Make-Ahead Thanksgiving Sides: 9 Easy Recipes You Can Prep Days Early

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The secret to a calm Thanksgiving is not a faster turkey. It is having most of the side dishes finished before Thursday morning. Every recipe in this guide can be made one to three days ahead (some can go in the freezer weeks early), so on the day itself you are only reheating, not chopping, boiling and mashing while the oven is already full.

Below you will find nine make-ahead Thanksgiving sides with ingredients, steps and reheating instructions, a day-by-day prep timeline, and the storage rules that keep everything safe and tasting fresh.

Make-Ahead Thanksgiving Sides at a Glance

• Creamy make-ahead mashed potatoes: up to 2 days ahead
• Green bean casserole: assemble 2 days ahead
• Sweet potato casserole: up to 2 days ahead
• Classic herb stuffing: assemble 1 day ahead
• Fresh cranberry sauce: up to 5 days ahead
• Baked mac and cheese: assemble 2 days ahead
• Roasted Brussels sprouts: prep 2 days ahead
• Soft dinner rolls: bake and freeze up to 1 month ahead
• Make-ahead gravy: up to 3 days ahead

Your Make-Ahead Thanksgiving Timeline

• Up to 1 month before: bake and freeze the dinner rolls.
• Saturday or Sunday: make the cranberry sauce; shop for everything else; dry out the bread cubes for stuffing.
• Monday: make the gravy base; trim and halve the Brussels sprouts.
• Tuesday: make the mashed potatoes and the sweet potato filling; assemble the green bean casserole (no topping) and the mac and cheese.
• Wednesday: assemble the stuffing; set out serving dishes and label which side goes in which dish.
• Thanksgiving Day: reheat in the order below while the turkey rests, then add crunchy toppings at the end.

9 Make-Ahead Thanksgiving Side Dish Recipes

1. Creamy Make-Ahead Mashed Potatoes

Cream cheese and butter are what make mashed potatoes reheat well. The extra fat keeps them silky instead of gluey after a night in the fridge.

Make ahead: Up to 2 days in the fridge, covered, in the dish you will reheat them in.

Ingredients (serves 8):

• 3 lb Yukon Gold potatoes, peeled and cut into chunks
• 6 tbsp butter
• 4 oz cream cheese, softened
• 3/4 cup warm whole milk, plus more for reheating
• 1 1/2 tsp salt and black pepper to taste
• 2 tbsp chopped chives

Steps:

1. Cover the potatoes with cold salted water, bring to a boil and simmer until very tender, about 15 to 18 minutes.
2. Drain well and let them steam dry in the pot for 2 minutes.
3. Mash with the butter and cream cheese, then stir in the warm milk, salt and pepper.
4. Spread in a buttered baking dish, cool, cover tightly and refrigerate.

Reheat: Splash with 1/4 cup milk, cover with foil and bake at 350°F for 30 to 40 minutes, stirring once, until hot in the center. Top with chives.

2. From-Scratch Green Bean Casserole

A homemade mushroom sauce takes ten extra minutes and makes this classic taste far less salty than the canned-soup version.

Make ahead: Assemble up to 2 days ahead without the crispy onion topping.

Ingredients (serves 8):

• 2 lb green beans, trimmed and halved
• 3 tbsp butter
• 8 oz cremini mushrooms, sliced
• 2 garlic cloves, minced
• 3 tbsp flour
• 1 cup chicken or vegetable broth
• 1 cup half-and-half
• Salt and pepper
• 1 1/2 cups crispy fried onions

Steps:

1. Blanch the green beans in boiling salted water for 4 minutes, then plunge into ice water and drain well.
2. Melt the butter, cook the mushrooms until browned, add the garlic, then stir in the flour for 1 minute.
3. Whisk in the broth and half-and-half and simmer until thick. Season.
4. Fold in the beans, spread in a baking dish, cool, cover and refrigerate.

Reheat: Bake covered at 350°F for 25 minutes, uncover, add the fried onions and bake 10 minutes more.

3. Sweet Potato Casserole

Choose either a pecan streusel or marshmallows for the topping. Both are added on the day so they stay crisp or puffy.

Make ahead: Make the filling up to 2 days ahead; mix the streusel and store it separately.

