The Ultimate List of Make-Ahead Thanksgiving Sides for a Stress-Free Holiday

The secret to a stress-free Thanksgiving Day is saving your oven space and time for the roast turkey and those few last-minute details. By using your blender to quickly create delicious side dishes, you can easily prepare most of your Thanksgiving side dishes the night before. From cornbread to a delicious Brussels sprouts gratin, these make-ahead Thanksgiving side dishes allow you to relax and enjoy the Thanksgiving meal with your family.

Brussels Sprouts Gratin

This Thanksgiving side is a make-ahead Thanksgiving side dish that will surprise everyone at your table. We’re taking simple roasted Brussels sprouts and turning them into a creamy, cheesy gratin with a crispy Gruyère cheese topping. This is a great way to serve your veggies in a decadent casserole recipe that you can prepare the day before Thanksgiving.

Ingredients

• 1 ½ pounds of Brussels sprouts, halved
• ½ cup heavy cream
• ½ cup shredded Gruyère cheese (or your favorite blend)
• ¼ cup grated parmesan cheese
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt and black pepper

Instructions

1. Prep the Sprouts: Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and cook for about 5 minutes until they are slightly tender. Immediately drain the sprouts and plunge them into ice water to stop the cooking process. This preserves their bright green color.
2. Make the Cream Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the heavy cream and cook until the sauce thickens. This makes a creamy sauce that is the base of your gratin.
3. Blend the Cheese: Scoop the parmesan cheese and cream sauce into your blender. Pulse on a low setting for 10–15 seconds until the sauce is completely smooth. This ensures there are no lumps in your cheese sauce.
4. Assemble: Combine the blanched Brussels sprouts and the creamy sauce in a baking dish. Sprinkle the shredded Gruyère cheese on top.

Make Ahead and Store

• Store: Cover the assembled dish tightly with plastic wrap and aluminum foil.
• Refrigerate (Up to 2 Days): Refrigerate until ready to bake. The best flavor is achieved when prepared the day before Thanksgiving.

Finishing on Thanksgiving Day

1. Prep: Remove the dish from the refrigerator about 30 minutes before baking to take the chill off. Preheat the oven to 375°F (190°C).
2. Bake: Remove the plastic wrap and foil. Place the gratin in the preheated oven and bake for 20–25 minutes, or until the sauce is bubbly, the sprouts are tender, and the Gruyère topping is melted and golden brown.
3. Serve: Let the gratin rest for 5 minutes before serving alongside your turkey.

Blender Turkey Gravy

This recipe is the ultimate low-stress, make-ahead solution for Thanksgiving. By blending a simple slurry with rich turkey broth and seasonings, you get a velvety, lump-free gravy base without ever touching a whisk or making a roux on the stove. This gravy base needs just a quick simmer on the stovetop after blending to thicken it.

Ingredients

• 2 cups turkey broth
• 2 tablespoons cornstarch, arrowroot powder, or tapioca starch
• ⅓ cup cold water
• 1 teaspoon Better Than Bullion Turkey Base
• ½ teaspoon Worcestershire sauce (optional, for umami depth)
• ¼ teaspoon fresh thyme
• ¼ teaspoon fresh sage
• Optional: ¼ to ½ cup fresh turkey drippings (for day of)
• Kosher salt and freshly ground black pepper to taste

Instructions

1. Add Thickener: Pour the cold water into the blender jar. Add the cornstarch.
2. Blend Slurry: Secure the lid and pulse 2–3 times until the powder is fully dissolved and the mixture is completely smooth. This creates your lump-free slurry.
3. Add Flavor: Add the slightly warmed turkey broth, turkey base, Worcestershire sauce, and herbs to the slurry in the blender.
4. Blend to Combine: Secure the lid and pulse 4–6 times until all ingredients are fully incorporated. The mixture will look thin and milky.
5. Simmer: Pour the gravy mixture into a saucepan. Place over medium heat and stir constantly with a spoon or spatula.
6. Thicken: Bring the mixture to a simmer. As soon as it begins to bubble and steam, the gravy will dramatically thicken quickly. Continue to stir for about 1 minute.
7. Season: Remove from heat. Season generously with kosher salt and black pepper to taste.

