18 Make-Ahead Thanksgiving Side Dishes

Thanksgiving is stressful enough without day-of cooking chaos. These 18 make-ahead side dishes can be prepped days in advance — so on the big day, you just reheat, serve, and actually enjoy your guests.

Do the work now, relax later — future you will be so grateful.

1. Creamy Make-Ahead Mashed Potatoes

Whipped with cream cheese so they reheat like a dream — no gluey potatoes here.

Ingredients

• 5 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup butter
• 8 oz cream cheese, softened
• 1 cup warm milk
• 2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped chives

Instructions

1. Boil the potatoes in salted water 18-20 minutes until very tender; drain well.
2. Mash with the butter and cream cheese until smooth.
3. Beat in the warm milk, salt, and pepper.
4. Transfer to a greased baking dish, cool, cover, and refrigerate up to 3 days.
5. Reheat covered at 350°F for 30-35 minutes, stirring once.
6. Top with chives and an extra pat of butter before serving.

2. Make-Ahead Glazed Carrots

Sweet, glossy, and oven-ready — just warm through before the feast.

Ingredients

• 1 1/2 lbs carrots, cut into sticks
• 3 tbsp butter, melted
• 3 tbsp brown sugar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp cinnamon

Instructions

1. Blanch the carrots in boiling water 4 minutes; drain.
2. Toss with melted butter, brown sugar, honey, salt, and cinnamon.
3. Spread in a baking dish, cool, cover, and refrigerate up to 2 days.
4. Reheat covered at 375°F for 20 minutes.
5. Uncover and roast 10 minutes more until caramelized.
6. Serve warm.

3. Freezer-Friendly Dinner Rolls

Pillowy soft rolls you bake ahead and freeze — Thanksgiving morning just got easy.

Ingredients

• 1 cup warm milk
• 2 1/4 tsp active dry yeast
• 1/4 cup sugar
• 1/3 cup butter, melted
• 1 egg
• 4 cups flour
• 1 tsp salt

Instructions

1. Dissolve the yeast and a pinch of sugar in warm milk; rest 5 minutes until foamy.
2. Mix in the remaining sugar, butter, egg, flour, and salt; knead 8 minutes.
3. Rise 1 hour until doubled; shape into 12 rolls in a greased pan.
4. Bake at 375°F for 15-18 minutes until golden.
5. Cool completely, then freeze in a zip-top bag up to 1 month.
6. Thaw and warm at 350°F for 10 minutes before serving.

4. Make-Ahead Roasted Brussels Sprouts

Crispy bacon and balsamic glaze — roast ahead, crisp up day-of.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 4 strips bacon, chopped
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1/2 tsp salt

Instructions

1. Toss the sprouts with olive oil and salt on a baking sheet.
2. Roast at 425°F for 20 minutes until browned; cool and refrigerate up to 2 days.
3. Cook the bacon in a skillet until crisp.
4. Reheat the sprouts at 425°F for 10 minutes.
5. Toss with bacon, balsamic vinegar, and maple syrup.
6. Serve hot.

5. Creamy Make-Ahead Corn Casserole

Rich, sweet, and spoonable — a slow-cooker-friendly crowd favorite.

Ingredients

• 4 cups frozen corn, thawed
• 8 oz cream cheese, cubed
• 1/2 cup butter
• 1/2 cup milk
• 2 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Combine all ingredients in a greased slow cooker.
2. Cook on LOW 3-4 hours, stirring once.
3. Alternatively, bake covered at 350°F for 45 minutes.
4. Cool, cover, and refrigerate up to 3 days.
5. Reheat in the oven at 350°F for 25 minutes.
6. Stir well and serve.

6. Make-Ahead Butternut Squash Gratin

Layers of silky squash and nutty Gruyère — elegant and effortless.

Ingredients

• 2 lbs butternut squash, peeled and sliced thin
• 1 1/2 cups heavy cream
• 1 cup grated Gruyère
• 2 cloves garlic, minced
• 1 tsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Layer the squash slices, sprinkling each layer with garlic, thyme, salt, and pepper.
3. Pour the cream over and top with Gruyère.
4. Cover with foil and bake 45 minutes.
5. Uncover and bake 15 minutes more until golden and bubbly.
6. Cool, refrigerate up to 2 days; reheat covered at 350°F for 25 minutes.

