14 Thanksgiving Side Dishes You Can Make the Day Before

Thanksgiving side dishes should make dinner feel generous, not make the cook feel hunted. This collection leans heavily on make-ahead recipes, stovetop finishes and dishes that reheat without turning sulky.

The recipes suit adults and school-age children, with familiar flavors and a few handsome twists. If you want more table-friendly entertainment while the food rests, browse these Thanksgiving table games or these Thanksgiving family games. Serve alcohol only to adults, and offer children water, juice or a non-alcoholic sparkling drink instead.

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Green Bean Casserole

This version keeps the creamy mushroom sauce but skips the canned soup, so the beans stay bright and the topping stays crisp. Assemble it a day ahead, then add the onions just before baking because soggy crunch is nobody’s idea of festive.

Prep time: 25 minutes | Total time: 55 minutes | Yield: 8 servings

Ingredients

• 900 g green beans, trimmed
• 30 g unsalted butter
• 225 g mushrooms, sliced
• 2 garlic cloves, minced
• 30 g plain flour
• 360 ml whole milk
• 120 ml vegetable stock
• 1 tsp fine salt
• 1/2 tsp black pepper
• 120 g crispy fried onions

Instructions

1. Heat the oven to 190 C. Boil the beans for 4 minutes, then drain.
2. Melt the butter in a skillet. Cook the mushrooms for 6 minutes.
3. Add garlic and flour. Stir for 1 minute.
4. Whisk in milk and stock. Simmer until thick, then season with salt and pepper.
5. Fold in the beans and transfer to a 2-litre baking dish.
6. Bake for 20 minutes, scatter over the fried onions, and bake 5 minutes more.

Sage And Onion Stuffing

Soft in the middle, crisp at the edges and fragrant with sage, this stuffing earns its place beside every roast. Prepare the bread mixture the day before, refrigerate it covered, and bring it out while the oven heats.

Prep time: 25 minutes | Total time: 1 hour 10 minutes | Yield: 10 servings

Ingredients

• 500 g day-old white bread, cubed
• 60 g unsalted butter
• 2 large onions, diced
• 3 celery stalks, diced
• 2 tbsp chopped fresh sage
• 1 tsp dried thyme
• 500 ml chicken or vegetable stock
• 1 large egg, beaten
• 1 tsp fine salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 180 C and grease a 3-litre baking dish.
2. Melt the butter in a skillet. Cook onions and celery for 10 minutes.
3. Stir in sage and thyme for 1 minute.
4. Place bread in a bowl. Add the vegetables, stock, egg, salt and pepper.
5. Mix until evenly moistened, then spread into the dish.
6. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes.

Sweet Potato Casserole

Silky sweet potatoes meet a lightly crisp pecan topping in this gently sweet casserole. The dairy and nuts make the allergen list worth noting, so leave the pecans off one corner if younger guests need a nut-free serving.

Prep time: 20 minutes | Total time: 1 hour 5 minutes | Yield: 8 servings

Ingredients

• 1.5 kg sweet potatoes, peeled and cubed
• 60 g unsalted butter, melted
• 120 ml whole milk
• 2 large eggs
• 60 g light brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp fine salt
• 100 g pecans, chopped
• 60 g plain flour
• 45 g light brown sugar
• 45 g unsalted butter, softened

Instructions

1. Heat the oven to 180 C and grease a 2-litre baking dish.
2. Boil the sweet potatoes for 15 minutes, then drain and mash.
3. Whisk in melted butter, milk, eggs, sugar, cinnamon and salt.
4. Spread the mixture in the dish.
5. Rub pecans, flour, sugar and softened butter together for the topping.
6. Scatter over the potatoes and bake for 30 minutes.

Creamed Corn

Creamed corn brings a soft, buttery spoonful to a plate full of browned edges. Make it on the stovetop the day before and rewarm it gently with a splash of milk, because high heat can make the cream split.

