6 Make-Ahead Thanksgiving Sides That Reheat Beautifully

Posted on 2025-10-292025-10-29 by Bert Swope

Holiday cooking feels a lot calmer when the sides don’t demand your full attention at the last minute. The dishes below are built for making ahead. They hold well in the fridge, reheat cleanly, and taste like you cooked them that day. You’ll see clear equipment lists, US and Metric measurements, realistic prep and cook times, and simple reheating directions so you can time everything while the turkey rests.

A good rule of thumb for safety and quality: cool hot food quickly, refrigerate within two hours, and reheat leftovers to a steamy, piping hot state throughout. Most of these can be made 1 to 3 days ahead. A few freeze well, too.

Start with a plan. Choose two rich sides, two green or lighter sides, one starch, and a sauce. That mix keeps the plate balanced and makes reheating easier. What follows are six workhorse recipes that fit that plan and cover a classic Thanksgiving spread without the scramble.

Make-Ahead Sheet-Pan Roasted Fall Vegetables

Tossed with olive oil, garlic, and herbs, these caramelized vegetables hold their texture and reheat without turning mushy. Mix and match what you have, but keep pieces the same size so they cook evenly.

Servings
8 as a side

Equipment
2 rimmed half-sheet pans
Large bowl
Silicone spatula
Cooling rack

Time
Prep 20 minutes
Cook 35 to 45 minutes
Make-ahead window 3 days refrigerated or 2 months frozen

Ingredients (US)
• 1 pound carrots, peeled and cut in 1-inch chunks
• 1 pound parsnips, peeled and cut in 1-inch chunks
• 1 pound Brussels sprouts, trimmed and halved
• 1 pound red potatoes, 1-inch pieces
• 1 small red onion, wedges
• 6 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1½ teaspoons kosher salt
• ¾ teaspoon black pepper
• Optional finish: 2 teaspoons balsamic vinegar or 2 teaspoons maple syrup and 1 teaspoon Dijon, stirred together

Ingredients (Metric)
• 450 g carrots
• 450 g parsnips
• 450 g Brussels sprouts
• 450 g red potatoes
• 1 small red onion
• 90 ml extra-virgin olive oil
• 4 cloves garlic
• 15 g rosemary, chopped (about 1 tbsp)
• 5 g thyme leaves (about 1 tbsp)
• 9 g kosher salt
• 2 g black pepper
• Optional finish: 10 ml balsamic vinegar or 10 ml maple syrup mixed with 5 ml Dijon

Instructions

Heat oven to 425°F. Set racks in upper and lower thirds.
In a large bowl, toss vegetables with olive oil, garlic, herbs, salt, and pepper. Spread on two sheet pans in a single layer. Do not crowd.
Roast 35 to 45 minutes, rotating pans halfway and stirring once, until edges are browned and centers are tender.
If using the balsamic or maple-Dijon, drizzle over hot vegetables and toss.
Cool on racks. Refrigerate in shallow containers up to 3 days or freeze up to 2 months.

Reheat
• From fridge: 400°F for 10 to 15 minutes on a sheet pan until hot and crisp at the edges.
• From frozen: 425°F for 20 to 25 minutes. No need to thaw.
• Stovetop option: rewarm in a large skillet over medium heat with a spoon of oil, 6 to 8 minutes.

Approximate nutrition per serving
180 calories; 26 g carbs; 3 g protein; 7 g fat; 5 g fiber; 360 mg sodium.

Creamy Make-Ahead Mashed Potatoes (Stay Fluffy)

This method blends potatoes with a bit of cream cheese and butter so they hold in the fridge without turning gluey. A splash of hot milk during reheat brings them back to life.

