Thanksgiving is a time for family, friends, and feasting! But let’s be honest, the days leading up to the big day can often be filled with stress and frantic cooking. This year, take a different approach and reclaim your holiday by preparing as much as possible in advance. This comprehensive guide provides you with make-ahead Thanksgiving recipes that will not only save you time and energy but also ensure a delicious and memorable meal.
**Why Make-Ahead Thanksgiving?**
The beauty of a make-ahead Thanksgiving lies in its simplicity and strategic planning. Here’s why you should consider prepping in advance:
* **Reduced Stress:** The most significant benefit is the drastic reduction in stress on Thanksgiving Day. You’ll be able to enjoy the company of your loved ones instead of being chained to the kitchen.
* **Even Better Flavors:** Some dishes, like cranberry sauce and braised vegetables, actually benefit from sitting for a day or two, allowing the flavors to meld and deepen.
* **More Efficient Cooking:** Batch cooking and strategic prepping allow you to tackle tasks more efficiently, maximizing your time and minimizing mess.
* **Impress Your Guests:** You’ll be able to present a beautifully prepared and delicious Thanksgiving meal with minimal last-minute fuss, impressing your guests without revealing the behind-the-scenes effort.
**Planning Your Make-Ahead Thanksgiving Menu**
Before diving into the recipes, it’s essential to plan your menu and identify dishes that can be prepared in advance. Consider these categories:
* **Completely Make-Ahead Dishes:** These can be fully prepared days in advance and simply reheated on Thanksgiving Day.
* **Partially Make-Ahead Dishes:** These can be prepped in stages, with certain components made ahead and assembled or cooked on Thanksgiving Day.
* **Make-Ahead Components:** These individual ingredients, like chopped vegetables or pre-made pie crusts, can save valuable time on the day.
**Make-Ahead Thanksgiving Recipes**
Here are detailed recipes, tips, and instructions for creating a delicious and stress-free Thanksgiving feast:
**1. Make-Ahead Gravy**
Traditional gravy can be stressful to make at the last minute. This make-ahead gravy recipe uses turkey wings or drumsticks to create a rich, flavorful base that can be prepared days in advance.
* **Ingredients:**
* 2-3 lbs turkey wings or drumsticks
* 2 tbsp olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1/2 cup all-purpose flour
* 8 cups chicken or turkey broth
* 1/4 cup dry sherry or white wine (optional)
* 1 tbsp dried thyme
* 1 tsp dried sage
* Salt and pepper to taste
* **Instructions:**
1. **Roast the Turkey Wings/Drumsticks:** Preheat oven to 400°F (200°C). Toss turkey wings/drumsticks with olive oil, salt, and pepper. Roast for 45-60 minutes, or until browned and cooked through.
2. **Sauté Vegetables:** While the turkey is roasting, heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes. Add garlic and cook for another minute.
3. **Make the Roux:** Sprinkle flour over the vegetables and cook, stirring constantly, for 2-3 minutes to create a roux.
4. **Add Broth and Turkey:** Gradually whisk in the chicken or turkey broth, ensuring there are no lumps. Add the roasted turkey wings/drumsticks to the pot. Bring to a simmer.
5. **Simmer and Reduce:** Reduce heat and simmer for at least 1 hour, or up to 2 hours, allowing the flavors to meld. Remove the turkey wings/drumsticks and shred the meat. Discard the bones and skin. Return the shredded meat to the pot.
6. **Flavor and Season:** Stir in sherry (if using), thyme, and sage. Season with salt and pepper to taste.
7. **Blend (Optional):** For a smoother gravy, use an immersion blender to blend the gravy until smooth. Alternatively, you can carefully transfer the gravy to a regular blender and blend (be cautious when blending hot liquids!).
8. **Cool and Store:** Allow the gravy to cool completely. Transfer to an airtight container and refrigerate for up to 3 days.
9. **Reheat:** On Thanksgiving Day, reheat the gravy in a saucepan over medium heat, stirring occasionally, until heated through. If the gravy is too thick, add a little extra broth to thin it out.
**2. Cranberry Sauce (Make-Ahead Classic)**
Cranberry sauce is a Thanksgiving staple that benefits greatly from being made ahead. The flavors deepen and meld together beautifully.
* **Ingredients:**
* 12 oz fresh or frozen cranberries
* 1 cup granulated sugar
* 1 cup water
* 1/2 cup orange juice
* 1 tbsp orange zest
* 1/4 tsp ground cinnamon (optional)
* 1/4 cup chopped walnuts or pecans (optional)
* **Instructions:**
1. **Combine Ingredients:** In a medium saucepan, combine cranberries, sugar, water, orange juice, orange zest, and cinnamon (if using).
2. **Cook:** Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
3. **Stir in Nuts (Optional):** If using nuts, stir them in during the last few minutes of cooking.
4. **Cool and Store:** Remove from heat and let the sauce cool completely. Transfer to an airtight container and refrigerate for up to 5 days. The sauce will thicken further as it cools.
