There are some dishes that have be made on Thanksgiving day. Turkey cannot be roasted—or deep fried—ahead of time, mashed potatoes will not stay fluffy, and Pot-Stuck Brussels Sprouts will not remain crisp.

But to help you deal with the stress of the holiday and keep everything running smoothly, we've compiled a list of recipes that can be made (or their components prepared) a day, a couple of days, or even a week ahead of time.

So take a deep breath: Thanksgiving just got a whole lot easier.

The Day Before

According to our resident Genius, Kristen Miglore, this squash-studded kale salad actually tastes better when you prep all the ingredients the day before and toss the dressing in just before you're ready to serve.

Consider dessert solved by making this chocolatey, toasty pecan pie drizzled in salted caramel the day before the holiday madness.

Feel free to whip up this vegetarian-friendly stuffing the day before and store it covered in the fridge. Just make sure to let it come up to room temperature for 30 minutes to one hour before heating it up in the oven.

This creamy, golden-brown corn casserole is sure to be a hit at any Thanksgiving table. Best part: make and bake the whole thing the day before, then on the day of, let it come up to room temperature and reheat at 350F° for 20 or 30 minutes.

Assemble this light and herby carrot and potato gratin from our co-founder, Merrill Stubbs, the night before the big day then simply heat it up in the oven just before you want it to hit the table.

These season-ready pumpkin chocolate chip won't lose their chewy softness if you bake them the night before and store them in an airtight container. Another option: Make the batter a day ahead and pop them in the oven as guests arrive to fill your kitchen with that inviting cookie aroma.

You'll have one less thing to worry about on Thanksgiving day if you assemble all the parts of this fall-inspired salad the day before, from roasting the carrots and toasting the pistachios to mixing up the fig-y balsamic vinaigrette.



A Few Days Ahead

The spicy candied pecans you need to complete this appetizer-ready recipe can actually be prepped a few days ahead and stored in an airtight container until you're ready to assemble your spread.

Skip the store-bought cranbbery sauce this year and make this homemade version (still in a can!) that you can make days ahead of time.

You can bake these lightly tangy dinner rolls just a few minutes before the point of golden perfection, let them cool, wrap them tightly, and store them in the freezer. On Thanksgiving morning, pull them out of the freezer to come up to room temperature and reheat for 10 or 12 minutes in the oven.

You can prep the dough and filling for this creamy-cozy tart a few days ahead of time and assemble the day of.

Make this easy-yet-impressive applesauce cake two or three days ahead of time—just wait to glaze the cake until a few hours before you're ready to serve.

Assemble the greens beens and creamy mushroom dressing separately a few days ahead of time. Combine them on Thanksgiving day and bake the whole thing with crispy fried onions.

Nothing says fall like this creamy butternut squash soup seasoned with cozy nutmeg and a splash of sherry. Whip up a big batch a few days before Thanksgiving dinner and simply reheat over the stove before serving.



These simple crackers dusted in addictive everything-bagel seasoning get even simpler when you use a sheet pan. Bake a batch a few days before and store them in airtight containers for Thanksgiving nibbles and dips.



This recipe requires a bit of advanced planning, but the extra effort becomes well worth it when you realize how much flavor this gravy brings to the table (even though you made it in advance).

Mix up this unfussy, but totally packed-with-flavor salad dressing up to five days before the holiday and store it in the fridge. Just give it a good shake before tossing it with your favorite salad!



5 Days Ahead (or More!)

Our favorite part about these little mushroom pinwheels (aside from their supreme snackiness): you can stash 'em in the freezer until they're ready to bake.

Recipe developer Alexandra Stafford recommends freezing this simple, hearty stuffing before cooking it straight from the freezer.



This sweet-and-sour onion confit, perfect for a charcutererie spread or dolloping over slices of roast turkey, will last in the fridge for up to two weeks.

Classic snickerdoodles get a cardamom-infused update with a dash of the spice in the batter and the sugary coating. Chill the pre-scooped cookie dough balls in the fridge before tossing them in the freezer, where they'll last for up to three months.

This foolproof pie crust has a secret ingredient that makes it more tender and flaky than all the rest—it doesn't hurt that you can make it ahead and freeze it, either.

Shop the Story

Instead of whipping up individual cocktails on the fly, make a few jars'-worth of apple peel-infused bourbon, which tastes great with little more than lime and a splash of ginger beer.

Up the pumpkin ante this fall with this couldn't-be-easier no-churn pumpkin ice cream that'll keep in the freezer long after the holidays are over.



What's your Thanksgiving-prep plan of action? Give us the run-through (and any tips!) in the comments.