Servings
10 as a side

Equipment
Large pot
Colander
Potato ricer or masher
Heatproof spatula
2-quart baking dish with lid or foil

Time
Prep 20 minutes
Cook 25 minutes
Make-ahead window 3 days refrigerated

Ingredients (US)
• 5 pounds Yukon Gold potatoes, peeled and quartered
• 8 tablespoons unsalted butter, cubed
• 4 ounces cream cheese, softened
• ¾ cup whole milk, plus more for reheat
• ½ cup heavy cream
• 2 teaspoons kosher salt, plus more to taste
• ¾ teaspoon white or black pepper

Ingredients (Metric)
• 2.3 kg Yukon Gold potatoes
• 113 g unsalted butter
• 113 g cream cheese
• 180 ml whole milk, plus extra for reheat
• 120 ml heavy cream
• 12 g kosher salt
• 2 g pepper

Instructions

Place potatoes in a large pot, cover with cold water, salt lightly, and bring to a simmer. Cook 15 to 18 minutes until very tender.
Drain well. Return to the hot pot over low heat 1 to 2 minutes to steam off moisture.
Rice or mash the potatoes. Fold in butter and cream cheese until melted. Add milk and cream. Season with salt and pepper.
Transfer to a buttered 2-quart baking dish. Cool, then cover and refrigerate up to 3 days.

Reheat
• Oven: 350°F, covered, 30 to 40 minutes until hot. Stir halfway. If stiff, stir in 2 to 4 tablespoons hot milk.
• Slow cooker: spoon into a warm slow cooker on Low 2 to 3 hours, stirring once or twice with a splash of milk.

Make it lighter
Swap half the butter for olive oil and use evaporated milk in place of cream. Texture stays creamy.

Approximate nutrition per serving
260 calories; 35 g carbs; 5 g protein; 11 g fat; 3 g fiber; 420 mg sodium.

Garlicky Green Beans with Lemon Breadcrumbs

Green beans keep their snap when you blanch, chill, and finish them quickly with a bright pan sauce. Prep the beans and crumbs ahead, then toss together in minutes.

Servings
8 as a side

Equipment
Large pot and bowl for ice bath
Skillet
Microplane or zester

Time
Prep 20 minutes
Cook 10 minutes
Make-ahead window 2 days for beans and crumbs

Ingredients (US)
For the beans
• 2 pounds green beans, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• ½ teaspoon red pepper flakes
• 1 teaspoon kosher salt
• Zest of 1 lemon
• 1 tablespoon lemon juice

For the lemon breadcrumbs
• 1 cup fresh breadcrumbs
• 1 tablespoon olive oil
• Pinch of salt
• 2 tablespoons grated Parmesan, optional

Ingredients (Metric)
For the beans
• 900 g green beans
• 30 ml olive oil
• 3 cloves garlic
• 1 g red pepper flakes
• 6 g kosher salt
• Zest of 1 lemon
• 15 ml lemon juice

For the lemon breadcrumbs
• 60 g fresh breadcrumbs
• 15 ml olive oil
• Pinch salt
• 10 g Parmesan, optional

Instructions

Bring a large pot of salted water to a boil. Add beans and cook 3 to 4 minutes until bright green and crisp-tender. Drain and plunge into ice water. Pat dry.
For crumbs, warm 1 tablespoon oil in a skillet over medium heat. Add breadcrumbs and a pinch of salt. Toast 3 to 5 minutes until golden. Cool, then stir in Parmesan if using. Store in an airtight container at room temp up to 2 days.
To serve, heat 2 tablespoons oil in a large skillet. Add garlic and red pepper flakes. Cook 30 seconds. Add beans and toss 2 to 3 minutes until hot. Season with salt, lemon zest, and lemon juice.
Top with lemon breadcrumbs at the table so they stay crisp.

Make-ahead
Refrigerate blanched beans up to 2 days. Keep toasted crumbs in a jar at room temp.

Reheat
Skillet over medium heat 2 to 3 minutes or microwave 60 to 90 seconds, then toss with crumbs.

Approximate nutrition per serving
110 calories; 13 g carbs; 3 g protein; 6 g fat; 4 g fiber; 260 mg sodium.

