15 Ina Garten Make-Ahead Thanksgiving Recipes (Prep Now!)

The calmest Thanksgiving hosts have one thing in common: they start early. These make-ahead recipes are inspired by Ina Garten’s famously organized approach to the holiday, where nearly every dish can be prepped, chilled or frozen days in advance, leaving only the reheating and the turkey for the big day.

Each recipe includes clear notes on how far ahead you can make it and how to finish it, from gravy and mashed potatoes to stuffing, pies and appetizers. Start this week, check a few dishes off your list, and you’ll actually get to enjoy the feast with your guests.

1. Make-Ahead Turkey Gravy

Roasting turkey wings with onions and carrots creates a deep, rich stock that becomes a silky gravy weeks before the holiday. On Thanksgiving, just reheat it and whisk in a few spoonfuls of pan drippings for extra flavor.

Servings: 12

Total time: 3 hours

Ingredients

• 4 pounds turkey wings, cut at the joints
• 2 yellow onions, quartered
• 3 carrots, cut into chunks
• 3 celery stalks, cut into chunks
• 2 tablespoons olive oil
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 8 cups chicken broth, divided
• 4 sprigs fresh thyme
• 2 bay leaves
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup all-purpose flour
• Pan drippings from the roast turkey (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Toss the turkey wings, onions, carrots and celery with the olive oil, 1 teaspoon of the salt and the pepper in a large roasting pan. Roast for 1 hour 15 minutes, turning once, until deeply browned and the wings register 165°F (74°C) on a food thermometer.
2. Transfer everything to a large pot. Pour 1 cup of the broth into the roasting pan and scrape up the browned bits, then add it to the pot along with the remaining broth, thyme and bay leaves.
3. Bring to a boil, then simmer, partially covered, for 1 to 1 1/2 hours. Strain, pressing on the solids; you should have about 6 cups of stock. Skim off the fat.
4. Melt the butter in a large saucepan over medium heat, whisk in the flour and cook, whisking, for 3 to 4 minutes, until golden. Gradually whisk in the hot stock and simmer for 10 minutes, until thickened. Season with the remaining 1 teaspoon salt.
5. Cool, then refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently until steaming, whisking in pan drippings from the turkey, if using.

2. Make-Ahead Mashed Potatoes

Creamy mashed potatoes enriched with cream cheese, sour cream and butter can be made two days ahead and reheated without losing an ounce of flavor. It’s the single best way to free up the stove on Thanksgiving Day.

Servings: 10

Total time: 1 hour 15 minutes

Ingredients

• 5 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
• 1 tablespoon kosher salt, for the cooking water
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup (1 stick) unsalted butter, divided, plus more for the dish
• 1 cup whole milk, warmed
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, minced

Instructions

1. Place the potatoes in a large pot, cover with cold water, add the 1 tablespoon salt and boil for 20 to 25 minutes, until tender. Drain well.
2. Mash the potatoes with the cream cheese, sour cream, 6 tablespoons of the butter, the warm milk, salt and pepper until smooth.
3. Spread in a buttered 3-quart baking dish and dot with the remaining 2 tablespoons butter. Cool, cover and refrigerate for up to 2 days.
4. To serve, let the dish stand at room temperature for 30 minutes. Bake covered at 350°F (175°C) for 30 minutes, then uncover and bake for 15 to 20 minutes more, until hot throughout (165°F/74°C) and lightly golden.
5. Sprinkle with chives and serve.

3. Cranberry Sauce with Orange and Cinnamon

This bright, jammy cranberry sauce takes about fifteen minutes and actually tastes better after a few days in the fridge. Make it up to a week ahead and it’s one less thing to think about.

Servings: 10

Total time: 20 minutes, plus chilling

Ingredients

• 12 ounces fresh or frozen cranberries
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1 tablespoon grated orange zest
• 1/2 cup fresh orange juice
• 1/4 cup water
• 1 cinnamon stick
• Pinch of kosher salt

Instructions

1. Combine the cranberries, both sugars, orange zest, orange juice, water, cinnamon stick and salt in a medium saucepan.
2. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, for 10 to 12 minutes, until most of the berries have burst and the sauce thickens.
3. Remove from the heat, discard the cinnamon stick and cool to room temperature; the sauce will thicken as it cools.
4. Cover and refrigerate for up to 1 week. Serve chilled or at room temperature.