Prep time: 10 minutes | Total time: 25 minutes | Yield: 8 servings

Ingredients

• 900 g frozen sweetcorn
• 30 g unsalted butter
• 180 ml double cream
• 120 ml whole milk
• 1 tbsp plain flour
• 1 tbsp maple syrup
• 1 tsp fine salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh chives

Instructions

1. Melt the butter in a large saucepan over medium heat.
2. Whisk in flour and cook for 1 minute.
3. Gradually whisk in cream and milk until smooth.
4. Add corn, maple syrup, salt and pepper.
5. Simmer for 10 minutes, stirring often, until creamy and hot.
6. Stir in chives and serve.

Roasted Brussels Sprouts With Bacon

Roasting gives Brussels sprouts caramelized leaves, while bacon adds the salty nudge that converts skeptics. Trim and halve the sprouts the day before, but roast them close to serving so they do not soften in the refrigerator.

Prep time: 15 minutes | Total time: 40 minutes | Yield: 8 servings

Ingredients

• 900 g Brussels sprouts, trimmed and halved
• 150 g thick-cut bacon, diced
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp fine salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 220 C and line a large baking tray.
2. Toss sprouts and bacon with oil, salt and pepper.
3. Arrange everything in one layer, cut sides down where possible.
4. Roast for 25 minutes, turning once.
5. Whisk maple syrup with vinegar, drizzle over the hot sprouts, and serve.

Buttermilk Mashed Potatoes

Buttermilk gives mashed potatoes a gentle tang that keeps the dish from tasting flat beside rich gravy. Peel and boil the potatoes the day before, then mash and rewarm them over low heat with extra buttermilk; rushing the heat makes them gluey.

Prep time: 20 minutes | Total time: 45 minutes | Yield: 8 servings

Ingredients

• 1.8 kg Yukon Gold potatoes, peeled and cubed
• 120 g unsalted butter
• 360 ml buttermilk
• 2 tsp fine salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh chives

Instructions

1. Place potatoes in a large pot and cover with cold water.
2. Add 1 tsp salt, bring to a boil, and cook for 15 minutes.
3. Drain thoroughly, then return potatoes to the warm pot.
4. Mash with butter until smooth.
5. Warm the buttermilk separately and fold it into the potatoes.
6. Season with remaining salt and pepper, then top with chives.

Cranberry Orange Sauce

Bright orange zest rounds out the sharp berries and makes this sauce taste more polished than its three-minute preparation suggests. Cook it up to three days ahead and chill it, but do not reduce the liquid too far or it will set like jam.

Prep time: 5 minutes | Total time: 20 minutes | Yield: 2 cups

Ingredients

• 340 g fresh cranberries
• 200 g granulated sugar
• 180 ml orange juice
• 120 ml water
• 1 tbsp orange zest
• 1/4 tsp fine salt

Instructions

1. Place cranberries, sugar, orange juice, water, zest and salt in a saucepan.
2. Bring to a boil over medium-high heat.
3. Reduce the heat and simmer for 10 minutes, stirring occasionally.
4. Remove from the heat when most berries have burst.
5. Cool for 20 minutes, then refrigerate until cold.

Honey-Glazed Carrots

These carrots bring color, shine and a sweet-savory flavor that children tend to accept without negotiation. Peel and cut them ahead, then glaze them on the stovetop shortly before serving; overcooking makes the honey taste heavy.

Prep time: 10 minutes | Total time: 30 minutes | Yield: 8 servings

Ingredients

• 900 g carrots, peeled and cut into batons
• 45 g unsalted butter
• 3 tbsp honey
• 120 ml water
• 1 tsp fine salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Melt the butter in a wide skillet over medium heat.
2. Add carrots, water, salt and pepper.
3. Cover and simmer for 12 minutes, until nearly tender.
4. Remove the lid and stir in honey.
5. Cook for 5 minutes, turning the carrots, until glossy and tender.
6. Sprinkle with parsley and serve.

Cornbread

This tender cornbread has crisp edges, a buttery crumb and just enough sweetness for the holiday table. Bake it the day before, cool it completely and wrap it well; reheating uncovered is the quickest route to dry corners.

