85 Thanksgiving Recipes You Can Make Ahead
It's normal to get antsy in the days leading up to the main event. Alleviate your to-do list stress by prepping in advance. For less of a headache on Turkey day, get your apps, sides, and mains out of the way. Let these 85 do-ahead recipes show you the way—so you can ease into the day and small talk with a nice, stiff drink in hand.
Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski1/85Glazed Leeks With Pine Nut Salsa Verde
When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski2/85
Brussels Sprouts With Pistachios and Lime
These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.
- Photograph by Isa Zapata, Food Styling by Mieko Takahashi3/85
Simple-Is-Best Stuffing
Ten years in, this classic stuffing recipe (or dressing, if you prefer) remains one of our favorite Thanksgiving side dishes.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski4/85
Fancy Jellied Cranberry Sauce
We have a thing for canned cranberry sauce, so we dreamed up a sauce as sliceable and jiggly and fun, with deep fruit flavor and a pretty topping.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski5/85
Pecan-Rye Pumpkin Pie
Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. The best of both worlds.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski6/85
Cornbread Dressing With Sausage and Corn Nuts
Corn nut “magic dust” delivers a big pop of corn flavor in this savory Thanksgiving side.
- Photo by Alex Lau, Food Styling by Rebecca Jurkevich7/85
Mashed Potatoes With Crispety Cruncheties
Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.
- Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Beth Pakradooni, gravy boats by Base Ceramics8/85
Make-Ahead Gravy
This do-ahead gravy skips the pan drippings.
- Photo by Chelsie Craig, food styling by Rebecca Jurkevich9/85
Apple-Walnut Upside-Down Cake
Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (There, we said it.)
- Photo by Chelsie Craig, Food Styling by Molly Baz, Prop Styling by Emily Eisen10/85
Extra-Corny Corn Muffins
Featuring cornmeal and fresh corn kernels.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski11/85
Cornbread Stuffing With Sausage and Collard Greens
Your whole kitchen is about to smell like a buttered corn muffin. You can thank us later.
- Alex Lau12/85
Margaret’s Maple Sugar Pie
There’s no maple syrup in this pie recipe (not a mistake), but the finished product will remind you of maple-sugar candies thanks to the caramel notes in the brown sugar.
- Photo by Chelsie Craig, food styling by Anna Billingskog13/85
Make-Ahead Broccoli and Quinoa Salad
The ideal bring-to-your-friend's-dinner-party salad.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski14/85
Make-Ahead Mashed Potatoes
These creamy, glossy mashed potatoes can be made up to two days before the big night without losing their velvety texture.
- Alex Lau15/85
Cranberry Chutney with Orange, Figs, and Mustard
If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.
- Michael Graydon + Nikole Herriott16/85
Thanksgiving Stock
Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.
- Photo by Michael Graydon + Nikole Herriot18/85
BA's Best Deep-Dish Apple Pie
Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt in a standard pie plate! This is part of BA's Best, a collection of our essential recipes.
- Michael Graydon + Nikole Herriott19/85
Buttery Pull-Apart Dinner Rolls
With any luck, these will be the softest rolls you ever make.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski20/85
Glazed and Flaky Apple Tart
If you're the type who prefers fruit desserts that go heavy on the fruit, this flaky, crunchy, juicy apple tart's for you.
- Linda Xiao21/85
Broccoli and Brussels Sprouts Slaw
Crunchy raw broccoli and Brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.
- 22/85
Roasted Sweet Potatoes With Miso-Tahini Sauce
That three-ingredient sauce can go on anything. Double batch = necessary.
- Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen23/85
Classic Potato Gratin
When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).
- Christopher Testani24/85
Pumpkin-Caramel Tart with Toasted-Hazelnut Crust
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
- Alex Lau25/85
Buckwheat Banana Cake With Yogurt-Espresso Frosting
Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski26/85
Spicy Cranberry Sauce
Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski27/85
Wild Rice Dressing
This savory wild rice dish is the ultimate gluten-free stuffing, doubling as a holiday-appropriate grain salad with lots of fresh herbs.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski28/85
Shingled Sweet Potatoes With Harissa
The classic savory-sweet side gets a makeover with the addition of harissa for an extra hint of spicy-earthiness. We promise you won’t miss the marshmallows.
