Hi Reader,

My Thanksgiving checklist keeps the big picture in order. But what actually makes the day feel easy is sneaking little pieces of it into the cooking I’m already doing in November.

My family has four make-ahead dishes that have to be on the table, plus a couple more I always get done early. Here’s exactly how each one gets done a bit at a time.

Our 4 Must-Haves

​Instant Pot Applesauce (my daughter’s MUST-make): One night while I’m prepping dinner, I throw chopped, unpeeled apples in the Instant Pot with a bit of cider or juice and let them cook. By the time we’re done eating, the apples are cooked and cooled, so I blend them into the easiest, tastiest homemade applesauce and pop it in the freezer. Done.

​Cranberry Sauce (my son’s favorite!): Another night this week, I simmer a pot of cranberry sauce on the back burner while dinner cooks (or let it cook in the Instant Pot if I don’t need to monitor dinner). Same deal: package it, freeze it, cross it off.

​Bread Stuffing (my husband’s favorite, and one of mine too!): I do two things to prep this side ahead of time. Any bread left over during the week gets cubed and tossed into a bag in my freezer, so by Thanksgiving, I have a stash ready to go. And when I’m making soup, I sauté extra onions and celery right alongside and freeze them. The day before Thanksgiving, I pull them out to thaw, and that part of the stuffing is already done.

​Sweet Potato Casserole (my all-time favorite): I plan to serve sweet potatoes for dinner one night this week. But instead of cooking just 3-4, I make extra (I love using my Instant Pot for this). After dinner, I whip the leftover sweet potatoes with the casserole base and freeze it. Then, while the food processor is out (no need to wash the bowl, just wipe it out), I take an extra 3 minutes to make the streusel and freeze it in a separate bag.

What About the Mashed Potatoes?

For my Crockpot Mashed Potatoes, I peel and chop the potatoes ahead of time. They go in a large bowl, covered with cold water and salted well, then I cover the bowl tightly and refrigerate it for up to 12 hours. When I’m ready to cook, I drain them, add them to the crockpot, and cook as usual. BONUS: These stay warm for hours!

If you’d rather have the whole side done before the big day, Mashed Potato Casserole is the better make-ahead pick. Assemble it up to 2 days ahead and refrigerate it, or freeze it for up to a month (stir in an extra ½ cup of milk first). On Thanksgiving, let it sit on the counter for 30 minutes, then bake at 350°F for 45-50 minutes.

Two More Go-Tos I Always Make Ahead

​Pumpkin Roll: This dessert is built to be made ahead. It needs to chill at least 4 hours anyway, and overnight is even better for slicing. Once it’s rolled, I wrap it in plastic wrap, then foil, and freeze it in a freezer bag. I pull it out of the freezer and pop it in the fridge the night before Thanksgiving. Then, simply dust it with powdered sugar and serve.

​Make-Ahead Turkey Gravy: I make my gravy with stock instead of drippings, because I brine my turkey and brined drippings can turn gravy too salty. That means it doesn’t have to wait for the turkey, which means I can make it up to 3 days in advance and refrigerate it, or freeze it for up to a month. It thickens as it chills, so warm it over low heat with a splash of stock, and it loosens right back up.

None of this needs a separate prep day. It’s just a little extra on nights I’m already in the kitchen. Even just making one this week will make Thanksgiving that much easier.