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Easy Thanksgiving Do-Ahead Tips

Avoid the stress of last-minute holiday preparation with these time-saving steps.

Molly Watson

Always check the specific recipe, but Thanksgiving recipes in general have plenty of make-ahead possibilities. Little steps taken ahead can really speed up putting a dish together for the big feast.

Start with a plan. Sketch a countdown chart, noting how long each dish takes, what can be made ahead, and what has to be accomplished simultaneously.

1 /11 Iain Bagwell

Dessert

Desserts or components thereof (such as sauce, crust, pie filling, or topping) can often be made at least a day ahead, if not more.

2 /11 Romulo Yanes

Bread

Bread for stuffing can be cut up the day ahead and stored in a paper bag (remember: dried-out bread is good for dressings!).

3 /11 Courtesy of Getty Images

Aromatics

Aromatics for most dressings (onions, celery, mushrooms, etc.) can be cooked the day before and then tossed with the bread and baked on the big day.

4 /11 Creative Commons photo by lhooq38 is licensed under CC BY 2.0

Turkey Prep

Have turkey as prepped as possible (salted, even spiced and rubbed with butter, in its pan) and ready to go in the oven.

5 /11 Romulo Yanes

Cranberry Sauce

Most cranberry sauces can be made several days in advance.

6 /11 Annabelle Breakey

Salad Dressing

Salad dressings can often be made at least a day ahead.

7 /11 Courtesy of the Western Garden Book of Edibles

Lettuce

Wash, dry, and wrap lettuce in paper towels, and store in a resealable plastic bag in the fridge until ready to toss.

8 /11 Thomas J. Story

Chop, Grate, Season

Vegetables can be chopped, cheese grated, and spices or seasonings measured out the day before.

9 /11 James Carrier

Making Gravy

The roux (fat and flour mixture) for gravy can be done several hours ahead using butter instead of rendered fat―just reheat and add stock and pan drippings.

10 /11 Iain Bagwell

Appetizers

Many Thanksgiving appetizers―or parts of them―can be made ahead. Check recipe specifics.

11 /11 Iain Bagwell

Soup

Most soups benefit from being made a day before they’re eaten.


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