Southern-Style Collard Greens, Gently Braised

Slow-braised collards turn silky without losing their shape. A little umami and acidity make the pot liquor balanced and savory. They taste even better the next day.

Servings
10 as a side

Equipment
Dutch oven or heavy pot with lid
Tongs
Sharp knife and cutting board

Time
Prep 20 minutes
Cook 60 to 75 minutes
Make-ahead window 3 days refrigerated or 2 months frozen

Ingredients (US)
• 2½ pounds collard greens, stems removed, leaves sliced in 1-inch ribbons
• 2 tablespoons olive oil or bacon drippings
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups low-sodium broth
• 1 tablespoon apple cider vinegar, plus more to taste
• 1 teaspoon soy sauce or coconut aminos, optional
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Pinch red pepper flakes

Ingredients (Metric)
• 1.1 kg collard greens
• 30 ml olive oil or bacon drippings
• 1 large onion
• 4 cloves garlic
• 950 ml low-sodium broth
• 15 ml apple cider vinegar
• 5 ml soy sauce or coconut aminos, optional
• 6 g kosher salt
• 2 g black pepper
• Pinch red pepper flakes

Instructions

Warm oil over medium heat. Sauté onion 6 to 8 minutes until tender. Add garlic and cook 30 seconds.
Add collards by the handful, tossing as they wilt. Pour in broth, vinegar, and soy sauce if using. Season with salt, pepper, and red pepper flakes.
Bring to a simmer. Cover and cook 45 to 60 minutes until tender but not falling apart. Adjust vinegar and salt to taste.
Cool, then refrigerate up to 3 days or freeze in quart containers up to 2 months.

Reheat
Simmer gently on the stove 10 minutes. If the broth reduced, splash in water or broth and re-season.

Approximate nutrition per serving
110 calories; 14 g carbs; 5 g protein; 4 g fat; 5 g fiber; 380 mg sodium.

Herb-Sausage Stuffing You Can Assemble Ahead

Dry bread, sautéed aromatics, and a custardy broth bind into slices you can scoop cleanly. Assemble and chill overnight, then bake while the turkey rests. This version uses sausage for depth; skip it for a vegetarian pan and add extra mushrooms.

Servings
10 to 12 as a side

Equipment
12-inch skillet
Large bowl
9×13-inch baking dish
Foil

Time
Prep 30 minutes
Cook 50 to 60 minutes
Make-ahead window assemble 1 day ahead refrigerated, or bake and freeze up to 2 months

Ingredients (US)
• 1 pound bulk sausage, casings removed
• 6 tablespoons unsalted butter, divided
• 1 large onion, diced
• 4 stalks celery, diced
• 8 ounces cremini mushrooms, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• 1½ teaspoons kosher salt
• ¾ teaspoon black pepper
• 12 cups day-old bread, ¾-inch cubes (about 24 ounces)
• 2½ cups low-sodium broth
• 2 large eggs, beaten

Ingredients (Metric)
• 450 g sausage
• 85 g unsalted butter, divided
• 1 large onion
• 4 celery stalks
• 225 g cremini mushrooms
• 2 cloves garlic
• 15 g sage
• 5 g thyme leaves
• 15 g parsley
• 9 g kosher salt
• 2 g black pepper
• 12 cups bread cubes, about 680 g
• 590 ml low-sodium broth
• 2 large eggs

Instructions

Heat oven to 350°F if baking right away. If assembling ahead, you can skip preheating.
Brown sausage in a large skillet, breaking it up, 6 to 8 minutes. Transfer to a bowl.
In the same skillet, melt 4 tablespoons butter. Add onion and celery. Cook 8 minutes until tender. Add mushrooms and cook 5 minutes. Stir in garlic and herbs. Season with salt and pepper.
In a large bowl, combine bread cubes, sausage, and vegetable mixture. Add broth and eggs. Toss until bread is moistened but not soggy.
Grease a 9×13-inch baking dish with remaining 2 tablespoons butter. Spread stuffing into the dish.

