My favorite holiday of the year is Thanksgiving. But between family and friends coming over for a feast and my trying to cook the feast, the kitchen can be hell.
Because I want to laugh and listen to stories from my guests, not be slaving over the stove, over the past few years I began doing most of the cooking in advance.
By eliminating the need to make time-consuming stuffing, pie and other high-maintenance foods when company is over, I laugh more, tell more stories, and enjoy more memories with my family.
What good is Thanksgiving if you can’t enjoy it?
The 15 Best make ahead thanksgiving recipes
1. Classic Herb Stuffing
Stuffing is my favorite part of the holiday table. I start with day-old crusty bread, cubed and toasted for a hearty base, then add the fresh sage and thyme.
I think that the celery and sautéed onions bring a touch of sweetness and crunch that make it warm, comforting and classic.
Ingredients
1 loaf (about 1 pound) of day-old bread, cubed
1 cup unsalted butter
2 cups yellow onion, diced
1½ cups celery, diced
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
½ cup fresh parsley, chopped
3 to 4 cups chicken or vegetable broth
Salt and pepper, to taste
2 large eggs, beaten
Instructions
1. Preheat oven to 350°F (175°C). Arrange the cubed bread onto a baking sheet and toast for 10-15 minutes until dried and just golden. Let cool and transfer to a large bowl.
2. Melt the butter in a large skillet over medium heat. Add the onions and celery and sauté until the veggies are softened, about 8-10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Sprinkle in the sage, thyme and rosemary and stir for 1 additional minute.
3. Take the sautéed vegetables off of the heat, add them to the bowl with cubes of ripped-up bread, add chopped parsley, season with salt and pepper, and toss again.
4. Add the chicken (or vegetable) broth, a little at a time, tossing the mixture gently, till the bread is dampened but not soggy. You may not need all the broth.
5. Combine the beaten eggs with the stuffing mixture, making sure it’s all well mixed. Put the stuffing into the baking dish.
6. Cover the baking dish with foil and bake at 325°F for 30 minutes. Uncover and bake an additional 15 minutes, or until the top is crisp and golden brown. Serve warm.
2. Green Bean Casserole
What is the first thing that comes to your mind when you think of holiday comfort food? Mine is a creamy, warm plate!
Fresh green beans, crispy, fried onions and the creamiest, mushroom soup you can find in the can.
It doesn’t get any better than this.
Ingredients
Fresh green beans (about 1 pound)
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
1/4 teaspoon black pepper
1 1/3 cups French fried onions
1 cup shredded cheddar cheese (optional)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Cook the green beans in a large pot of boiling water for about 5 minutes; drain and set aside. 3) Mix the cream of mushroom soup, milk, soy sauce and black pepper in a large bowl. Add in blanched green beans and two-thirds of the French fried onions.
4. Spread mixture evenly in a 9×13-inch baking dish. Top with shredded cheddar cheese, if desired.
5. Transfer the casserole to a preheated oven and bake it for 25 minutes, or until it’s bubbly around the edges.
6. Take out of the oven, scatter the remaining French fried onions over the top, and cook for another 5–10 minutes until golden brown. Serve hot.
3. Sweet Potato Casserole
To me, a sweet potato casserole evokes warm and comforting feelings along with the idea of sweetness. My favorite dish consists on sweet potatoes mixing with brown sugar and cinnamon.
Then topped with toasted pecans or marshmallows.
Ingredients
3 pounds sweet potatoes, peeled and cubed
1/2 cup granulated sugar
1/2 cup milk
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 large eggs
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup chopped pecans
3 tablespoons unsalted butter, softened
Instructions
1. Heat oven to 350°F (175°C). Place a large pot of cold water on the stove, and bring to a boil. Cube sweet potatoes, and lower into boiling water until they are fork-tender, about 15-20 minutes. By the time the taters are ready, the rest of the ingredients will have been prepared.
2. Mash the sweet potatoes in a large bowl. Add the granulated sugar, milk, melted butter, vanilla extract, salt and eggs.Stir until smooth.
3. Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.
4. In another bowl, mix the brown sugar, flour, pecans and softened butter, until crumbly.
5. Sprinkle the pecan topping evenly over the sweet potato mixture.
6. Bake 30-35 minutes, or until topping is golden brown and crisp. Allow to cool slightly before serving.
4. Cranberry Sauce
In my opinion, one of the perks of the holiday season is creating a delicious homemade cranberry sauce. I like to use fresh cranberries, some orange juice for zest, cinnamon spice, and some maple syrup for sweetness.
What a balance of flavors.
Ingredients
12 ounces fresh or frozen cranberries
1 cup granulated sugar
1 cup water
Zest of 1 orange
1/4 teaspoon ground cinnamon
Optional: 1/4 cup chopped pecans or walnuts, 1/4 teaspoon vanilla extract
Instructions
1. Rinse the cranberries under cold water.
2. Pick out any cranberries with blemishes or that are soft.
2. In a medium saucepan, stir together the sugar and water. Over medium heat, bring to a boil.
3. Add the cranberries, orange zest and cinnamon to the boiling water-sugar mixture.
4. Reduce heat to low and simmer for 10-15 minutes, or until the cranberries have popped and the sauce has thickened, stirring occasionally.
