10 Make Ahead Meals for Thanksgiving
Less stress, yes, please!
Anything you can make beforehand will make Thanksgiving Day much more manageable. I’ve listed five basic meals with recipes and five additional meals to use with your recipe (we all have our favorites) with instructions on how to store and reheat. Ina Garten has a cookbook dedicated to make-ahead recipes, and the internet is full of ideas. But these are our family’s go-tos.
Bon Appetit with less stress!
5 Make Ahead Recipes
1. Cheese & Charcuterie Board (or as I call it, antipasto platter)
Preparation: Assemble your cheeses, cured meats, fruits, and veggies on a platter or board, but don’t unwrap cheeses to prevent them from drying out. And don’t add nuts, bread, and crackers until serving.
Ingredients:
Assorted cheeses (e.g., brie, cheddar, gouda)
Cured meats (e.g., prosciutto, salami)
Fresh fruits (grapes, apple slices, or figs)
Marinated or pickled veggies (artichokes, cherry peppers, olives)
Crackers and bread
Nuts (e.g., almonds, walnuts)
Instructions:
1. Arrange cheeses on the board, keeping the softer cheeses wrapped until serving.
2. Add cured meats, fruits, crackers, and nuts around the cheeses.
3. Wrap tightly in plastic wrap and store in the fridge until serving.
When I make my platter ahead of time, I wrap the fruit, veggies, cheeses and meats separately in plastic wrap to protect the flavors.
Storage: Cover tightly with plastic wrap and refrigerate overnight (do not add nuts, crackers, or bread until serving).
Serve: Remove from the refrigerator at least 30 minutes before serving to bring cheeses to room temperature, which enhances their flavor. Add sprigs of fresh rosemary to dress up the platter.
2. Stuffed Mushrooms
Preparation: Clean and fill mushrooms with the stuffing the day before.
Cooking Temperature: 350°F
Cooking Time: 15-20 minutes
Ingredients:
20 large baby bella mushrooms, stems removed
2 cups Italian breadcrumbs
1/4 cup Parmesan cheese, grated
1/4 cup Mirin (rice cooking wine)
1 garlic cloves, minced
I medium onion, minced
2 tbsp olive oil
1 1/2 tsp Italian seasoning
Salt and pepper, to taste
Instructions:
Preheat oven to 350°F.
1. Combine breadcrumbs, Parmesan, parsley, garlic, onion, Mirin, and olive oil in a bowl—season with Italian seasoning, salt and pepper.
2. Fill each mushroom cap with the breadcrumb mixture.
3. Place on a baking sheet, cover, and refrigerate.
4. On Thanksgiving day, remove from refrigerator 15 minutes before baking, sprinkle with grated Parmesan cheese. Bake for 15-20 minutes, until golden.
Storage: Place stuffed mushrooms on a baking sheet, cover tightly with plastic wrap or foil, and refrigerate for up to two days.
Reheat: Preheat oven to 350°F, bake for 15-20 minutes until golden and warmed through.
3. Butternut Squash Soup
Preparation: Make the soup fully and allow it to cool.
Cooking Temperature: Medium heat (stovetop)
Cooking Time: 30-40 minutes
Ingredients:
1 medium butternut squash, peeled and cubed
2 large shallots, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and chopped
1 cup flour
6 cups vegetable or chicken broth
2 cups milk
2 tbsp olive oil
Salt and pepper, to taste
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and pepper and cook until softened.
2. Add squash cubes and simmer for an additional 5 minutes.
3. Stir in flour and gradually add broth, whisking until blended. Bring to a boil, then simmer for 25-30 minutes.
3. Once squash is tender, blend until smooth. Stir in cream if desired.
4. Cool, refrigerate, and reheat on Thanksgiving day.
Storage: Pour into an airtight container and refrigerate for up to 3 days.
Reheat: Warm over low heat on the stove, stirring occasionally. Add a swirl of cream and garnish before serving.
4. Mashed Potatoes
Preparation: Mash the potatoes fully, adding a little extra cream or milk to prevent them from drying out.
Cooking Temperature: 350°F (for reheating)
Cooking Time: 15-20 minutes (reheating)
Ingredients:
2 lbs potatoes, peeled and cubed (russets or yukon gold, or both)
1/2 cup milk
1/4 cup butter
Salt and pepper, to taste
Instructions:
1. Boil potatoes in salted water until tender, about 15-20 minutes. Drain.
2. Mash with warmed butter and milk, season with salt and pepper to taste. (Be careful not to overmash, or they’ll become gummy.)
3. Store in a baking dish, cover, and refrigerate.
4. Reheat covered at 350°F for 20-30 minutes, stirring occasionally.
Storage: Store in a covered, oven-safe dish or airtight container in the fridge for up to a day.
Reheat: Reheat in a 350°F oven, covered with foil, for 20-30 minutes. Stir in a little extra milk (about 1/2 cup or more) and butter as needed, or reheat in a slow cooker on low for 2-3 hours.
5. Cranberry Sauce
Preparation: Make cranberry sauce, allowing it to cool completely.
Ingredients:
12 oz fresh cranberries
1 cup sugar
1 cup water
Zest of 1 orange (optional)
Instructions:
1. Combine cranberries, sugar, and water in a saucepan.
2. Bring to a boil, then simmer until cranberries burst and sauce thickens, about 10-15 minutes.
3. Cool and store in the fridge. Serve cold or at room temperature.
Storage: Transfer to an airtight container and refrigerate. Cranberry sauce can be made up to a week ahead.
Serve: Cold, or bring to room temperature before serving if preferred.
5 Other Meals You Can Make Ahead
1. Stuffing
Preparation: Prepare the stuffing, but don’t bake it. Cover and store in the fridge.
Storage: Store in an airtight container or covered dish for up to 1 day.
Reheat: Bake at 350°F, covered, for 25-30 minutes. Uncover in the last 10 minutes for a crispy top.
2. Brussels Sprouts
Preparation: Par-cook the Brussels sprouts (roast or sauté until just underdone).
Storage: Store in airtight container in the fridge for up to 1 day.
Reheat: Roast at 400°F for 10-15 minutes until crispy and warmed through.
3. Gravy
Preparation: Prepare gravy fully, cool completely.
Storage: Store in an airtight container in the fridge for up to 2 days.
Reheat: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth or turkey drippings to freshen it up.
4. Pumpkin Pie
Preparation: Bake and allow to cool completely.
Storage: Cover loosely with foil or plastic wrap and refrigerate for up to 2 days.
Serve: Serve cold or at room temperature. If desired, warm slices gently in a 300°F oven for 5-10 minutes before serving.
5. Apple Pie
Preparation: Bake and let cool completely.
Storage: Store at room temperature, covered lightly with foil or a pie cover.
Serve: Serve at room temperature. If preferred, warm slices in a 300°F oven for 10-15 minutes.
Other posts you might enjoy.
Simple, Delicious, Make-Ahead Meals
Host with ease, recipes included!
