27 Make-Ahead Thanksgiving Recipes That Will Save You Time

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27 Make-Ahead Thanksgiving Recipes That Will Save You Time A little planning goes a long way to help a holiday meal come together easily. Christina Tosi’s cheesy corn bake can be made and refrigerated for up to one week in advance. Credit... David Malosh for The New York Times. Food Stylist: Simon Andrews.

When planning a festive Thanksgiving menu, it’s important to take into account time and real estate as much as taste. What will fit in the oven or stovetop on the big day, and what can you make in advance? Whether cooking for one, two or a few, these make-ahead recipes, along with a little planning and strategy, will minimize your day-of tasks.

Credit... Bobbi Lin for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Megan Hedgpeth.

This dip from Andy Baraghani is a green, herbaceous relief from all the hearty, brown food you’ll be eating. It’s also a wonderful party appetizer, regardless of the season.

DO AHEAD: Make the dip and then refrigerate for up to three days. When ready to serve, top with pistachios, chile, flaky salt and olive oil, if desired.

Recipe: Green Feta Dip

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Credit... Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Eric Kim went on a quest to make the perfect sweet potato casserole, and, yes, it does have marshmallows on top. It’s savory and subtly sweet, thanks to bay-leaf-infused cream that goes in the potatoes.

DO AHEAD: Assemble the casserole up to two days ahead. To serve, bake for 25 minutes in a 350-degree oven and then broil for one to two minutes until the marshmallows are browned (but not a moment longer).

Recipe: Marshmallow-Pecan Sweet Potato Casserole

Credit... Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

These mashed potatoes from Genevieve Ko actually get silkier as they chill, with the help of a few smart techniques. The key is to break up the potatoes gently — by hand or with a mixer’s paddle attachment — so that not too much starch is released.

DO AHEAD: Make the potatoes and then store them in the fridge for up to three days. To reheat, place in a large bowl over steaming water. Add a thin layer of milk on top of the potatoes and stir every 10 minutes until creamy and heated through.