5. Remove pan from heat, then let your sauce cool down a bit, to room temperature, then stir in the nuts and/or vanilla extract if using.
6. Transfer to a serving bowl, cover and chill until serving time. The sauce will thicken as it cools.
5. Mashed Potatoes
And when it comes to ultimate comfort food – pure comfort blanketing the soul and the innards – I am hard-pressed to think of anything that tops a velvety whip of mashed potatoes. Boil your potatoes gently until they are just fork-tender, then mash the tender lumps with the back of a wooden spoon, a fork, or a potato ricer.
Once the potatoes are the right texture, mix them with butter, milk or cream, and perhaps some salt. Add minced garlic or snipped chopped chives, or whatever else you please.
Ingredients
5 pounds Yukon Gold potatoes
1 cup unsalted butter, at room temperature
1 1/2 cups half-and-half
Salt, to taste
Black pepper, to taste
Instructions
1. Peel and chop the Yukon Gold potatoes into evenly sized chunks.
2. Put the potatoes in a big pot with cold water and a big pinch of salt, and bring to a boil.
3. Boil over medium-high heat until the water is boiling, then reduce heat to a simmer until the potatoes are fork-tender, about 15 to 20 minutes.
4. Drain the cooked potatoes and return to the pot. Allow the pot to sit long enough for the excess liquid to evaporate.
5. In a separate saucepan, heat the half-and-half over low heat until warm.
6. Thoroughly mash the potatoes with the butter, adding the warm half-and-half a little at a time until smooth and creamy. Season with salt and black pepper. Taste and correct seasoning if necessary.
6. Pumpkin Pie
There is something so comforting about pumpkin pie – I love how the creamy, custardy pumpkin filling marries with the spices – cinnamon and nutmeg are musts, and I add ginger for some heat. A drop of vanilla makes it irresistible to curl up with on a cold day.
Ingredients
1 (9-inch) pie crust, unbaked
1 can (15 ounces) pumpkin puree
1 cup heavy cream
1 cup granulated sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Instructions
1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, sugar, eggs, cinnamon, ginger, cloves, salt and vanilla until well-combined.
3. Pour the pumpkin mixture into the unbaked pie crust.
4. Place the pie on the middle oven rack and bake for 15 minutes.
5. Reduce the oven temperature to 350°F (175°C), and bake for about 40-50 minutes longer, or until the filling is set and a knife inserted near the centre comes out clean.
6. Leave the pie to cool on a wire rack for at least 2 hours before serving.
7. Turkey Gravy
Making gravy to go with our Thanksgiving meal is a magical act if ever there was one. I have a feeling that my special gravy, cooked up from umptious turkey drippings, silken chicken broth and judiciously dosed with sage and thyme and a splash of white wine and a hint of garlic, makes the whole meal.
Ingredients
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups turkey stock (homemade or store-bought)
1/2 cup pan drippings from roasted turkey
Salt and freshly ground black pepper, to taste
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
Optional: a splash of white wine or brandy
Instructions
Step 1: Melt butter in a medium saucepan over medium heat. Whisk in the flour until smooth and cook over low heat for 2-3 minutes or until golden brown and bubbly.
2. Whisk in the turkey stock little by a little, so it won’t clump. Bring the mixture to a simmer, until it thickens.
3. Pour the pan juices into the gravy and stir well to combine. If you’d like, pour in a splash of white wine or brandy for extra flavour.
4. Add salt and pepper, some more thyme and sage, and adjust seasoning to taste.
5. Simmer the gravy for about 5 minutes, stirring occasionally, until it reaches your preferred consistency.
6. Let the gravy sit for 10 minutes or so, then strain it through a fine-mesh sieve if you like it very smooth. Serve hot with the turkey.
8. Cornbread Dressing
A home-cooked meal that fills the kitchen with its heavenly smell is always a treat. A favorite of mine is made with humble, tasty ingredients – crumbled cornbread, caramelized onions, creamy, chicken stock – with a touch of celery and sharp, earthy sage and piney thyme, just enough for the holiday feel.
Ingredients
4 cups crumbled cornbread
2 cups crumbled white bread
1 cup chopped celery
1 cup chopped onion
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken or turkey broth
3 large eggs, beaten
1/4 cup unsalted butter, melted
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the crumbled cornbread and white bread.
3. Meanwhile, sauté the chopped celery and onion in a skillet over medium heat until they’re softened.
4. Stir in sage, thyme, salt, and pepper, then stir in sautéed vegetables.
5. Pack mixture into a greased loaf pan.
6. Bake at 350°F for about an hour and enjoy.
5. Pour in the stock and beaten eggs, and mix well.
6. Pour into the prepared baking dish, drizzle with the melted butter, and bake for 30-35 minutes or until the top is golden brown.
9. Apple Crisp
When I want comfort dessert, I always think of this one. Cinnamon, nutmeg and brown sugar complement sweet-tart apples that I love.
