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What to Bring to Thanksgiving
Make-ahead dishes and supplies for a Thanksgiving table, grouped as appetizers, sides, mains, breads and desserts.
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Old House to New Home's make-ahead Thanksgiving guide groups dishes as appetizers, sides, mains, breads, then desserts, and this list follows that order. Settle the long-lead dishes first: that guide says cranberry sauce can be made up to three days ahead, and cheesecake needs at least a full day in the fridge to set. The list assumes you're carrying a dish and a few supplies to someone else's table, so it leaves out the turkey and gravy. Start with whatever the host hasn't already claimed.
Why these items are on the list
- Cheese and charcuterie board. The night before, assemble and wrap tightly. Add crackers and fresh fruit just before serving.
- Deviled eggs. A day early, peel the eggs and store the filling in a piping bag. Fill them on the day.
- Veggie platter with dip. The night before, cut carrots, celery and peppers and keep them airtight. Prep the dip ahead too.
- Cranberry sauce. Make it up to three days ahead and chill; it improves with time. It freezes well too.
- Stuffing or dressing. Assemble a day early in a baking dish. Eatwell101 bakes it 30 minutes covered, then about 20 uncovered.
- Mashed potatoes. Make a day ahead; reheat gently with butter, cream or broth. Eatwell101 starts from 2 lbs of russets.
- Sweet potato casserole. Assemble ahead and refrigerate; add toppings like marshmallows or pecans right before baking.
- Green bean casserole. Prep beans, sauce and topping separately and refrigerate overnight. Combine and bake on the day.
- Par-roasted root vegetables. Par-roast root vegetables such as carrots, parsnips and Brussels sprouts, then finish roasting just before serving for caramelized crispness.
- Corn pudding. Listed in a round-up of Thanksgiving sides, if the usual dishes feel tired.
- Stuffed squash or mushroom Wellington. The night before, prep the squash filling. Assemble the Wellington ahead and bake it fresh.
- Glazed ham, baked ahead. Bake it most of the way a day ahead and refrigerate. Glaze and reheat before serving.
- Dinner rolls. Old House to New Home says bake a day or two early; reheat wrapped in foil to keep them moist.
- Make-ahead cornbread. Old House to New Home says bake up to two days before, wrapped tightly; warm briefly to serve.
- Pumpkin pie. Old House to New Home says bake one to two days ahead and chill; serve cold or lightly warmed.
- Pecan pie. Old House to New Home says it keeps up to three days, and the filling sets as it rests.
- Apple crisp or galette. Assemble the night before and refrigerate. Bake fresh for a warm dessert.
- Make-ahead cheesecake. Old House to New Home says it needs at least a full day in the fridge to set.
- Foil for reheating. Wrap dinner rolls in foil when reheating to keep them moist; warm frozen baked goods in foil too.
- Airtight containers. Pack the cut carrots, celery and peppers in them the night before.
- Extra butter, cream or broth. Reheat mashed potatoes gently with it to restore creaminess. A slow cooker works especially well.
Tick each dish off as it goes into the car, so you can see what's loaded and what's still waiting. Hand the phone to whoever is packing with you and you'll both see what's left to load.
When to use it
Use it when planning what to bring, so the dishes that can be made a day or two ahead get settled first.