You can browse all of my Thanksgiving recipes including my famous Thanksgiving Turkey, Homemade Rolls, Turkey Gravy, Pumpkin Roll, or Pecan Pie!
Make Ahead Tips:
Thanksgiving Turkey:
Allow the turkey plenty of time to thaw. Plan for one day in the fridge for every 5 pounds of turkey. I even give myself one extra day, just to be safe. Mix together the herb butter and store it covered in the refrigerator, up to several days. Chop the veggies ahead of time and store in an airtight container in the refrigerator.
Mashed Potatoes:
Prep mashed potatoes 1-2 days ahead, adding extra milk so they are pretty soft (potatoes absorb moisture as they rest). Transfer to a casserole dish, cover and refrigerate. To Reheat: Remove potatoes from fridge and place at room temp for 1 hour. Taste and add any additional seasonings or milk, to make them soft and flavoful. Cover and bake at 350°F for 20-30 minutes, or until warm.
Thanksgiving Stuffing:
Fully assemble the stuffing, but don’t bake it. Store in an airtight bag or container in the fridge for up to 2 days, before baking in a casserole dish at 350°F for 30 minutes.
Sweet Potato Casserole:
Make the mashed sweet potato filling 1-2 days in advance and smooth into baking dish. Make pecan topping and store in a separate container. Remove from fridge 1 hour before baking, and add topping.
Turkey Gravy:
Follow the instructions to make the gravy, allowing it to cool completely. Transfer to an airtight container then refrigerate up to 2 days. To Reheat: Pour gravy into a saucepan then add a couple tablespoons water or chicken broth to thin it to your liking. Heat on medium low, stirring often, until warm (about 15 minutes).
Make Ahead Tips:
Homemade Dinner Rolls:
Make homemade roll dough and place in an airtight container in the fridge overnight for the first rise. In the morning, resume the recipe with punching down the dough and shaping. Baked rolls also freeze well, if you want to fully make them ahead. Store them in a freezer-safe container for up to 1 month. Allow them to come to room temperature, or warm them in the oven for a few minutes, before serving.
Cranberry Fluff Salad:
Make the entire dish the day before and refrigerate overnight.
Fresh Cranberry Relish:
Make up to a week in advance and refrigerate until ready to serve.
Deviled Eggs:
Make the day before. Cover and refrigerate until ready to serve.
Apple Cranberry Fruit Salad:
Cook cranberries as directed and refrigerate overnight. Assemble remaining salad up to a a few hours ahead of time.
Make Ahead Tips:
Easy Pie Crust:
Assembled pie dough will keep in the freezer for up to 3 months. Remove from the freezer and allow to rest at room temperature for 20 minutes before rolling out.
Graham Cracker Pie Crust:
Press crust into a freezer safe pie dish, covering tightly with plastic wrap and aluminum foil. Freeze for up to 2 months then thaw overnight in the refrigerator. Or, store graham cracker pie crust at room temperature (or in the fridge if you live somewhere humid) for up to one day ahead.
Oreo Pie Crust:
Press crust into a freezer safe pie dish, covering tightly with plastic wrap and aluminum foil. Freeze for up to 2 months then thaw overnight in the refrigerator. Or, store graham cracker pie crust at room temperature (or in the fridge if you live somewhere humid) for up to one day ahead.
Printable Thanksgiving Prep Timeline:
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