Start Now, Stress Less Later
Thanksgiving is a little over three weeks away, and the biggest source of kitchen stress on the day itself is usually the crush of side dishes all demanding oven space and attention at the same time. The solution is to choose recipes that can be made, or mostly made, days in advance. These five sides do exactly that, and a few of them actually taste better after a day or two of resting.
Cranberry Orange Sauce
Homemade cranberry sauce is among the easiest holiday dishes, and it improves with time. Simmer a bag of fresh cranberries with a cup of sugar, the juice and zest of one orange, and a splash of water until the berries burst and the mixture thickens, about ten minutes. Let it cool, then refrigerate in a covered container.
It keeps well in the refrigerator for up to a week, so it can be made as much as several days ahead. Stir in a pinch of cinnamon or a splash of port for a more complex flavor.
Make-Ahead Mashed Potatoes
Mashed potatoes are one of the dishes that most commonly crowd the stovetop on Thanksgiving, but they hold up well when prepared in advance. Boil peeled potatoes until tender, mash them with butter, warm cream or milk, and salt, then spread them into a buttered baking dish. Cool, cover, and refrigerate for up to two days.
On the day, let the dish sit out briefly, then reheat in a moderate oven, covered, until hot all the way through, stirring in a splash of milk if needed. A bit of cream cheese or sour cream in the mix helps keep the texture smooth through reheating.
Sausage and Herb Stuffing, Assembled Ahead
Stuffing is easy to build in stages. Cube bread and dry it in a low oven, then sauté sausage, onion, celery, and herbs such as sage and thyme. These components can be prepared a day or two ahead and stored separately in the refrigerator.
On the day, combine them with broth and a beaten egg, transfer to a baking dish, and bake until the top is golden and the center is hot. Keeping the wet and dry ingredients separate until baking day prevents the bread from turning soggy.
Roasted Brussels Sprouts With Maple and Bacon
Brussels sprouts are best roasted fresh, but most of the work can be done ahead. Trim and halve the sprouts a day in advance and store them in the refrigerator, and cook and crumble the bacon ahead of time as well.
On the day, toss the sprouts with olive oil, salt, and pepper, roast at 425 degrees until deeply browned, and finish with a drizzle of maple syrup and the crumbled bacon. The roasting takes only about twenty-five minutes, and it can happen while the turkey rests, which frees up oven space at exactly the right moment.
Sweet Potato Casserole With Pecan Topping
This classic side can be fully assembled a day ahead. Mash cooked sweet potatoes with butter, a little brown sugar, cinnamon, and a splash of milk or cream, and spread in a baking dish. Prepare the pecan topping separately and store it at room temperature, adding it just before baking so it stays crisp.
Bake until the casserole is heated through and the topping is golden. If you’re adding marshmallows, put them on during the last few minutes so they brown without burning.
A Few Food Safety Reminders
Make-ahead cooking works best when cooked dishes are cooled promptly and refrigerated within two hours of cooking. Store them in shallow, covered containers so they chill quickly, and reheat leftovers or make-ahead dishes until they’re steaming hot throughout, to 165 degrees Fahrenheit. Keep cold items cold and hot items hot while serving, and avoid leaving dishes at room temperature for extended periods.
Free Your Attention for the Day Itself
Spreading the work across several days leaves the oven, the stovetop, and your attention free on Thanksgiving itself. A little planning now means more time to enjoy the meal and the people at the table, rather than spending the afternoon juggling pots and timers.