7. Overnight Mac and Cheese

Ultra-creamy baked mac you assemble the night before and bake day-of.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup flour
• 3 cups milk
• 3 cups shredded sharp cheddar
• 1 cup shredded mozzarella
• 1 tsp mustard powder
• 1/2 tsp paprika

Instructions

1. Cook the macaroni 2 minutes less than package directions; drain.
2. Make a roux with butter and flour; whisk in the milk until thickened.
3. Stir in the cheeses, mustard powder, and paprika until melted.
4. Combine with the pasta in a greased baking dish.
5. Cool, cover, and refrigerate overnight.
6. Bake covered at 350°F for 30 minutes; uncover and bake 10 minutes more.

8. Make-Ahead Wild Rice Pilaf

Chewy wild rice with cranberries and pecans — a gorgeous, hearty side.

Ingredients

• 1 1/2 cups wild rice blend
• 3 cups chicken broth
• 1 cup dried cranberries
• 1 cup chopped pecans, toasted
• 2 tbsp butter
• 1 onion, diced
• 2 celery stalks, diced
• 1 tsp thyme

Instructions

1. Sauté the onion and celery in butter 5 minutes.
2. Add the rice blend and toast 2 minutes.
3. Pour in the broth and thyme; simmer covered 45 minutes until tender.
4. Stir in the cranberries and pecans.
5. Cool, cover, and refrigerate up to 3 days.
6. Reheat with a splash of broth at 350°F for 20 minutes.

9. Make-Ahead Roasted Root Vegetables

Caramelized carrots, parsnips, and sweet potatoes — roast once, reheat perfectly.

Ingredients

• 2 lbs mixed root vegetables, chunked
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Toss the vegetables with olive oil, maple syrup, rosemary, salt, and pepper.
2. Roast at 425°F for 30-35 minutes until tender and caramelized.
3. Cool completely and refrigerate up to 3 days.
4. Reheat uncovered at 400°F for 15 minutes.
5. Toss halfway through reheating.
6. Serve hot.

10. Make-Ahead Creamed Spinach

Velvety, garlicky, and steakhouse-worthy — without last-minute fuss.

Ingredients

• 2 lbs frozen spinach, thawed and squeezed dry
• 8 oz cream cheese
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions

1. Warm the cream cheese, heavy cream, and garlic in a saucepan until smooth.
2. Stir in the spinach, Parmesan, and nutmeg.
3. Season with salt and pepper.
4. Transfer to a baking dish, cool, cover, and refrigerate up to 3 days.
5. Reheat covered at 350°F for 25 minutes, stirring once.
6. Serve hot.

11. Make-Ahead Scalloped Potatoes

Paper-thin potatoes in garlicky cream — the ultimate comfort side.

Ingredients

• 2 1/2 lbs Yukon Gold potatoes, sliced thin
• 2 cups heavy cream
• 1 cup grated Gruyère
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Layer the potato slices, sprinkling with garlic, salt, pepper, and thyme.
3. Pour the cream over and press down.
4. Cover with foil and bake 50 minutes.
5. Uncover, top with Gruyère, and bake 15 minutes more.
6. Cool, refrigerate up to 2 days; reheat covered at 350°F for 30 minutes.

12. Make-Ahead Honey Butter Cornbread

Golden, tender, and kissed with honey — bakes ahead and freezes beautifully.

Ingredients

• 1 1/2 cups cornmeal
• 1 cup flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 2 eggs
• 1/2 cup butter, melted
• 1/4 cup honey

Instructions

1. Heat the oven to 400°F and grease a 9×9-inch pan.
2. Whisk the cornmeal, flour, sugar, baking powder, and salt.
3. Whisk the milk, eggs, butter, and honey; combine with dry ingredients.
4. Pour into the pan and bake 20-25 minutes until golden.
5. Cool completely; wrap and freeze up to 1 month.
6. Thaw and warm at 350°F for 10 minutes before serving.

13. Make-Ahead Green Bean Casserole

The classic creamy casserole, fully assembled ahead and baked on the big day.