I sometimes sneak in some oats and a little butter to make a crumbly top that makes it taste, well, special.
Ingredients
6 cups peeled, cored, and sliced apples (such as Granny Smith or Honeycrisp)
3/4 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar, packed
1/2 teaspoon salt
1/2 cup unsalted butter, softened
Instructions
1. Preheat your oven to 350°F (175°C).
2. Toss the apple slices with granulated sugar, water, lemon juice, and cinnamon and spread into a 9×13 inch baking dish.
3. In a bowl, mix the flour, oats, brown sugar and salt, then add the softened butter and mix until the topping is the consistency of coarse crumbs.
4. Sprinkle the oat mixture over the apples, ensuring even coverage.
5. Bake for 45 to 50 minutes, or until the topping is golden brown and the apples are tender.
6. Cool slightly before serving. Serve either by itself or topped with vanilla ice cream.
10. Roasted Butternut Squash Soup
I love curling up with a bowl of this soup on a chilly day. A mingling of roasted butternut squash, garlic and a hint of nutmeg can be enjoyed even by vegans.
A splash of coconut milk makes it rich and creamy.
Ingredients
1 large butternut squash, peeled and cubed
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 large onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1/2 teaspoon ground nutmeg
1/2 cup heavy cream or coconut milk for a dairy-free option
Optional: fresh thyme for garnish
Instructions
1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt and pepper, and spread in a single layer on a baking sheet. Roast for 25 to 30 minutes, until tender.
3. Sauté chopped onion and minced garlic in a little olive oil in a large pot until soft and translucent over medium heat.
4. Place the roasted butternut squash and broth in the pot. Stir in the nutmeg and bring to a boil. Reduce the heat and simmer for 10 minutes.
5. Blend up the soup until smooth with an immersion blender or in a blender (in batches). Stir in the cream or coconut milk.
6. Season to taste with salt and pepper. Serve hot, garnished with fresh thyme if desired.
11. Garlic and Herb Dinner Rolls
There’s something so comforting about freshly baked rolls, especially when they’re swirled with the things I like. I like to flavor mine with minced garlic, fresh parsley and rosemary, and also I put butter on top.
Just the thought of the smell makes me feel at home.
Ingredients
4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon active dry yeast
1 1/2 teaspoons salt
1 cup warm milk (about 110°F)
1/4 cup unsalted butter, melted
2 large eggs, room temperature
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
3 tablespoons butter, melted (for brushing)
Instructions
1. In a large bowl, combine the flour, sugar, yeast, and salt. Mix well.
2. Mix the warm milk, melted butter, eggs and crushed garlic into the dry ingredients to a soft dough.
3. Mix on a floured surface for about 8-10 minutes until smooth and elastic.
4. Put the dough in a lightly greased bowl and cover and let rise in a warm place until doubled, 1-2 hours.
5. Deflate the dough that has had time to rise a little and cut into 12 rolls. Make each one into a rounded bun shape and place in a greased oven dish.
6. Combine the herbs with the melted butter and brush over the rolls; let rise again until puffy, about 30 minutes.
7. Heat the oven to 375°F (190°C) and bake the rolls for 20-25 minutes until golden. Allow to cool slightly before serving.
12. Pecan Pie
It is a classic, and it endears itself to me. Its nutty buttery filling and the crunch of the toasted pecans tick boxes for me.
I add a dash of vanilla extract to ‘sweeten’ the natural intrinsic sweetness of the pecan.
Ingredients
1 cup light corn syrup
1 cup granulated sugar
3 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 unbaked 9-inch pie crust
1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla extract and salt.
3. Pour the candied pecans into the pie, spreading them evenly over the filling.
4. Pour the pecan filling into the unbaked pie crust and spread evenly.
5. Bake for 60 to 70 minutes, or until the centre of the filling is set and the pie is golden brown.
6. Allow pie to cool in its pan on the rack completely before serving (to allow filling to set) and refrigerate any leftovers.
13. Maple-Glazed Carrots
I love to make this dish for the sweet smell that fills the kitchen when I prepare it. I find the maple syrup adds a wonderful sweetness to complement the richness of the carrot.
A pinch of salt at the end of the preparation helps to bring out the natural flavors. I like to add the fresh thyme at the end as it helps to accentuate the earthy notes.
Mine is a subtle, sweet, and savory side dish that complements any meal.
Ingredients
2 pounds carrots, peeled and cut into sticks
2 tablespoons olive oil
Salt and pepper, to taste
4 tablespoons butter
1/4 cup pure maple syrup
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the carrot sticks with olive oil, salt and pepper, and lay in a single layer on a baking sheet.
3. Put the carrots into the preheated oven for 20-25 minutes, until they are tender and charred.
4. In a saucepan over a medium flame, melt the butter, and then add the maple syrup and lemon juice, stirring to combine.
5. Drizzle the maple glaze over the roasted carrots, tossing to evenly coat, then return to the oven for another 5 minutes.
6. Transfer the glazed carrots to a serving dish, sprinkle with chopped parsley if desired and serve warm.
