Thanksgiving Recipes: 10 Side Dishes You Can Meal Prep for a Stress-Free Feast

Thanksgiving’s around the corner, and if you’re anything like me, you’re already thinking about how to make the big day run smoothly. One of my favorite tricks is meal prepping side dishes ahead of time. It saves a ton of stress and lets me enjoy the holiday with my family rather than being stuck in the kitchen all day. Here are my top 10 delicious Thanksgiving side dishes you can meal prep.

Classic Mashed Potatoes

Mashed potatoes are a Thanksgiving staple, and prep work makes serving a breeze. You’ll thank yourself later.

Ingredients And Tools Needed

Ingredients:

• 3 pounds russet potatoes
• 4 tablespoons unsalted butter
• 1 cup whole milk
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

For tools, grab a large pot, potato masher or ricer, peeler, knife, mixing bowl, and whisk. Simple ingredients and tools can make a real difference in the final dish.

Step-by-Step Meal Prep Instructions

1. Peel and chop the potatoes into 1-inch cubes.
2. Place the potatoes in the large pot and cover with cold water. Add 1 tablespoon of salt.
3. Bring the pot to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.
4. Drain the potatoes in a colander.
5. Return the potatoes to the pot and add the butter. Mash the potatoes until smooth using a potato masher or ricer.
6. Gradually add the milk, whisking continuously until the mashed potatoes are light and fluffy.
7. Season with additional salt and pepper to taste.
8. Let the mashed potatoes cool completely before transferring them to an airtight container.

Meal Prep and Storage Tips

When prepping ahead, let the mashed potatoes cool completely before sealing them in containers. Store in the fridge for up to three days. For reheating, add a splash of milk or cream to keep them moist. Heat them in the oven at 350°F for about 30 minutes, stirring occasionally. You can also use a microwave for smaller portions. Trust me, prepped and correctly stored mashed potatoes taste just as good as fresh.

Make-Ahead Green Bean Casserole

Green bean casserole is a Thanksgiving classic that you can easily prepare ahead of time. It’s a game-changer when you’re juggling multiple dishes.

Ingredients And Tools Needed

Ingredients:

• 1 pound fresh green beans, trimmed
• 1 (10.75-ounce) can condensed cream of mushroom soup
• ½ cup milk
• 1 teaspoon soy sauce
• ¼ teaspoon freshly ground black pepper
• 1 (6-ounce) can crispy fried onions

As for tools, having a large mixing bowl, a saucepan, and a casserole dish on hand will make the process smoother.

Step-by-Step Meal Prep Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-5 minutes, or until crisp-tender.
2. Drain the green beans and immediately rinse them under cold water to stop the cooking process.
3. In the large mixing bowl, whisk together the cream of mushroom soup, milk, soy sauce, and black pepper.
4. Add the green beans to the soup mixture and stir to coat.
5. Pour the green bean mixture into the casserole dish.
6. Top with the crispy fried onions.
7. Cover the casserole dish tightly with aluminum foil and refrigerate for up to 2 days.

Meal Prep and Storage Tips

Once you’ve assembled your casserole, you can store it in the fridge for up to two days. If you’re tight on oven space on Thanksgiving day, consider baking it a day ahead and reheating it before the meal. When it’s time to reheat, add a fresh layer of crispy onions on top to keep that crunch intact. Store any leftovers in an airtight container to maintain freshness.

Prepped And Roasted Brussels Sprouts

If you’re looking for a delicious side dish that’s easy to prep ahead, roasted Brussels sprouts are a fantastic option.

Ingredients And Tools Needed

Ingredients:

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar (optional)

A sharp knife, mixing bowl, and sturdy baking sheet are essential. Also, grab some parchment paper to make cleanup a breeze.

Step-by-Step Meal Prep Instructions

1. Preheat the oven to 400°F.
2. In the mixing bowl, toss the Brussels sprouts with the olive oil, salt, and pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes, or until tender and slightly browned, shaking the pan halfway through cooking.
5. Drizzle with balsamic vinegar, if desired, before serving.

Meal Prep And Storage Tips

You can prepare these a day before Thanksgiving. Store the prepped Brussels sprouts in an airtight container. When you’re ready, roast them in the oven at 400°F for 20-25 minutes, shaking the pan halfway through to ensure even cooking. If you’d like to add a bit of flair, drizzle some balsamic vinegar over them before serving.

Sweet Potato Casserole

Sweet potato casserole is a must-have Thanksgiving treat. It’s sweet, comforting, and easy to meal prep.