Prep time: 15 minutes | Total time: 40 minutes | Yield: 9 squares

Ingredients

• 150 g yellow cornmeal
• 120 g plain flour
• 60 g granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine salt
• 240 ml buttermilk
• 2 large eggs
• 75 g unsalted butter, melted

Instructions

1. Heat the oven to 200 C and grease a 20 cm square baking tin.
2. Whisk cornmeal, flour, sugar, baking powder and salt in a bowl.
3. Whisk buttermilk, eggs and melted butter in a second bowl.
4. Pour the wet mixture into the dry mixture and stir just until combined.
5. Spread the batter in the tin.
6. Bake for 22 to 25 minutes, until golden and set in the center.

Maple Roasted Squash

Maple syrup, rosemary and roasted squash make a side that looks jewel-like without demanding much attention. Cube the squash ahead and refrigerate it, then roast it in a single layer; crowded pieces turn soft rather than caramelized.

Prep time: 15 minutes | Total time: 50 minutes | Yield: 8 servings

Ingredients

• 1.2 kg butternut squash, peeled and cubed
• 2 tbsp olive oil
• 3 tbsp maple syrup
• 1 tsp chopped fresh rosemary
• 1 tsp fine salt
• 1/2 tsp black pepper
• 2 tbsp pumpkin seeds

Instructions

1. Heat the oven to 210 C and line a large baking tray.
2. Toss squash with oil, maple syrup, rosemary, salt and pepper.
3. Spread the squash in one uncrowded layer.
4. Roast for 35 minutes, turning halfway.
5. Scatter over pumpkin seeds and roast for 5 minutes more.

Wild Rice Pilaf

Wild rice gives the table a nutty, chewy centerpiece that breaks up a parade of soft casseroles. Cook the rice and saute the vegetables a day ahead, then warm them together with stock so the grains stay lively rather than dry.

Prep time: 15 minutes | Total time: 1 hour 5 minutes | Yield: 8 servings

Ingredients

• 200 g wild rice blend
• 480 ml vegetable stock
• 30 g unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 150 g mushrooms, sliced
• 80 g dried cranberries
• 60 g pecans, chopped
• 2 tbsp chopped fresh parsley
• 1 tsp fine salt
• 1/2 tsp black pepper

Instructions

1. Rinse the rice and place it in a saucepan with stock and salt.
2. Bring to a boil, cover, reduce heat, and simmer for 45 minutes.
3. Melt butter in a skillet. Cook onion and celery for 6 minutes.
4. Add mushrooms and cook for 6 minutes more.
5. Drain excess rice liquid, then fold rice into the vegetables.
6. Stir in cranberries, pecans, parsley and pepper before serving.

Buttery Dinner Rolls

These soft rolls bring the bakery-case effect without requiring a heroic morning. Shape them the day before, refrigerate the covered tray overnight, and let them puff at room temperature before baking; under-proofed dough stays dense.

Prep time: 30 minutes | Total time: 2 hours 15 minutes | Yield: 12 rolls

Ingredients

• 480 g strong white bread flour
• 7 g instant yeast
• 35 g granulated sugar
• 1 1/2 tsp fine salt
• 240 ml warm whole milk
• 1 large egg
• 75 g unsalted butter, melted
• 30 g unsalted butter, melted, for brushing

Instructions

1. Mix flour, yeast, sugar and salt in a large bowl.
2. Whisk warm milk, egg and 75 g melted butter together.
3. Pour wet ingredients into dry ingredients and knead for 8 minutes.
4. Cover and let rise for 1 hour, until doubled.
5. Divide into 12 pieces, shape into balls, and place in a greased 23 cm pan.
6. Cover and rise for 30 minutes. Heat the oven to 190 C.
7. Brush with remaining butter and bake for 18 to 20 minutes.

Gratin Dauphinois

Thin potatoes, cream and garlic create a side dish with serious dinner-table presence. Slice the potatoes the day before and keep them submerged in cold water, but dry them thoroughly before layering or the gratin will turn watery.