Ingredients (serves 8):

• 3 lb sweet potatoes
• 4 tbsp melted butter
• 1/3 cup brown sugar
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla, 1/2 tsp cinnamon, 1/2 tsp salt
• Topping: 2 cups mini marshmallows, or 1 cup chopped pecans mixed with 1/3 cup brown sugar, 1/4 cup flour and 3 tbsp melted butter

Steps:

1. Roast the sweet potatoes whole at 400°F for 50 to 60 minutes until soft, then cool and peel.
2. Mash with the butter, sugar, eggs, milk, vanilla, cinnamon and salt until smooth.
3. Spread in a baking dish, cover and refrigerate.

Reheat: Bake at 350°F for 30 minutes, add the topping and bake 10 to 15 minutes more until golden.

4. Classic Herb Stuffing

Baking stuffing in a dish instead of inside the bird is easier to plan ahead and is what the USDA recommends for food safety.

Make ahead: Dry the bread up to 3 days ahead; assemble the whole dish the day before and bake on the day.

Ingredients (serves 10):

• 1 large loaf crusty bread, cut into 1-inch cubes (about 14 cups)
• 1/2 cup butter
• 2 onions and 3 celery stalks, diced
• 2 tbsp chopped fresh sage, 1 tbsp thyme, 1/4 cup parsley
• 2 eggs
• 3 to 3 1/2 cups chicken broth
• Salt and pepper

Steps:

1. Spread the bread on sheet pans and leave uncovered overnight, or toast at 300°F for 20 minutes.
2. Cook the onion and celery in the butter until soft, then add the herbs.
3. Toss the bread with the vegetables, then whisk the eggs into 3 cups of broth and pour over, adding more broth if it looks dry.
4. Pack into a buttered baking dish, cover and refrigerate.

Reheat: Bake covered at 350°F for 30 minutes, then uncover for 20 to 25 minutes until crisp on top and the center reaches 165°F.

Food safety note: the USDA’s turkey roasting guide recommends cooking stuffing separately from the bird and checking that the center reaches 165°F.

5. Fresh Cranberry Sauce

The easiest side on the table and one that actually tastes better after a few days in the fridge.

Make ahead: Up to 5 days in the fridge, or freeze for up to 2 months.

Ingredients (serves 8):

• 12 oz fresh or frozen cranberries
• 3/4 cup sugar
• 3/4 cup orange juice
• Zest of 1 orange
• Pinch of salt

Steps:

1. Combine everything in a saucepan and bring to a simmer.
2. Cook for 10 minutes, until most of the berries have burst.
3. Cool, transfer to a jar and refrigerate. It thickens as it chills.

Reheat: Serve cold or at room temperature, no reheating needed.

6. Baked Mac and Cheese

Undercooking the pasta slightly is the trick for make-ahead mac and cheese: it soaks up sauce overnight instead of turning soft.

Make ahead: Assemble up to 2 days ahead; add the crumb topping just before baking.

Ingredients (serves 10):

• 1 lb elbow pasta
• 4 tbsp butter and 1/4 cup flour
• 3 1/2 cups whole milk
• 4 cups shredded sharp cheddar and 1 cup Gruyère
• 1 tsp mustard powder, salt and pepper
• Topping: 1 cup panko tossed with 2 tbsp melted butter

Steps:

1. Boil the pasta for 2 minutes less than the package says, then drain.
2. Make a roux with the butter and flour, whisk in the milk and simmer until thick.
3. Off the heat, stir in the cheeses and seasonings, then fold in the pasta.
4. Spread in a baking dish, cool, cover and refrigerate.

Reheat: Let it sit out 30 minutes, add the panko and bake at 350°F for 35 to 40 minutes until bubbling.

7. Roasted Brussels Sprouts with Balsamic

Roasted vegetables are best fresh, so this one is prepped ahead and roasted on the day while the turkey rests.

Make ahead: Trim and halve the sprouts up to 2 days ahead; mix the glaze in a jar.

Ingredients (serves 8):

• 2 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• Salt and pepper
• 2 tbsp balsamic vinegar and 1 tbsp honey, mixed
• 1/3 cup dried cranberries or toasted pecans (optional)

Steps:

1. Store the halved sprouts in a sealed container lined with a paper towel.
2. On the day, toss with oil, salt and pepper and spread on a sheet pan cut-side down.
3. Roast at 425°F for 20 to 25 minutes until browned.
4. Drizzle with the balsamic glaze and add the cranberries or pecans.

Reheat: Roast fresh on the day; leftovers reheat best in a hot oven or air fryer.

8. Soft Make-Ahead Dinner Rolls

Rolls are the one side you can finish weeks early. Bake them, freeze them, and warm them while the turkey carves.

