Make your holiday just a little easier by prepping these Thanksgiving dishes a day or more in advance.
Whether you’re cooking a lot or a little before the big holiday, make-ahead Thanksgiving recipes are key.
About 15 minutes before serving, pull it out, mix with Greek yogurt, and serve.
Photo: Getty Images
This creamy, punchy dip goes with just about anything, from crudites to crackers.
Minty Moscow Mule Punch
This party-sized version of a classic cocktail is perfect for a Thanksgiving crowd.
To serve, simply add the ginger beer, pour, and garnish with a sprig of mint.
Con Poulos
Every-Citrus Salad with Almonds and Manchego
This salad brightens up any holiday spread.
Dress and toss the salad just before serving.
Cook the fresh green beans up to 2 days ahead.
Victor Protasio
Brussels Sprouts Salad
Pecans and cranberries lend this crunchy salad a festive touch.
you’re able to thinly slice the Brussels sprouts and radicchio up to 2 days in advance.
To make it a day ahead, cover and chill the dressing and cooked beans separately.
J Muckle; Styling: Rebekah Peppler
Store the breadcrumb mixture in an airtight container at room temperature.
To serve, bring the beans and dressing to room temperature, toss, and then top with breadcrumbs.
Creamed Spinach Casserole
Christopher Testani
Move over, green beans!
Caitlin Bensel
This spinach casserole may well become the newThanksgiving staple.
The combination of the sweetness of the cornbread and the spiciness of the sausage is a huge crowd pleaser.
On the big day.
Greg Dupree
pull it out, bake, uncover, and bake again, about 45 minutes in all.
Serve warm or at room temperature.
Refrigerate this Thanksgiving side up to 5 days ahead and serve at room temperature.
Heami Lee
And there’s a secret ingredient that brings a depth of flavorsoy sauce.
The entire dish can be made and refrigerated up to 1 day in advance.
Pumpkin Cheesecake
This dreamy, creamy pumpkin cheesecake pie merges two favorite holiday desserts.
Greg DuPree
Sweet Potato Pie
Our sweet potato pie is essentially apumpkin piewith a Southern accent.
It’s generally a bit sweeter than pumpkin pie, with a slightly lighter, fluffier texture.
Gingersnap-Pear Cheesecake
This cheesecake made with crumbled gingersnap cookies andfresh pearsis a delightful celebration of fall.
Greg DuPree
Make it up to 2 days in advance, loosely cover with plastic wrap, and refrigerate.
Then pull out to serve cold.
It’s seasoned with garam masala and chock full of squash, dates, and lentils.
Christopher Testani
In other words: The roasted veggies tossed in lentils don’t just make this salad beautifully colorful.
It’s also full of protein, and you might prepare it as early as necessary.
Roast the squash and make the dressing up to a day ahead of time.
Victor Protasio
Then just toss it together with the lentilsand you could even store it for another day in the fridge.
Just don’t add the arugula until it’s ready for serving.
(Hello, mini marshmallows and pecans!)
Victor Protasio
(If you freeze it, defrost it in the fridge first!)
Swiss Chard Mac and Cheese
Mac and cheese that packs a healthy (ish) green punch?
This twist on the traditional adds a tropical note with a sprinkling of coconut overtop before baking.
Justin Bernhaut
Just check that you store everything in airtight containers if you’re prepping in advance.
If you want to skip the booze, add more apple cider to bring some zing.
Christopher Testani
Greg Dupree
Mikkel Vang
Chris Court
Victor Protasio
Victor Protasio
John Kernick
qSang An
Sang An
Greg Dupree, Prop Stylist: Claire Spollen, Food Stylist: Emily Hall
Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
Marcus Nilsson
Alison Miksch
Caitlin Bensel
Chris Court
Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chealsea Zimmer
Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chelsea Zimmer