- Photo by Alex Lau, Food Styling by Yekaterina Boytsova30/85
Squash and Caramelized Onion Tart
For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.
- Photo by Heidi's Bridge31/85
Slow-Roasted Onion Dip
Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier.
- Marcus Nilsson32/85
Shredded Cabbage Salad with Pomegranate and Tomatoes
You can stuff this slawlike salad inside your pita, or eat it on its own.
- 33/85
Pumpkin Seed Brittle
Kick off the holiday sweet(s) season by sending guests home with this crunchy, easy-to-make-ahead brittle.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski34/85
Shaved Carrots With Charred Dates
Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.
- Photograph by Isa Zapata, Food Styling by Mieko Takahashi35/85
Spatchcock Turkey With Anise and Orange
There are many (many!) Thanksgiving turkey recipes out there. But this roast spatchcock turkey recipe with its aniseed and orange dry brine is, as former BA test kitchen director Carla Lalli Music put it, “for people who want a turkey that actually tastes good, and not a turkey that just looks good.” (Watch her make this recipe.)
- Alex Lau36/85
The New Classic Stuffing
A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.
- Christopher Testani37/85
Nutty Chocolate Toffee Bark
This recipe is easily doubled; it's also a perfect host or hostess gift.
- Alex Lau38/85
Skillet Cornbread with Chives
A true Southerner wouldn’t dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don’t judge.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski39/85
Toasted Pecan Torte with Butterscotch Topping
Why choose between pecan pie, sticky toffee pudding, and a butterscotch sundae if you can have something that tastes like all three?
- Bobbi Lin40/85
Citrus-Pomegranate Relish
If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.
- Photograph by Isa Zapata, Food Styling by Mieko Takahashi41/85
Parker House Rolls
A top coat of melted butter and salt makes this Parker House rolls recipe irresistible. This is part of BA's Best, a collection of our essential recipes.
- Linda Xiao42/85
Gluten-Free Chocolate Tea Cake
Olive oil and almonds keep this gluten free cake moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?
- 43/85
Classic Herb and Fennel Stuffing
This goes out to all those whose Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski44/85
Cranberry Linzer Tart
Inside two layers of buttery, crumbly walnut crust hides a tart cranberry filling.
- Christopher Testani45/85
Herby Barley Salad with Butter-Basted Mushrooms
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
- Michael Graydon + Nikole Herriott46/85
Salted-Butter Apple Galette with Maple Whipped Cream
This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski47/85
Stir-Fried Brussels Sprouts
With this brussels sprouts recipe, get straight to the good stuff: those sweet, bright green, tender-crisp leaves.
- Christopher Testani48/85
Sweet-and-Spicy Mixed Nuts
Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.
- Michael Graydon + Nikole Herriott49/85
Roasted Sweet Potatoes With Chile Yogurt and Mint
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
- Christopher Testani50/85
Cider-and-Bourbon-Glazed Shallots
This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.
- Photo by Chelsie Craig, styling by Judy Mancini51/85
Crispy Cheese Twists
Store-bought puff pastry + shredded cheese = the easiest, flakiest, most irresistible dinner party snack of all time.
- Photo by Chelsie Craig, Food Styling by Dana Bonagura52/85
Maple-Glazed Carrots
With their sweet-hot kick from maple syrup and red chile flakes, these oven-roasted carrots will have everyone asking for more.
- Alex Lau53/85
Crunchy Winter-Vegetable Salad
The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).
- Photo by Ted + Chelsea Cavanaugh, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski54/85
Chocolate Pudding Pie
A dazzling chocolate pudding pie cloaked in voluminous whipped cream.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski57/85
Buttermilk Cornbread
This cornbread recipe gets everything you want out of the simple sidekick: It’s easy to cut, not too sweet, and it holds together.