Ingredients And Tools Needed

Ingredients:

• 3 pounds sweet potatoes, peeled and cubed
• ½ cup packed light brown sugar
• 4 tablespoons unsalted butter, melted
• ½ cup whole milk
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• Topping:
  • ½ cup chopped pecans
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 cup mini marshmallows

Make sure you have a large pot, a potato masher, mixing bowls, a whisk, and a casserole dish. I always find it easy to have everything measured out and ready before I start. It saves time and makes the whole process smoother.

Step-by-Step Meal Prep Instructions

1. Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
3. Drain the sweet potatoes in a colander.
4. In a large mixing bowl, mash the sweet potatoes until smooth.
5. Add the brown sugar, melted butter, milk, eggs, vanilla extract, and salt. Whisk until well combined.
6. Pour the sweet potato mixture into the prepared casserole dish.
7. In a small bowl, combine the chopped pecans, brown sugar, and melted butter for the topping.
8. Sprinkle the pecan topping evenly over the sweet potato mixture.
9. Cover the casserole dish with plastic wrap and refrigerate for up to 2 days.

Meal Prep and Storage Tips

You can prep this dish up to two days in advance. Just make sure to bring it to room temperature before baking to ensure it cooks evenly. When ready to serve, bake at 350°F for about 25-30 minutes or until the top is golden and bubbly. If you want an even toastier top, pop it under the broiler for a minute or two. This way, you can enjoy a fabulous side dish without the last-minute rush.

Easy Cranberry Sauce

Cranberry sauce is a classic Thanksgiving side dish that’s simple to meal prep. Let’s get started with the essentials you’ll need.

Ingredients And Tools Needed

Ingredients:

• 12 ounces fresh or frozen cranberries
• 1 cup granulated sugar
• 1 cup water
• Zest of 1 orange (optional)

A medium saucepan, wooden spoon, and a container with a lid for storage are the main tools required.

Step-by-Step Meal Prep Instructions

1. Combine the cranberries, sugar, and water in the saucepan.
2. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Reduce heat to low and simmer for 10-15 minutes, or until the cranberries have popped and the sauce has thickened.
4. Stir in the orange zest, if using.
5. Let the sauce cool completely before transferring it to the storage container.

Fresh Cornbread Stuffing

Ingredients And Tools Needed

Ingredients:

• 6 cups crumbled cornbread, dried out for at least a day
• 3 celery stalks, finely chopped
• 1 large onion, finely chopped
• 4 tablespoons unsalted butter
• 4 cups chicken broth
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup diced apples or cranberries (optional)

For tools, you’ll need a cutting board, sharp knife, large skillet, mixing bowl, and a baking dish. If you don’t have homemade cornbread, store-bought works just fine. Make sure you have everything ready to make the process smooth.

Step-by-Step Meal Prep Instructions

• Preheat oven to 350°F.
• Melt the butter in the large skillet over medium heat.
• Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes.
• In a large bowl, combine the crumbled cornbread, celery mixture, sage, thyme, salt, and pepper.
• Gradually add the chicken broth, stirring until the mixture is moist but not soggy.
• Stir in the apples or cranberries, if using.
• Transfer the stuffing to the greased baking dish.
• Cover tightly with foil and refrigerate for up to 1 day.

Meal Prep And Storage Tips

Let the cornbread dry out properly; it’s key for texture. Chop and sauté vegetables in advance, and even measure out your herbs. Store these prepped ingredients separately in the fridge. You can assemble the stuffing a day ahead, cover it tightly with foil, and refrigerate.

When you’re ready to cook, take it out of the fridge about 30 minutes before baking. If you end up with leftovers, they reheat well in the oven at 325°F for about 15-20 minutes or until warm. Always be sure to watch for the stuffing not to get too dry.

Caramelized Carrots

Caramelized carrots are a fantastic side dish for Thanksgiving, easy to prep in advance and packed with flavor. Here’s how to get them ready for your holiday spread.

Ingredients And Tools Needed

Ingredients:

• 1 pound carrots, peeled and sliced into ½-inch thick rounds
• 2 tablespoons olive oil
• 2 tablespoons honey
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Fresh thyme or rosemary sprigs (optional)

For tools, grab a sharp knife, a vegetable peeler, a mixing bowl, and a large skillet. If you want to add some extra flavor, a sprinkle of fresh thyme or rosemary can be a nice touch.

Step-by-Step Meal Prep Instructions

1. Heat the olive oil in the large skillet over medium heat.
2. Add the carrots and cook, stirring occasionally, until they begin to soften, about 10 minutes.
3. Drizzle the honey over the carrots and season with salt and pepper.
4. Continue to cook, stirring occasionally, until the carrots are caramelized and tender, about 10-15 minutes more.
5. Add the fresh thyme or rosemary sprigs, if using, during the last few minutes of cooking.
6. Let the carrots cool completely before transferring them to an airtight container.