Make-ahead options
• Assemble, don’t bake: Cool, cover tightly, and refrigerate up to 24 hours.
• Bake now, reheat later: Bake covered 30 minutes, uncover and bake 15 to 20 minutes until golden. Cool, wrap, and refrigerate 3 days or freeze 2 months.

Bake or reheat
• From assembled cold: 350°F, covered, 35 minutes. Uncover and bake 15 minutes until hot and browned.
• From baked and chilled: 325°F, covered, 20 to 25 minutes.
• From frozen: thaw in the fridge overnight, then 325°F, covered, 25 to 30 minutes.

Approximate nutrition per serving (12 servings)
270 calories; 26 g carbs; 10 g protein; 14 g fat; 2 g fiber; 520 mg sodium.

Rich Make-Ahead Mushroom Gravy (Turkey-Friendly and Vegetarian)

This gravy leans on browned mushrooms, aromatics, and a simple roux. It’s sturdy enough to hold for days and silky when reheated. Serve it with turkey, stuffing, potatoes, and roasted vegetables.

Servings
12 as a sauce

Equipment
Saucepan or sauté pan
Whisk
Blender or immersion blender, optional

Time
Prep 15 minutes
Cook 25 minutes
Make-ahead window 4 days refrigerated or 2 months frozen

Ingredients (US)
• 4 tablespoons unsalted butter
• 12 ounces cremini or mixed mushrooms, finely chopped
• 1 small onion, minced
• 2 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 4 cups low-sodium broth
• 1 teaspoon soy sauce or Worcestershire-style seasoning, optional
• ¾ teaspoon kosher salt, more to taste
• ½ teaspoon black pepper
• 1 teaspoon lemon juice

Ingredients (Metric)
• 57 g unsalted butter
• 340 g mushrooms
• 1 small onion
• 2 cloves garlic
• 32 g all-purpose flour
• 950 ml low-sodium broth
• 5 ml soy sauce or similar seasoning, optional
• 4 g kosher salt
• 2 g black pepper
• 5 ml lemon juice

Instructions

Melt butter over medium heat. Add mushrooms and onion. Cook 10 to 12 minutes, stirring, until mushrooms release liquid and brown. Add garlic and cook 30 seconds.
Sprinkle flour over vegetables. Cook 1 to 2 minutes, stirring.
Whisk in broth a little at a time until smooth. Add soy sauce if using. Simmer 8 to 10 minutes until thick enough to coat a spoon.
Season with salt, pepper, and lemon juice. For ultra-smooth gravy, blend. Cool quickly and refrigerate up to 4 days or freeze.

Reheat
Simmer gently, whisking. If too thick, add warm broth. If too thin, simmer a few minutes longer.

Approximate nutrition per serving
70 calories; 6 g carbs; 2 g protein; 4 g fat; 1 g fiber; 240 mg sodium.

Bonus Starch: Brown Butter Sweet Potato Mash with Pecan Crumble

Sweet potatoes handle the fridge well and reheat without separating. The brown butter brings a nutty aroma, while the crumble adds texture at the end so it stays crisp.

Servings
10 as a side

Equipment
Large pot
Colander
Skillet for browning butter
9×13-inch baking dish

Time
Prep 25 minutes
Cook 40 to 45 minutes
Make-ahead window 3 days refrigerated or 2 months frozen (without crumble)

Ingredients (US)
For the mash
• 4 pounds sweet potatoes, peeled and cut in 1-inch chunks
• 6 tablespoons unsalted butter
• ¼ cup pure maple syrup
• ½ cup whole milk
• 1 teaspoon kosher salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg

For the pecan crumble
• ¾ cup chopped pecans
• 2 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• Pinch kosher salt