**3. Make-Ahead Mashed Potatoes**
Mashed potatoes are a Thanksgiving must-have, but they can be time-consuming to make on the day. This recipe allows you to prepare them in advance and reheat them without sacrificing flavor or texture.
* **Ingredients:**
* 5 lbs Yukon Gold or Russet potatoes, peeled and quartered
* 1 cup heavy cream
* 1/2 cup butter, softened
* 1/4 cup sour cream or cream cheese (optional, for extra richness)
* Salt and pepper to taste
* **Instructions:**
1. **Boil Potatoes:** Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
2. **Drain and Mash:** Drain the potatoes well and return them to the pot. Use a potato masher or ricer to mash the potatoes until smooth.
3. **Add Dairy:** Gradually add heavy cream and butter, stirring until smooth and creamy. If using, stir in sour cream or cream cheese.
4. **Season:** Season with salt and pepper to taste.
5. **Cool and Store:** Allow the mashed potatoes to cool completely. Transfer to a baking dish, spreading them evenly. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the potatoes to prevent a skin from forming. Refrigerate for up to 2 days.
6. **Reheat:** On Thanksgiving Day, preheat oven to 350°F (175°C). Remove plastic wrap and cover the baking dish with aluminum foil. Bake for 20-30 minutes, or until heated through. Stir gently before serving. You can also reheat them in a slow cooker on low heat for 1-2 hours, stirring occasionally. For microwave reheating, use 50% power and stir frequently to ensure even heating and prevent dryness.
**4. Stuffing/Dressing (Make-Ahead)**
Stuffing or dressing is another dish that can be prepared in advance, saving you valuable oven space on Thanksgiving Day. This recipe can be baked ahead of time and reheated, or you can prepare the stuffing mixture and bake it on Thanksgiving Day.
* **Ingredients:**
* 1 loaf (1 lb) day-old bread, cubed
* 1/2 cup butter
* 1 large onion, chopped
* 2 celery stalks, chopped
* 1 lb ground sausage or Italian sausage, removed from casings (optional)
* 1 cup chicken broth
* 1/2 cup chopped fresh parsley
* 1 tsp dried sage
* 1/2 tsp dried thyme
* 1/4 tsp dried marjoram
* Salt and pepper to taste
* 2 eggs, beaten
* **Instructions:**
1. **Prepare Bread:** Preheat oven to 300°F (150°C). Spread bread cubes on a baking sheet and bake for 10-15 minutes, or until lightly toasted. This helps to dry out the bread and prevent a soggy stuffing.
2. **Sauté Vegetables and Sausage (if using):** Melt butter in a large skillet over medium heat. Add onion and celery and cook until softened, about 5-7 minutes. If using sausage, add it to the skillet and cook, breaking it up with a spoon, until browned.
3. **Combine Ingredients:** In a large bowl, combine toasted bread cubes, sautéed vegetables, sausage (if using), chicken broth, parsley, sage, thyme, marjoram, salt, and pepper. Mix well.
4. **Add Eggs:** Gently fold in the beaten eggs.
5. **Bake (Make-Ahead Option):** Transfer the stuffing mixture to a greased 9×13 inch baking dish. Cover with aluminum foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake for another 15-20 minutes, or until golden brown and heated through. Let cool completely, cover and refrigerate for up to 2 days.
6. **Bake (Thanksgiving Day Option):** Transfer the stuffing mixture to a greased 9×13 inch baking dish. Cover with aluminum foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake for another 15-20 minutes, or until golden brown. If baking from chilled, allow extra baking time. It is important to check the internal temperature to ensure that the stuffing reaches 165F.
7. **Reheating:** If baking ahead, on Thanksgiving day, preheat oven to 350F and bake until the internal temperature reaches 165F.
**5. Green Bean Casserole (Modified Make-Ahead)**
While traditional green bean casserole is best assembled and baked on Thanksgiving Day, you can prepare several components in advance to save time.
* **Make-Ahead Components:**
* **Sautéed Mushrooms:** Sauté sliced mushrooms in butter or olive oil with garlic and herbs. Cool and store in an airtight container in the refrigerator for up to 3 days.
* **Crispy Fried Onions:** You can purchase pre-made crispy fried onions or make your own from scratch. Store in an airtight container at room temperature to maintain their crispness.
* **Cream Sauce:** Prepare a simple cream sauce using butter, flour, milk or cream, and seasonings. Cool and store in an airtight container in the refrigerator for up to 3 days.
* **Assembling on Thanksgiving Day:**
1. **Combine Ingredients:** In a large bowl, combine cooked green beans (fresh, frozen, or canned), sautéed mushrooms, cream sauce, and half of the crispy fried onions.
2. **Bake:** Transfer the mixture to a greased baking dish. Top with the remaining crispy fried onions.
3. **Bake:** Bake at 350°F (175°C) for 20-25 minutes, or until heated through and bubbly.
**6. Sweet Potato Casserole (Make-Ahead)**
Sweet potato casserole can be fully assembled and baked a day or two in advance. The flavors meld together beautifully, and it reheats well.