Ingredients

• 2 lbs green beans, trimmed and halved
• 2 cans (10.5 oz each) cream of mushroom soup
• 1 cup milk
• 1 tsp soy sauce
• 1/2 tsp black pepper
• 2 2/3 cups crispy fried onions, divided

Instructions

1. Blanch the green beans in boiling water 5 minutes; drain and cool.
2. Mix the soup, milk, soy sauce, pepper, and 1 1/3 cups of the fried onions.
3. Fold in the green beans and transfer to a greased baking dish.
4. Cover and refrigerate up to 2 days.
5. Bake covered at 350°F for 25 minutes; top with remaining onions and bake 5 minutes more.

14. Make-Ahead Parker House Rolls

Buttery, pillowy dinner rolls shaped the night before and baked fresh for the feast.

Ingredients

• 1 cup warm milk
• 2 1/4 tsp active dry yeast
• 1/3 cup sugar
• 1/2 cup butter, melted and divided
• 1 egg
• 3 1/2 cups flour
• 1 tsp salt

Instructions

1. Stir the yeast and a pinch of sugar into the warm milk; rest 5 minutes until foamy.
2. Mix in the sugar, 1/4 cup butter, egg, flour, and salt; knead 8 minutes until smooth.
3. Let rise 1 hour until doubled.
4. Shape into rolls, place in a buttered pan, cover, and refrigerate overnight.
5. Bring to room temperature 30 minutes, then bake at 350°F for 18-20 minutes; brush with remaining butter.

15. Make-Ahead Sausage Stuffing Muffins

Crispy-edged individual stuffing cups with savory sausage — portioned and ready.

Ingredients

• 1 lb breakfast sausage
• 1 onion, diced
• 3 celery stalks, diced
• 8 cups cubed day-old bread
• 2 cups chicken broth
• 2 eggs, beaten
• 1 tbsp fresh sage, chopped
• 1 tsp thyme
• Salt and pepper to taste

Instructions

1. Brown the sausage in a skillet, breaking it up; add onion and celery and cook 5 minutes.
2. Toss with the bread cubes, broth, eggs, sage, thyme, salt, and pepper.
3. Pack firmly into a greased muffin tin.
4. Cover and refrigerate up to 2 days.
5. Bake at 375°F for 20-25 minutes until golden and crisp on top.

16. Make-Ahead Sweet Potato Mash

Silky mashed sweet potatoes with brown butter and a hint of maple, ready to reheat.

Ingredients

• 4 lbs sweet potatoes, peeled and cubed
• 1/2 cup butter
• 1/4 cup maple syrup
• 1/2 cup warm milk
• 1 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp black pepper

Instructions

1. Boil the sweet potatoes 15-18 minutes until very tender; drain well.
2. Meanwhile, brown the butter in a small pan until nutty and golden.
3. Mash the potatoes with the brown butter, maple syrup, milk, salt, nutmeg, and pepper.
4. Transfer to a baking dish, cool, cover, and refrigerate up to 3 days.
5. Reheat covered at 350°F for 25-30 minutes, stirring once.

17. Make-Ahead Roasted Garlic Cauliflower Mash

A lighter make-ahead mash — creamy cauliflower with sweet roasted garlic.

Ingredients

• 1 large head cauliflower, cut into florets
• 1 whole head garlic
• 1 tbsp olive oil
• 3 tbsp butter
• 1/4 cup warm milk
• 1/2 tsp salt
• 1/4 tsp white pepper
• Chopped chives for serving

Instructions

1. Drizzle the garlic head with olive oil, wrap in foil, and roast at 400°F for 35 minutes.
2. Steam the cauliflower 10-12 minutes until very tender; drain well.
3. Blend the cauliflower with the roasted garlic cloves, butter, milk, salt, and pepper until silky.
4. Transfer to a baking dish, cool, cover, and refrigerate up to 3 days.
5. Reheat covered at 350°F for 20-25 minutes; top with chives.

18. Make-Ahead Cranberry Chutney

A spiced, chunky cranberry chutney that only improves as it sits in the fridge.

Ingredients

• 12 oz fresh cranberries
• 1 apple, diced
• 1/2 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/4 cup raisins
• 1 tsp grated ginger
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• Pinch of salt

Instructions

1. Combine everything in a saucepan and bring to a simmer.
2. Cook 15-20 minutes, stirring occasionally, until thick and jammy.
3. Cool completely, then refrigerate in a sealed jar up to 2 weeks.
4. Serve chilled or at room temperature alongside turkey and cheese.