4. Make-Ahead Herb Stuffing with Apples

Toasted sourdough, sautéed onions and celery, tart apples and fresh herbs come together in a stuffing that can be fully assembled a day ahead. Bake it while the turkey rests and it comes out golden and crisp on top.

Servings: 10

Total time: 1 hour 30 minutes

Ingredients

• 1 1/2 pounds sourdough bread, cut into 3/4-inch cubes
• 1/2 cup (1 stick) unsalted butter, plus more for the dish
• 2 yellow onions, diced
• 4 celery stalks, diced
• 2 tart apples, such as Granny Smith, cored and diced
• 2 tablespoons fresh sage, minced
• 1 tablespoon fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup fresh parsley, chopped
• 3 cups chicken broth
• 2 large eggs, beaten

Instructions

1. Preheat the oven to 350°F (175°C). Spread the bread on two baking sheets and toast for 15 to 20 minutes, until dry. The toasted bread can be stored airtight for up to 3 days.
2. Melt the butter in a large skillet over medium heat. Add the onions, celery and apples and cook for 10 to 12 minutes, until tender. Stir in the sage, thyme, salt and pepper.
3. Toss the bread with the vegetable mixture and parsley in a very large bowl. Whisk the broth with the eggs, pour over the bread and toss until evenly moistened.
4. Spoon into a buttered 9-by-13-inch baking dish, cover and refrigerate for up to 1 day.
5. Let stand at room temperature for 30 minutes. Bake covered with foil at 350°F (175°C) for 30 minutes, then uncover and bake for 25 to 30 minutes more, until golden and crisp and the center registers 165°F (74°C) on a food thermometer.

5. Sweet Potato Casserole with Pecan Streusel

Smooth, orange-scented sweet potatoes under a crunchy brown sugar and pecan streusel can be completely assembled a day ahead. Pop it in the oven alongside the stuffing and it’s ready when you are.

Servings: 10

Total time: 1 hour 45 minutes

Ingredients

For the sweet potatoes:

• 4 pounds sweet potatoes
• 4 tablespoons unsalted butter, melted, plus more for the dish
• 1/3 cup light brown sugar, lightly packed
• 1/2 cup half-and-half
• 2 large eggs, beaten
• 1 teaspoon grated orange zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons kosher salt

For the streusel:

• 3/4 cup all-purpose flour
• 3/4 cup light brown sugar, lightly packed
• 1 cup pecans, chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, diced

Instructions

1. Preheat the oven to 400°F (200°C). Prick the sweet potatoes and roast on a foil-lined baking sheet for 50 to 60 minutes, until very soft. Cool slightly and scoop the flesh into a large bowl.
2. Mash the sweet potatoes with the melted butter, brown sugar, half-and-half, eggs, orange zest, cinnamon, nutmeg and salt until smooth. Spread in a buttered 9-by-13-inch baking dish.
3. For the streusel, combine the flour, brown sugar, pecans, cinnamon and salt and rub in the butter with your fingertips until crumbly. Scatter over the sweet potatoes.
4. Cover and refrigerate for up to 1 day.
5. Bake uncovered at 350°F (175°C) for 45 to 55 minutes, until the topping is golden and crisp and the center registers 160°F (71°C) on a food thermometer.

6. Freezer-Friendly Dinner Rolls

Soft, buttery pull-apart dinner rolls can be baked, cooled and frozen weeks before Thanksgiving. A quick reheat in a hot oven makes them taste freshly baked.

Servings: 12

Total time: 3 hours

Ingredients

• 1 cup whole milk, warmed to about 110°F (43°C)
• 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted, divided, plus more for the pan
• 2 large eggs, at room temperature
• 4 cups all-purpose flour, plus more as needed
• 1 1/2 teaspoons kosher salt
• Flaky sea salt, for sprinkling

Instructions

1. Stir the warm milk, yeast and sugar in the bowl of a stand mixer and let stand for 5 minutes, until foamy. Add 4 tablespoons of the melted butter and the eggs.
2. With the dough hook, add the flour and salt and knead for 6 to 8 minutes, until the dough is smooth and slightly tacky, adding a little more flour if needed.
3. Cover and let rise in a warm place for 1 to 1 1/2 hours, until doubled.
4. Butter a 9-by-13-inch pan. Divide the dough into 24 pieces, roll each into a ball and arrange in the pan. Cover and let rise for 45 minutes, until puffy.
5. Preheat the oven to 375°F (190°C). Bake for 20 to 25 minutes, until golden. Brush with the remaining butter and sprinkle with flaky salt.
6. To make ahead, cool completely, wrap the pan tightly and freeze for up to 1 month. Thaw at room temperature, then reheat covered with foil in a 350°F (175°C) oven for 10 to 15 minutes.