* **Ingredients:**
* 4 lbs sweet potatoes, peeled and cubed
* 1/2 cup butter, softened
* 1/2 cup granulated sugar
* 1/4 cup milk
* 1 tsp vanilla extract
* 1/2 tsp ground cinnamon
* 1/4 tsp ground nutmeg
* Salt to taste
* **Topping:**
* 1 cup packed brown sugar
* 1/2 cup all-purpose flour
* 1/3 cup butter, cold and cubed
* 1 cup chopped pecans or walnuts
* **Instructions:**
1. **Cook Sweet Potatoes:** Place sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
2. **Mash Sweet Potatoes:** Drain the sweet potatoes well and return them to the pot. Add butter, granulated sugar, milk, vanilla extract, cinnamon, nutmeg, and salt. Mash until smooth and creamy.
3. **Prepare Topping:** In a separate bowl, combine brown sugar, flour, and cubed butter. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in pecans or walnuts.
4. **Assemble Casserole:** Transfer the mashed sweet potatoes to a greased 9×13 inch baking dish. Sprinkle the topping evenly over the sweet potatoes.
5. **Bake (Make-Ahead Option):** Cover and refrigerate for up to 2 days.
6. **Bake (Thanksgiving Day):** Preheat oven to 350°F (175°C). Bake, uncovered, for 25-30 minutes, or until the topping is golden brown and the casserole is heated through. If baking from refrigerated, add 10-15 minutes to the baking time.
**7. Pie Crust (Make-Ahead)**
Making your own pie crust can be time-consuming, especially if you’re making multiple pies. Prepare your pie crusts a few days in advance and store them in the refrigerator or freezer.
* **Ingredients:**
* 2 1/2 cups all-purpose flour
* 1 tsp salt
* 1 cup (2 sticks) cold unsalted butter, cubed
* 1/2 cup ice water
* **Instructions:**
1. **Combine Dry Ingredients:** In a large bowl, whisk together flour and salt.
2. **Cut in Butter:** Add cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
3. **Add Water:** Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. **Divide and Chill:** Divide the dough in half (or as needed for your pie recipes). Flatten each half into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. For longer storage, freeze the dough for up to 2 months.
5. **Roll out the pie crust:** When ready to bake, remove the dough from the refrigerator and let it sit for about 10-15 minutes to soften slightly. Roll out the dough on a lightly floured surface and transfer it to your pie plate. Crimp the edges as desired.
**8. Pie Filling (Some Make-Ahead Options)**
While some pie fillings are best made fresh, others can be partially or fully prepared in advance.
* **Apple Pie Filling:** You can peel, core, and slice apples a day or two in advance. Toss them with lemon juice to prevent browning. Store in an airtight container in the refrigerator. Prepare the spice mixture (cinnamon, nutmeg, etc.) in advance as well.
* **Pumpkin Pie Filling:** Pumpkin pie filling can be made a day in advance. Store in an airtight container in the refrigerator. The flavors will meld together nicely overnight.
**9. Turkey Brine (Make-Ahead)**
Brining your turkey is a great way to ensure a juicy and flavorful bird. The brining process should ideally be started 1-2 days before Thanksgiving.
* **Ingredients:**
* 1 cup kosher salt
* 1/2 cup granulated sugar
* 1 gallon water
* Optional Flavorings: herbs (thyme, rosemary, sage), peppercorns, citrus peels, garlic
* **Instructions:**
1. **Combine Ingredients:** In a large pot, combine salt, sugar, and water. Stir until the salt and sugar are dissolved. Add any optional flavorings.
2. **Cool Brine:** Allow the brine to cool completely.
3. **Brine Turkey:** Place the turkey in a large container or brining bag. Pour the cooled brine over the turkey, ensuring it is fully submerged. You may need to weigh the turkey down to keep it submerged.
4. **Refrigerate:** Refrigerate the turkey in the brine for 12-24 hours. Be sure to keep the turkey at a safe temperature (below 40°F). Thoroughly rinse the turkey after brining.
**Tips for a Successful Make-Ahead Thanksgiving**
* **Make a Timeline:** Create a detailed timeline outlining what you will prepare each day leading up to Thanksgiving.
* **Proper Storage:** Ensure you have adequate storage containers (airtight containers, resealable bags, etc.) to store your make-ahead dishes properly.
* **Label Everything:** Label all containers with the contents and date of preparation.
* **Refrigerator Space:** Make sure you have enough refrigerator space to accommodate all your make-ahead dishes. Clear out space in advance.
* **Thaw Properly:** If you’re freezing anything, remember to thaw it properly in the refrigerator.
* **Taste and Adjust:** When reheating dishes, taste them and adjust seasonings as needed.
* **Don’t Be Afraid to Ask for Help:** Enlist the help of family and friends with prepping tasks.
* **Take Breaks:** It’s important to schedule breaks for yourself amidst all the cooking activities.
By following these make-ahead recipes and tips, you can create a delicious and stress-free Thanksgiving that you and your loved ones will truly enjoy. Happy cooking, and happy Thanksgiving!