7 Make-Ahead Thanksgiving Sides That Will Free Up Fridge Space

Thanksgiving is a time for delicious food and family gatherings, but it can also be a logistical challenge when it comes to fridge space. The solution? Make-ahead side dishes that can be prepared in advance, freeing up valuable refrigerator real estate. Here are seven fantastic side dishes you can prepare ahead of time, along with storage and reheating instructions for each.

1. Cranberry Orange Relish

This zesty, no-cook side dish is a refreshing alternative to traditional cranberry sauce.

Recipe:

• 12 oz fresh cranberries
• 1 large orange, zested and segmented
• 1/2 cup sugar
• 1/4 cup chopped pecans (optional)

Pulse cranberries, orange segments, and sugar in a food processor until finely chopped. Stir in orange zest and pecans if using.

Storage: Store in an airtight container in the refrigerator for up to 1 week.

Reheating: Serve chilled or at room temperature.

2. Make-Ahead Mashed Potatoes

These creamy mashed potatoes can be prepared up to 2 days in advance.

Recipe:

• 5 lbs potatoes, peeled and quartered
• 1 cup milk
• 1/2 cup butter
• 8 oz cream cheese, softened
• Salt and pepper to taste

Boil potatoes until tender. Mash with milk, butter, and cream cheese. Season with salt and pepper.

Storage: Transfer to a buttered casserole dish, cover, and refrigerate for up to 2 days.

Reheating: Remove from fridge 30 minutes before baking. Bake at 350°F (175°C) for 30-40 minutes until heated through.

3. Roasted Root Vegetables

This colorful medley of roasted vegetables can be prepped ahead and roasted on Thanksgiving day.

Recipe:

• 2 lbs mixed root vegetables (carrots, parsnips, sweet potatoes, beets)
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Peel and chop vegetables into 1-inch pieces. Toss with oil, thyme, salt, and pepper.

Storage: Store prepped vegetables in an airtight container in the refrigerator for up to 2 days.

Reheating: Spread on a baking sheet and roast at 425°F (220°C) for 30-40 minutes on Thanksgiving day.

4. Green Bean Casserole

This classic side dish can be assembled ahead of time and baked just before serving.

Recipe:

• 2 lbs green beans, trimmed and cut into 1-inch pieces
• 1 can cream of mushroom soup
• 1 cup crispy fried onions
• 1/2 cup milk
• 1 tsp soy sauce
• 1/4 tsp black pepper

Blanch green beans. Mix with soup, 1/2 cup onions, milk, soy sauce, and pepper.

Storage: Transfer to a casserole dish, cover, and refrigerate for up to 2 days.

Reheating: Top with remaining onions and bake at 350°F (175°C) for 25-30 minutes until bubbly.

5. Butternut Squash Soup

This creamy soup can be made entirely ahead of time and reheated when ready to serve.

Recipe:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Sauté onion and garlic. Add squash and broth, simmer until tender. Blend until smooth, stir in cream, and season.

Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently on the stovetop, stirring occasionally, until hot.

6. Stuffing Muffins

Individual portions of stuffing that can be frozen and reheated as needed.

Recipe:

• 8 cups day-old bread cubes
• 1 cup diced onion
• 1 cup diced celery
• 1/2 cup butter
• 2 eggs, beaten
• 1 1/2 cups chicken broth
• 1 tsp dried sage
• Salt and pepper to taste

Sauté vegetables in butter. Mix all ingredients and spoon into muffin tins.

Storage: Bake, cool, and freeze in a zip-top bag for up to 1 month.

Reheating: Thaw overnight in the refrigerator. Reheat in a 350°F (175°C) oven for 10-15 minutes until crisp.

7. Glazed Carrots

These sweet and savory carrots can be par-cooked and finished on Thanksgiving day.

Recipe:

• 2 lbs carrots, peeled and sliced
• 1/4 cup butter
• 1/4 cup brown sugar
• 1/4 tsp salt

Boil carrots until just tender. Drain and toss with butter, sugar, and salt.

Storage: Cool and store in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in a skillet over medium heat, stirring until glazed and hot.

By preparing these sides in advance, you’ll not only free up precious fridge space but also reduce your workload on Thanksgiving day. Remember to label each dish with reheating instructions for easy reference. Happy cooking and Happy Thanksgiving!