7. Make-Ahead Pumpkin Pie

Pumpkin pie is one of the best desserts to make ahead, because the custard actually improves after a night in the fridge. Bake it the day before and add whipped cream just before serving.

Servings: 8

Total time: 1 hour 30 minutes, plus cooling

Ingredients

• 1 unbaked 9-inch all-butter pie crust, homemade or store-bought, fitted into a pie plate and chilled
• 1 (15-ounce) can pure pumpkin purée
• 3/4 cup light brown sugar, lightly packed
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 teaspoon grated orange zest
• Whipped cream, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line the chilled crust with parchment, fill with pie weights and bake for 15 minutes. Remove the weights and parchment and bake for 5 to 7 minutes more, until the bottom looks dry. Reduce the oven to 350°F (175°C).
2. Whisk the pumpkin, both sugars, spices and salt until smooth. Whisk in the eggs one at a time, then the cream, milk and orange zest.
3. Pour into the warm crust and set the pie on a baking sheet.
4. Bake for 50 to 60 minutes, until the center jiggles only slightly and registers at least 160°F (71°C) on a food thermometer. Cover the crust edges with foil if they brown too quickly.
5. Cool completely on a rack, then cover and refrigerate for up to 2 days. Top with whipped cream just before serving.

8. Freeze-Ahead Apple Pie

Assemble a classic double-crust apple pie weeks ahead, freeze it unbaked and bake it straight from the freezer for the flakiest crust and freshest flavor. It’s a clever trick for a stress-free holiday dessert.

Servings: 8

Total time: 2 hours 45 minutes, plus freezing

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour, plus more for rolling
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 cup (2 sticks) cold unsalted butter, diced
• 6 to 8 tablespoons ice water

For the filling:

• 3 pounds mixed apples, such as Granny Smith and Honeycrisp, peeled, cored and sliced 1/4 inch thick
• 2/3 cup sugar, plus 1 tablespoon for sprinkling
• 1/4 cup all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 2 tablespoons unsalted butter, diced
• 1 large egg, beaten with 1 tablespoon water

Instructions

1. For the crust, pulse the flour, sugar and salt in a food processor. Add the butter and pulse until pea-size. With the machine running, add ice water just until the dough comes together. Divide in half, form into disks, wrap and refrigerate for 1 hour.
2. Toss the apples with the sugar, flour, lemon juice, cinnamon, nutmeg and salt.
3. Roll one disk into a 12-inch circle and fit it into a 9-inch metal or freezer-to-oven-safe pie pan. Fill with the apples and dot with the butter. Roll the second disk into an 11-inch circle, lay it on top, trim, fold the edges under and crimp. Cut several vents in the top.
4. Wrap the unbaked pie tightly in plastic wrap and foil and freeze for up to 1 month.
5. To bake, preheat the oven to 425°F (220°C) with a baking sheet on the lower rack. Unwrap the frozen pie, brush with egg wash and sprinkle with the remaining 1 tablespoon sugar. Bake for 25 minutes, then reduce the oven to 375°F (190°C) and bake for 50 to 60 minutes more, until deep golden and the juices bubble through the vents. Cover the edges with foil if they brown too quickly.
6. Cool for at least 3 hours before slicing.

9. Roasted Butternut Squash and Apple Soup

A velvety soup of roasted squash, apples and onion makes a lovely first course or an easy lunch during the busy holiday week, and it freezes perfectly. Make a double batch now and thaw it the night before you need it.

