Here are some classic Thanksgiving sides with a twist. The twist is that all of these can be made ahead and brought with you to wherever you are traveling for the holiday or just make ahead to make your life as the host/hostess easier. You cannot have a fantastic Thanksgiving without any of these yummy choices. Enjoy and share your recipes with us too!
Make ahead Mashed Potatoes Tips
You will need a ricer to make the best mashed potatoes and I prefer to use Yukon gold potatoes here. They give a really nice buttery flavor and consistency. You can make these up to two days ahead and just reheat them with a little more dairy to bring them right back to perfect!
Make ahead Mashed Potatoes
Ingredients
- 5 pounds Yukon gold potatoes peeled and cut into large dice
- 1 package 8 ounces reduced-fat cream cheese, cubed
- 2 large egg whites beaten
- 1 cup sour cream
- 2 teaspoons onion powder optional
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter melted
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat, cover and cook for 15-20 minutes or until tender. Drain.
- In a large bowl, rice potatoes and mix with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight or up to 2 days.
- Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°
Make ahead Stuffing Tips
We make our stuffing this way in professional kitchens. You can make the stuffing ahead and bring it anywhere you are going and not have it dry out. I love it for Thanksgiving because it goes great with turkey and it frees up your time the day of.
Make ahead Stuffing
Ingredients
- 1 1/2 sticks unsalted butter plus more for baking dish
- 1 pound good-quality day-old white bread torn into 1" pieces (about 10 cups)
- 2 1/2 cups chopped yellow onions
- 1 1/2 cups 1/4" slices celery
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 cups low-sodium chicken broth divided;2 large eggs
Instructions
- Preheat oven to 300°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes.
- DO AHEAD: Stuffing can be made 1 day ahead. Uncover, let cool. Cover, chill. Bake stuffing uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
Make ahead Sweet potato casserole with Marshmallows
Everyone loves sweet potatoes and gooey marshmallows and the time of year we get them the most is Thanksgiving. Yum!
Make ahead Sweet potato casserole with Marshmallows
Ingredients
- 3 pounds sweet potatoes peeled and chopped into large chunks, see note
- 2 tablespoons unsalted butter
- 1/4 cup milk
- 1/2 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- Kosher salt to taste
- 2-3 cups mini marshmallows
Instructions
- Preheat oven to 375°F. Grease a 2 or 2 1/2 quart casserole dish and set aside.
- Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired. Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're warm it will only take a few minutes).
- Remove the sweet potatoes from the oven. Top with the marshmallows. Place back into the oven for 8-12 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows.
Notes
Make ahead Green bean Casserole
This is my all time favorite Thanksgiving side dish. The only time all year I have it is Thanksgiving and I cannot get enough, I always make sure I eat it that night and have it to take home for leftovers. My aunt makes an amazing green bean casserole, but here is an easy way to do it ahead and free yourself up that day or bringing it wherever you’re headed!
Make ahead Green Bean Casserole
Ingredients
- 1 can 10 1/2 ounces Campbell's® Condensed Cream of Mushroom Soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1 dash black pepper
- 4 cups cooked cut green beans-I prefer french style or haricot verts
- 1 1/3 cups French's® French Fried Onions
Instructions
- Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.Bake for 5 minutes or until the onions are golden brown.
Notes
Now for cranberry sauce, you can make your own and it will be delicious, I am sure. Yet, my “make ahead” solution for this is simple… use the canned. I know what you are thinking… aren’t you a chef? Yes, I am… and my favorite cranberry sauce is still just the one in the can. I can’t help it, I love it.
I hope that these simple make ahead ideas will help make your life easier this Thanksgiving all while giving you some really yummy options for your feast. Enjoy!