- Photo by Chelsie Craig, Food Styling by Kate Buckens58/85
Charred Brussels Sprouts With Warm Honey Glaze
Roasty, toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.
- Christopher Testani59/85
No-Bake Chocolate Cream Pie with Toasted Meringue
The swirly meringue topping on this chocolate cream pie recipe is stable enough to make a day ahead and keep chilled—even if you’ve brûléed it.
- Christopher Testani60/85
Spiced Pear Upside-Down Cake
Make sure the cake pan you’re using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.
- Mikkel Vang61/85
Apple Pie with Spiced Apple-Caramel Sauce
A little cider vinegar in the filling keeps this apple pie from being too sweet. This is part of BA's Best, a collection of our essential recipes.
- 62/85
Cornbread, Sausage, and Pecan Dressing
Use store-bought cornbread to make this ultra flavorful cornbread dressing recipe extra easy.
- Gentl & Hyers63/85
Apple and Nut-Butter Puff Pastry Tarts
The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!
- Christopher Testani64/85
Vegan Chocolate Tart with Salted Oat Crust
You don’t have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great.
- Danny Kim65/85
Cranberry and Cornmeal Upside-Down Cake
“Good for dessert but even better for breakfast.” –Brad Leone, test kitchen manager
- Shay Harrington66/85
Leek and Potato Galette with Pistachio Crust
Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.
- Michael Graydon + Nikole Herriott67/85
Chocolate-Caramel Pecan Tart
You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski68/85
Squash and Radicchio Salad With Pecans
This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.
- Gentl & Hyers69/85
Apple Gingerbread Cake With Cream
You can use the same weight in regular apples for this gingerbread cake recipe, but don’t the little lady apples just look so awesome?!
- Christopher Testani70/85
Seeded Buckwheat Grissini with Parmesan
Some of the seed mixture will inevitably fall off as you shape and bake the grissini; don’t stress it.
- Christopher Testani71/85
Winter Squash Agrodolce
A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski72/85
Cranberry-Fig Sauce
Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski73/85
Fall Spritz
No more punch bowls, big-batching, or complicated mixology. You've got better things to do, so let your guests serve themselves.
- 74/85
Hearty Greens with Kumquats
Assemble the greens and citrus in advance and dress the day of—unless you want to break down some of those hardy greens. You do you.
- Photo by Laura Murray75/85
Cornbread Stuffing Fried Rice
Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.
- Chris Court76/85
Brown Butter Apple Tart
How to improve on a basic apple tart recipe? Add brown butter, of course.
- 77/85
Expertly Spiced and Glazed Roast Turkey
The absolute inarguably best way to cook a well-seasoned, juicy turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski78/85
Glazed Shallots With Chile and Thyme
These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski79/85
Cranberry Orange Sauce With Cinnamon
This recipe makes a bright condiment for your Thanksgiving or Christmas table, but it's also a delicious, zesty topping for a breakfast of steel-cut oats.
- Photograph by Isa Zapata, Food Styling by Emilie Fosnocht80/85
BA’s Best Pecan Pie
No booze, no chocolate, no hard-to-find ingredients in this rendition of the classic pecan pie.
- Michael Graydon + Nikole Herriott81/85
If It Ain’t Broke, Don’t Fix It Stuffing
Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.
- Michael Graydon + Nikole Herriott82/85
Harissa-and-Maple-Roasted Carrots
A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
- 83/85
Apple Pandowdy
This puff pastry apple dessert will be your new favorite fruit dessert. Cobbler, you’ve been warned.
- Ben Dewey84/85
Perfect Oven-Roasted Potatoes
Crispy. Creamy. Salty. And all the other things roasted potatoes were born to be.
- Photo by Ted + Chelsea Cavanaugh, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski85/85
Banana Cream Pie
A showstopping peanut-studded banana cream pie with sky-high whipped cream.