Servings: 8

Total time: 1 hour 15 minutes

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes
• 2 sweet apples, peeled, cored and chopped
• 1 large yellow onion, chopped
• 3 tablespoons olive oil
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons mild curry powder
• 5 cups chicken or vegetable broth
• 1/2 cup apple cider
• 1/3 cup heavy cream (optional)

Instructions

1. Preheat the oven to 425°F (220°C). On two rimmed baking sheets, toss the squash, apples and onion with the olive oil, 1 1/2 teaspoons of the salt, the pepper and the curry powder. Roast for 35 to 40 minutes, tossing once, until very tender.
2. Bring 4 cups of the broth and the cider to a simmer in a large pot. Add the roasted vegetables and purée with an immersion blender until smooth, adding more broth to reach the consistency you like.
3. Stir in the cream, if using, and the remaining 1/2 teaspoon salt and adjust the seasoning.
4. Cool and refrigerate for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently until steaming.

10. Make-Ahead Green Bean Casserole

Crisp-tender green beans in a homemade mushroom cream sauce can be assembled a day ahead, and the crispy shallot topping keeps for days in an airtight container. Bake and top it just before dinner.

Servings: 8

Total time: 1 hour 10 minutes

Ingredients

For the crispy shallots:

• 4 large shallots, thinly sliced into rings
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1 cup vegetable oil, for frying

For the casserole:

• 2 pounds green beans, trimmed and halved
• 1 tablespoon kosher salt, for the cooking water
• 4 tablespoons unsalted butter, plus more for the dish
• 12 ounces cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup freshly grated parmesan

Instructions

1. Toss the shallots with the flour and salt. Heat the oil in a small saucepan to 350°F (175°C) and fry the shallots in batches for 2 to 3 minutes, until golden. Drain on paper towels and store airtight for up to 3 days.
2. Blanch the green beans in boiling salted water for 4 minutes, plunge into ice water, then drain and pat dry.
3. Melt the butter in a large skillet over medium-high heat and cook the mushrooms for 8 minutes, until browned. Add the garlic and thyme and cook for 1 minute. Stir in the flour for 1 minute, then whisk in the broth and cream and simmer for 3 to 4 minutes, until thick. Season with the salt and pepper and stir in the parmesan.
4. Toss the beans with the sauce and spread in a buttered 2-quart baking dish. Cover and refrigerate for up to 1 day.
5. Bake at 375°F (190°C) for 30 to 35 minutes, until bubbling and hot throughout. Top with the crispy shallots and bake for 5 minutes more.

11. Cranberry Pistachio Cheese Ball

A festive cheese ball of sharp white cheddar and cream cheese rolled in pistachios and dried cranberries keeps beautifully for three days. Set it out with crackers while the turkey roasts and guests will have something to nibble on.

Servings: 10

Total time: 20 minutes, plus chilling

Ingredients

• 8 ounces cream cheese, at room temperature
• 2 cups grated sharp white cheddar (about 8 ounces), at room temperature
• 2 tablespoons sour cream
• 1 teaspoon grated orange zest
• 2 scallions, minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• Pinch of cayenne pepper
• 1/2 cup shelled pistachios, chopped
• 1/2 cup dried cranberries, chopped
• 2 tablespoons fresh parsley, minced
• Crackers and sliced apples, for serving

Instructions

1. Beat the cream cheese, cheddar, sour cream, orange zest, scallions, garlic powder, salt and cayenne in a stand mixer fitted with the paddle until well combined.
2. Scrape onto plastic wrap, form into a ball, wrap tightly and refrigerate for at least 2 hours or up to 3 days.
3. Combine the pistachios, cranberries and parsley on a plate. Roll the cold cheese ball in the mixture, pressing so the coating sticks. Refrigerate until serving, up to 8 hours.
4. Let stand at room temperature for 20 minutes, then serve with crackers and sliced apples.

12. Potato and Gruyère Gratin

This rich gratin of thinly sliced potatoes, cream and Gruyère can be fully baked a day ahead and reheated, and it slices even more neatly the second day. It’s an elegant alternative or addition to mashed potatoes.

Servings: 8

Total time: 1 hour 30 minutes

Ingredients

• 1 tablespoon unsalted butter, for the dish
• 3 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
• 2 cups heavy cream
• 1 cup whole milk
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 2 cups grated Gruyère (about 8 ounces), divided

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 9-by-13-inch baking dish.
2. Warm the cream, milk, garlic, thyme, salt, pepper and nutmeg until steaming.
3. Layer one-third of the potatoes in the dish and sprinkle with one-third of the Gruyère. Repeat twice, then pour the cream mixture over the top, pressing the potatoes down.
4. Cover with foil and bake for 40 minutes, then uncover and bake for 25 to 30 minutes more, until tender, golden and bubbling.
5. To make ahead, cool, cover and refrigerate for up to 1 day. Reheat covered in a 350°F (175°C) oven for 30 to 40 minutes, until hot throughout.