Make Ahead and Store

• Cool: Allow the gravy to cool completely on the counter for about 30 minutes.
• Refrigerate (Up to 4 Days): Pour the cooled gravy into an airtight container. Refrigerate until Thanksgiving. The gravy will become very thick, almost gel-like, when cold. This is totally normal.
• Freeze (Up to 4 Months): For longer storage, freeze the cooled gravy in a freezer-safe container or a zip-top bag laid flat. Thaw overnight in the refrigerator before reheating.

Finishing on Thanksgiving Day

1. Reheat: Transfer the refrigerated (or thawed) gravy to a saucepan. Reheat gently over low heat, whisking constantly. The gravy will return to a liquid state as it warms.
2. Add Drippings (Optional): Once heated, whisk in your reserved, warm, fat-skimmed turkey drippings for authentic flavor and richness.
3. Adjust Consistency: If the gravy is too thick after reheating, whisk in a tablespoon of plain stock or water at a time until the desired pouring consistency is reached.
4. Serve: Taste for final seasoning and serve immediately.

Super Smooth Blender Cranberry Sauce

Forget the canned stuff. This homemade cranberry sauce is simple, tart, and perfectly sweet, and the secret to its luxurious, smooth texture is your blender. After cooking, a quick blend turns the chunky sauce into a silky-smooth puree that sets beautifully in the fridge.

This sauce is a fantastic companion to all your favorite Thanksgiving dishes, and a fantastic way to upgrade leftover sandwiches for days after the holiday. Since it needs time to chill and set, it is the perfect dish to prepare several days in advance.

Ingredients

• 12-ounce bag fresh cranberries (rinsed and picked over)
• 1 cup granulated sugar
• 1 cup fresh orange juice
• 1 teaspoon orange zest
• ¼ teaspoon ground cinnamon
• Kosher salt to taste
• Optional: ¼ cup water (for a thinner sauce)

Instructions

1. Blend: Add all ingredients to the jar and blend until smooth.
2. Chill: Pour the smooth sauce into an airtight storage container or serving dish. Cover the dish and transfer it to the refrigerator.
3. Set: Chill for at least 4 hours.

Make Ahead and Store

• Refrigerate (Up to 10 Days): Store the cooled, set sauce in an airtight container in the refrigerator. The high sugar content allows it to keep well for over a week, and the flavor often improves after a day or two.
• Freeze (Up to 3 Months): For maximum lead time, freeze the cooled sauce in a freezer-safe, airtight container. When you're ready to serve, thaw overnight in the refrigerator.

Finishing on Thanksgiving Day

1. Adjust Consistency: If the sauce is too thick (due to extra chilling or freezing), you can add a tablespoon of orange juice and stir until the consistency is right.
2. Serve: Give the sauce a final stir and garnish with a few fresh orange slices or extra cranberries before serving.

Overnight Blender Cornbread

This isn't your average cornbread recipe. Not only is it made quicker by using your Blendtec blender, but the coarse ground polenta or cornmeal are soaked overnight in buttermilk. This essential step allows the polenta to fully hydrate, creating an incredibly tender, moist crumb.

The blender handles the bulk of the mixing, ensuring all your ingredients are perfectly incorporated before a final gentle stir. You can bake this cornbread days ahead, making it the ideal component for stuffing or simply serving with butter and honey on Thanksgiving Day.

Ingredients

• ⅔ cup coarse ground polenta or cornmeal
• 1 cup buttermilk
• ¼ cup unsalted butter, melted and cooled
• 2 large eggs
• 1 cup flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Instructions

1. Combine: In a bowl, combine the polenta and kefir (or buttermilk). Stir until completely mixed.
2. Soak: Cover the bowl loosely with plastic wrap or a dish towel and allow the mixture to sit out at room temperature overnight.
3. Blend Soak: Pour the polenta-kefir mixture into the blender jar. Pulse gently or blend on a slow speed until the mixture is broken down and appears creamy.
4. Add Eggs & Butter: Add the eggs and blend until fully incorporated. Then add the melted and cooled butter and blend again.
5. Prep Dry Ingredients: In a separate large mixing bowl, whisk together the flour, baking powder, and salt.
6. Combine Batter: Pour the blended wet mixture from the blender jar into the bowl with the dry ingredients.
7. Stir: Using a wooden spoon or rubber spatula, stir gently until just combined. Do not attempt to completely mix away all of the lumps, as this can overdevelop the gluten and result in a tough finished product.
8. Bake: Preheat your oven to 350°F (175°C). Pour the batter into a greased 8×8 inch baking pan or a 9-inch skillet. Cook for 25–30 minutes. Test by inserting a toothpick into the center; if it comes out clean, the bread is done.

