Streamline your holiday menu with these 18 easy Thanksgiving recipes, make-ahead style that are dietitian approved!
Quick Summary: Easy make-ahead Thanksgiving recipes that let you prepare appetizers, side dishes, gravies, sauces, and desserts 1 to 3 days, or even up to weeks in advance. Key make-ahead staples include vegetable side dishes, salad dressings, gravies, biscuits, and baked goods. These recipes reheat in the oven or microwave, to help free up stovetop space and reduce stress on Thanksgiving Day.
Hosting holiday dinners is stressful. Fun...but stressful, especially when trying to balance cooking a bunch of different dishes at precisely the right time so everything comes out perfectly cooked, coming out right before serving. Easy, right? I have never made that happen. Like, literally ever. But easy Thanksgiving recipes that I can make ahead of time? Sign. Me. Up. These are some of my favorite holiday dishes, that just so happen to be easy enough to make ahead of time, reheat before serving, and have your guests think Ina herself helped you. How easy is that?
Biscuits and Breads
3 Ingredient Biscuits
The perfect vehicle for butter and honey or sopping up a pool of gravy.
Make ahead: Up to 3 days in advance, stored in a covered container. Can warm in the oven before serving.
Dietitian tip: Each biscuit has 7 grams of protein and 3 grams of fiber. More satisfying than your average 'scuit.
Stuffing Biscuits
Two Thanksgiving favorites in one easy recipe. Love making leftover sandwiches with these!
Make ahead: Up to 2 days in advance, stored in a covered container. Can warm in the oven before serving.
Dietitian tip: Can easily be made vegetarian or vegan if desired.
Candied Walnut Sweet Potato Bread
The crunchy walnut topping takes this bread to the next level!
Make ahead: Up to 3 days in advance. Wrap in plastic wrap and aluminum foil unsliced until ready to serve.
Dietitian tip: Make this with white whole wheat flour or half whole wheat, half all-purpose for a fiber boost.
One Bowl Easy Pumpkin Bread
Classic pumpkin bread made healthier with a few simple swaps.
Make ahead: Up to 3 days in advance. Wrap in plastic wrap and aluminum foil unsliced until ready to serve.
Dietitian tip: Make this into muffins for easy portioning and no slicing required.
No Knead Cinnamon Raisin Bread
Made with just 4 simple ingredients, and a fun alternative to biscuits.
Make ahead: Up to 3 days in advance. Wrap in plastic wrap and aluminum foil unsliced until ready to serve.
Dietitian tip: This is made with whole wheat flour for a heartier, and fiber-rich loaf.
One Bowl Easy Apple Bread
A festive, lower sugar quick bread that fills the house with the scents of fall.
Make ahead: Up to 3 days in advance. Wrap in plastic wrap and aluminum foil unsliced until ready to serve.
Dietitian tip: Serve with a dollop of vanilla Greek yogurt as a protein-packed topper.
Appetizers
Zesty Hummus Pimento Cheese Dip
One of my favorite party apps that is secretly healthier!
Make ahead: Up to 3 days in advance. Store covered in the refrigerator until ready to serve.
Dietitian tip: Serve with whole grain crackers and fresh sliced veggies for dipping.
Pumpkin Spice Refrigerator Pickles
The perfect sweet and tangy seasonal addition to a pickle tray.
Make ahead: Up to 2 weeks in advance. Best made at least overnight before serving.
Dietitian tip: Making your own pickles allows more control over the amount of salt and sugar added.
Sides
Mashed Sweet Potatoes with Brown Sugar and Cinnamon
Just the right amount of sweetness makes these a must-have for my Thanksgiving table.
Make ahead: Up to 3 days in advance. Store covered in the refrigerator, and warm in the microwave before serving.
Dietitian tip: Add a bit of crunch and healthy fats by topping with chopped pecans or walnuts.
Basic Mashed Butternut Squash
My absolute favorite holiday side made with just 3 ingredients.
Make ahead: Up to 2 days in advance. Store covered in the refrigerator, and warm in the microwave before serving.
Dietitian tip: Save some time (and having to chop all that squash!) by using half fresh and half frozen squash.
Instant Pot Mashed Potatoes
Free up that coveted stove space and make mashed potatoes in a pressure cooker.
Make ahead: Up to 2 days in advance. Store covered in the refrigerator, and warm in the microwave before serving. Add a bit of warm milk (or nondairy milk) if needed.
Dietitian tip: As made, these are vegan-friendly!
Sauces and Dressings
10 Minute Vegetarian Gravy
Make a quick and easy gravy that plant-based eaters can enjoy. Make ahead: Up to 3 days in advance. Store covered in the refrigerator, and warm in the microwave or stovetop before serving.
Dietitian tip: Make it vegan-friendly with a plant-based butter.
Slow Cooker Pumpkin Butter
Perfect for slathering on those homemade biscuits, bread, or even as an ice cream topper. Make ahead: Up to 3 weeks in advance. Store in an airtight container in the refrigerator.
Dietitian tip: Top your morning oatmeal with this. SO good!
Greek Yogurt Parmesan Peppercorn Dressing
A healthy and hearty dressing for sides or a dip for veggies. Make ahead: Up to 4 days in advance. Store in an airtight container in the refrigerator.
Dietitian tip: Can use full-fat Greek yogurt for a richer flavor, or low-fat for a lightened up version.
Desserts
Pumpkin Pie Stuffed Baked Apples
Choose between pumpkin or apple pie no more! Vegan-friendly and perfectly portable. Make ahead: Up to 2 days in advance. Store covered in the refrigerator. Reheat in a 350°F oven for 20 minutes, or until warmed through.
Dietitian tip: Serving in an apple makes this dessert pre-portioned. Love topping with vanilla Greek yogurt too!
Pumpkin Spice Peanut Butter Blossoms
A flourless cookie made with just 6 ingredients and full of fall pumpkin flavor. Make ahead: Up to 2 days in advance. Store in an airtight container.
Dietitian tip: Make this bite-sized by rolling into smaller balls and topping with chocolate chips.
Two Ingredient Sweet Potato Ice Cream
Make a fall-inspired ice cream with as little as 2 ingredients. Make ahead: Up to a week in advance. Store in an airtight container in the freezer. Let thaw at room temperature for a few minutes before serving,
Dietitian tip: You can also make this if you have leftover mashed sweet potatoes after your holiday meal.
Healthy Pumpkin Chocolate Chip Cookies
Healthy enough for snacking, sweet enough for dessert! Make ahead: Up to 3 days in advance. Store in an airtight container, preferably in the refrigerator for best texture.
Dietitian tip: Add extra crunch and healthy fats by adding chopped pecans.
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