The best Thanksgiving side dishes are the ones you can make ahead. These four recipes can be prepared one to three days early, so Thanksgiving Day is about reheating, not rushing. Each serves 8 to 10 and fits easily around the turkey.
Orange Cranberry Sauce (make up to 1 week ahead)
Ingredients: 12 oz fresh cranberries, ¾ cup sugar, ½ cup fresh orange juice, ¼ cup water, zest of 1 orange, pinch of cinnamon.
- Combine everything in a saucepan over medium heat.
- Simmer 10 to 12 minutes, stirring, until most berries burst and the sauce thickens.
- Cool, then refrigerate. It thickens more as it chills.
Creamy Make-Ahead Mashed Potatoes (make up to 2 days ahead)
Ingredients: 5 lb Yukon Gold potatoes, peeled and cut into chunks; 8 oz cream cheese, softened; ¾ cup sour cream; 6 tbsp butter, plus 2 tbsp for the top; ½ to ¾ cup warm milk; 2 tsp kosher salt; ½ tsp pepper; chives for garnish.
- Boil the potatoes in salted water about 15 to 20 minutes until fork-tender. Drain well.
- Mash with the cream cheese, sour cream, butter, milk, salt and pepper.
- Spread in a buttered baking dish, dot with butter, cover and refrigerate.
- On Thanksgiving, bake covered at 350°F for about 30 minutes, then uncovered 15 minutes more until hot. Top with chives.
Roasted Brussels Sprouts with Pomegranate and Balsamic
Ingredients: 2 lb Brussels sprouts, trimmed and halved; 3 tbsp olive oil; 1 tsp kosher salt; ½ tsp pepper; 2 tbsp balsamic glaze; ½ cup pomegranate seeds; ⅓ cup toasted pecans.
- Trim and halve the sprouts up to 2 days ahead and refrigerate.
- Toss with oil, salt and pepper and roast at 425°F for 20 to 25 minutes until crisp and browned.
- Drizzle with balsamic glaze and top with pomegranate seeds and pecans just before serving.
Tip: roast these while the turkey rests and the oven is free.
Easy Apple Crisp (bake the day before)
Filling: 8 apples (a mix of Honeycrisp and Granny Smith), peeled and sliced; ⅓ cup brown sugar; 1 tbsp lemon juice; 1 tbsp flour; 1½ tsp cinnamon; ¼ tsp nutmeg.
Topping: 1 cup old-fashioned oats; ¾ cup flour; ¾ cup brown sugar; ½ tsp cinnamon; ½ tsp salt; ½ cup (1 stick) cold butter, cubed.
- Toss the filling ingredients and spread in a 9x13-inch baking dish.
- Mix the topping ingredients, rubbing in the butter until clumpy, and sprinkle over the apples.
- Bake at 350°F for 45 to 50 minutes until bubbly and golden.
- Serve warm with vanilla ice cream or whipped cream. Rewarm at 300°F for 15 minutes if made ahead.
Which Thanksgiving dishes can I make ahead?
Cranberry sauce, gravy, mashed potatoes, casseroles, pie dough, pies and crisps can all be made one to three days ahead. Save crisp roasted vegetables and rolls for Thanksgiving Day.
Thanksgiving Sides FAQ
How many side dishes should I make for Thanksgiving? Four to six sides is plenty for most gatherings: a potato, a green vegetable, stuffing, cranberry sauce, rolls and one guest's favorite.
How do I keep mashed potatoes warm? Bake them in a covered dish, or keep them warm in a slow cooker on low with a splash of milk.
Can I freeze cranberry sauce? Yes. Homemade cranberry sauce freezes well for up to 2 months.
What's the easiest Thanksgiving dessert? An apple crisp is easier than pie, with no crust to roll, and it can be baked the day before.
Wishing you and your family a happy, delicious Thanksgiving! I'm Karen Sandvig, Coldwell Banker Realty, proudly serving Thousand Oaks, Westlake Village, Newbury Park, Agoura Hills, Oak Park and Malibu. Thinking about a home with a bigger kitchen for next year's feast? I'd love to help. DRE#01507450