Meal Prep And Storage Tips

Once the carrots are ready, let them cool completely before transferring them to an airtight container. You can store them in the fridge for up to three days. When it’s time to serve, reheat them gently in a skillet over low heat, adding a splash of water if necessary to keep them moist. This way, you can enjoy delicious caramelized carrots without any last-minute stress on Thanksgiving Day.

Garlic Herb Roasted Potatoes

These crispy roasted potatoes are flavored with garlic, fresh herbs, and olive oil. You can prep the potatoes ahead of time, season them, and store them in the fridge for quick roasting on the big day. Roasting them to a golden-brown perfection ensures a comforting side dish that’s sure to please everyone.

Ingredients and Tools Needed

Ingredients:

• 2 pounds small potatoes
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For tools, grab a baking sheet, mixing bowl, knife, cutting board, and spatula for tossing the potatoes. Keep it simple with these essentials for a perfectly roasted side.

Step-by-Step Meal Prep Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash and halve the potatoes.
3. In a mixing bowl, toss the potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper.
4. Spread the potatoes evenly on a baking sheet.
5. Roast for 30–40 minutes, flipping halfway through, until golden brown and crispy on the edges.
6. Let the potatoes cool slightly before transferring them to an airtight container.

Meal Prep and Storage Tips

Prep the potatoes up to 2 days ahead by washing, cutting, and seasoning them. Store in the fridge until you’re ready to roast. To reheat, simply roast them again at 400°F for 10–15 minutes, or until crispy.

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Buttermilk Mashed Cauliflower

For a lighter alternative to mashed potatoes, this cauliflower mash is rich, creamy, and full of flavor. Pre-cook the cauliflower, mash it with buttermilk, and store it in the fridge for reheating. It’s an excellent way to cut carbs without sacrificing taste.

Ingredients and Tools Needed

Ingredients:

• 1 large head of cauliflower
• ½ cup buttermilk
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For tools, gather a large pot, a potato masher, a knife, a cutting board, and a mixing bowl. Simple tools for a smooth, creamy cauliflower mash!

Step-by-Step Meal Prep Instructions

1. Remove the cauliflower leaves and cut the head into florets.
2. Steam or boil the cauliflower in a large pot until tender, about 10–12 minutes.
3. Drain the cauliflower and return it to the pot.
4. Add the butter, buttermilk, garlic, salt, and pepper.
5. Mash until smooth using a potato masher.
6. Transfer to an airtight container once cooled.

Meal Prep and Storage Tips

Make this ahead by mashing the cauliflower and storing it in an airtight container in the fridge for up to 3 days. When reheating, add a splash more buttermilk to restore creaminess. Heat on the stove over low heat or in the microwave, stirring occasionally.

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Roasted Sweet Potato and Pecan Salad

This salad combines roasted sweet potatoes, crunchy pecans, and a light vinaigrette for a perfect balance of textures and flavors. Pre-roast the sweet potatoes and store them in the fridge, then assemble the salad fresh before serving. It’s a beautiful, nutrient-packed side that works for any Thanksgiving table.

Ingredients and Tools Needed

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 1 cup pecans, toasted
• 4 cups mixed greens
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 tablespoons balsamic vinaigrette
• Salt and pepper to taste

For tools, you’ll need a baking sheet, mixing bowl, knife, cutting board, and a small bowl for the dressing. A simple setup for a gorgeous, flavorful salad.

Step-by-Step Meal Prep Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper.
3. Spread the sweet potatoes in an even layer on the baking sheet and roast for 25–30 minutes, turning halfway through.
4. While the sweet potatoes are roasting, toast the pecans in a dry skillet over medium heat for 3–5 minutes.
5. In a small bowl, mix the honey and balsamic vinaigrette.
6. Once the sweet potatoes have cooled, combine them with the pecans and mixed greens. Drizzle the vinaigrette over the salad and toss gently.

Meal Prep and Storage Tips

You can roast the sweet potatoes ahead of time, storing them in an airtight container in the fridge for up to 3 days. Assemble the salad fresh to keep the greens crisp, and store the dressing separately until ready to serve.

Conclusion

Thanksgiving is all about spending time with loved ones and enjoying delicious food. By prepping these side dishes ahead of time, you’ll save yourself a lot of stress and have more moments to cherish with family and friends.

From classic mashed potatoes to sweet potato casserole and everything in between, these recipes are sure to make your holiday meal both tasty and hassle-free. So go ahead and get a head start on your Thanksgiving feast.