and refrigerated for up to 24 hours.
4. The 2-Day Rule: Most individual parts (like blanched green beans, gravy, and mashed potatoes) can be prepped and stored for up to 2 days.
5. The Freezer is Your BFFF (Best Frozen Friend Forever): The Cranberry Relish and Gravy can be made weeks, even months, ahead and frozen. This is the single biggest gift you can give your future self.
6. Create a Reheating Schedule: Don’t forget your turkey needs to rest for at least 30 minutes. This is your golden window. Plan your reheating around that time. Anything that needs to be baked (like the gratins) goes in the oven then. Anything that can be reheated on the stove (mashed potatoes, gravy, spinach) can happen simultaneously.

Now that you have your side dishes squared away, you can move on to the most important part—dessert! We’ve got an incredible selection of Thanksgiving desserts, many of which can also be made ahead and stashed in your fridge or freezer.