Ingredients (Metric)
For the mash
• 1.8 kg sweet potatoes
• 85 g unsalted butter
• 60 ml maple syrup
• 120 ml whole milk
• 6 g kosher salt
• 1.5 g cinnamon
• 0.5 g nutmeg

For the pecan crumble
• 85 g chopped pecans
• 28 g unsalted butter, melted
• 25 g brown sugar
• Pinch salt

Instructions

Boil sweet potatoes in salted water 12 to 15 minutes until tender. Drain well.
Brown the butter in a small skillet over medium heat, swirling, 3 to 5 minutes until the milk solids turn amber and smell nutty.
Mash sweet potatoes with brown butter, maple syrup, milk, salt, cinnamon, and nutmeg until smooth. Spread in a buttered 9×13-inch dish. Cool and refrigerate up to 3 days.
For the crumble, mix pecans, melted butter, brown sugar, and a pinch of salt. Store in a covered container at room temperature up to 2 days.

Reheat
350°F, covered, 25 to 30 minutes until hot. Uncover, scatter the crumble, and bake 5 minutes to toast.

Approximate nutrition per serving
260 calories; 38 g carbs; 3 g protein; 11 g fat; 5 g fiber; 230 mg sodium.

A Simple Make-Ahead Timeline

Two to three days before
• Roast the vegetables. Chill.
• Cook collards. Chill.
• Make the gravy. Chill.
• Blanch green beans. Dry and chill. Toast breadcrumbs; store at room temp.
• Boil and mash sweet potatoes. Chill.
• Boil and mash white potatoes. Chill.

One day before
• Assemble stuffing; cover and chill.
• Double-check serving dishes, foil, and ladles. Label each pan with reheating temps and times.

Thanksgiving Day
While the turkey rests, set the oven racks and heat the oven to 350°F. Slide in the stuffing, potatoes, and sweet potatoes. Once the turkey is carved, bump the oven to 400°F and re-crisp the roasted vegetables for 10 minutes. Warm collards and gravy on the stove. Finish green beans in the skillet and top with crumbs right before serving.

Practical Tips For Better Reheats

Cool fast and store shallow
Divide hot food into shallow pans so it reaches fridge temperature quickly. This keeps texture and flavor in good shape.

Add fresh finishes
Brighten cooked dishes with a squeeze of lemon, a handful of chopped parsley, or a glug of good olive oil after reheating. That little lift makes food taste freshly made.

Hold back crunch
Breadcrumbs, nuts, and fried toppings go on at the end so they stay crisp.

Loosen thick potatoes and gravy
Keep extra hot milk or broth on the stove. A splash loosens thick sides without dulling flavor.

Use the oven for texture
Microwaves are fine for speed, but the oven brings back roasted edges and crisp tops. When possible, reheat covered to warm through, then uncover at the end to re-crisp.

Frequently Asked Questions, Answered Simply

How far in advance can I make these?
Three days in the fridge is a good upper limit for quality. Gravy, roasted vegetables, collards, and sweet potato mash freeze well for longer storage.

What temperature should reheated dishes reach?
Aim for steaming hot throughout. When in doubt, give sides a few extra minutes covered, then finish uncovered for texture.

Can I halve or double the recipes?
Yes. Keep pan crowding in mind and use more than one tray if you scale up roasted items.

Nutritional Snapshot

All nutrition lines are estimates per serving for home cooks who want a rough gauge. ingredients vary by brand and size, but the numbers here are grounded in common products and standard weights.

Final Notes For a Calm Holiday Kitchen

Choose your mix of six based on your table. If you like a brighter plate, keep both green sides and the roasted vegetables, then choose one potato. If your crowd loves starch, run with both potatoes and stuffing and keep one green side. The goal is steady cooking with room to breathe. With these recipes prepped and labeled, you can spend the afternoon carving, warming plates, and making gravy without rushing, and still sit down to food that tastes like you cooked it to order.