Prep time: 20 minutes | Total time: 1 hour 30 minutes | Yield: 8 servings

Ingredients

• 1.2 kg potatoes, peeled and thinly sliced
• 1 garlic clove, halved
• 400 ml double cream
• 200 ml whole milk
• 1 tsp fine salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 30 g unsalted butter
• 100 g Gruyere cheese, grated

Instructions

1. Heat the oven to 170 C and rub a 2-litre baking dish with garlic and butter.
2. Warm cream, milk, salt, pepper and nutmeg in a saucepan.
3. Layer the potatoes in the dish, pouring a little cream between layers.
4. Pour the remaining cream over the top and cover with foil.
5. Bake for 55 minutes, then remove the foil.
6. Scatter over Gruyere and bake for 20 minutes until browned and tender.

Braised Red Cabbage

Red cabbage brings acidity and color to a plate that can otherwise skew beige and buttery. Braise it completely a day ahead, then reheat gently; the flavor improves overnight, while fierce heat can scorch the sugar.

Prep time: 15 minutes | Total time: 1 hour 10 minutes | Yield: 8 servings

Ingredients

• 1 medium red cabbage, thinly sliced
• 1 large onion, thinly sliced
• 30 g unsalted butter
• 2 apples, peeled and diced
• 120 ml apple cider vinegar
• 120 ml vegetable stock
• 75 g light brown sugar
• 1 cinnamon stick
• 1 tsp fine salt
• 1/2 tsp black pepper

Instructions

1. Melt butter in a large heavy saucepan over medium heat.
2. Cook the onion for 6 minutes, until softened.
3. Add cabbage and apples, stirring until the cabbage begins to wilt.
4. Add vinegar, stock, sugar, cinnamon, salt and pepper.
5. Cover and simmer for 45 minutes, stirring twice.
6. Remove the cinnamon stick and serve warm.

Maple Roasted Squash

Maple syrup, rosemary and roasted squash make a side that looks jewel-like without demanding much attention. Cube the squash ahead and refrigerate it, then roast it in a single layer; crowded pieces turn soft rather than caramelized.

Prep time: 15 minutes | Total time: 50 minutes | Yield: 8 servings

Ingredients

• 1.2 kg butternut squash, peeled and cubed
• 2 tbsp olive oil
• 3 tbsp maple syrup
• 1 tsp chopped fresh rosemary
• 1 tsp fine salt
• 1/2 tsp black pepper
• 2 tbsp pumpkin seeds

Instructions

1. Heat the oven to 210 C and line a large baking tray.
2. Toss squash with oil, maple syrup, rosemary, salt and pepper.
3. Spread the squash in one uncrowded layer.
4. Roast for 35 minutes, turning halfway.
5. Scatter over pumpkin seeds and roast for 5 minutes more.

Wild Rice Pilaf

Wild rice gives the table a nutty, chewy centerpiece that breaks up a parade of soft casseroles. Cook the rice and saute the vegetables a day ahead, then warm them together with stock so the grains stay lively rather than dry.

Prep time: 15 minutes | Total time: 1 hour 5 minutes | Yield: 8 servings

Ingredients

• 200 g wild rice blend
• 480 ml vegetable stock
• 30 g unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 150 g mushrooms, sliced
• 80 g dried cranberries
• 60 g pecans, chopped
• 2 tbsp chopped fresh parsley
• 1 tsp fine salt
• 1/2 tsp black pepper

Instructions

1. Rinse the rice and place it in a saucepan with stock and salt.
2. Bring to a boil, cover, reduce heat, and simmer for 45 minutes.
3. Melt butter in a skillet. Cook onion and celery for 6 minutes.
4. Add mushrooms and cook for 6 minutes more.
5. Drain excess rice liquid, then fold rice into the vegetables.
6. Stir in cranberries, pecans, parsley and pepper before serving.

Buttery Dinner Rolls

These soft rolls bring the bakery-case effect without requiring a heroic morning. Shape them the day before, refrigerate the covered tray overnight, and let them puff at room temperature before baking; under-proofed dough stays dense.