Make Ahead and Store

• Cool: Allow the cornbread to cool completely on a wire rack before wrapping.
• Refrigerate (Up to 1 Week): Once cool, wrap the cornbread tightly in plastic wrap, then an outer layer of aluminum foil. Store in the refrigerator.
• Freeze (Up to 3 Months): For longer storage, freeze the double-wrapped cornbread. Thaw overnight in the refrigerator before reheating.

Finishing on Thanksgiving Day

1. Reheat: Remove all plastic wrap, but keep the cornbread wrapped in the aluminum foil. Place the wrapped cornbread in a 350°F (175°C) oven for 10–15 minutes until warmed through.
2. Serve: Slice, and serve immediately with plenty of butter and honey.

Reheating and Storing Make-Ahead Thanksgiving Recipes

One of the greatest benefits of preparing make-ahead Thanksgiving side dishes is that you can tackle the hardest parts of your Thanksgiving menu the day before, freeing up precious oven space and time on Thanksgiving Day. Knowing how to properly store and reheat your dishes is key to ensuring they taste just as fresh as they did when you first made them.

The Night Before Storage Rules

The most important rule for making-ahead Thanksgiving side dishes is to cool your food completely before storing it. Any casserole recipe or soup should be placed in the refrigerator in an airtight container after it has cooled for about an hour on the counter. Most cooked side dishes like macaroni and cheese, sweet potato casserole, and mashed potatoes are safe to store for up to three days in the refrigerator.

Reheating for a Crispy Finish

Dishes that go into the oven, like a gratin or a casserole recipe, should be placed into the oven cold or at room temperature. If you put them in too cold, the bake time will be much longer. To ensure a golden brown and crispy topping on your mac and cheese or Brussels sprouts gratin, keep any toppings like parmesan cheese or breadcrumbs separate in an airtight container until the last 10–15 minutes of baking.

Tips for Mashed Potatoes and Gravy

Mashed potatoes and sweet potato casserole tend to absorb liquid as they sit in the fridge. To bring back that creamy texture when you reheat them, simply mix in an extra splash of milk, sour cream, or butter while they are warming up in the oven or slow cooker.

Your turkey gravy can be made entirely ahead of time and stored in the fridge. To reheat, place it in a saucepan over low heat and whisk constantly until it is smooth and hot. If it is too thick, add a little extra broth or milk until it reaches the desired consistency.

Frequently Asked Questions

It’s understandable that you might still have questions about the best strategies for Thanksgiving dinner preparation. Here are answers to a few common questions.

What Types of Side Dishes are Best to Make Ahead of Time?

The side dishes that are best to make ahead are casseroles and creamy dishes, because they often taste better after the flavors have time to meld overnight. Thanksgiving side dishes like sweet potato casserole, macaroni and cheese, and cranberry sauce are perfect for make-ahead Thanksgiving recipes. Cold salad recipes and dressings can be prepared the day before, but the dressing should be kept separate until just before serving.

How Early Can You Make Thanksgiving Sides?

You can start prepping your Thanksgiving side dishes as early as a few weeks in advance if you plan to freeze them. Dishes like cranberry sauce and certain casserole recipes freeze very well in an airtight container. For those that you plan to reheat in the oven, you can prepare the entire dish, without the crispy topping, up to two days before and keep it in the refrigerator.

Does Pumpkin Pie Really Need to be Refrigerated?

Yes, because pumpkin pie contains eggs and milk, it must be refrigerated after it has cooled. Thanksgiving desserts like pumpkin pie and pecan pie should be made a day before to ensure they are fully set and ready to slice.

Get Rid of Unnecessary Thanksgiving Stress With the Help of Blendtec

Planning a fun and festive Thanksgiving dinner doesn’t have to be a nightmare. As you can see from the variety of Thanksgiving recipes we’ve shared, your Blendtec blender is the perfect tool for transforming your cooking and saving you time. It's an easy way to ensure you have a wide variety of make-ahead Thanksgiving side dishes ready for your guests. We invite you to visit our website today to explore our full line of blenders and find the perfect one to help you create a stress-free Thanksgiving menu.