Make-Ahead Thanksgiving Dishes — and What Not to Make Ahead

Thanksgiving stuffing

"We always make my mom's sweet potato stuffing ahead of time. This can be made a week ahead and frozen, and the flavor still holds up, allowing you to save a ton of time the day of." — Leah Morrow, former executive pastry chef at the Brooklyn Bread Lab

"The flavor of stuffing is absolutely 100% better made ahead of time." — Ed McFarland, former chef and owner of Ed's Lobster Bar

"Stuffing, definitely, so the flavors can all come together. But make sure to bake it the day of." — Carmine Di Giovanni, restaurateur and former managing partner of David Burke Hospitality Management

"Cornbread dressing. It takes half a day to make the cornbread just right, and then you let the mixed dressing sit overnight before you bake it. This helps all of the flavors come together." — Sarah Gavigan, chef and author of Ramen Otaku: Mastering Ramen at Home

"I would always say to make the stuffing ahead of time because it can be so time consuming. We make ours like a casserole. Make sure to cool it properly, pour into a three to four-inch pan, then top it with delicious extras like a bacon gremolata with lemon zest and some browned breadcrumbs with Parmesan cheese. Everyone says that stuffing texture all tastes the same, so if you make it ahead of time and bake the day of, it's like a delicious lasagna, nice and crispy on top." — Tory McPhail, executive chef and director of food & beverage at Crazy Mountain Ranch

Casserole

"Pretty much anything with 'casserole' in the name is built for being made in advance." — Molly Martin, owner and culinary director at Juniper Green Culinary Events

"Casseroles (classics like green bean or broccoli-cheddar) are great to make the day ahead. They reheat well, and I feel like they actually benefit from being made a day ahead, to give the flavors time to marinate." — Tony Galzin, executive chef and partner of Nicky's Coal Fired

"Make green bean casserole ahead of time and place in the fridge; the green beans get to marinate in the cream of mushrooms and the dish becomes more flavorful. You can also say the same about creamed onions. You can make this up to two days ahead of time. Then on Thanksgiving, cover with crispy onions and bake." — Dave Anoia, chef and owner of DiAnoia's Eatery

“If the green bean casserole is good, then Thanksgiving dinner will be great! A big mistake people make is using canned green beans. You can use canned mushrooms and store-bought fried onion or shallot, but the green beans should be fresh, and baked just long enough to be cooked through. Assemble the green bean casserole the day before and bake for 25 minutes just prior to serving.” — Alex Pitts, chef of Domaine Serene Wine Lounge Lake Oswego

Mise en place

"Think like a restaurant chef. We have to prep everything ahead. That means making and freezing stocks to use for several weeks. Prep everything — mince onions and portion hearty veggies ahead so you’re doing minimal work when everyone arrives." — Caroline Schiff, former executive pastry chef at Gage & Tollner

"Any vegetables that you have to cut, even mirepoix, do on Monday. Example: If you're making a cauliflower puree, cut the cauliflower into manageable-sized pieces, ready for boiling or roasting. Same with delicata squash; cut it to be ready for roasting. Cut all the mirepoix for the stuffing and gravy. If you're doing string beans, trim them. Also make all of your pie crusts and cranberry sauce ahead of time." — Laurence Edelman, chef and owner of Left Bank

"Tuesday, prep all your veggies. Get everything cut so on Wednesday you are just assembling and cooking. It will allow you to focus more on what you have at hand if you are managing tasks that are all of the same nature." — Thomas Tuggle, chef of  1799 Kitchen & Cocktails at The Harpeth

"The mirepoix (celery, onions, and carrots) for stuffing can be made a day or two before the big day. Another trick of the trade is to blanch vegetables (green beans, brussels sprouts, etc.) and shock them in ice water. This will help ensure they do not take up a whole lot of time on Turkey Day." — Jeff Axline, executive chef at The Joseph

Gravy

"Definitely make gravy ahead of time! I buy turkey backs and necks from the grocery store or butcher shop and roast them in the oven to make delicious turkey stock, and then I turn it into gravy well ahead of time. There is nothing worse than when you pull the turkey from the oven having to scramble around to get everything ready and make gravy on top of it. I will, however, cook up the gizzards the day of and add those to the gravy." — Katie Button, chef at Cúrate

"Marinades, sauces, brines, etc. can all be made up to four to five days ahead and usually don't lose any quality. In many cases, flavors deepen and improve as they marry." — Molly Martin, owner and culinary director at Juniper Green Culinary Events

"Making the gravy a day or two before the holiday allows all the flavors to settle and have a chance to pack a flavor punch." — Greg Biggers, chief operating officer of This Little Goat

Turkey and chicken stock

"Make it beforehand so it flavors every single thing you cook." — Linton Hopkins, chef and co-owner of Holeman & Finch, H&F Burger, C. Ellet's, and Hop's Chicken

Most desserts

"You should also plan on making any dessert items at least one day before. Plan to make cakes, pies, and cookies that will hold up for a couple of days. This will relieve a lot of stress on the big day as well as keep your oven available for the turkey, rolls, and casseroles." — Jacqueline Blanchard, owner of Coutelier

"Prepare pies fully up to two days in advance. Allow them to cool to room temperature and store in airtight containers." — D'Andre Carter, chef and co-founder of Soul & Smoke

Brussels sprouts

"Brussels sprouts are worth making ahead. I blanch them in salted water, sauté them with onions and bacon, then set them aside afterward, which allows them to absorb those delicious flavors. When it's time to eat, I give them a final sauté with a little gravy to add complexity of flavor and velvety texture." — Nicolas Houlbert, executive chef at Nicolas Houlbert Consulting