Prep time: 30 minutes | Total time: 2 hours 15 minutes | Yield: 12 rolls

Ingredients

• 480 g strong white bread flour
• 7 g instant yeast
• 35 g granulated sugar
• 1 1/2 tsp fine salt
• 240 ml warm whole milk
• 1 large egg
• 75 g unsalted butter, melted
• 30 g unsalted butter, melted, for brushing

Instructions

1. Mix flour, yeast, sugar and salt in a large bowl.
2. Whisk warm milk, egg and 75 g melted butter together.
3. Pour wet ingredients into dry ingredients and knead for 8 minutes.
4. Cover and let rise for 1 hour, until doubled.
5. Divide into 12 pieces, shape into balls, and place in a greased 23 cm pan.
6. Cover and rise for 30 minutes. Heat the oven to 190 C.
7. Brush with remaining butter and bake for 18 to 20 minutes.

Gratin Dauphinois

Thin potatoes, cream and garlic create a side dish with serious dinner-table presence. Slice the potatoes the day before and keep them submerged in cold water, but dry them thoroughly before layering or the gratin will turn watery.

Prep time: 20 minutes | Total time: 1 hour 30 minutes | Yield: 8 servings

Ingredients

• 1.2 kg potatoes, peeled and thinly sliced
• 1 garlic clove, halved
• 400 ml double cream
• 200 ml whole milk
• 1 tsp fine salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 30 g unsalted butter
• 100 g Gruyere cheese, grated

Instructions

1. Heat the oven to 170 C and rub a 2-litre baking dish with garlic and butter.
2. Warm cream, milk, salt, pepper and nutmeg in a saucepan.
3. Layer the potatoes in the dish, pouring a little cream between layers.
4. Pour the remaining cream over the top and cover with foil.
5. Bake for 55 minutes, then remove the foil.
6. Scatter over Gruyere and bake for 20 minutes until browned and tender.

Braised Red Cabbage

Red cabbage brings acidity and color to a plate that can otherwise skew beige and buttery. Braise it completely a day ahead, then reheat gently; the flavor improves overnight, while fierce heat can scorch the sugar.

Prep time: 15 minutes | Total time: 1 hour 10 minutes | Yield: 8 servings

Ingredients

• 1 medium red cabbage, thinly sliced
• 1 large onion, thinly sliced
• 30 g unsalted butter
• 2 apples, peeled and diced
• 120 ml apple cider vinegar
• 120 ml vegetable stock
• 75 g light brown sugar
• 1 cinnamon stick
• 1 tsp fine salt
• 1/2 tsp black pepper

Instructions

1. Melt butter in a large heavy saucepan over medium heat.
2. Cook the onion for 6 minutes, until softened.
3. Add cabbage and apples, stirring until the cabbage begins to wilt.
4. Add vinegar, stock, sugar, cinnamon, salt and pepper.
5. Cover and simmer for 45 minutes, stirring twice.
6. Remove the cinnamon stick and serve warm.

Frequently Asked Questions

Which Thanksgiving side dishes can you make the day before?

Cranberry orange sauce, braised red cabbage, stuffing, creamed corn, mashed potatoes, cornbread, wild rice pilaf and sweet potato casserole all work well when prepared ahead. Green bean casserole and roasted vegetables taste best when assembled ahead but baked or roasted close to serving.

How do you keep make-ahead Thanksgiving sides from drying out?

Cool cooked food promptly, cover it tightly and refrigerate it within two hours. Reheat covered with foil and add a small splash of stock, milk or water when the recipe suggests it.

How many side dishes should you serve for Thanksgiving?

For a typical family meal, four to six side dishes offer plenty of variety. Choose a mix of creamy, crisp, sweet, acidic and bread-based dishes rather than making fourteen recipes at once, unless the kitchen staff includes several willing adults.

Which recipes contain common allergens?

The recipes may contain dairy, egg, gluten or nuts. Stuffing, cornbread, rolls and gratin contain gluten, dairy or egg, while sweet potato casserole and wild rice pilaf contain pecans. Check packaged ingredients and use suitable substitutions when needed.