13. Spiced Candied Pecans

Crunchy pecans with a crackly cinnamon-sugar shell and a hint of cayenne keep for a week in an airtight tin. Put them out as a snack before dinner or sprinkle them over salads and sweet potatoes.

Servings: 12

Total time: 1 hour 10 minutes

Ingredients

• 1 large egg white
• 1 tablespoon water
• 1 pound pecan halves
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt

Instructions

1. Preheat the oven to 250°F (120°C) and line a rimmed baking sheet with parchment paper.
2. Whisk the egg white and water until frothy. Add the pecans and toss to coat.
3. Combine the sugar, cinnamon, ginger, cayenne and salt, sprinkle over the pecans and toss until evenly coated.
4. Spread in a single layer and bake for 1 hour, stirring every 15 minutes, until dry and crisp.
5. Cool completely, break apart any clusters and store airtight at room temperature for up to 1 week.

14. Make-Ahead Pecan Pie

A rich, caramel-like filling packed with toasted pecans sets up perfectly when the pie is baked a day ahead. Store it covered in the refrigerator and let it come to room temperature before slicing.

Servings: 8

Total time: 1 hour 30 minutes, plus cooling

Ingredients

• 1 unbaked 9-inch all-butter pie crust, homemade or store-bought, fitted into a pie plate and chilled
• 2 cups pecan halves
• 3 large eggs
• 3/4 cup light brown sugar, lightly packed
• 1/2 cup light corn syrup
• 1/2 cup pure maple syrup
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon kosher salt

Instructions

1. Preheat the oven to 350°F (175°C). Toast the pecans on a baking sheet for 6 to 8 minutes. Cool, set aside about 1 cup of the best halves and coarsely chop the rest.
2. Place the chilled crust on a baking sheet.
3. Whisk the eggs, brown sugar, corn syrup, maple syrup, melted butter and salt until smooth.
4. Scatter the chopped pecans in the crust, pour in the filling and arrange the reserved halves on top.
5. Bake for 50 to 60 minutes, until puffed and set at the edges with a slight jiggle in the center and the filling registers at least 160°F (71°C) on a food thermometer.
6. Cool completely, then cover and refrigerate for up to 2 days. Let stand at room temperature for 1 hour before slicing.

15. Dry-Brined Roast Turkey

Seasoning the turkey with salt and herbs two to three days ahead is the easiest way to guarantee juicy meat and crisp, golden skin. Once the bird is brined, Thanksgiving morning is as simple as putting it in the oven.

Servings: 12

Total time: 4 hours, plus 2 to 3 days brining

Ingredients

• 1 (14- to 16-pound) fresh or fully thawed turkey, giblets removed
• 1/4 cup kosher salt
• 1 tablespoon light brown sugar
• 1 tablespoon fresh thyme leaves, minced
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon grated orange zest
• 2 teaspoons freshly ground black pepper
• 1 large yellow onion, quartered
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 1 bunch fresh thyme
• 4 tablespoons unsalted butter, melted

Instructions

1. Two to three days ahead, pat the turkey dry. Mix the salt, brown sugar, minced thyme, rosemary, orange zest and pepper and rub it all over the turkey, inside the cavity and under the breast skin.
2. Set the turkey on a rack in a rimmed sheet pan and refrigerate uncovered for 2 to 3 days. The skin will dry out, which helps it crisp.
3. On Thanksgiving, take the turkey out of the refrigerator 1 hour before roasting and preheat the oven to 425°F (220°C). Do not rinse. Stuff the cavity with the onion, lemon, garlic and thyme bunch, tie the legs together, tuck the wings under and brush with the melted butter.
4. Roast for 30 minutes, then reduce the oven to 325°F (165°C) and roast for 2 1/2 to 3 hours more, until the thickest part of the thigh and the breast register 165°F (74°C) on a food thermometer. Tent with foil if the skin browns too quickly.
5. Transfer to a carving board, cover loosely with foil and rest for 30 to 45 minutes before carving. Save the pan drippings for the gravy.