Make ahead: Bake and freeze up to 1 month ahead.

Ingredients (serves 16):

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) instant yeast
• 3 tbsp sugar and 1 1/2 tsp salt
• 1 cup warm milk
• 1/4 cup melted butter, plus more for brushing
• 1 egg

Steps:

1. Mix the dry ingredients, add the milk, butter and egg, and knead for 8 minutes until smooth.
2. Let rise until doubled, about 1 hour, then shape into 16 balls in a greased 9×13 pan.
3. Rise again for 30 to 45 minutes and bake at 375°F for 18 to 20 minutes.
4. Cool completely, wrap tightly and freeze.

Reheat: Thaw at room temperature, then warm covered at 325°F for 10 minutes and brush with butter.

9. Make-Ahead Turkey Gravy

Making gravy before the turkey is roasted means no last-minute whisking. Stir in the pan drippings on the day for full flavor.

Make ahead: Up to 3 days in the fridge, or freeze for up to 3 months.

Ingredients (serves 10):

• 6 tbsp butter
• 6 tbsp flour
• 4 cups turkey or chicken stock
• 1 tsp chopped thyme or sage
• Salt and pepper
• Pan drippings from the turkey, fat skimmed (on the day)

Steps:

1. Melt the butter, whisk in the flour and cook until golden, about 3 minutes.
2. Slowly whisk in the stock and simmer until thickened, 8 to 10 minutes.
3. Season, cool and refrigerate in a sealed container.

Reheat: Warm over medium heat, whisking, and stir in the skimmed pan drippings. Thin with stock if needed.

How to Reheat Everything on Thanksgiving Day

When the turkey comes out to rest (at least 30 minutes), raise the oven to 350°F. Put in the dishes that need the longest first: stuffing and mashed potatoes, then mac and cheese, sweet potatoes and green bean casserole. Roast the Brussels sprouts at the end at a higher temperature, and warm the rolls while the turkey is carved. A slow cooker on the warm setting is a lifesaver for mashed potatoes, freeing up oven space entirely.

How Long Make-Ahead Sides Keep (and How to Store Them)

• Cool fast: refrigerate cooked sides within 2 hours. Spread them in shallow dishes so they chill quickly.
• Fridge: most cooked sides keep 3 to 4 days, so do not cook them more than 2 days before Thanksgiving if you want leftovers to last afterwards.
• Freezer: cranberry sauce, gravy and rolls freeze very well; creamy casseroles can turn watery.
• Reheat to 165°F in the center before serving.

Sources: the USDA’s leftovers and food safety guide and the FoodSafety.gov cold storage chart. Once the big day is over, use what is left in our Thanksgiving leftover recipes, or stock up with these freezer meal prep recipes.

Tools That Make Make-Ahead Sides Easier

You do not need special gear, but a few lidded dishes mean you can prep, store, reheat and serve in the same pan, which saves fridge space and washing up.

Prices change often around the holidays, so check the current price before you buy. Meal prep fans can also see our comparison of glass vs plastic meal prep containers.

Frequently Asked Questions

How far ahead can I make Thanksgiving side dishes?

Most cooked sides like mashed potatoes, sweet potato casserole and mac and cheese can be made 1 to 2 days ahead. Cranberry sauce keeps up to 5 days, gravy up to 3 days, and baked dinner rolls can be frozen up to a month ahead.

Which Thanksgiving sides should not be made ahead?

Roasted green vegetables and anything with a crispy topping are best finished on the day. Prep them ahead (trim, chop, mix the topping) and roast or bake them while the turkey rests.

How do I reheat mashed potatoes without drying them out?

Add a splash of milk, cover the dish with foil and bake at 350°F for 30 to 40 minutes, stirring once. Keeping them warm in a slow cooker also works well.

Can I assemble stuffing the night before?

Yes. Assemble it in a buttered baking dish, cover and refrigerate, then bake it the next day until the center reaches 165°F. Bake it in a dish rather than inside the turkey.

Can I freeze Thanksgiving side dishes?

Cranberry sauce, gravy and dinner rolls freeze very well. Dairy-heavy casseroles can turn watery when frozen, so it is better to make those 1 to 2 days ahead in the fridge.

How do I fit all the sides in one oven?

Reheat the sides at 350°F while the turkey rests, use a slow cooker for mashed potatoes, and serve cranberry sauce cold. Staggering dishes by reheating time keeps everything hot at once.